15 Historic Restaurants in Tokyo: Century-Old Culinary

Tokyo is home to many long-standing restaurants that have been loved for generations. Discover these historic eateries that continue to captivate locals and visitors alike. To make your journey easier, we’ve created a Google Maps list featuring all these iconic spots—save it for your next Tokyo adventure!

250 yen each

Photocredit： Kazuyoshi Furuichi

1. Chomeiji Sakuramochi-A taste of spring from the Edo Era

Born along the banks of the Sumida River, where cherry blossoms have been admired for centuries, Chomeiji Sakura Mochi is a springtime delicacy with a deep-rooted history. This iconic treat features a delicate, hand-griddled crepe wrapped around a smooth sweet bean paste, all encased in a lightly salted cherry leaf. Made with the same ingredients and techniques since its creation in the Edo period, Chomeji Sakuramochi remains an essential part of cherry blossom season.

Chomeiji Sakuramochi

5 Chome-1-14 Mukojima, Sumida City, Tokyo 131-0033

780yen

Photocredit： Kazuyoshi Furuichi

2. Kototoi Dango-Pillowy rice dumplings on skewers

Founded along the Sumida River by a former samurai estate gardener, this historic dango shop introduced a rare style serving in its time—placing skewered rice dumplings on a plate. The menu features three varieties: smooth rice flour mochi filled with red bean paste or white bean paste, and a green tinted gardenia mochi made from shiratama flour, wrapped around a rich miso filling. With its delicate, pillowy texture and natural sweetness, this traditional treat pairs perfectly with tea.

Kototoi Dango

5 Chome-5-22 Mukojima, Sumida City, Tokyo 131-0033

http://kototoidango.co.jp/

Shrimp, kakiage, and vegetable ”Tempura Deluxe” 3,190 yen

Photocredit： Wataru Nishiyama

3. Kaminarimon Sansada‐The Oldest Tempura Restaurant in Japan

Just steps away from the iconic Kaminarimon in Asakusa, Kaminarimon Sansada is known as the oldest tempura restaurant, still drawing in crowds of eager customers. The Edo-style tempura, made with fresh local fish lightly battered and fried to crispy perfection in fragrant sesame oil, is truly addictive. The irresistible crunch and aroma of the freshly fried tempura continues to captivate visitors from all over. This is a must-visit spot during your Asakusa adventure.

Kaminarimon Sansada

1 Chome-2-2 Asakusa, Taito City, Tokyo 111-0032

7,150 yen

Photocredit： Wataru Nishiyama

4. Miyakosushi-A glimpse into Edo-style sushi

This historic sushi shop has been a staple in Asakusa for generations, offering a glimpse into Tokyo’s culinary past. "Originally, sushi was a simple snack enjoyed with tea. It wasn't until the 1950s, with improved distribution, that the variety of toppings we know today became common," explains Masashi Uchida, the fifth-generation owner. The menu showcases expertly prepared toppings like marinated tuna and delicately simmered eel, each crafted with precision to preserve the essence of Edo-style sushi.

Bentenyama Miyako Sushi

2 Chome-1-16 Asakusa, Taito City, Tokyo 111-0032

Awazenzai 891yen

Photocredit： Wataru Nishiyama

5. Umezono-Authentic Japanese sweets with a literary legacy

Established In 1854, this traditional tea house was once a vibrant gathering place, even mentioned in the works of writer Nagai Kafu in his novel, Dancer. One of the most beloved treats here is Awa Zenzai,a simple, heartwarming sweet made from steamed millet rice cakes covered in smooth red bean paste. This classic Asakusa delicacy has beenenjoyed for centuries andcontinues to be a must-try for anyone seeking an authentic taste of Japan’s confectionery tradition.

Umezono

1 Chome-31-12 Asakusa, Taito City, Tokyo 111-0032

Dojo loach hot pot：2200yen

Photocredit： Wataru Nishiyama

6. Komakata Dojo-Loach hot pot

Established in 1848 and even featured in an Edo-era gourmet guide, Komagata Dozeu has been a longtime favorite among locals.The restaurant’s signature dish, Dozeu Nabe (loach hot pot), is prepared using a unique method— the loaches are first soaked in sake to cleanse and tenderize them, allowing you to enjoy the whole fish.Served with generous amounts of green onions and a sprinkle of shichimi (seven spices) or sansho pepper, this iconic dish offers an authentic taste of Edo’s culinary heritage, making it a truly one-of-a-kind experience.

Komakata Dojo

1 Chome-7-12 Komagata, Taito City, Tokyo 111-0043

5,540 yen

Photocredit： Tsunehiro Kobayashi

7. Funasa-Taste the magic of a 160-year-old secret soy sauce recipe 　

The story of this iconic establishment began when the founder, Funasa, was, caught in a storm while fishing, and he took refuge on an island where local fishermen were preserving fish with salt.. Inspired by their method, he went on to create his own version using soy sauce. Today, the secret sauce, made with premium "Yamasa" soy sauce, is used to cook seafood over an open fire, preserving a traditional technique passed down through generations. For over 160 years, this time-honored recipe has remained unchanged, offering a taste of history with every bite.

Funasa

2 Chome-1-9 Asakusabashi, Taito City, Tokyo 111-0053

Photocredit： Wataru Nishiyama

8. Yamamotoyama Fujie Sabō-A celebration of tea and seaweed

Famous for its premium tea and nori, Yamamotoyama traces its origins to Japan’s oldest sencha merchant, bringing tea culture to the people of Edo. In 2018, the brand returned to its roots with Fujie Sabou, a teahouse dedicated to reimagining the possibilities of tea and nori. Here, expertly brewed tea is paired with dishes that highlight nori’s umami-rich character and, offering a unique and refined taste experience. For those looking to explore Japan’s rich tea and seaweed traditions, this is a destination not to be missed.

Yamamotoyama Fujie Sabō

〒103-0027 Tokyo, Chuo City, Nihonbashi, 2 Chome−5−1, Nihombashi Takashimaya Building 1F

Photocredit： Wataru Nishiyama

10. Ninben Nihombashi Dashiba -The essence of Japanese dashi

Founded in 1720, this historic shop has specialized in high-quality katsuobushi (dried bonito) for centuries. At Nihonbashi Dashi Bar Honten, the concept of “ichiju ippan”—a simple yet nourishing meal of soup and rice—comes to life. Here, you can enjoy expertly crafted broths made with freshly shaved katsuobushi, offering a true taste of Japan’s dashi culture in a casual setting.

Ninben Nihombashi Dashiba

〒103-0022 Tokyo, Chuo City, Nihonbashimuromachi, 2 Chome−2−1, COREDO Muromachi1 1F

1300yen

Photocredit： Wataru Nishiyama

11. Ougiya-Masters of tamagoyaki for generations

A renowned name since the Edo period, Ougiya has long been recognized alongside top-tier restaurants. Its signature Tamagoyaki (Japanese omelet) has been a beloved specialty for generations. Today, the 15th-generation owner and master craftsman continues to uphold this culinary legacy, ensuring each bite preserves its time-honored flavor.

Ougiya

1 Chome-1-7 Kishimachi, Kita City, Tokyo 114-0021

2239 yen

Photocredit： Kazuyoshi Furuichi

12. Sasamakikenuki sushi- Sasa-Zushi, a taste of the past

Born from a time before refrigeration, sasa-zushi – sushi rice with toppings served on bamboo leaves – was developed to preserve freshness. This sushi is defined by its bold saltiness and refreshing acidity, with the gentle aroma of bamboo leaves enhancing each bite. The careful craftsmanship behind each piece creates a deeply flavorful experience that lingers—one that keeps everyone coming back for more.

Sasamakikenuki sushi

〒101-0052 Tokyo, Chiyoda City, Kanda Ogawamachi, 2 Chome−12

6,600 yen

Photocredit： Kazuyuki Yoshida

13. Myojinshita Kandagawa-The careful craftsmanship behind each piece

Originally a humble unagi (eel) food stall known as Fukagawaya, this establishment has preserved its signature flavors for generations. Even during the war, its prized rich tsukedare sauce (a classic Japanese dipping sauce) was safeguarded, ensuring its legacy lived on. Grilled to perfection, each piece of kabayaki reflects the refined craftsmanship that makes this dish as visually stunning as it is delicious.

Myojinshita Kandagawa

2 Chome-5-11 Sotokanda, Chiyoda City, Tokyo 101-0021

10,000 yen~

Photocredit： Wataru Nishiyama

14. Isegen-Diving into the delicate flavors of monkfish

Known for its unexpected depth of flavor, the ankou (anglerfish) is a delicacy beloved by discerning Edoites, with almost every part of the fish—except the bones—being savored. Originally a dojou (loach) restaurant, Isegen transformed into an ankou specialty shop in the Taisho era. Today, it continues to serve this unique fish, showcasing its full potential with dishes like the signature hot pot, all enhanced by a secret sauce that perfectly complements the rich taste of the domestically sourced, wild-caught ankou.

Isegen（Monkfish specialty restaurant）

1 Chome-11-1 Kanda Sudacho, Chiyoda City, Tokyo 101-0041

Sarashina: 1000yen

Photocredit： Wataru Nishiyama

15. Sarashina Horii AzabuJuban-A legacy of soba craftmanship

The origins of the famous Sarashina soba trace back to its creation for the shogunate and imperial families, where it was specially crafted to resist noodle clumping even when dry. This innovative approach set the foundation for the beloved soba dish. Today, the traditional flavor is carefully preserved while continuing to evolve, adapting to the tastes of each new era.

Sarashina Horii AzabuJuban

3 Chome-11-4 Motoazabu, Minato City, Tokyo 106-0046

When you visit Tokyo, take a moment to step into restaurants that have quietly witnessed the city’s changing seasons—places where history lingers in every dish. To help you explore them effortlessly, we’ve compiled a Google Maps list with all these locations. Click here to access it and start your culinary journey through time.