Taito

Getting there & around

Nearby attractions

Sensō-ji Temple

Worship600 m

Buddhist temple in Tokyo, Japan

Tokyo National Museum

Museum1.3 km

art museum in Tokyo, Japan

Tokyo Skytree

Landmark2.0 km

tower in Tokyo, Japan

National Museum of Western Art

Museum1.4 km

art museum in Tokyo, Japan

Asakusa Shrine

Worship633 m

Shinto shrine in Tokyo, Japan

National Museum of Nature and Science

Museum1.3 km

National Science Museum in Tokyo, Japan

Ueno Imperial Grant Park

Park1.9 km

park in Tokyo, Japan

Ueno Zoo

Park1.8 km

zoo in Tokyo, Japan

Tokyo Metropolitan Art Museum

Museum1.6 km

museum in Tokyo, Japan

Edo-Tokyo Museum

Museum2.4 km

museum in Sumida, Tokyo, Japan

Tokyo Dome

Culture3.8 km

indoor stadium in Bunkyō, Tokyo, Japan

Holy Resurrection Cathedral

Worship3.2 km

church in Chiyoda ward Tokyo, Japan

Dining

HOMMAGE

Restaurant★★ Michelin¥¥¥¥551 m

‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.

Website

Oku

Restaurant★ Michelin¥¥¥200 m

Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands.

Nabeno-Ism

Restaurant★ Michelin¥¥¥¥1.2 km

Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.

Website

Onigiri Asakusa Yadoroku

RestaurantBib Gourmand¥342 m

This family has been serving onigiri in Asakusa for three generations. Ingredients are arrayed inside a glass case, as at a sushi shop, to be formed into onigiri on the spot. Offerings range from salmon and dried plum to rarer items such as herring roe pickled in sake lees and opossum shrimp preserved and simmered in sweetened soy sauce. Offering a wide range of ingredients allows customers to choose based on their physical condition; the area was once home to numerous bars and pubs, so customers would drop in for morsels to soothe constitutions punished by a night on the town.

Website

Sugita

RestaurantBib GourmandTabelog GoldLa Liste 98.5¥1.2 km

‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him.

noura

RestaurantBib Gourmand¥¥560 m

The name means ‘behind’, as in ‘behind the MICHELIN two-star restaurant out front’. In contrast to HOMMAGE, the purveyor of creative cuisine, noura is a homelike bistro that sticks to the basics. French onion soup, fish quenelle and duck confit are some of the French regional dishes on offer. Steak frîtes, a French comfort food, are a crowd-pleaser. This is French food culture for everyday life.

Website

grill GRAND

RestaurantBib Gourmand¥590 m

Beloved in Asakusa for three generations, this yoshoku restaurant treats demi-glace sauce as the soul of its kitchen. The most popular dish here is beef stew. Omurice is served with a choice of demi-glace or ketchup, a nod to the legacy shared between the former chef and his guests. The restaurant’s logo, a medieval-style shield adorned with the French tricolour, was inspired by a gift from a regular — a gesture that speaks to the warmth and goodwill of Tokyo’s traditional neighbourhoods.

Asakusa Hirayama

RestaurantBib Gourmand¥¥757 m

Asakusa Hirayama hangs out its shop curtain near Kappabashi; the calligraphy is done by the chef’s grandmother, a calligraphy teacher, expressing her joy in her grandson becoming an independent restaurateur. The counter seating harks back to his background as a kappo cook and his cheerful demeanour makes guests feel welcome. Soba is preceded by standards like jellied broth of conger eel or stew of duck breast. Tempura items are deep-fried one by one, as good as you’d find in a tempura specialty shop. The 100% buckwheat soba noodles, prepared with homemade flour made with unpolished buckwheat,

Website

Attraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.

Flights to Taito

Off-site flight search (affiliate link — no in-app checkout, no price shown).

Most-covered hotels in Taito

Ranked by verified records and coverage depth — never by price, never by commission.