![\"\u6d0b\u98df\u5c4b\u30e8\u30b7\u30ab\u30df\"](\"https:\/\/goodie-foodie.com\/wp-content\/uploads\/2025\/08\/25010_01_pixta_102351591_M-1246x1000.jpg\")
<\/picture><\/div>\r\n\u00a9Torako\/ PIXTA<\/p>\r\n
Restaurant website: https:\/\/www.yoshikami.co.jp\/info01.html<\/a><\/p>\r\n If you want to enjoy tempura in Asakusa, why not visit the long-established Sansada? Founded in Tempo 8 (1837) during the Edo period, Sansada has carried on its tempura tradition for over 180 years and continues to be loved by visitors to Asakusa. Restaurant website: http:\/\/tempura-sansada.co.jp\/<\/a><\/p>\r\n The luxury ingredient fugu (pufferfish) has long been considered a feast reserved for special occasions. From fugu hot pot \u201ctecchiri\u201d to thinly sliced fugu sashimi \u201ctessa,\u201d this article introduces the best ways to enjoy delicious fugu dishes. If you\u2019re looking to try fugu in Asakusa, why not visit Torafugu-tei, which uses premium domestically sourced torafugu delivered directly from the producers?<\/p>\r\n\n How to eat fugu<\/em> (pufferfish) cuisine | Savor a full course from Tessa<\/em> (fugu<\/em> sashimi) to tecchiri<\/em> (fugu<\/em> hotpot) <\/p><\/div>\n Fugu (pufferfish) is a luxurious ingredient enjoyed in Japan for special occasions. There is an established order of dishes for fugu cuisine, as well as specific techniques to enjoy this remarkable delicacy. To learn the smart way to eat fugu cuisine, we visited Torafugu-tei, a restaurant renowned for its masterful dishes using domestic torafugu (tiger pufferfish) sourced directly from the point of production.<\/p><\/div>\n <\/div>\n <\/div>\n Restaurant website: https:\/\/www.torafugu.co.jp\/shop\/#12<\/a><\/p>\r\n At Shinjuku Saboten Tonkatsu in Asakusa, you can enjoy tonkatsu paired with their signature ground-sesame sauce. This article introduces proper tonkatsu etiquette, including how to grind the sesame seeds and prepare the sauce. How to eat tonkatsu<\/em> | Grind your own sesame sauce, but what do you do with the mortar? <\/p><\/div>\n \u201cTonkatsu\u201d (breaded and fried pork cutlet) is a beloved dish throughout Japan. There are actually a great variety of ways to enjoy this classic favorite. We were particularly fascinated by a specialty restaurant that serves tonkatsu with a surigoma (ground sesame) sauce, and we\u2019ve asked about their recommended methods to enjoy this dish.<\/p><\/div>\n <\/div>\n <\/div>\n Restaurant website: https:\/\/shinjuku-saboten.com\/shop\/list\/<\/a><\/p>\r\n Marugame Seimen\u2019s signature dish, kama-age udon, features freshly boiled, chewy udon noodles enjoyed by dipping them directly into hot broth. Did you know that by adding tempura toppings and condiments, you can enjoy countless variations? This article introduces the many ways to savor kama-age udon.<\/p>\r\n\n How to eat kama-age udon<\/em> | Limitless arrangements of condiments and toppings! <\/p><\/div>\n Kama-age udon is a dish of freshly-boiled udon noodles dipped in dashi broth. It is a local dish of Kagawa, a prefecture on the island of Shikoku. This dish offers limitless variations by adding aromatic condiments and toppings to suit your taste. To learn more about the smart way to enjoy kama-age udon, we visited Marugame Seimen, a renowned restaurant which is practically synonymous with this iconic dish.<\/p><\/div>\n <\/div>\n <\/div>\n Restaurant website: https:\/\/stores.marugame.com\/111286<\/a><\/p>\r\n A favorite for location shoots and one of Japan\u2019s most iconic local bento meals, the Shiumai Bento. In fact, you can enjoy it not only in its birthplace of Yokohama, but also in Asakusa. In this article, we speak with Kiyoken PR representative Akane Yamamoto for an in-depth look at the beloved Shiumai Bento.<\/p>\r\n\n How to eat Shumai Bento | Why Kiyoken’s Shumai tastes great even when cold <\/p><\/div>\n \u201cEkiben\u201d are very familiar to the Japanese people. Its history can be traced back about 140 years, and a uniquely Japanese culture rarely seen elsewhere. Ekiben are also unique to their own local specialties and tastes. Taiwanese writer Riichi Chang spoke with the PR manager of Kiyoken, Akane Yamamoto. Yamamoto mentions that the Yokohama unique \u201cShumai Bento\u201d is considered to be the perfect example for the Ekiben. <\/p><\/div>\n <\/div>\n <\/div>\n Restaurant website: https:\/\/kiyoken.com\/shop\/matsuya_asakusa.html<\/a><\/p>\r\n Monjayaki is said to have originated in Asakusa during the Edo period. When making it right in front of a hot griddle, many people feel a bit unsure about how to cook it properly. In the article below, a monjayaki specialty restaurant explains the basic way to enjoy monjayaki\u2014be sure to check it out! How to eat Monjayaki<\/em> | Build an embankment and pour in the broth! <\/p><\/div>\n Monjayaki, a dish of griddle-fried batter and fillings, is a favorite dish in Tokyo\u2019s historic downtown region of Shitamachi. While it\u2019s hardly an uncommon dish, you might still be unsure of what to do if you find yourself in front of the griddle! We\u2019ve asked a monjayaki specialty restaurant for some tips on how to enjoy this unique dish.<\/p><\/div>\n <\/div>\n <\/div>\n Restaurant website: https:\/\/monjadaruma.com\/shop\/asakusa.php<\/a><\/p>\r\n Hitsumabushi is a dish of rice topped with finely chopped grilled eel served in a wooden tub. Originally a local specialty from Nagoya in Aichi Prefecture, it can of course also be enjoyed in Asakusa. Unlike the eastern Japan style, where eel is steamed before grilling, this restaurant features the western Japan \u201cjiyaki\u201d method, in which the eel is grilled without steaming. You can enjoy it as-is, with condiments, or in several other ways\u2014for a total of four different styles. How to Eat Hitsumabushi Like a Local | A Step-by-Step Guide to Nagoya\u2019s Famous Eel Dish <\/p><\/div>\n Hitsumabushi \u2013 eel grilled with a sweet-and-savory sauce, then chopped and served atop steamed rice \u2013 is a local dish of Nagoya, Aichi prefecture. Classic accompaniments include aromatic condiments and dashi broth. While the dish resembles unajuu (grilled eel atop steamed rice in a juubako serving box), the style of enjoying hitsumabushi is a little different, and has become a tradition at specialty restaurants.<\/p><\/div>\n <\/div>\n <\/div>\n Restaurant website: https:\/\/hitsumabushi.co.jp\/<\/a><\/p>\r\n Takoyaki is one of Japan\u2019s classic street foods. At Gindaco Highball Sakaba<\/span>, you can casually enjoy takoyaki along with alcoholic drinks! At the Gindaco Highball Sakaba<\/span> on Asakusa\u2019s Hoppy Street, you can savor delicious food while also soaking in Japan\u2019s retro atmosphere.<\/p>\r\n\n How to enjoy Gindaco Highball Sakaba | Lightheartedly combine takoyaki<\/em> with highballs! <\/p><\/div>\n Did you know that there are pubs dedicated to enjoying Japan\u2019s iconic street food of Takoyaki (a ball-shaped octopus dumpling) alongside liquor? The beverage of choice to accompany Takoyaki is a whisky soda \u201chighball\u201d \u2013 this beloved combination is popular throughout Japan. For this article, we\u2019ve visited Gindaco Highball Sakaba to learn the smart way to enjoy this delicious pairing! Gindaco Highball Sakaba\u2019s locations are mostly centered on the greater Tokyo area, with expansions including Shizuoka and Fukuoka.<\/p><\/div>\n <\/div>\n <\/div>\n Restaurant website: https:\/\/shops.alwayssaisei.co.jp\/detail\/1010879\/<\/a><\/p>\r\n Kushikatsu Tanaka is a popular spot where you can enjoy Osaka-style kushikatsu skewers and a wide variety of side dishes. Of course, you can also enjoy kushikatsu in Asakusa. With so many menu items, it\u2019s easy to feel unsure about what to order. In the article below, we introduce how to best enjoy kushikatsu at this popular izakaya. How to eat kushikatsu <\/em>(deep fried skewers) at Kushikatsu Tanaka | Enjoy one of Osaka\u2019s specialties with some drinks! <\/p><\/div>\n Kushikatsu is one of the most popular foods in Osaka. It is a perfect accompaniment to alcoholic beverages, made by coating meat, seafood or other ingredients in a light batter and deep frying them. In this installment, we visited the popular restaurant Kushikatsu Tanaka, known all over Japan, to find out how to enjoy the classic kushikatsu!<\/p><\/div>\n <\/div>\n <\/div>\n \u3010Sansada\u3011
\r\nEdomae tempura fried generously in sesame oil<\/h2>\r\n
\r\nSansada\u2019s tempura is made in the classic \u201cEdomae tempura\u201d style, fried in fragrant sesame oil. You can savor the rich aroma of sesame oil along with the light, crispy texture that defines this traditional taste.<\/p>\r\n![\"\u3010\u4e09\u5b9a\u3011\u3054\u307e\u6cb9\u3092\u305f\u3063\u3077\u308a\u4f7f\u3063\u305f\u300c\u6c5f\u6238\u524d\u5929\u3077\u3089\u300d\"](\"https:\/\/goodie-foodie.com\/wp-content\/uploads\/2025\/08\/25010_02_DSC00067_s.jpg\")
<\/picture><\/div>\r\n\u3010Torafugu-tei\u3011
\r\nHow to fully enjoy the luxury delicacy \u201cfugu\u201d<\/h2>\r\n
<\/div>\n \u3010Shinjuku Saboten Tonkatsu\u3011
\r\nEnjoy freshly fried tonkatsu with the aroma of freshly ground sesame<\/h2>\r\n
\r\nRead the detailed eating guide here<\/p>\r\n\n
<\/div>\n \u3010Marugame Seimen\u3011
\r\nEndless ways to enjoy \u201ckama-age udon\u201d<\/h2>\r\n
<\/div>\n \u3010Kiyoken\u3011
\r\nYokohama\u2019s soul food \u201cShiumai Bento\u201d can also be enjoyed in Asakusa!<\/h2>\r\n
<\/div>\n \u3010Tsukishima Meibutsu<\/span> Monjayaki Daruma\u3011
\r\nBorn in Asakusa! Let\u2019s learn how to enjoy \u201cmonjayaki\u201d<\/h2>\r\n
\r\nRead the detailed eating guide here<\/p>\r\n\n
<\/div>\n \u3010Hitsumabushi Bincho\u3011
\r\nEnjoy \u201chitsumabushi\u201d in four different ways<\/h2>\r\n
\r\nRead the detailed eating guide here<\/p>\r\n\n
<\/div>\n \u3010Gindaco Highball Sakaba<\/span>\u3011
\r\nCasually enjoy \u201ctakoyaki\u201d with a drink!<\/h2>\r\n
<\/div>\n \u3010Kushikatsu Tanaka\u3011
\r\nEnjoy the crispy texture of freshly fried \u201ckushikatsu\u201d<\/h2>\r\n
\r\nRead the detailed eating guide here<\/p>\r\n\n
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