Asakusa, home to a collection of historic eateries with over 100 years of history, is where you’ll find Sukiyaki Imahan Honten, serving guests since 1895.
This sukiyaki specialty restaurant is renowned for its secret warishita (sukiyaki broth), a carefully guarded recipe passed down to each successive owner. Now proudly made by the current owner, this signature broth has been a beloved part of the Asakusa dining scene for generations.
Sukiyaki made only with carefully selected wagyū
Sukiyaki Imahan Honten uses only wagyū beef. Even within the world of wagyu, flavor and fat content can vary depending on the breed and how it’s raised. Imahan carefully sources wagyu from various regions, ensuring the best quality and reasonable prices—never tied to just one brand.
Wagyu used for the “High Grade Sukiyaki”
The menu features three options, based on the grade of meat: the most accessible “High Grade Sukiyaki,” the “Special Sukiyaki” which uses premium sirloin cuts, and the highest-tier “Brand Sukiyaki” featuring the finest wagyu of the day.
Even the “High Grade Sukiyaki,” priced at 5,000 JPY (tax included) per serving, features impressively high-quality meat. Its beautiful balance of marbled fat and vibrant red meat promises deliciousness before you even take your first bite.
Wagyu for the “High Grade Sukiyaki”
At Imahan, the carefully chosen wagyu is lightly cooked in the restaurant’s signature warishita until it becomes tender and fragrant—a preparation sure to satisfy.
They start by cooking just the beef so you can savor it at its freshest. The warishita is neither overly sweet nor too salty—its perfect balance brings out the rich umami of the wagyu fat.
Sukiyaki Imahan Honten’s signature warishita broth
To enjoy the sukiyaki at its best, dip the beef in fresh raw egg. The mild sweetness of the egg complements the beef, creating an even richer, more luxurious flavor.
Another hallmark of Imahan’s tradition is the zaku—the non-meat ingredients that accompany the beef at Imahan. The term zaku is said to come from the sound made when chopping vegetables.
The “zaku” set at Imahan consists of napa cabbage, green onion, shirataki (translucent konjac noodles), fu (wheat gluten), and tofu
While the wagyu is the star, the zaku also plays a key role in the meal. Tofu and fu absorb the flavorful warishita, while green onions turn meltingly sweet when simmered. Each ingredient is carefully chosen and prepared, showing just how essential the zaku is to completing the sukiyaki experience.
Equally important to sukiyaki is rice. Sukiyaki Imahan Honten offers a “Rice set” (850 JPY, tax included), consisting of rice, pickles, and miso soup.
The “Rice set”
Pairing the sukiyaki with rice softens the rich, sweet-salty flavor of the broth. The zaku, thoroughly infused with the warishita, also pairs wonderfully with the rice—you’ll find it hard to stop eating!
Opting for the “Rice set” alongside your sukiyaki meal guarantees a heartier, more satisfying dining experience—don’t miss the chance to try it!
Dine in a Registered Tangible Cultural Property
Founded in 1895, Sukiyaki Imahan Honten rebuilt its building twice—once after the Great Kanto Earthquake and again after the Tokyo air raids during World War II. The current building, completed by 1955, preserves the classic atmosphere of the time, including its elegant “formal Japanese rooms.”
The exterior of Imahan Honten’s formal Japanese room area
Of particular note are its formal Japanese rooms, which are collectively classified by Japan’s Agency for Cultural Affairs as a Registered Tangible Cultural Property. Their refined, traditional beauty evokes a sense of being transported to another era.
Inside Imahan Honten’s formal Japanese room area
To dine in one of the formal Japanese rooms, you’ll need to make a reservation by phone for at least two people. A separate fee of 500 JPY per person applies—but considering the building’s cultural significance, it’s a small price to pay for such a unique experience.
These special rooms are just one more highlight of what makes dining at Sukiyaki Imahan Honten so memorable.
Information
| Name | すき焼き 今半本店 Sukiyaki Imahan Honten |
|---|---|
| Address | 1-19-7 Asakusa, Taito-ku, Tokyo
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| Access |
Asakusa Station 2-minute walk from Exit 6
Asakusa Station 6-minute walk from Exit A1
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| Phone number | 03-3841-1411 |
| Reservations | Accepted Phone |
| Payment |
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| Service charge / Table charge | None 500 JPY (tax included) per person when using a Japanese formal room |
| Hours | 11:30 AM–3:00 PM, 5:00 PM–8:30 PM (last order 8:00 PM) |
| Closed | Tuesday Unscheduled holidays |
| Seating | 60 seats 20 table seats, 40 private dining room seats |
| Smoking | All seats are non-smoking A smoking room is available |
| Official website | https://imahan-honten.co.jp/ |
| Other information |
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※Menu contents, prices, store information, etc. are current as of May 2025.
