A restaurant offering inari sushi and steamed dishes opened on June 25, 2022 from the inn “Tearoom ryokan asakusa”, where tradition and modernity depicting the extraordinary life of Oku Asakusa blend together.
Photo: Daisuke Shima
The “food” part of the tea room ryokan asakusa is cut out, and the menu focuses on Japanese food such as inari sushi and steamed clay bottles.
Lunch set of inari sushi and steamed dishes.
At night, you can enjoy natural wine and craft beer with Japanese snacks, and the space is created based on the obscureness and Edo atmosphere that Asakusa originally contains.
Photo: Taiga Takada
Photo: Taiga Takada
＜Inari sushi＞
It is carefully cooked from the dried bonito flakes and Rausu kelp, and rolled into pesticide-free, sun-dried rice grown by the staff.
This is available for takeout.
Photo: Taiga Takada
＜Steamed dobin＞
The sea bream procured in the market is roasted and carefully mixed with seasonal ingredients and steamed.
The soup stock and ingredients will change depending on the season.
Photo: Daisuke Shima
Photo: Daisuke Shima
Photo: Daisuke Shima
Based on the obscureness of Oku Asakusa, the atmosphere of Edo, and the uniqueness of the tea room ryokan asakusa, we have created an art space that goes beyond the boundaries of a restaurant.
Fluorescent colors are used for the accent color, and a return willow is placed in front of the store to create a glossy atmosphere.
Photo: Taiga Takada
The original goods are printed with a collection of rebellious and rebellious journalists Miyatake Gaikotsu, who were active from the Meiji era to the Showa era.
GRAPH Co. Ltd. Issei Kitagawa reflects the valuable materials left at the sake brewery “Masuda Tokubei Shoten” in Fushimi, Kyoto, where he interacted with him, in the graphic of the tea room Nigou from his own perspective.
