🟣 Tokyo-Do-Must — Only-in-Tokyo experience.
Asakusa is famous for temples, but its true soul comes alive at night. In this guide, I share my personal 'Golden Route' for a perfect evening food walk—from sizzling Monjayaki to the deep culture of Hoppy Street. Experience the authentic downtown Tokyo that guidebooks often miss.
Last updated: 2026-02-08
Start your Tokyo journey here: Kaminarimon Gate, Asakusa.
Introduction
If I could take a friend to only one place for sightseeing in Tokyo, I would choose Asakusa without hesitation. Passing under the Kaminari-mon Gate, making your way through the bustle of Nakamise Street, bathing in the incense smoke, and praying at Senso-ji Temple. This is the essence of Tokyo.
And for the main meal? It has to be Monjayaki.
Asakusa is always crowded, and to be honest, there are many "expensive and average" restaurants aimed at tourists. But if you know the right route, there is no better place to experience the "deep" side of Tokyo. In this article, I will introduce my "Golden Route" for an Asakusa food walk—the exact course I use when actually guiding my own friends.
1. Denki Bran at Kamiya Bar
Once you arrive in Asakusa, head to Kamiya Bar. This is a historic dining hall established in 1880, legendary for inventing a drink called "Denki Bran" (Electric Brandy).
Denki Bran: A historic cocktail served at Kamiya Bar since 1882.
💡 Did you know? Why "Electric"?
The name "Denki" (Electric) comes from the Meiji era (late 19th century). At that time, electricity was extremely rare and represented everything modern and civilized. People called anything new and trendy "Electric-something." The name captures the excitement of Japan's modernization!
It is a strong cocktail blending brandy, gin, wine, curacao, and herbs. The standard way to drink it is with a beer as a chaser. I want you to taste this when you come to Asakusa. It has a shocking flavor that will make you say, "What is this?!" It’s a mysterious, historic taste.
The classic style: Sipping Denki Bran with a beer chaser.
2. Crab Cream Croquette
Kamiya Bar preserves the atmosphere of the Showa era and serves "Yoshoku" (Western-style Japanese cuisine). As a snack to pair with your Electric Brandy, I recommend the Crab Cream Croquette.
Since long ago, the Crab Cream Croquette has been considered a "luxury side dish" for us. The creamy texture perfectly neutralizes the strong alcohol.
A recommended snack for Denki Bran: Creamy Crab Croquettes.
3. Draft Hoppy at Hoppy Street
After the bar, head to Hoppy Street. It is an old-fashioned alley lined with izakayas (Japanese pubs). If you want to drink cheaply in Tokyo, "Hoppy" is the way to go. It has recently seen a resurgence in popularity.
Some shops on this street serve "Nama Hoppy" (Draft Hoppy) from a server instead of a bottle. If you find one, definitely go in and drink it. The foam is creamy and different from the bottled version.
You can usually choose between "Shiro" (White) and "Kuro" (Black). White is crisp and refreshing, while Black has a slightly bitter, roasted flavor similar to dark beer.
Draft Hoppy (Shiro & Kuro) on Hoppy Street. Creamier than the bottled version.
4. Nikujaga (Meat and Potatoes)
This isn't limited to Hoppy Street, but if you see Nikujaga on an izakaya menu, please order it. In the past, Nikujaga was a standard menu item at any izakaya, but recently, the number of shops serving it has decreased significantly.
They say it takes time to cook but isn't very popular with the younger generation. However, this is the true taste of Japanese home cooking. It pairs perfectly with alcohol.
Nikujaga: Simple ingredients, deep comfort. A rare find in modern Tokyo.
5. Monjayaki
There are many Monjayaki restaurants in Asakusa, so just enter any shop that is empty.
To be honest, Monjayaki tastes pretty much the same no matter which shop you go to, so don't worry about picking the "wrong" one. You might not know how to cook it, but rest assured—no matter how you cook it, the taste won't change much!
If you are unsure what to order, the absolute standard is "Mentaiko Mochi Cheese". The combination of spicy cod roe, melting cheese, and soft mochi creates a creamy, smooth texture that is highly recommended.
Before the chaos: Mentaiko, Mochi, and Cheese Monja ready to cook.
If I had to give just one piece of advice: chop the ingredients finely with the metal spatula after forming the bank on the iron plate. This makes the batter stick more easily to the small spatula when you eat it.
The "Dote" (Bank) stage. After this, mix everything together and spread it thin!
6. The "Naka" Refill
Every Monjayaki shop will have Hoppy. Try ordering it here too. The alcohol (Shochu) is in the glass, and you mix it with the Hoppy from the bottle.
After you finish one glass, you will still have Hoppy left in the bottle. So, order more alcohol. Just say "Naka, please!" (Naka means "inside," referring to the liquor). This is the local style.
The Hoppy Set. Keep the bottle, just ask for a "Naka" refill!
7. Oshiruko & Anmitsu
Asakusa is also famous for "Amami-dokoro" (traditional sweet cafes). After the salty Monjayaki, let's eat a Japanese dessert.
Oshiruko
This is a warm soup of sweet red beans with grilled mochi floating in it. The Japanese style is to eat the "Shio-kombu" (Salted Kelp) served on the side in between bites. The saltiness makes the sweetness stand out even more.
Oshiruko with grilled mochi. The salted kelp on the side is essential!
Anmitsu
This is a dessert that originated in Tokyo. Agar jelly, fruits, and red bean paste. After all, Japanese dessert is all about "Anko" (red bean paste).
Cream Anmitsu: A jewelry box of Japanese sweets (Agar jelly, fruits, Anko, and ice cream).
8. Tokyo Skytree
Finally, if you walk to the Sumida River, you can see the Tokyo Skytree. The color of the illumination changes depending on the season, so look forward to it. It’s a beautiful contrast to the old town.
Tokyo Skytree glowing across the Sumida River.
Tokyo or Trip?
🟣 Tokyo-Do-Must — Only-in-Tokyo experience.
After reading this, you’ll surely agree that Asakusa offers an experience you can only get in Tokyo. It’s not just about sightseeing; it’s about the "Food Walk" culture—from the shock of Denki Bran to the smell of burnt Monja sauce. This is the real Tokyo.
Explore Nearby
- Daikokuya Tendon, Asakusa — The Black Tempura Bowl 🍤
- Cream Anmitsu in Asakusa — Retro Café Style 🍨
- Tokyo Shoyu Ramen — The Everyday Balance of Flavor 🍜
- Kanda Curry District — Century-Old Sumatra Curry 🍛
- Togoshi-Ginza Guide 2026 — Authentic Local Eats 🚶
Similar Dishes
- Takoyaki at Wanaka, Osaka — Eat Like a Local 🐙
- Mitarashi Dango in Kyoto — Sweet Born from Shrines 🍡
- Hamamatsu Gyoza & Izakaya Guide — Local Gourmet 🥟
External Links
About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.