B1F Kaminarimon Kamimura Building, 2-17-10 Kaminarimon, Taito-ku, Tokyo
Nearest station
Asakusa Stn
Cuisine
Gyukatsu (beef cutlet)
Price
¥¥
English menu / support
✓
Signature
Rare-fried beef cutlet seared on your own hot stone, with grated yam
Asakusa Gyukatsu serves exactly one idea, and does it well: a rare-fried beef cutlet you finish cooking yourself, tableside, on a small sizzling stone.
The kitchen sends the cutlet out barely cooked — a blush of pink still visible at the center — so you slice it into strips and lay each one on the hot stone for as many seconds as you like, from still-rare to fully done. Dip it in the house wasabi-shoyu for brightness, or in iwashio rock salt to let the meat's own flavor carry, and add a spoonful of tororo (grated mountain yam) if the counter has it that day. The set comes with a bowl of barley rice, cabbage, and miso soup — practical, unfussy food built around one very good piece of beef.
The room itself is barely a room: a tight twenty-seat counter tucked into a building steps from Kaminarimon gate, the kind of place where you eat elbow-to-elbow with whoever sat down next to you. It's popular enough with both tourists and Asakusa regulars that a short wait outside is normal at lunch and dinner peaks — factor in ten or twenty minutes if you're timing a day around Sensō-ji.
No reservations are taken here, regardless of what a booking link elsewhere might suggest — it's walk-in only, first come, first served. The menu is available in English, and the till takes credit cards, e-money, and QR payment, so there's no need to carry cash specifically for this stop. Open daily 11:00–22:00 (last order 21:00), it's an easy five-minute detour from the temple gate for anyone who wants a fast, memorable lunch before or after Nakamise-dōri.
No — it's walk-in only, first come, first served, regardless of what a booking link elsewhere might suggest. Expect a short wait at lunch and dinner peaks.
How is the beef cutlet at Asakusa Gyukatsu cooked?
It arrives barely cooked with a blush of pink at the center. You slice it into strips and finish cooking each piece yourself on a small sizzling stone at the table, from rare to fully done.
✓ Last verified Jul 2026
Hours and details can change — please confirm before you visit.
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