Sometaro Asakusa
Historic Okonomiyaki You Grill Yourself
A 1937 wooden house in west Asakusa where you cook okonomiyaki on the tabletop grill. The current schedule is split lunch and dinner service, with Tuesdays and Wednesdays closed.
Last verified: April 2026
Why Japanese People Love It
Sometaro has been in business since 1937, and Tokyo diners come as much for that atmosphere as for the batter itself. The building still feels like prewar shitamachi Asakusa: wooden beams, low ceilings, tatami, and tabletop iron griddles that turn dinner into a shared ritual rather than a plated transaction.
What locals respond to is the mix of history and participation. You do not just receive okonomiyaki here; you cook it yourself, following the house style while watching the batter set and the sauce caramelize. That small act of doing is part of the appeal, especially for Tokyoites bringing visiting friends who want something more memorable than another conveyor-belt meal.
The other reason it stays popular is that it still feels distinctly local. Even with the international visibility, the room remains stubbornly old-fashioned and the menu still revolves around the same staples people have been ordering for decades: okonomiyaki, yakisoba, and the shop’s idiosyncratic house specialties.
How to Experience It
The most accurate current rhythm is split service: lunch from noon, then a break, then dinner from 17:30. Tuesdays and Wednesdays are closed, so do not plan around older round-the-day listings.
Walk-ins are the normal way to visit. If you are traveling with a larger group, calling ahead is sensible, but the safest expectation for a first-time visitor is still to queue briefly and be seated when a grill opens up.
Shoes come off, seating is low, and the staff will show you the basics if needed. You do not need Japanese fluency to enjoy it, but you should be ready to cook at your own table and follow the pace of the room rather than expecting a fast turnover.
What to Order
Osome-yaki (お染焼)
The signature house style: a layered okonomiyaki with a softer interior and richer sauce than the simplest pork version. If you only order one thing, make it the dish tied most closely to the shop name.
Shumai-ten (しゅうまい天)
A local favorite that regulars bring up again and again. It reads like a hybrid of okonomiyaki and a dumpling-style filling, and it is one of the easiest ways to understand what makes Sometaro feel older and more individual than standard chain okonomiyaki.
Yakisoba (焼きそば)
Worth ordering if you are with two or more people. The hot plate keeps the noodles lively, and it gives the table a second rhythm after the first okonomiyaki round.
Plan your visit
| Area | Asakusa |
|---|---|
| Category | Traditional Specialties |
| Price range | ¥1500-2500 |
| Hours | 12:00-15:30 / 17:30-21:00 |
| Closed | Tuesdays & Wednesdays |
| Access | 3 min walk from Asakusa Station (Tsukuba Express) / 3–4 min walk from Tawaramachi Station / 10 min walk from Asakusa Station (other lines) |
| Reservations | Walk-ins are the default; call ahead for the latest reservation policy, especially for groups. |
| English menu | ✕ None No — Japanese menu |
| English support | None |
| Last verified | April 2026 |
Nearby Experiences
Sometaro works well as the center of a slower west-Asakusa afternoon. Browse Kappabashi before lunch if you want kitchenware and old restaurant-supply Tokyo, then drift back toward the historic side streets around the shop before dinner service starts.
After eating, it is easy to keep the night in the same register: one drink at Kamiya Bar for a very old-Tokyo contrast, or a short walk toward Asakusa’s river edge if you want the evening to cool down rather than escalate.