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Tried by two Japan-loving women — one from France, one from Ukraine. Every reaction from the guests who experienced this restaurant is on video.
Our guests grilled wagyu loin, harami, kalbi, and then a platter of three premium cuts — sirloin, zabuton and misuji — eaten with wasabi.
Dinner runs about ¥3,000–¥3,999 per person.
Best for: travelers who want to try several wagyu cuts in one sitting, and groups — there are private rooms from 4 to 30 people.
| Restaurant | 熙楽苑 浅草本店 (Kirakuen Asakusa) — Japanese black wagyu yakiniku, A5 grade |
| Where | 3-1-9 Nishi-Asakusa, Taito City, Tokyo — 30 seconds from Asakusa Station exit A2 on the Tsukuba Express, on Kokusai-dori. About 10 minutes on foot from Tawaramachi Station (Ginza Line) |
| Best for | Wagyu lovers, groups, families, a special-occasion dinner in Asakusa |
| Budget (per person) | Dinner: ¥3,000–¥3,999 (rough guide only) |
| The actual footage | Watch the visit on YouTube |
Traveler checklist
| Item | Status |
|---|---|
| Picture menu | — Not yet confirmed, please ask when booking |
| English menu | — Not yet confirmed, please ask when booking |
| English-speaking staff | — Not yet confirmed, please ask when booking |
| Reservation | ✓ Yes — by phone (03-3844-7729) |
| Card payment | ✓ Yes — VISA, Mastercard, JCB, AMEX, Diners (no e-money) |
| Private rooms | ✓ Yes — rooms for 4, 6, 8, 10–20 and 20–30 people |
| Free Wi-Fi | — Not yet confirmed, please ask when booking |
| Vegetarian options | — Not yet confirmed, please ask when booking |
| Non-smoking | ✓ Yes — all seats non-smoking |
Information may have changed — please confirm the latest details on the official site before you go.
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About this review
We are a Japanese team (YouTube: Amazing Japanese Food!) that takes real overseas guests to restaurants across Tokyo and films the meal.
Every quote in this review is taken word-for-word from the video. Impressions are our guests’ real, unedited reactions.
Kirakuen also has a branch in Nippori — our Nippori visit with two first-time visitors from France is here.
🥇 If you order only one thing: the special wagyu platter (sirloin, zabuton, misuji)
Sirloin on top, zabuton and misuji below (around 12:25 in the video)
Three rare cuts on one plate, each grilled and eaten with wasabi and salt.
The sirloin got “Now I understand why it’s so expensive.”
The zabuton got “Unbeatable.”
The misuji, served last, got “It’s definitely the best part.”
What to order at Kirakuen Asakusa
Kirakuen salad — 熙楽苑サラダ
The first plate, served with the drinks (around 5:00 in the video)
Drinks first, and a toast.
Then the house salad.
First bite of the salad (around 5:30 in the video)
Wagyu loin — 和牛ロース
The first meat of the night (around 5:36 in the video)
A5 is the top grade on the Japanese wagyu scale, and this is what the restaurant serves.
One guest wanted to try it without sauce first, to know the real taste.
Then with sauce.
Without sauce first (around 7:12 in the video)
Harami — ハラミ
Harami on the grill, turned by our guest (around 8:06 in the video)
Harami is the diaphragm — “outside skirt” in the trade.
This time the guests grilled it themselves, and were not sure when to turn it.
Two ways to eat it were on the table: barbecue sauce and salt.
“I just want to keep feeling this taste” (around 8:50 in the video)
Kalbi — カルビ
Kalbi, the fattier, juicier cut (around 9:30 in the video)
As explained in the video, Japanese diners usually prefer harami or loin, while kalbi is the oily, juicy one.
One guest said the colour was beautiful before it even hit the grill.
Then came the Japanese way: a slice of meat on a little rice, eaten together.
Kalbi on rice, “like niku sushi” (around 11:55 in the video)
Sirloin — サーロイン
One thick slice of sirloin on the grill (around 13:20 in the video)
The first cut from the special platter.
Eaten with wasabi, not sauce.
This is where the reactions changed.
“I cannot even tell it’s meat” (around 14:00 in the video)
Sake: Denshu — 日本酒「田酒」
The bottle of Denshu brought to the table (around 15:35 in the video)
Served in small glasses that the guests called Japanese craft.
One guest expected it to be strong, because she had only tried unfiltered sake before.
It was not.
“Oh, sweet” (around 16:08 in the video)
Zabuton — ざぶとん
Zabuton, the square cut named after a floor cushion (around 16:45 in the video)
A square, marbled cut from the shoulder. A zabuton is the cushion you sit on at a tatami table, and the guests understood the name the moment they saw it.
Only two to three kilograms come from each cow, as explained in the video.
Eaten with wasabi.
“The tenderness is amazing” (around 17:30 in the video)
Misuji — みすじ
Misuji, saved for last (around 18:20 in the video)
“Misuji” literally means three sinews, after the lines that run through the cut.
It was saved for last and called the best part before they tried it.
They agreed.
“It’s definitely the best part” (around 18:52 in the video)
Watch the full visit
Asked for a score out of five stars, one guest answered seven.
“It’s definitely something you need to try if you’re in Japan because the meat is unbelievable. It’s so tasty and sake is so good.”
“It was so tasty. I never tried such a softer wagyu that I tried here in this place.”
Getting there & booking
The sign on Kokusai-dori (around 1:10 in the video)
| Address | 3-1-9 Nishi-Asakusa, Taito City, Tokyo (東京都台東区西浅草3-1-9) |
| Nearest station | Asakusa Station (Tsukuba Express), exit A2 — 30 seconds on foot, on Kokusai-dori. Tawaramachi Station (Ginza Line) is about 10 minutes on foot |
| Hours | Lunch 11:00–15:00 (L.O. 14:30), dinner 17:00–23:30 (L.O. 23:00) (may change, check when booking) |
| Closed | Not listed — please check when booking |
| Seats | Private rooms for 4, 6, 8, 10–20 and 20–30 people. Tatami seating available |
| Reservation | Accepted by phone (03-3844-7729) — booking ahead is the safer option |
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FAQ
- Do I need a reservation?
- Reservations are accepted by phone. Booking ahead is the safer option, especially for a group or if you want a private room.
- Is English spoken, and is there an English menu?
- We have not confirmed an English menu or English-speaking staff at the Asakusa branch. Please ask when you book. In our video each cut was explained at the table.
- Which cuts should I order at Kirakuen Asakusa?
- Our guests’ strongest reactions came from the special platter of sirloin, zabuton and misuji. Misuji was called “definitely the best part.” For a regular order, the harami and the wagyu loin were both loved.
- Can a large group eat here?
- Yes. There are private rooms for 4, 6, 8, 10–20 and 20–30 people, and in the video it came up that there is room for groups of six or ten people. All seats are non-smoking.
Restaurant information may have changed since our visit — please check the latest details on the booking site.
🗺️ Explore more: More restaurants in Asakusa · Kirakuen Nippori review · See this restaurant on the Japanese Food Map
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