Order: Daily special set meal (Katsudon) for 850 yen Food and drink evaluation: Katsudon: The pork cutlet in the katsudon was thinly sliced and tough, with a noticeable hardness. The breadcrumbs used were fine like those in Italian cuisine, so it wasn't greasy, but the hardness was still prominent. Additionally, the egg topping was also overcooked, resulting in a tough egg that didn't blend well with the sauce, which lacked flavor. The absence of onions and the substitution with roughly cut cabbage, some parts of which were fibrous, added to the unpleasant texture. Overall, the katsudon left a lot to be desired. The rice was hard to evaluate due to the excessive sauce. Soup: The soup contained bean sprouts, seaweed, green onions, and noodles in a light broth that lacked depth in flavor and seasoning. It was mediocre. Ambiance and service: The interior of the restaurant was cluttered and disorganized, with a traditional izakaya vibe. However, the service was excellent and left a positive impression. Likelihood of revisiting: Due to the mismatch in taste preferences, I do not plan on revisiting this restaurant.

Large, satisfying oysters with a lot of volume. I recommend getting the grilled rice ball and mackerel simmered in mirin rice ball for takeout. Perhaps because their main business is a dining establishment, I often found the service lacking when buying traditional Japanese sweets. The proprietress is friendly and welcoming, making it a good place to visit.

While strolling around Asakusa, I passed by the shop multiple times and decided to try their Chirashi Inari, Sekihan, and Chimaki for takeout. They were delicious, so I decided to visit the shop. The staff recommended the Stone-Grilled Tai Meshi (¥2200) which I ordered along with Shirako Yuba Tempura. The sound of the sizzling stone grill and the aroma of the crispy rice were delightful. Mixing it all together with the sesame sauce that was generously used was fantastic, and the wasabi and shiso added a nice touch. The sashimi was delicious, and I was happy that the miso soup was red miso. I also enjoyed turning the soup into a tea rice dish, which was tasty, especially since I don't like when rice sticks to my teeth. The Shirako Yuba Tempura had a subtle taste of shirako and yuba. The staff was friendly, and I will definitely visit again to try other menu items that caught my eye.

It's been a while since my last visit. I used to come twice a week in April and May, but I haven't been here for a while. There are many delicious restaurants in Asakusa, so I've been exploring different places. I had a satisfying telework lunch today. I ordered the Bunka Saba set meal for 900 yen. The dried Bunka Saba fish has a wonderful aroma, rich flavor, and excellent texture, making it very delicious. The fatty part near the skin is especially tasty. I'm starting to dislike the fatty part of tuna belly, but the fat in Saba is light and good. Adding a little soy sauce enhances the flavor of the Saba even more. I couldn't stop eating with my chopsticks. The only downside is that the rice isn't very tasty. I wish they would put more effort into serving the rice. The rice is pressed into the bowl and ends up getting crushed.

The restaurant is located behind the Imahan International Street store. There is a lunch menu sign outside with prices ranging from 800 yen to over 2000 yen, offering a variety of options. The interior is clean but has a bit of a cluttered and disorganized feel, with children's toys scattered around. Although the lunch prices are high, the restaurant does not have a luxurious feel. I ordered the grilled mackerel with salt (900 yen). It was served in about 10 minutes, with a generous portion of rice in a large tea bowl. The side dishes included pickles (sakura daikon, pickled radish), simmered konjac noodles, and miso soup (seaweed, bean sprouts, wakame). Instead of grated daikon radish, the grilled mackerel came with wasabi pickles. The mackerel was thick and had a good amount of fat, and surprisingly, the wasabi pickles paired well with it. While the mackerel itself was delicious, the side dishes gave a cheap impression, so if the same items were served in a set priced over 2000 yen, it might feel disappointing.

This was my first time having lunch at Etchigoya. I ordered the Stone-Grilled Sea Bream Rice with Sashimi (2200 yen). The food arrived after about 10 minutes. It included stone-grilled sea bream rice, sashimi, clear soup, store-bought pickles, and a side dish of white konjac. The soup was brought to me later. I was instructed to mix the dish well, similar to stone-grilled bibimbap, to create a crispy rice crust to eat. The flavor was quite strong, and I felt like the taste of the sea bream was lost. When I poured the soup over it, it turned into a sesame-flavored broth, which was more mellow and delicious, but the sea bream was already well-cooked. I missed the timing to eat the sashimi separately, so I ended up pouring the soup over it and eating it like a regular sea bream rice dish.

During the telework period in April and May, I visited this restaurant twice a week. I was amazed to find such a delicious restaurant near my house when I first tried their stone-grilled sea bream rice on April 3rd. In early April, on one of my visits, the owner informed me that large, delicious oysters from Miyagi Prefecture were available at Tsukiji Market. He offered to order them for me if I wanted to try their oyster fry. The oyster fry was incredibly delicious, with a crispy and light batter. Unlike most places that fry a few oysters together to make one oyster fry, this restaurant served one large oyster per piece. The oysters were so big that one bite was not enough, and the oyster juice would burst in your mouth when you chewed. The way they cooked the oysters was perfect, bringing out all the deliciousness of the oysters. Although Yutaka's oyster fry is also very delicious, it falls slightly short compared to this restaurant. It's rare to be so impressed by a dish. However, I had the oyster fry from this restaurant three times in April, and the taste declined on the second and third visits. Well, I'm looking forward to the next winter. Another favorite of mine is the grilled salted cultured mackerel. This dish is also incredibly delicious.

I have started to frequent this restaurant. The dried mackerel here is really delicious. And you can relax and enjoy sake even during lunch. The atmosphere of the restaurant is nice. The head chef is quiet, but the landlady is cheerful and friendly. When you order sake, they bring out pickles and soup as appetizers. Enjoying them with your drink, the grilled mackerel arrives at the perfect timing. It tastes great when paired with the remaining sake. After the sake is finished, I enjoy the rice and mackerel. It's really delicious.

I started coming to this restaurant after the pandemic. I had bought norimaki and ohagi for takeout a few times before, but I didn't realize there was seating inside the store. This place serves properly prepared Japanese food made with high-quality ingredients. On this day, I had the stone-grilled sea bream rice. My mother-in-law had the fried chicken set meal. The stone-grilled sea bream rice was exquisite. The sea bream sashimi was cooked just right, tender and flavorful. It was sweet and delicious, perfect with sake.

Tonight is the Sumida River fireworks. And today is the midsummer day of the Ox. So, I took a stroll in Asakusa during the day. I bought some eel inari sushi, which is my favorite. The juiciness of the eel seeps out nicely. The generous amount of eel inside is delicious. It's convenient to eat while walking. Did you notice the Skytree in the background of the inari sushi? Now, I'm off to visit Kadoya's sale to buy some leather suspenders. I wonder how much of a discount they have? ☀

On January 11, 2019, on my way to Sensoji Temple from having okonomiyaki for lunch, I came across this restaurant located next to Imahan on Kaminarimon Street. Although I had only used their takeout service a few times before, I had never been able to take a photo before devouring the food. This time, I purchased red rice onigiri and inari sushi from their showcase. I enjoyed the red rice onigiri, which was generously coated with sesame salt on all sides. The inari sushi had small pieces of fried tofu but plenty of them, creating a delightful texture with the sesame seeds and beans. The taste was gentle and reminded me of a mother's cooking, simple yet satisfying. The grilled onigiri is soaked in soy sauce throughout, while the inari sushi has a strong sweetness with a generous amount of rice, giving it a homemade touch.

I happened to come across this restaurant and decided to go in. The staff were very friendly and the customers seemed like regulars. The set meal was very generous in portion size and the taste was excellent. I definitely want to go back to this place! :)

During the Bon festival, a dish called "tai meshi" is served. It is similar to stone-grilled bibimbap, with rice served in a stone bowl. Pieces of delicious tai (sea bream) are placed on top of the hot rice in the stone bowl, mixed well, and eaten. Carefully mix while scraping off the crispy parts to ensure the tai pieces remain intact. Then transfer to a bowl and enjoy. You can also eat the tai as sashimi before mixing, then enjoy it cooked, and finally pour delicious broth over it. You can have refills of the broth. It's a satisfying meal with the broth as the finishing touch.

This salt-grilled dried fish is unbelievably delicious.

The fried chicken was crispy and delicious.