Sukiyaki Restaurant "Oribe" Celebrates 60th Anniversary, Serving Iga Beef to Just 2 Groups per Day

"Oribe," a sukiyaki and shabu-shabu restaurant in Asakusa Kannon-ura (Asakusa 3-chome, Taito-ku), celebrated its 60th anniversary this month. The owner is Takeshi Yasuda, the 22nd generation, who runs the restaurant with his wife Atsuko and their eldest son.

The building is a former inn, a traditional house that is 76 years old. Seating consists only of two private rooms on the second floor, and in the evening the restaurant operates by reservation only, limited to 2 groups per day.

Background of the Founding

The founder, Takeshi's father Shojiro, was from Iga, Mie Prefecture. After performing on stage as a gidayu chanter in ningyo joruri (traditional puppet theater), he opened the restaurant in Asakusa. The name "Oribe" comes from his stage name from his gidayu days, "Takemoto Oribe-dayu." The restaurant serves Iga beef from his hometown, which is sourced from a butcher shop run by a schoolmate from Iga.

Flavor and Commitment

The sukiyaki is the Kansai style, seasoned only with sugar and soy sauce, and it is the restaurant's practice to lay onions down before the meat. The courses include the sukiyaki course "Sora" (8,470 yen), "Basho" (12,100 yen), which comes with seared Iga beef, and the shabu-shabu course "Kinryu" (8,470 yen).

Business hours are 17:00-22:00. Lunch is served by reservation.