Colorful and wonderful dishes, along with the female owner, create a fantastic atmosphere in this traditional Japanese restaurant. The sea bream tea rice bowl is exquisite, and the care and attention from the owner and staff are excellent. The signature dish, sea bream tea rice bowl, is incredibly delicious! This is one of the few places where you can relax and savor your meal at a leisurely pace.

The sea bream rice bowl with tea is delicious. The braised pork was also tasty. The service has an old-town charm. It may be a matter of personal preference, but I found it pleasant. I would like to come back for dinner, but it seems they only offer a course menu starting from 10,000 yen by reservation. Lunch is recommended! (laughs)

Representative traditional Japanese restaurant in Asakusa for lunch. I came here as an exception because I am on a diet without white rice. There are only two options for lunch, sea bream chazuke and miso-marinated black cod, so there is no way to avoid white rice. When I entered the restaurant, it was a little before 12 o'clock, and there was a personal smartphone placed on the counter, giving off a somewhat sloppy atmosphere. While thinking that there are few delicious places in such sloppy restaurants, I ordered sea bream chazuke (2000 yen excluding tax). Pickles, salted kelp, and sesame sauce were served first. Unfortunately, the pickles seemed like store-bought shibazuke and soy sauce-marinated daikon. Just when I thought it was only sea bream chazuke, braised pork belly was served. The braised pork belly was delicious. Not too sweet, just right. As expected from a long-established restaurant. The sea bream sashimi was served with about 9 slices, sprinkled with scallions and sesame. The wasabi was real wasabi, but a bit watery, so it seemed like it was from seedlings rather than mature. Still, it's better than mixed wasabi. The sea bream was fresh and delicious, and the sesame sauce was tasty. After eating about half of the sashimi, it was time for chazuke. The chazuke was arranged by the staff. I generously sprinkled sesame sauce on the rice, topped it with salted kelp, myoga, and julienned shiso leaves, poured broth over it, sprinkled chopped seaweed on top. This was also delicious. As expected from a long-established restaurant. I think the evaluation would be higher if they had a more refined atmosphere and didn't use store-bought items.

In the backstreets of Asakusa, there is a traditional Japanese restaurant called Wakasagashi. The owner is also the head of the geisha association. They have recently reopened after the state of emergency was lifted. Their lunch menu includes Thai tea pickles. It may look simple, but it is a delicious and flavorful dish. First, you eat the sea bream with sauce and rice. Then, you pour tea over it. It is so delicious. Thank you for the meal.

■ Situation of the day: It was late September on a Saturday, with light rain falling. My wife and I had made a reservation for 12:00 pm and arrived at the restaurant. There was one person sitting at the counter and a group of three. We were seated right in front of the owner at the spacious counter. The high ceiling and open space created a comfortable atmosphere. In the back, there was a large table in a room that could accommodate up to 10 people. I learned that this spacious room is available on a first-come, first-served basis, even for couples. ■ Dishes ordered on that day: - Sea bream rice bowl (limited to 10 servings per day) for 2,000 yen: The sea bream rice bowl was the highlight. We were first served with small dishes of pickled vegetables and salted kelp. Then, a sesame sauce was brought out. Next, we had braised pork. Rice was available for seconds, and finally, thickly sliced sea bream was served, sprinkled with sesame seeds. The owner kindly instructed us to set aside 4 pieces of sea bream for the rice bowl. We started with the braised pork and beer (500 yen per glass, surprisingly cheap for the generous portion). The pork was subtly sweet, and my wife tried to replicate the flavor but couldn't quite get it. The pork itself was delicious, and the burdock cooked with it had absorbed the flavors and retained a crisp texture, making it a perfect beer snack. Before we knew it, the beer was gone, and we moved on to sake with the sea bream. The thick sea bream allowed us to savor the flavors fully, with a pleasant firmness and chewiness. The sesame sauce and soy sauce added to the enjoyment of the dish. Ordering sake also came with sea bream sashimi marinated in salt, which was a delightful addition. With sake, we also ordered a second serving of sea bream sashimi (1,200 yen) and ended up drinking 4 cups of sake (1,000 yen per 180 ml). For the finish, we had the sea bream rice bowl. The owner carefully prepared it, serving 4 pieces of sea bream with salted kelp, sesame sauce, and garnishes, pouring hot broth over them. The combination of sesame sauce and garnishes was exquisite, not too heavy and absolutely delicious. We quickly finished every last bite. Despite spending over an hour there, it was a truly happy lunch experience. We also had the chance to hear various stories. The restaurant was established in the 10th year of the Meiji era, located next to an amusement park that used to be a botanical garden. The original restaurant could accommodate up to 600 people and even hosted weddings. Due to the risk of air raids during the war, the building was demolished. After evacuation, the owner had given up on the restaurant, but a different restaurant in the current location had vacated the space and offered it to them. Regarding the cuisine, the owner shared that in Osaka, kombu (kelp) is the main ingredient for dashi, while in Tokyo, it is bonito flakes. Bonito was considered a luxury item in the past. The owner also mentioned that they used to be able to host geisha gatherings in the private room, with the cost totaling 23,000 yen per person, including tips. Adding a taiko drum, shamisen, and dance performance by three performers made the atmosphere even more festive. The owner is 85 years old, the wife is 88, and their son is around my age. Everyone we met was kind and gentle. I look forward to visiting again.

Asakusa Temple was bustling with people like washing sweet potatoes, but just one step away, the noise calmed down. I felt relieved and stepped inside. My goal was the sea bream rice bowl. Strangely, pork simmered in soy sauce appeared first. It was delicious as usual. I had it as an appetizer with some sake. Then the sea bream appeared. It was accompanied by plenty of sesame paste. Here, you are supposed to enjoy the sea bream, but half of it should be saved for the sea bream rice bowl. The sea bream itself was delicious. In Tokyo, sea bream dishes often have limp and tasteless white meat, but the sea bream here had firm and crunchy flesh, very delicious. And then, when the timing was right, the staff made the sea bream rice bowl. Of course, they added a lot of sesame paste as a condiment, which made me a little worried. However, it was delicious. The sesame flavor was strong but not overly sweet, and it made the whole sea bream rice bowl creamy and delicious, enhancing the taste of the delicious sea bream. It was a taste I had never experienced before. I had a delicious lunch.

I found this restaurant while walking from Asakusa Wins in search of lunch. It looked high-end from the outside, and the interior had a luxurious atmosphere. I was unsure what to do, but was guided to the counter. My companion had the sea bream sashimi with sesame dressing, and the owner advised on how to eat it. The tea-infused rice dish was prepared by the staff. Since I already love sea bream tea-infused rice, I really enjoyed it. I had the fish set meal, which was delicious and the rice was very satisfying. Despite being a high-end restaurant, the service was not stiff, but rather delightful.

After visiting the grave, I came here. This is an old restaurant (ryotei) where my parents had their engagement ceremony. The building of the ryotei has deteriorated over time and has been converted into a condominium on the first floor. However, they still serve traditional Japanese cuisine. I had heard that they offer lunch service, so I decided to visit. I was a bit hesitant at first, as the place seemed quite upscale. But when I entered, the owner warmly welcomed me. The chef behind the counter was silent at first, but as I got more comfortable, we were able to have a conversation. This restaurant holds a special place in my family's history, as it was chosen by my grandparents for my parents. I ordered the sea bream with saikyo miso set meal and sea bream ochazuke. The flavors were rich and reminiscent of Edo-style seasoning. The braised pork with mustard was delicious. They offered a variety of toppings for the ochazuke, so I didn't get tired of it. I would like to revisit this restaurant with my elderly parents. The owner mentioned that the restaurant has many stories to tell, as it has been around for a long time. I can't forget the taste of the sea bream sashimi. The timing of the tea being served was perfect. I later saw this restaurant featured in the April issue of the magazine Eclat.

I once traveled to Hakata in search of a tea pickles better than Nagatanien's, but even there it was just average. The natural red snapper from Nagasaki didn't exceed my expectations in terms of taste. Come to think of it, maybe red snapper tea pickles are just not that great. The silver cod shioyaki set meal that my companion ordered was delicious. Since we just dropped in, the service may have been lacking because we were dressed casually, and the true abilities of this restaurant may only be revealed during a nighttime visit. Kaiseki restaurants like Koju, which has been raising its prices since receiving a Michelin star, are not easily accessible, so I need to explore new places. The nearby Emori restaurant has excellent food, but it's a bit chaotic, so I plan to revisit in hopes of finding a place suitable for business purposes.

I was taken out for lunch by a friend to a high-class restaurant. It seems to be a traditional Japanese restaurant or ryotei, as mentioned in other comments. We were welcomed by a young female manager and seated at the counter. The head chef and his apprentice then appeared from the back and started preparing. We started with a delicious pork belly simmered dish, which was so good that we ended up having two servings of rice. As we were enjoying that, the chef and his apprentice were busy preparing sashimi using fresh sea bream. They served us the sashimi on a flat plate with instructions on how to eat it with sesame sauce and salted kelp. Finally, we ordered the main dish, sea bream rice porridge, which the young manager graciously prepared for us. She advised us to eat it with a slurping sound to fully enjoy the flavors. It was a high-class experience with a touch of humor and warmth from the staff. This traditional restaurant, located a bit away from Asakusa, is definitely worth a visit for lunch, even though dinner might be a bit pricey for now.

You can't easily enter at night, but it's casual to eat during the day. I was recommended by a friend to go to Asakusa, and after walking from Asakusa Station to Asakusa Temple, I wandered along Kaminarimon Street and turned onto a side street. I got a little lost, but still arrived before noon. The store had a splendid appearance and the interior was Japanese-style with a sense of luxury. I had the Sea Bream Chazuke Lunch for 1890 yen, with half of the sea bream served as sashimi and the rest in sesame sauce chazuke. Eating lunch at this restaurant makes you feel very luxurious!

I used it for a banquet. It seems to be an old traditional Japanese restaurant turned into a condominium with the first floor still operating as a restaurant. There are about 8 counter seats and a tatami room that can accommodate around 12 people. The meal is a course of Japanese cuisine, starting with a toast with beer and then everyone orders their drinks. The dishes are artfully presented, with some shaped like portable shrines. The sashimi is particularly well prepared. The rice dish at the end was especially delicious. Overall, it's not bad, but because of its location in Asakusa, I may not visit often.

I was invited to a traditional restaurant with a history dating back to Meiji 11. Located just a few steps north of Senso-ji Temple, on Gomimon Street, this restaurant is on the first floor of an apartment building. Upon entering, you will find a simple yet elegant interior with a counter seating area on the left and tatami seating on the right. I was seated in the tatami area. The meal began with a chilled soup made from soft-shelled turtle, which was rich and flavorful. This was followed by grilled fish with edamame, a clear soup with conger eel, bonito sashimi, grilled fish with miso, simmered vegetables, salad, and rice with grilled ayu fish on top. The meal ended with a fig compote, which was a bit too sweet for my taste. Despite being a long-standing establishment, the staff, including Okami-san, made me feel comfortable and I thoroughly enjoyed the delicious meal. They also offer a selection of junmai ginjo sake. I would love to visit again if given the chance. Cheers to the downtown area!

The food, atmosphere, and hospitality at the restaurant were excellent.