Name: Asakusa Umaimon Azuma
Address: 1-32-1 Asakusa 111-0032, Taito, Tokyo, Tokyo
Telephone: 03-3841-0190
Price range: 20
Rating: 4.7

There is a restaurant called Asakusa Umaimon Azuma near Ginza in Tokyo. Their lobsters are really delicious. The meat is very elastic, and the other dishes are also great!

东京靠近银座附近，有一家名叫Asakusa Umaimon Azuma的餐厅，他们家的鳌虾真的太鲜美了。肉质非常具有弹性，其他的菜品也非常棒！

食材品质良好，价格也非常公道合理。寿司尺寸很大(尤其是金枪鱼卷)，便当的其它配料也很可口，没有任何异味。餐厅的整体就餐氛围很好，尤其是楼上就餐区会更好些(有老式的木制储物柜存放你的鞋子)，值得推荐!

The food is good quality and the price is very reasonable. The sushi is big (especially the tuna rolls) and the rest of the bento is tasty without any odor. The overall ambience is good, especially the upstairs dining area (with old-fashioned wooden lockers to store your shoes), highly recommended!

Asakusa Umaimon Aduma位于东京都台东区Asakusa1-32-1&nbsp;111-0032，选择在Asakusa就餐非常明智，食材品质良好，价格也非常公道合理。寿司尺寸很大(尤其是金枪鱼卷)，便当的其它配料也很可口，没有任何异味。餐厅的整体就餐氛围很好，尤其是楼上就餐区会更好些(有老式的木制储物柜存放你的鞋子)，值得推荐!

Asakusa Umaimon Aduma is located at 1-32-1 Asakusa 111-0032, Taito-ku, Tokyo. It is a wise choice to dine at Asakusa. The ingredients are of good quality and the prices are very reasonable. The sushi is large (especially the tuna rolls), and the other ingredients of the bento are also delicious without any peculiar smell. The overall dining atmosphere of the restaurant is very good, especially the upstairs dining area is better (there are old-fashioned wooden lockers to store your shoes), which is worth recommending!

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Positive reviews

Asakusa Umaimon Azuma

It takes about 15 minutes to walk from Asakusa Station to find hommage. The toilet is on the ground floor, and the first floor is where you can eat. There are waiters in kimonos in the store, and the service is thoughtful. The table is beautifully decorated. Bread is served as soon as you arrive, and then there are snacks and appetizers. We paid extra for a snack of sea urchin, which was sweet and delicious! Because I don&rsquo;t eat lamb, the main course was beef, which was delicious! All the dishes are very memorable!

Trip Gourmet Awards

This is a restaurant with three-star ambitions that can be seen from the luxury of the restrooms. How should I put it? When compared horizontally with other Michelin two-star French restaurants, this place not only has the &quot;exquisiteness&quot; that everyone has, but also reveals a bit of &quot;luxury&quot;. Owner chef Yuichiro Watanabe&rsquo;s 11 years of experience as chief chef of Joel Robuchon explains how details such as tableware often reveal Robuchon&rsquo;s sense of immediacy.

Almost half of the seats on each floor are facing the window and facing the Sumida River, with a view of the Sky Tree. All I can think about is the real estate agent&rsquo;s advertisement of &ldquo;50% of the whole building is occupied by residents&rdquo;. There is also a terrace on the second floor, which is suitable for almost all kinds of private use scenarios.

Overall it&#39;s not bad, nothing bad, maybe one or two memorable points. The theme of France X Asakusa is still remarkable in form.

The first course is the most recognizable signature dish presented on the tableware. It consists of three types: soup in the middle and snacks on the side. The content changes according to the season. What I ate this time was veloute made from radish in the middle of autumn, covered with ecume made from radish leaves that have a slightly bitter taste. The three items on the side are made in collaboration with Asakusa&#39;s long-established wagashi confectionery shop Daishindo and Tanegen, which makes the finest rinds. It&#39;s a combination of Western and Japanese confectionery, but it&#39;s not as impressive as it is stylish.

The second course is also more representative of buckwheat がき, kombu jelly (jelly), covered with sea urchin, vodka cream, and wasabi on the delicate little spoon to garnish the overall taste. Buckwheat, kombu, and wasabi all have their own origins, but they are the kind that you can&rsquo;t taste without looking at the menu.

The one-hour sous vide eggs and roasted duck breast that followed were both unsatisfactory. The skin of the duck meat is well processed, the caramel aroma is not released, and the crispy texture and fat form a good balance. But after all, two stars, the level of main is still needed.

The last dessert wasn&#39;t very memorable, but it wasn&#39;t very sweet, so I have to praise it. The small desserts that go with coffee are said to be based on Komagata... Koruri, cookies, macarons... tell me about them? What is the image of Komagata?

The French meal week set meal is affordable because it costs 8,000 for dinner plus a water view. The course is also quite sincere. There are only four courses but the most representative and dazzling ones are retained. If I go as far as Asakusa on a whim next time, I will try the full course.

The taste of the food is just average. The variety and cooking level are above average among the buffets of the same price in Keihan, but the night view is really excellent.

Asakusa Umaimon Azuma

Reviews of Asakusa Umaimon Azuma