After eating tonkatsu at Yutaka, I happened to pass by Hitomatsu and saw that they were serving shaved ice, so I decided to stop by. When my daughter was still 1 or 2 years old, we used to visit this place often because they had private rooms, but we haven't been here in the past 10 years. I never expected them to start serving shaved ice. I was led to a spacious room with a sunken kotatsu table, where there was only one other customer. I ordered the Ice Matcha with milk for 900 yen. The server brought the matcha syrup and milk separately, explaining that they wanted me to taste the natural ice first without the syrup. The ice had a slightly sticky texture, not too fluffy, and it was really good. The matcha syrup was a bit sweet but very delicious. They also served a complimentary cookie with Japanese sugar. The total bill came to 1069 yen including tax and a 10% service charge. It was a great deal to enjoy delicious shaved ice in this relaxing atmosphere, giving me a mini-travel experience. The fact that it was not crowded was also a plus.

There is a Japanese restaurant near Tahara Town with a great atmosphere. I had a mini kaiseki course for lunch, and the last course of bamboo shoot clay pot rice was delicious with a noticeable broth flavor. However, I think the appetizers and other dishes could be a little tastier. Next door, I recommend the Mitarashi dango and yuzu juice at Ichimatsu Hanare, a Japanese confectionery shop.

This is a review of a kaiseki restaurant in Asakusa (Tawaramachi), Tokyo. The building is a registered tangible cultural property, and high-quality wood materials are used throughout. There are multiple rooms, including one that can accommodate up to 80 people. We dined in the largest room, the "Pine Room," as part of a group. The kaiseki course was delicious, with various dishes such as simmered octopus, salmon sushi, grilled fugu skin, assorted sashimi, grilled cherry trout, bamboo shoot rice, and seasonal fruit for dessert.

I was impressed by the traditional Japanese atmosphere of the house and garden, the authentic kaiseki experience, and the unique creativity in using rare ingredients. The house has a charming feel, but be aware that there are many steps, so it may be difficult for those with mobility issues or young children. Inside the house, there are collaborative seasonings that add to the enjoyment from various perspectives. I informed them in advance that we were celebrating my grandmother's 88th birthday, and they kindly prepared a seat with a view of the garden. The staff also added a special touch to our celebration, for which we are grateful. I look forward to celebrating my father's 60th birthday here next time!

There is a lovely garden and a traditional Japanese restaurant with a charming atmosphere. The lunch silver cod with miso paste was flavorful and deliciously tender. The staff seemed a bit rushed due to the busy crowd, but I would like to visit again at a more leisurely pace.

I went for shaved ice without a reservation. I was dressed casually in shorts and a t-shirt, so the attitude of the staff was not very friendly. However, the atmosphere of the restaurant was very nice, and the pond with swimming carp was lovely. Enjoying delicious shaved ice in a relaxed tatami room was the best, it felt like a hidden gem for adults.

I was invited to this place. The atmosphere is lovely as you walk through the gate into the garden. You might need to be careful not to trip near the entrance (laughs). Once inside, it's truly remarkable. You forget you're in Tokyo. The food is delicious. Since it's banquet-style, the temperature may vary a bit, but it's not a big deal. Being served sake by geisha while enjoying the food in this atmosphere is truly special. The ambiance alone makes it a satisfying space.

While traveling from Ueno to Asakusa, I stumbled upon a lovely building and decided to stop for tea as I was feeling a bit thirsty. It felt like I was visiting a traditional inn on a trip. I was led inside and shown to a private room where I ordered shaved ice. I chose the strawberry flavor with milk, while my friend chose yuzu. The service was impeccable, as expected from a long-established establishment. The strawberry shaved ice was fluffy, with a rich strawberry syrup that harmonized well with the sweetness of the milk. The ambiance of the place also added to the overall experience. It was a traditional Japanese-style house, and I felt truly relaxed at this old-fashioned restaurant. I would love to visit again for lunch or on a special occasion. Thank you for the delicious meal! Shaved ice (strawberry with milk) ¥1,100, Shaved ice (yuzu) ¥990 + 10% service charge.

As I was walking from Tahara-cho towards Asakusa, I found a shaved ice sign along the road and decided to take a detour. There, I found a high-class traditional restaurant entrance that made me hesitate for a moment. However, there was also a shaved ice sign at the entrance, so I confidently stepped inside. Despite being alone on a weekday, I wondered if it was an appropriate place for me. But I put aside my worries and was guided to a Western-style reception room. The craftsmanship and attention to detail in the room were evident, despite showing signs of age. After a short wait, I was led to a private room on the second floor, which was elegantly decorated with a fresh green flower arrangement. I ordered the yuzu shaved ice (with milk) and was served beautifully shaved ice with separate yuzu syrup and milk to pour over it gradually. The intense yuzu flavor was to my liking, truly exquisite. The price, including tax and an additional 10% service charge, was well worth it for the exceptional taste, ambiance, and hospitality. Although I couldn't travel during the holidays, stumbling upon this restaurant made me feel like I was on a little journey. It was a delightful experience. Thank you for the meal.

A charming Japanese house with a beautiful garden and a stone pathway leading to the entrance. Both the exterior and interior are stunning, with intricate details on the railings and windows. The seasonal dishes were all elegant and delicious. The service was excellent, and we had a wonderful time.

On the way back from Kappabashi, I happened to pass by a place that caught my eye, but I decided to have a meal first and then come back. After lunch, I returned and went inside. I felt nervous but enjoyed a cold zenzai dessert in a quaint atmosphere. It came with vanilla ice cream, which made me happy. I realized once again that I can't stay relaxed in such a setting. Thank you for the meal.

I used to use this place for receptions before, but I heard they started selling bento boxes, so I went to buy one. It was a simple bento with grilled fish as the main dish. The side dishes included miso-marinated silver cod, simmered daikon, pumpkin, and konjac, rolled omelette, and simmered hijiki seaweed, among others. The rice was also included, and the side dishes were slightly more flavorful, suitable for a bento box. The miso-marinated fish was subtly sweet and moist, and very delicious. The price is a bit high for a bento box, so I can't have it often, but it might be nice for when you want to treat yourself a little. I heard they also have desserts available for takeout, so I'd like to try that next time.

Today, I went to the traditional restaurant Charyo Ichimatsu near Asakusa Station, close to Kaminarimon Street, to enjoy their Ichimatsu kaiseki course for a dinner meeting. The restaurant exudes the old-town charm of Edo and is perfect for solemn gatherings of around 20 people. They also offer entertainment with Asakusa geisha performances, adding to the lively atmosphere. The Ichimatsu kaiseki course I had today was well-rounded and suitable for a medium-sized banquet. While the ingredients were nothing extraordinary, the overall presentation and quality met the standards of a longstanding traditional restaurant. I would recommend Charyo Ichimatsu for those looking to host a hassle-free event. Menu: - Egg tofu, nanohana udo, red heart daikon, konowata, clear soup - Crab tempura with dashi, celery, Senju negi, sprout turnip, yuzu - Tuna and sea bream sashimi - Simmered vegetables, grilled yellowtail, rolled white saikyo miso, shiitake mushrooms, silk pods - Fried taro, scallop, olive ball, mozzarella cheese, mashed potato - Grilled mackerel with miso sauce, chestnuts, vinegar-pickled lotus root - Grilled eel from Tsushima, daikon and cucumber in soy sauce, radish, sesame - Ume tea pickles, grilled white fish, rice puffs, mitsuba, salted kelp, pickles - Melon, Amaou strawberries, kiwi fruits

We enjoyed autumn cuisine. Last time we had summer dishes in July, so it's been 3 months since our last visit. The menu this time included steamed and grilled ayu with roe, saury fish balls, sashimi with tuna and flounder, salmon and roe rice steamed dish, fried shrimp and abalone mushrooms, grilled sea bream, steamed persimmon, a main course, and a dessert. We savored seasonal dishes in a private room with a 4-person table, where there was a small garden with a lantern next to the room, and a beautiful hanging scroll inside the room.

I passed through a splendid gate, walked on stone pavement, and entered the shop while leisurely watching the colorful koi swimming in the pond on my right. The room I was guided to was decorated with hanging scrolls and flowers. From the window, I could see a stone lantern in the courtyard. I decided to have the lunch kaiseki course for October. The appetizer was decorated with pampas grass, and the sashimi was beautifully arranged on persimmon leaves that had turned red. The dishes were served in vessels that evoked the feeling of autumn. The dish I particularly liked this time was steamed persimmon and scallop with yuzu vinegar miso. The steamed persimmon, which was translucent and slightly sweet, paired well with the vinegar miso. The mushroom mixed rice was also delicious.

While walking around Asakusa after lunch, I stumbled upon a place that looked like a traditional Japanese restaurant or a prestigious residence. Upon closer inspection, I found out that they served tea there. It seemed to be used as a restaurant for special occasions like weddings. I entered through a courtyard and opened the door to a retro interior with thick wooden beams, Taisho-era glass, and nice furniture. It was a completely different space from the outside (a bit quiet once you stepped inside). I enjoyed some matcha tea and a recommended castella cake. The matcha was not bitter at all, very easy to drink and refreshing. The gentle taste of the castella cake paired well with it. I also had the place to myself, which allowed me to relax and enjoy my tea. Although it was a bit intimidating to enter, the experience of being in such a unique space felt special and enjoyable. I highly recommend it. Items consumed: - Matcha tea: 900 yen - Castella cake: 400 yen

It has been about a year since I last visited Ichimatsu. The first thing that caught my eye was the sudare (bamboo blind). The way it was incorporated into the decor was very refreshing, and it really set the seasonal atmosphere. The room was the same as last time, with a traditional sunken hearth, but just changing the shoji screens made a big difference in the ambiance. When I sat down, I noticed that the tray had a vibrant green bamboo mat. It was another nice touch to enhance the summer vibe even before the meal started. The dishes featured plenty of summer ingredients, and whether it was the vegetables or the fish, eating them in season really brings out the best flavors. My favorites were the jun-sai and conger eel clear soup, the Spanish mackerel nanban-zuke, and the final meal. The sauce used in the Spanish mackerel nanban-zuke (a yellowish yogurt vinegar) was so refreshing and had a summery taste. The meal ended with a unique dish - corn and bacon mixed rice, which is not commonly found in Japanese cuisine. The rice, cooked in an earthenware pot, had a delightful aroma of corn and a subtle sweetness, balanced perfectly with the saltiness of the bacon. I loved it so much that I tried making it at home, but it didn't turn out quite the same. The dessert, mitsumame, had a syrup that wasn't as heavy as black honey, and the sweetness of the fruits was well-balanced. I had a great dining experience with my friends, enjoying the delicious food and engaging in lively conversations about the dishes. Thank you for a wonderful meal.

I visited Asakusa Ichimatsu, feeling like my partner, Ryogoku-san, on and off! I had a fulfilling time there, experiencing the season, the freshness, and feeling like Ryogoku-san! The hostesses were very polite and provided excellent service, making it a blissful moment. I was allowed to explore the restaurant, including the large hall, and admire the beautiful dishes and presentation! It felt almost too beautiful to eat, yet I couldn't resist (laughs). I bought yuzu juice as a souvenir, and when I drank it mixed with shochu at home, it was refreshing and uplifting! Next time, I want to bring my parents and relatives here, I think they will be delighted. I now have a place I must visit whenever I come to Asakusa!

I visited Ichimatsu-san for the first time in a while. As always, I was impressed by the seasonal decorations and dishes that filled the room with a sense of care and attention to detail. The grilled fish here is truly the taste of a traditional Japanese inn. And the simmered small taro from Ishikawa Prefecture was delicious, with a unique slimy texture and a mild flavor. Oh, it was so delicious. I must not forget to mention that Ichimatsu-san's area is said to be the birthplace of Edo cuisine. It is said that during the Tenmei era of Edo, a set meal shop opened near the Kaminarimon in Asakusa, and Edo cuisine developed from there. With such a nostalgic feeling, it truly felt like experiencing the taste of Edo!

It was very quiet despite being right near the lively Kaminarimon Street. I thought the entrance looked familiar, and it turns out it was used in the filming of Fukumaru Ryokan. The seasonal dishes were all delicious. The Japanese-style room with a sunken kotatsu was much appreciated. I heard from the landlady that it was also used for filming in shows like Aibou and Doctor X, so I rewatched the final episode of Doctor X when I got home. Sure enough, I saw Nishida Toshiyuki and the others in the room where I had my meal.

I learned the proper etiquette and enjoyed a kaiseki meal at the traditional Japanese restaurant "Saryo Issho". I was taught the seating arrangement, how to appreciate the decorations such as floor pillars and hanging scrolls, and how to eat each course properly. The menu consisted of appetizers, soup, sashimi, hot dish, grilled dish, side dish, main course, and dessert, which varies depending on the season. I also bought some Nara pickles on my way out. The owner and hostess, Fukumoto-sensei, kindly taught me the etiquette of Japanese cuisine, which they are sharing with people nationwide.