Last year, the renowned sukiyaki restaurant Chin-ya closed its doors, much to the disappointment of many. However, they have reopened their business in a new location near the northern end of Hanakawado, at the foot of the Goto Bridge. The main event for weekday drinking in Asakusa is now at this restaurant. Our group of Asakusa regulars had made a reservation for the Sukiyaki Kaede course (8,800 yen). The course included appetizers, a palate cleanser, aged sukiyaki beef (120g), vegetables, and egg. Upon entering through the new entrance, we were greeted by a red carpet laid out on the floor. The Meiji-era paintings that were displayed in the previous location could also be seen here and there. We were guided to the second-floor seating area, which consisted of tables instead of traditional tatami mats, much to the relief of those who struggle with sitting seiza style. A gas stove and sukiyaki pot were set up on each table. Once our group was complete, we called over the friendly staff member to begin. We started with a toast with beer, and then the staff member brought out the appetizer and started preparing the sukiyaki. First, she lit the stove and added beef fat to the pot. After the fat had melted, she added diagonally sliced green onions to give it a slight sear. Next came the beef, which was the signature moderately marbled beef. The large pieces of beef were added to the pot, and once they had slightly cooked, she poured in the sauce. When the color of the meat changed, it was time for the first serving. The staff member divided the meat and green onions into small bowls with beaten eggs. Eating the meat coated in egg was pure bliss. The meat melted in our mouths, and someone in our group even remarked, "Meat is a drink, isn't it?" To which the staff member replied with a joke about additional meat being listed under the drink menu. The meat was truly delicious, with the marbling providing richness and tenderness. The sweet and savory sauce was also elegant. When the sauce mixed with the beaten egg, it created another layer of deliciousness. We added extra meat and continued to enjoy the succulent meat. It is truly delightful that this historic restaurant, established in 1880, has made a comeback. However, according to the information from our Asakusa regular, a certain foreign company has acquired the restaurant. While they are currently following the traditional methods, it is uncertain how long this will continue. It is a concern that Japanese history is being bought by foreign capital, and there is a worry that Japanese culture may become prey to overseas interests. We hope that this atmosphere and delicious meat will continue for a long time to come.

In Asakusa, there are many shops that have been in business for over 100 years, but this time we chose the long-established restaurant "Chinya," which has been in business for over 140 years, to enjoy sukiyaki. We selected two set meals, "Tsubaki" and "Kaede." The "Tsubaki" set meal uses lean beef with a relatively thick cut. The beef in the "Kaede" set meal is plump with a rich marbling, and the meat is tender and smooth. Each has its own unique advantages and is suitable for different preferences. Of course, the side dishes are also delicious, so please give them a try.

On Wednesday, I had no plans except to visit a certain B in Roppongi (lol), so I hadn't decided where to eat. I made a reservation the day before and visited "Chinya" located at the edge of Asakusa's Iidabashi. This Chinya has been in business since 1879 and is the oldest sukiyaki restaurant in Asakusa! In 2022, they renovated the store while preserving the old charm and even received a Michelin Bib Gourmand in the past. I arrived at the reserved time of 5:30 pm and was seated at a table on the 2nd floor. I had reserved the special aged black wagyu sukiyaki comparison course for the day, so I was served the course menu. First, I cleansed my throat with a small bottle of Ebisu beer. Now, let's start the course! - Appetizer: Winter melon and chicken simmered in soy sauce - Side dish: Eel Yanagawa-style with scallop cream puff, konjac somen (with sesame sauce), edamame - Seasonal sashimi: Tuna, horse mackerel marinated in kombu, firefly squid - Fillet steak - Sukiyaki: Sirloin, fillet, ribeye, vegetables, egg - Refreshing my palate, then I had another serving of aged meat. - Miso soup, rice - Beef shigureni - Dessert Wow, I thoroughly enjoyed the sukiyaki from this long-established restaurant! For drinks, I had 2 bottles of Ebisu beer, a lemon sour, and finished with Kikumasamune barrel-aged sake (from Hyogo prefecture, Kikumasamune Brewery). It's always a treat to have sukiyaki at a proper long-established restaurant like this! Thank you for the meal, I'll definitely explore more long-established sukiyaki restaurants in the future!

I visited for lunch and tried the course meal featuring aged beef sukiyaki at Kaede. I was hoping that the marbling wouldn't be too excessive, but it started to feel a bit heavy towards the end. I prefer my meat to be a bit more rare. Considering the price of the lunch, I also had expectations for the service, but it was disappointing. The staff seemed to be inattentive and not very observant. Even when I wanted to order more rice, there was no one around, and when I finally did manage to place an order, it took a while for it to be brought to me. For the price I paid, I expected a bit more attentiveness. It was a bit disappointing given the expectations I had.

This summer, after visiting the Skytree, we decided to stay at a hotel... We found a long-established sukiyaki restaurant just a minute's walk from the hotel, which is said to be the oldest in Asakusa. The interior was very luxurious, and the staff were all dressed in kimonos. As we arrived without an appointment and in casual attire, I was honestly a bit nervous... (laughs) It seems like a place where you should dress up and have a proper meal. As someone who is particular about meat, I did not give a very high rating to the sukiyaki in terms of taste and price. I felt a gap between the high-class atmosphere created by the interior and service, and the actual sukiyaki experience. According to previous reviews, this long-established restaurant offers "appropriate marbled meat," which is supposed to have a moderate amount of marbling. We ordered two servings of the 120g appropriate marbled meat sukiyaki, two servings of rice, and one children's set, which came to exactly 30,000 yen. The marbled meat we received seemed to be rib roast, with a slightly unhealthy amount of marbling. The quality of the fat was not bad, but it left a slightly greasy feeling in the mouth. It felt like we were getting tired of it after 120g. The meat was served semi-frozen and slightly tough, which was disappointing. Personally, I think that starting from this state and quickly heating it in a pot can make it tough... Doesn't the excitement of lifting up the meat decrease when it's slightly frozen? I would prefer the meat to be in its best condition. The taste of the meat itself was not "bad," but it did not reach the level where I could honestly say it was "delicious," especially considering the price. The broth and dashi were also average. The vegetables and service were also average. The appetizer of chicken, winter melon, and okra in jelly sauce was delicious though. The interior was quite high-class and nice, and they did separate the meat and shirataki noodles when cooking. (Well, the misconception that boiling shirataki noodles with beef makes the beef tough, is apparently not true, haha) I think it's difficult for a long-established restaurant to continue as the next generation of long-established restaurants.

The atmosphere of the restaurant is calm and has a sense of history, but it is clean and spacious. The private rooms have partition walls so you don't have to worry about the neighboring guests. I chose the sukiyaki course "Tsubaki". You can enjoy aged meat with marbling, so it's good for those who are not fond of fatty meat. The beef fat is spread on the hot plate, making it oily enough. The large pieces of green onion added a nice texture and flavor. The sweet and salty broth can be adjusted with dashi, which enhances the overall taste. The dessert ice cream was authentic and delicious.

The atmosphere was calm and not too formal, and the food was delicious. We had a course where we could compare the marbled and lean cuts of meat. At first glance, they didn't look too different, but you could taste the difference once they were cooked. I personally prefer the marbled meat, but the lean meat also had a good meaty flavor, so I think I would choose a course with both types of meat again next time. I was considering adding more of the meat that I liked, but I ended up getting full.

Asakusa's long-established sukiyaki restaurant, about a 10-minute walk from Asakusa Station. The interior of the restaurant has a wonderful sense of history. The female owner, who seems to be the hostess, carefully explains each dish as it is prepared. It was a very pleasant time. This is a restaurant that can be used for various occasions, from everyday dining to special celebrations.

It's been a while since I last visited. I got lost on the way, couldn't find the shop, and when I called, I realized I had taken the wrong street. I was walking on Umamichi Street instead of Edo Street. Finally arrived. I was so thirsty, so I ordered a draft beer. I had reserved the steam locomotive course. I was satisfied with this course last time. For the appetizer, I had scallop and edamame in broth. Next up was pickled sea bream, mozuku seaweed with salmon roe, and boiled asparagus sashimi assortment with bluefin tuna, yellowtail, and octopus. The main dish, sukiyaki, arrived. I cooked the green onions first and then the meat. This style seemed to be Kanto-style, as I added the sauce halfway through. The meat was delicious - the grilled tofu and green onions were also tasty. The meat was so good that I quickly got the rice set and enjoyed the sukiyaki dipped in rice and raw egg. It was really delicious.

Chin-ya, a long-established sukiyaki restaurant that represented Asakusa, closed down two years ago due to various circumstances. However, I recently heard from one of my followers that it has reopened in Asakusa, and I was eager to visit. The location is a bit far from the main area near Kaminarimon, about a 5-6 minute walk from there, but it is easy to find. I made a reservation a few days in advance for a Saturday during the holiday, specifying the opening time of 11:30. The restaurant occupies a large portion of a building on the 1st and 2nd floors, with a grand entrance. As I entered, I was greeted by kimono-clad hostesses. I took off my shoes and went upstairs, guided by a red carpet-lined hallway and staircase. The 2nd floor had spacious tatami rooms with chairs and tables neatly arranged. There were a few partitions available, and on that day, a group of about 10 elderly people were occupying a table in the back, seemingly having a reunion. I was seated at a small table for two near the front. I started with a draft beer (Asahi Jukusen) to quench my thirst in the warm weather. I had pre-ordered the weekend-only "Sukinabe Gozen" for one person. I chose the "Matsu: 6,100 yen" option, which comes with 160g of meat. Soon, a set was brought in a large tray. The sukiyaki ingredients were already placed in a stainless steel pot on a stove, which was lit by the hostess. It was said to be ready in about 5-6 minutes. The meat was served separately on another plate as it couldn't fit in the pot. As side dishes, I had a small bowl of "Tuna Yamakake" and "Chawanmushi." The tuna was of high quality, and the chawanmushi was well-prepared with all the ingredients. I enjoyed these with my beer while waiting for the sukiyaki to be ready. Unlike traditional sukiyaki, the ingredients were already in the pot with the sauce when cooked. The meat was cut into small pieces with various textures and flavors. The other ingredients included grilled tofu, white konjac, wheat gluten, and vegetables such as green onions, Chinese cabbage, shiitake mushrooms, and chrysanthemum greens. The Chinese cabbage was watery, probably added for volume due to the solid fuel used for cooking. The sukiyaki sauce was slightly sweet at first, but as it cooked with the meat and vegetables, it balanced out nicely. I dipped the meat in the raw egg provided and savored the flavors. I ordered a bottle of "Kikumasamune Junmai Ginjo Sake" to pair with the sukiyaki. The sake complemented the dish perfectly. I added more meat as I ate and enjoyed the various ingredients in the sukiyaki. The wheat gluten had a nostalgic chewy texture from soaking up the broth. The green onions were carefully selected for quality. The solid fuel burned for a long time, allowing me to enjoy the meal at a leisurely pace. After finishing most of the meat, I used the remaining sukiyaki as a side dish for rice. The rice was served in a small tea bowl and was delicious.

I took off my shoes at the entrance before entering. The two-story building has a Western-style atmosphere which is very nice. Although it's tatami flooring, there are chairs instead of tatami mats, which is good. The sukiyaki, which is the main dish, had a slightly sweet sauce but not too heavy, making it easy to eat. Both the meat and vegetables were delicious. It was great to be able to recharge with nutritious and tasty food.

The atmosphere was nice, and the lunch portion was just right. It might be a bit much for women. The taste of the sauce was refreshing. There is a butcher shop downstairs, so you can buy what you liked upstairs. The hamburg steak, for example, felt like a good deal in the 300 yen range.

Asakusa Chin-ya, first visit after relocation. One of Asakusa's representative butcher shops. On this day, I learned that there are enzymes in "konjac" and "shirataki" that may toughen meat. During sukiyaki, I was taught the skill of using "tofu" and "green onions" to block contact with the meat. A day of learning (Maroni is okay!). Hand-cut premium Wagyu beef is a treasure of Asakusa. Just submerge it in the sauce and it's heavenly. A light bow and a stroll to finish. Thank you very much! #More active now #Get energized by eating meat #Non-profit organization #East Tokyo Calendar #Asakusa #Asakusa Calendar #Asakusa gourmet #Downtown gourmet #Downtown sightseeing #Asakusa sightseeing #Chin-ya #Sukiyaki #Premium beef #Long-established #Wagyu #Japanese food #Want to connect with gourmet lovers #Want to connect with sake lovers #Japan travel #Tokyo trip #Yummy

The meat was not too sweet, just to my liking. It looks like it's really rare, but the meat is surprisingly refreshing. The red meat had a rich flavor. I really liked it. The service was polite and smooth, this place must be a long-established restaurant. There were many foreign customers, so maybe they specialize in catering to foreign tourists?

When it comes to sukiyaki, the long-established Chinya in Asakusa is the place to go. You can taste aged A4 black wagyu beef, offering a perfect balance of marbling. In today's A5-focused world, this restaurant stands out with its exquisite aged meat sukiyaki, making it a truly special dining experience. The elegant atmosphere and wonderful service make it perfect for special occasions like anniversaries.

I had never been to Asakusa before, so I didn't know about this restaurant. As soon as I walked in, it felt like a different world. The red carpeted hallway, the mix of Japanese and Western decor, and the wonderful smell of sukiyaki. I had a course meal, and they only serve one piece of meat at a time. The meat was incredibly delicious, and the sauce was perfect. I definitely need to go back to Asakusa for this. It was so delicious. Thank you for the meal.

Today, we will be enjoying the famous "Tekisashi Niku" at Chinya, in the form of aged fillet meat sukiyaki. This iron pot dish is known for its sweet Kanto-style sauce, but surprisingly, the fillet meat gives it a light and subtle flavor. Established in the 13th year of the Meiji era, the sauce is sweet yet rich, leaving behind a lingering umami without any heaviness. Winter sukiyaki is truly exceptional here. Although this has been a concern since before their relocation, it would be great if they could learn a bit about customer service from consultants or pay more attention to the behavior of the staff, especially the woman who seems to be the proprietress. With some improvements, this place could become even more popular.

I visited a famous restaurant in Asakusa that I had only been to once before when it was located on Kaminarimon Street. This was my first visit to the new location. I ordered the steam locomotive course and some drinks. The interior of the restaurant has a retro feel, reminiscent of the Taisho era. Even though I didn't live during that time, it somehow feels like it (laughs). The Edo-style sukiyaki was delicious. I was able to compare the marbled meat and lean meat, both of which were tasty. The course included various dishes such as appetizers and sashimi, all of which were well-prepared and satisfying. The seating was spacious, allowing for a relaxing dining experience without feeling cramped. This restaurant would also be a great choice for celebrating special occasions.

I made a reservation for 12 o'clock on a weekday and arrived about 15 minutes early. The lovely Western-style restaurant was located on the second floor, and my expectations were high. Some early customers arrived, and by 12 o'clock, the reserved customers started coming in, filling up the seats. I was one of the few solo diners. I had reserved a course with a mix of lean and marbled meat, and while waiting for the meat, I enjoyed the appetizer with a glass of draft beer. Today's meat was from Gunma prefecture, and both the lean and marbled cuts were delicious. The dish came with two eggs, and the staff took good care of me, making me feel comfortable dining alone. I switched to a half bottle of Japanese wine since they didn't offer wine by the glass. My family is from Kansai, so we only have sukiyaki with special sauce outside, but personally, this was the best sukiyaki with special sauce I've had. It's currently my top choice in the absence of a famous sukiyaki restaurant in Hongou. The sweetness, flavor, and fat content of the meat were just right, and the balance of the special sauce and broth was excellent. The 120g portion wasn't enough, so I ended up ordering an additional 120g mix and an egg. 80g would have been perfect, but I finished everything, including a half portion of rice. It was delicious. I managed to use my Tokyo 3000 yen dining voucher, finished the half bottle of wine, and left the restaurant feeling full and satisfied.

Founded in the 13th year of the Meiji era (1880), the nearby "Chinya" near Kaminarimon closed its doors in August 2021, which I heard about despite being an unvisited person. The closure of this historic longstanding establishment is a sad moment for those who love food adventures. The decision to close was made by the 6th generation owner due to the aging of the building, a sharp decrease in customers due to the pandemic, and the inability to renovate. Approximately 7 months later, in March 2022, a new "Chinya" was opened after relocating, and I finally made a reservation to visit. Currently, the "Chinya" brand has been acquired by the WDI Group, which operates the "Hard Rock Cafe" and "Capricciosa," and they are continuing the business in the form of a new start. The former 6th generation owner is also involved in the store operation, ensuring that the traditional flavors and service are maintained. Upon entering, you take off your shoes and step on a bright red mat as you are guided to the second-floor seating area. As you enter the room with table seats resembling a hall, you can faintly smell the sweet aroma of sukiyaki already permeating the air. The aroma of sukiyaki has completely permeated the room! Moving on to the main topic, what I requested when making a reservation was the "Sukiyaki" Steam Train Course for 12,800 yen (tax included, service charge separate). I started with an Asahi Premium draft beer. - Appetizer: Steamed egg custard with shirako (milt) and tofu skin - Appetizer: Marinated scallops with red leaves - Appetizer: Salted squid - Appetizer: Taro potatoes in sweet soy sauce - Appetizer: Oysters simmered in soy sauce - Hassun (assorted delicacies): Fresh bluefin tuna, Striped jack - Pickles for cleansing the palate - Sukiyaki Steam Train Course This day featured female cattle from Iwate Prefecture, with a selection of 120g of aged meat, a comparison of aged marbled meat and aged lean meat. The two slices in the front are lean meat, the two in the middle are sirloin, and the large piece in the back is loin, along with the essential lard for sukiyaki. The ingredients include spring chrysanthemum greens, Senju green onions, wheat gluten cakes, grilled tofu, shirataki noodles, and shiitake mushrooms. The staff then prepares the ingredients. First, they light the fire in the pot, melt the lard, and arrange the Senju green onions. They then place the aged lean meat on top, pour in the sukiyaki sauce, and the sweet aroma rises along with the steam, making my stomach growl! Without delay, I tasted the lean meat and Senju green onions in the egg dish. Delicious! The tender meat with the rich sukiyaki sauce and the creamy egg on top, the sukiyaki that has inherited the taste of the longstanding establishment is truly delicious! I asked about the rumor that shirataki makes the meat tough, and I was told that it is just a myth. The Japan Konjac Association has conducted experiments using external inspection agencies and publicly announced the results, stating that whether shirataki is present or not, there is no difference in the tenderness of the meat. Personally, I find sukiyaki without shirataki less appealing! The lean meat, sirloin, and loin each have different marbling patterns, resulting in varying textures and flavors. However, what I can say is that each part has its own characteristics and all are delicious! Oh, I want some rice now! The Senju green onions are really good! They are perfect for sukiyaki with their sweetness! After finishing the meal, I added more green onions before moving on to the finishing course. The finishing course for the additional "Kishimen" is rice, but I heard that "Kishimen" is also popular! I couldn't miss it, so I added "Kishimen" and egg before having rice. They had already boiled it, so they told me to quickly heat it up. However, I prefer to let the "Kishimen" simmer in the sukiyaki broth until it turns from white to a dark brown color. The green onions are just right, and the simmered "Kishimen" looks great. I mix it with the beaten egg and enjoy it! This is irresistible!

Speaking of Asakusa, I had this image of sukiyaki in my mind and I really wanted to eat delicious sukiyaki, so I went to try it out. I made a reservation beforehand, so it was fine, but by around 12:10 PM, the restaurant was already full! Chin-ya is the oldest sukiyaki restaurant in Asakusa, founded in 1880, and it temporarily closed due to the aging of the building, but reopened in March 2022 with a beautiful and lovely space. I ordered the Tsubaki aged lean meat sukiyaki set for 6,800 yen, which included an appetizer, palate cleanser, meat (120g of aged lean meat), vegetables, and egg. The appetizer had shirako (milt) and tofu topped with a gel-like ponzu sauce, which was delicious and a pleasant surprise! When the sukiyaki vegetables and meat arrived, they were amazing! The meat had just the right amount of marbling, and when mixed with the egg, it was incredibly delicious! The thickly sliced leeks were also crispy and tasty. The first round of meat was cooked by the staff, and it was so good. Then we cooked the rest at our own pace and enjoyed it thoroughly. My dining companion ordered the maple (more marbled meat) and I tried a bit, and it was also delicious! The tenderness was on another level! You can choose to eat the rice and miso soup while enjoying the sukiyaki or at the end. I chose to have them with the sukiyaki! The rice is refillable! It was a leisurely and satisfying experience, enjoying delicious food in an elegant setting. Thank you for the wonderful meal!