Top Chef Selection ~Pioneers~
Asakusa: "Saryō Ichimatsu"
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Comments
Since many of our guests enjoy drinking, I think carefully about dishes that pair well with sake. Given the character of Asakusa as a neighborhood, I am particular about everything starting from how I draw the dashi, based on the flavors our guests look for. Many dishes become more delicious simply by taking the time to do them carefully, so I would like to be able to make dishes that guests specifically seek out, saying "I want to go eat that dish at that restaurant" — dishes that look simple but taste wonderful once you eat them. Lately, I feel I have mellowed nicely compared to when I was younger, so I want to keep being particular about visual beauty and the beauty of empty space (yohaku no bi).
Signature Dish
Signature Dish
House-made ponzu monkfish liver, grated turnip, amigasa yuzu, squid kombu-jime, sweet shrimp kombu-jime, salt ponzu, bottarga
We have prepared a selection of homemade delicacies that are sure to please customers who enjoy dri…
DETAIL
Hoshiko fish-paste dumpling, kuzu-dusted clam, daikon
This is a unique winter soup dish that uses Hoshiko dried roe, a luxury delicacy, as the topping, a…
DETAIL
Restaurant information
Restaurant information
The restaurant has a total of about 200 seats. Besides a large hall that can seat up to 80 guests at once, it also offers a tatami room (zashiki) for up to 12, horigotatsu-style sunken-table seating, and a private room overlooking the garden.
Postal code 111-0034
1-15-1 Kaminarimon, Taito-ku, Tokyo
TEL: 03-3841-0333
Lunch: 11:30- (last order 14:00)
Japanese cafe: 11:30-18:00 (last order 17:00)
Dinner: 17:00-22:30 (last order 21:00)
Closed: Mondays
Want to check the seasoning blend before you cook?
COMMENT
Get off at Asakusa Station on the subway and head toward Kaminarimon Gate. Past Kaminarimon, on the left, a building with an impressive gate comes into view — this is "Saryō Ichimatsu." Head chef Hirai began his training in Osaka, then worked at establishments including the Ginza branch of Yamatoya Sangen in Tokyo's Ginza, before taking up the post of head chef at "Saryō Ichimatsu." Day after day, he researches food that is simply delicious.