AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstEdo negima-nabe (江戸ねぎま鍋)
Negima-nabe, toro, fatty tuna, simmered with Senju negi, the Tokyo leek, so its fat goes into the broth. The Edo commoners' pot, made for two; we'd come when the tuna season opens in autumn.
Also on our table
- The menu offers it with bigeye tuna, bluefin or coastal bluefin
Asakusa Ichimon
Japanese · Edo izakaya · negima-nabe · Asakusa, Tokyo
3-12-6 Asakusa, Taitō-ku, Tokyo 111-0032
An Asakusa izakaya, a Japanese pub, in an old house with an earthen floor, cooking Edo dishes with old Tokyo vegetables. Its own named dish is the tuna-and-leek pot of Edo's common people.
The proof, in the house's own words
Why the negima-nabe
Tradition
The pot Edo's common people ate, the house says.
“江戸時代、庶民の間で食べられていた江戸ねぎま鍋”
Peak timing
From autumn, when the bluefin and the leeks come in together.
“本鮪は、津軽海峡に。千寿葱は甘みを増し、いよいよ江戸ねぎま鍋のシーズン”
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