An urgent declaration related to the coronavirus is being issued. We will be temporarily closed for safety.
We will be temporarily closed on
May 13th, 19th, 26th, 27th and 31st.
Depending on the infection status of COVID-19, the store may be closed at 20:30 last order and 20:00.
＊Depending on the situation of COVID-19, the closing time may be earlier, so please check by phone before coming to the store.
11:00 to 20:30 (last order 20:00).
Notice: We are under preparation between 15:00 and 17:00.
Seasonal tempura (May)
Seasonal tempura platter 3,600 yen
Rolled shrimp / Conger eel / Silver-stripe round herring / Asparagus / Okura / Bitter gourd / Paprika
Seasonal vegetables tempura platter 1,600 yen
Bitter gourd / Asparagus / Okura / Eggplant / Paprika
- The restaurant is completely non-smoking from April 1, 2020 according to the Tokyo Metropolitan Passive Smoking Prevention Ordinance.
We ask for your understanding and cooperation. There is no smoking room in our shop.
There are main building of domestic style wooden structure, modern Japanese style new building, annex.
We are also used for banquets such as New Year's party and year-end party, group of sightseeing trips, business negotiations and so on. Because the shop is a comfortable atmosphere, please feel free to visit our families and one of our guests.
Asakusa sightseeing and Tokyo sky tree.
A main annual event in Asakusa
The year's first visit to the shrine
‘Setsubun' and ‘Harikuyou’
Dance of the golden dragon, Asakusa Kannon jigenkai
Mt. Fuji, Plant fair
‘Hoozukiichi (ground cherry fair and forty-six thousand days)’ , Sumida-gawa fireworks event
Asakusa samba carnival
the Autumnal Equinox Day (Buddhist services performed during the equinoctial week)
Edo Oomikoshi Taikai
Culture Day, the Tokyo Jidai Festival, Torinoichi
Toshinoichi (battledore fair), Temple bells of New Year's Eve (Mt. Benten)
In history, we are the first restaurant to start the Flower Fried Manju. There was a time which wasn't being sold temporarily, but people want encore, so we start selling it again.
For a take out for a home. (Manju is from Reiganjima Baikatei.)
Kakiage / Shrimp / Sillaginidae / Vegitable Tempra / Shrimp Rice Ball
The history of Sansada dates back to the Edo era when Sadakichi came to Tokyo from Mikawa, presently Aichi, In 1837, Sadakichi established a restaurant in Tokyo.
This restaurant adopted the name “Sansada,” combining Sadakichi’s hometown and his name.
Sadakichi specialized in deep-frying small fishes with sesame oil and it soon became Sansada’s signature taste, Keeping up the tradition as one of the oldest tempura restaurants in Japan, Sansada has offered attractive dishes to many customers from all over the world.