The Verdict
Asakusa Imahan has cooked sukiyaki in Asakusa since 1895, when Hantaro Aizawa opened a beef-rice shop in Meiji-era Tokyo. The Aizawa family still runs the Kokusai-dori head restaurant, where kuroge wagyu and certified Kobe beef are simmered tableside in a guarded warishita broth.
The 1928 building is a Registered Tangible Cultural Property of Japan, and meals are served in tatami rooms with kimono-clad staff. It is expensive and beef-focused, but few Tokyo dinners carry this much ceremony and history.
The Kitchen
Asakusa Imahan was founded in 1895 by Hantaro Aizawa and is still run by the Aizawa family; the Kokusai-dori head restaurant is led by executive chef Masaki Ogawa. The house cooks kuroge wagyu (Japanese Black) and certified Kobe beef as sukiyaki and shabu-shabu, simmered tableside in a warishita broth recipe passed down through each generation. Imahan is also credited as the originator of beef tsukudani. A representative sukiyaki course runs ¥9,680 at dinner, rising to ¥33,000 for the Kobe beef course; lunch sets start at ¥2,200.
The Room
The head restaurant stands on Kokusai-dori in Nishi-Asakusa, a minute from Asakusa station on the Tsukuba Express, in a 1928 building that is a Registered Tangible Cultural Property of Japan. Meals are served in tatami rooms with tableside cooking by kimono-clad staff; a 10% service charge applies to bills over ¥5,500 per person, and private rooms carry a minimum spend.
Best for Impressing Clients
Book Asakusa Imahan for hosting because the 1895 pedigree and tatami private rooms carry obvious weight, the tableside sukiyaki gives a meal ceremony, and the Kobe beef courses signal generosity. It is the kind of room that frames a business dinner in Tokyo without resorting to a tasting-menu marathon.
Not For
Not for a casual or budget evening, and not for vegetarians: this is a beef house where the top Kobe courses reach ¥33,000, private rooms require a minimum spend, and a service charge is added to larger bills.
Reservations
Asakusa Imahan takes dinner reservations (lunch is walk-in only) and opens daily, 11:30am to 9:30pm. Dinner sukiyaki and shabu-shabu courses run ¥9,680 to ¥33,000; lunch starts at ¥2,200 for the beef bowl and ¥5,390 for the gozen set. A 10% service charge applies over ¥5,500 per person.
Frequently Asked Questions
Is Asakusa Imahan worth it?
Asakusa Imahan is worth it for a ceremonial sukiyaki dinner in a historic Asakusa house founded in 1895. Kuroge wagyu and Kobe beef are cooked tableside in the family's warishita broth, and the building is a Registered Cultural Property. It is expensive and beef-focused, so plan it as a special occasion.
What should I order at Asakusa Imahan?
Order the kuroge wagyu sukiyaki course (from ¥9,680 at dinner), cooked tableside in the house warishita broth, or step up to the Kobe beef course at ¥33,000. At lunch, the ¥2,200 beef bowl and the ¥5,390 gozen set are the value picks. Take home the beef tsukudani.
How old is Asakusa Imahan?
Asakusa Imahan was founded in 1895 by Hantaro Aizawa and is still run by the Aizawa family. The Kokusai-dori head restaurant occupies a 1928 building that is a Registered Tangible Cultural Property of Japan. For more Tokyo options, see our Tokyo dining guide.
Does Asakusa Imahan have a Michelin star?
Asakusa Imahan does not hold a Michelin star. Its standing comes from its 1895 founding, its status as a certified Kobe Beef dealer, and a building registered as a Cultural Property. Expect a traditional, ceremonial sukiyaki dinner of kuroge wagyu and Kobe beef rather than modern fine dining.
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