Opened in 1905, Mimasuya is widely considered Tokyo's oldest surviving izakaya, having weathered the 1923 Great Kanto earthquake and wartime bombing from the same corner of Kanda. The current main building dates to the post-earthquake rebuild. Long wooden tables and a no-frills, unpretentious dining room have made it a fixture for Kanda's office workers and sake enthusiasts for well over a century. The kitchen keeps to old-fashioned izakaya standards: basashi horse sashimi, niku-dofu beef and tofu hot pot, and stewed loach, alongside a deep selection of sake.

Address

Japan, 〒101-0048 Tokyo, Chiyoda City, Kanda Tsukasamachi, 2-chōme−１５−２

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Contacts

Phone

03-3294-5433

Hours

Today

Opens soon

17:00 – 21:30

Monday

11:30 – 13:3017:00 – 22:00

Tuesday

11:30 – 13:3017:00 – 22:00

Wednesday

11:30 – 13:3017:00 – 22:00

Thursday

11:30 – 13:3017:00 – 22:00

Friday

11:30 – 13:3017:00 – 22:00

Saturday

17:00 – 21:30

Sunday

Closed

Features

Operating since 1905, often cited as Tokyo's oldest izakayaNon-smoking throughoutCash onlySame-day reservations not acceptedBasashi horse sashimi, niku-dofu, and stewed loach; extensive sake selection130 seats, no private roomsMain building dates to the rebuild after the 1923 Great Kanto earthquake

* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.

Izakaya Menu

Octopus with Vinegar Dressing

Boiled octopus tossed in a tangy vinegar dressing, a classic izakaya starter.

¥500

Basashi (Horse Sashimi)

Thinly sliced raw horse meat, one of the restaurant's most ordered specialties.

Niku-Dofu (Beef and Tofu Hot Pot)

A simmered hot pot of sliced beef and tofu in a savory broth, one of Mimasuya's signature dishes.

Dojou (Simmered Loach)

Whole loach fish simmered in a seasoned broth, a traditional Tokyo izakaya dish.

Yanagawa Nabe (Loach and Egg Hot Pot)