Name: Imahan Honten
Address: 1 Chome-19-7 Asakusa, Taito City, Tokyo 111-0032, Japan, Tokyo
Telephone: +81-3-3841-1411
Price range: 80
Rating: 4

Imahan Honten Tokyo

A very famous restaurant for Kanto-style sukiyaki. The private rooms are in a historic building, but compared to sukiyaki restaurants in the same price range in Kyoto, the overall attention to detail was lacking and I didn&#39;t think it was that good. I think people from Kansai would find this to be just how it is.

今半本店 東京か月前関東風すき焼きの超有名店。個室は歴史のある建物とのことだが、京都の同じ価格クラスのすき焼きのお店と比べると、全体的にきめ細やかさがなく、そんなに良いいとは思わなかった。関西の人だと、こんなものかと感じると思います。

浅草今半在东京是超级有名的寿喜锅老店，一般中午来吃饭会比较便宜一些，其中明治寿喜烧丼（牛肉饭）2100日元一碗，这是真正使用的和牛做成的牛肉饭。

Asakusa Imahkan is a famous sukiyaki restaurant in Tokyo. It is usually cheaper to eat there at noon. The Meiji Sukiyaki Don (beef rice) is 2,100 yen a bowl, and it is beef rice made with real Wagyu beef.

Latest

Positive reviews

Imahan Honten

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.

Imahan Honten

Reviews of Imahan Honten