Auld

Guinness-battered fish and chips, fried to a crisp golden shell, anchor the menu at Auld alongside house-made tartar sauce, mushy peas, and chips. The stout-infused batter creates a lingering crunch that makes a natural match for a draft Guinness. Served at an ideal cellar temperature in a pint glass rather than ice cold, the stout pours smooth and creamy, rounding out the richness of the freshly fried fish.

Warm comfort dishes also include cottage pie, prepared with house-made minced beef sauce and layered with mashed potato before baking slowly in the oven. For lighter bites, sandwiches feature ingredients from notable local suppliers: a Reuben sandwich on rye bread with corned beef from Sendagi Koshizuka, sauerkraut, and cheddar cheese, as well as a belly ham sandwich crafted on bread from Sanwa Laurent. Hearty pub staples include flavorful sausage combos, crisp large fried oysters, and a Sangen pork loin cutlet sandwich finished with a house spicy sauce.

From the taps, options include Guinness, rotating craft beers that change every 1 to 2 kegs, and crisp craft cider showcasing fresh apple aromas. Shelves behind the bar carry an extensive selection of single malt whiskies, including distillery-exclusive bottlings that reward leisurely perusal.

Located in Nishi-Asakusa, Auld operates from Wednesday through Sunday from 12:00 until 1:00 past midnight, offering counter and table seating in a quiet, relaxed atmosphere. It functions comfortably both as a daytime pause for craft cider or beer during an Asakusa stroll and as a late-night destination for pies, sandwiches, and a quiet glass.