When you think of Tokyo’s Asakusa district, iconic spots like Kaminarimon Gate and Nakamise Street probably come to mind. But beyond the sightseeing, Asakusa has long been a hidden gem for lovers of Japanese cuisine. Among the many culinary treasures this area offers, sukiyaki holds a special place — a dish that flourished here from the Meiji era through the early Showa period.
And when it comes to sukiyaki in Asakusa, three legendary establishments stand out above the rest: Imahan, Chinya, and Yonekyu. These long-standing restaurants have each played a role in shaping the area’s rich food culture. In this article, we’ll dive into the world of sukiyaki — from what it is, to why it matters in Asakusa, and what makes each of these three restaurants unique.
1. What Is Sukiyaki?
Sukiyaki is one of Japan’s most beloved hot pot dishes. At its core, it’s a heartwarming combination of thinly sliced beef simmered with vegetables, tofu, and shirataki noodles. There are two main styles: the Kanto-style, where ingredients are simmered in a sweet-savory soy-based broth called warishita, and the Kansai-style, where the beef is grilled first, then seasoned with sugar and soy sauce.
Before the Meiji Restoration, meat consumption was frowned upon due to Buddhist influences. But with the arrival of Western culture in the late 19th century, beef began making its way into Japanese kitchens — and sukiyaki quickly became a symbol of modern, indulgent dining. Today, it’s a favorite both at home and in restaurants, and a proud representative of Japan’s culinary identity.
2. What Makes Sukiyaki in Asakusa Special?
Back in the Meiji and early Showa eras, Asakusa was one of Tokyo’s liveliest entertainment districts. It wasn’t just a place for temple visits — people came here dressed in kimono, watched theater performances or comedy shows, and then enjoyed sukiyaki as part of the evening's festivities.
That spirit still lingers today, thanks to long-standing sukiyaki establishments like Imahan, Chinya, and Yonekyu. Each of these restaurants boasts over a century of history and continues to be beloved by both locals and tourists. While they each bring something different to the table, they all serve as living witnesses to Asakusa’s enduring love affair with sukiyaki.
3. Imahan – A Refined Experience Rooted in Quality
Founded in 1895, Imahan has grown into a prestigious brand, now operating several locations in Asakusa. Among them, the Imahan Main Store is especially iconic. Housed in a traditional sukiya-style building, the restaurant exudes elegance and old-world charm. The interior is tastefully arranged in classic Japanese décor, creating a serene, almost timeless atmosphere.
What sets Imahan apart is its uncompromising commitment to quality. Only the finest A5-ranked kuroge wagyu (Japanese Black beef) is selected from across the country. The carefully crafted warishita enhances the meat’s natural umami without overpowering it.
A signature touch at Imahan is the tableside service — staff members cook the sukiyaki for you right at your table, adding an extra layer of hospitality and theatrical flair. It’s a luxurious experience that captures the essence of Japanese sukiyaki at its finest.
(Note: Tableside cooking may not be available at all locations; some allow guests to cook their own.)
(Source.1:https://imahan-honten.co.jp/ozashiki.html)
(Source.2:https://imahan-honten.co.jp/access.html)
4. Chinya – The Art of Aged Beef Sukiyaki
Established in 1880, Chinya is a deeply rooted local favorite that grew up alongside the bustling Asakusa Roku-ku district. Its defining feature? Aged wagyu beef, prepared using a proprietary technique passed down through generations.
The beef at Chinya isn’t just tender — it’s packed with deep, complex flavors that unfold with every bite. The sukiyaki is built around a time-honored warishita, carefully balanced to bring out the best in their signature meat.
Chinya’s ambiance also offers a nostalgic journey. From the architecture to the interior design, the place retains the vibe of Showa-era Asakusa, giving you the sense that time has stood still.
What also makes Chinya stand out is its balance between tradition and innovation. They regularly introduce new menu items while staying true to their roots — a quality that appeals to food enthusiasts, local regulars, and international visitors alike.
(Source.3:https://chinya.co.jp/)
(Source.4:https://chinya.co.jp/)
5. Yonekyu – A Rustic, Hearty Taste of Old Tokyo
Just steps from Senso-ji Temple, you’ll find Yonekyu, a sukiyaki restaurant founded in 1886. With its red paper lanterns and vintage storefront, it’s a place that perfectly blends sightseeing with old-school dining. The sign reading “Gyunabe Yonekyu Honten” (Beef Hotpot – Yonekyu Main Store) speaks volumes about its proud history.
Unlike the more refined sukiyaki served elsewhere, Yonekyu proudly sticks to its roots with a gyunabe-style hotpot — the predecessor to modern sukiyaki. This style features bolder seasoning and heartier portions, offering a more rustic and satisfying experience. Thick cuts of beef are simmered right at the table in iron pots, often dipped in raw egg or miso sauce rather than warishita.
Inside, the restaurant maintains the feel of a traditional tatami hall, where guests remove their shoes and sit on the floor. It's an ideal setting for large groups to enjoy a lively meal together, surrounded by the warmth and charm of Tokyo’s downtown spirit.
6. Final Thoughts
Sukiyaki in Asakusa isn’t just about eating — it’s about stepping into a living cultural experience. From Imahan’s refined hospitality, to Chinya’s flavorful aged beef, to Yonekyu’s nostalgic and generous gyunabe, each restaurant offers a unique perspective on a time-honored dish.
So, the next time you find yourself exploring Asakusa, take a break from sightseeing and step into one of these storied establishments. You won’t just taste the flavors of Japan — you’ll taste its history, its people, and a moment in time.
What is Sukiyaki?
What is Wagyu?
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