Asakusa Ichimon

Tofu served in a basket, with a rich sesame flavor. It is firm enough to be cut with chopsticks and has a hint of sweetness.

Fried fritters of Asakusa imo yokan (sweet potato jelly) and cream cheese. Served with a slightly tart homemade dressing.

Whale meat simmered in a traditional flavor.

Fried whale meat.

A flavorful handmade tsukune (meatball) made by kneading domestic duck meat and various ingredients. Enjoy its rich flavor and unique taste.

Teppanyaki using rare cuts of Hayama beef. Low in calories, high in protein, with concentrated umami and tenderness.

Rare horse sashimi from the thigh of wild deer from Miyazaki Prefecture. Characterized by its lack of gamey odor and tenderness.

Steak made with whale belly and green onions.

Chazuke (rice with toppings) made with Asakusa nori. It has a grainy texture and a chewy, sticky consistency.

Rice cooked with whale meat, served with fresh herbs. Flavorful and refreshing. Takes 40 minutes to cook.

Negima hot pot for two people, made with fin whale belly (fatty part).

A luxurious Negima hot pot for three people, made with premium tuna belly.

Negima hot pot for two people, made with rare marbled meat from a limited production area.

Special udon set to enjoy as a finishing touch to the negima hot pot.

An appetizer featuring seasonal vegetables.

Assortment of cabbage and Edo Tokyo vegetables.

Miso made with kinako (roasted soybean flour).

Sapporo Black Label draft beer. Served by the glass or pitcher.

Large bottle of Asahi Super Dry or Sapporo Lager Red Star beer.

Sapporo Premium non-alcoholic beer.

Black Nikka whisky. Can be enjoyed as a single or highball.

Hakushu whisky. Can be enjoyed as a single or highball.

Highball mixed with ginger ale.

Highball mixed with cola.

Asakusa's famous Denki Bran. Can be enjoyed as a shot or as a highball.

A Ginjo sake from Yamagata Prefecture. It is said to have sparked the Ginjo sake boom, and is characterized by its fruity aroma and clean aftertaste. Alcohol content 15%, Sake Meter Value +5, Acidity 1.2.

A Junmai Ginjo sake from Miyagi Prefecture. Characterized by its smooth mouthfeel and elegant taste that does not interfere with food. Alcohol content 15%, Sake Meter Value +2, Acidity 1.4.

A dry sake from Miyagi Prefecture. Characterized by its mild and gorgeous aroma, it enhances the flavor of food. Alcohol content 15%, Sake Meter Value +4, Acidity 1.4.

A special Junmai sake from Fukushima Prefecture. Characterized by its apple-like aroma and rich, deep flavor. Alcohol content 16%, Sake Meter Value +1, Acidity 1.6.

A Junmai Ginjo sake from Saga Prefecture. Characterized by a good balance of aroma, sweetness, and acidity, with a clean aftertaste. Alcohol content 15%, Sake Meter Value +3, Acidity 1.4.

A special Junmai sake from Aomori Prefecture. The umami of the rice is solid, and it has an elegant aroma. Alcohol content 16%, Sake Meter Value +3, Acidity 1.5.

A Junmai Daiginjo sake from Niigata Prefecture. Characterized by its gorgeous aroma and deep flavor. Alcohol content 15%, Sake Meter Value +2, Acidity 1.2.

A Junmai Ginjo sake from Niigata Prefecture. Characterized by its smooth mouthfeel and elegant taste that doesn't get boring. Alcohol content 15.5%, Sake Meter Value +4, Acidity 1.3.

A sake from Kyoto Prefecture. Characterized by a harmony of transparent umami and elegant aroma, with a crisp finish. Alcohol content 16%, Sake Meter Value +2, Acidity 1.4.

A Honjozo sake from Tokyo. Characterized by its clean mouthfeel. Alcohol content 15%, Sake Meter Value +5, Acidity 1.3.

A Junmai Ginjo sake from Nagano Prefecture. Characterized by its mild flavor that does not interfere with the taste of food. Alcohol content 15%, Sake Meter Value +2, Acidity 1.3.

A Honjozo sake from Shizuoka Prefecture. Characterized by its mellow and concentrated umami. Alcohol content 15%, Sake Meter Value +2, Acidity 1.3.

A Junmai sake from Osaka Prefecture. Characterized by its lively aroma and smooth finish. Alcohol content 15%, Sake Meter Value +0, Acidity 1.7.

A Honjozo sake from Shimane Prefecture. Characterized by its moderate sweetness and smooth finish. Alcohol content 15%, Sake Meter Value -2, Acidity 1.7.

A super dry Junmai sake from Hiroshima Prefecture. Despite being extremely dry, it has a noticeable umami. Alcohol content 15%, Sake Meter Value +8, Acidity 1.4.

A Junmai sake from Hiroshima Prefecture. Characterized by its clean mouthfeel and compatibility with various dishes. Alcohol content 15%, Sake Meter Value +7, Acidity 1.3.

A Junmai sake from Hiroshima Prefecture. The umami of the rice spreads throughout your mouth, and it is characterized by a taste that you won't get tired of. Alcohol content 15%, Sake Meter Value +3, Acidity 1.5.

A Junmai Ginjo sake from Kochi Prefecture. Fine umami that tightens the aftertaste. Alcohol content 16%, Sake Meter Value +6, Acidity 1.6.

A Junmai Daiginjo sake from Yamaguchi Prefecture. Characterized by the flavor of the finest Yamada Nishiki, with a long aftertaste and a smooth finish. Alcohol content 16%, Sake Meter Value +3, Acidity 1.2.

A Junmai Daiginjo sake from Aichi Prefecture. It has a good balance of aroma, flavor, and crispness, and is a rich sake that you can drink many cups of. Alcohol content 15%, Sake Meter Value +2, Acidity 1.3.

A Yamahai Junmai sake from Ishikawa Prefecture. It has a rich umami and pairs excellently with food. Alcohol content 16%, Sake Meter Value +7, Acidity 1.7.

A special Junmai sake from Hyogo Prefecture. Characterized by a good balance of umami and acidity, and a smooth finish. Alcohol content 16%, Sake Meter Value +4, Acidity 1.4.

A Junmai Ginjo sake from Hyogo Prefecture. Characterized by its light and smooth mouthfeel, and refreshing aroma and taste. Alcohol content 15%, Sake Meter Value +2, Acidity 1.3.

A Junmai sake from Kumamoto Prefecture. It is a dry sake with a good balance of rich umami and acidity. Alcohol content 15%, Sake Meter Value +6, Acidity 1.6.

A Junmai sake from Nagano Prefecture. A dry sake that pairs well with any dish. Alcohol content 15%, Sake Meter Value +4, Acidity 1.4.