Ohashi is a long-standing izakaya (a Japanese-style inn) with a history of over 130 years since its founding, including a period as a butcher's shop. It is located in the nostalgic-feeling shitamachi district of Kita-Senju, and is loved by customers for its no-frills, unpretentious atmosphere.
Although Ohashi offers a diverse range of izakaya cuisine, including sashimi (sliced raw fish) and various grilled and roasted dishes, the most famous of them all is niku-dofu, priced at 350 yen. It is a hotpot-type soup containing tofu, beef gristle and beef chuck (boneless neck), with a recipe that has been passed on and added to since the time of the shop's initial founding.
It is said that lines often form outside the shop before opening time, with customers seeking the deep, rich flavor that cannot be imitated by other restaurants.

Despite its location near to Kita-Senju Station, Café Kura is a café with a hideaway-like atmosphere that allows customers to forget the bustle of the station-front area. The café makes use of a dignified-feeling cellar, built in 1924. Stepping into the shop, customers feel enveloped in warm and cozy atmosphere, with a sense of depth and history.
The menu offers numerous drinks and dessert items, including fresh coffee, made one cup at a time using a siphon. One item that has gained particular attention is the taiyaki (a fish-shaped cake with a sweet red bean filling), which is not often served at cafés.
(Taiyaki set: 750 yen, +20 yen for iced coffee)

Senju Machi-no-Eki is an information post located on Shukubamachi Street-an old Edo-period road. It introduces the history of shukubamachi (post towns), which were historically used by travelers as rest stops. The building was constructed during the Taisho era (1912-1926), and is easily spotted due to its retro styling. Machi-no-Eki is run by the Adachi City Tourist Exchange Association, and visitors can rest and use the washrooms free of charge, making it a welcome spot to visit during a leisurely walk around the area.
It also sells local specialty products, including pasta and udon noodle dishes made using a locally-grown variety of komatsuna (Japanese mustard spinach) called Adachina.

Since its founding in 1952, Kadoya has sold yarikake-dango (skewered rice dumplings),which are a famous specialty of the Kita-Senju area.
Although the store also sells other types of rice cake such as mamemochi and kakimochi, yarikake-dango skewers are available in only two varieties: koshian (sweet red-bean paste) and mitarashi (sweet soy-sauce glaze). They are prices at 100 yen each. The dango are roasted over a charcoal grill, giving them a slightly charred fragrance. Customers are often surprised by their soft and fluffy texture.
Kadoya is located near the eastern end of Shukubamachi Street, with the Yokoyama Family House (an old Edo-style merchant's house) and numerous other historical sightseeing spots dotted around the area, making it a recommended spot to visit when walking around the Shukubamachi district.

Sasaya is a motsuyaki (grilled offal) restaurant. Despite being fairly new-founded around 12 years ago-it is already gaining a solid reputation amongst motsuyaki-lovers even in Kita-Senju, with its numerous motsuyaki restaurants.
Sasaya's master (head chef) trained at a famous restaurant in central Tokyo, and carefully prepares the finest ingredients to enable customers to enjoy the flavor of offal without the characteristic odor.
The restaurant's signature dish is the kushinikomi (boiled offal skewer), boiled in a large pot near the entrance (priced at 660 yen per plate / 3 skewers). Customers can enjoy skewers with a diverse variety of offal cuts, boiled in a delicious and richly-flavored broth which is continuously added.