Hyperlocal Tokyo

The grand hall has a wonderful atmosphere. The dojo nabe (loach hotpot) was delicious! They piled on the scallions, and just before the broth completely covered the loach, I sprinkled on some seven-spice powder and ate it with the loach. The texture was perfect, with a bit of bite. The service was excellent, and the staff were clearly well-trained. Personally, I think it goes better with beer than rice. It was quite an experience. Definitely worth a visit!

I was craving dojo (loach) and found this place through a search. While I've eaten at other places where they have chairs and tables, this one maintains the traditional style with seating on the floor and dishes served on a board. For those with weak legs and feet, there are also tables and chairs, so you can rest assured. I thought they would change the pot when I ordered a second serving, but they just slid the ingredients in, which was quite a sight to see. I'll definitely come back here when I crave dojo again.

The oldest dojo (loach) hotpot restaurant in Japan, "Komagata Dozeu" is a hidden gem nestled in the charming downtown area of Asakusa, Tokyo. This establishment, a long-standing institution dating back to the Edo period, has been preserving its traditional flavors for over 200 years. While Asakusa boasts numerous renowned restaurants, this dojo restaurant stands out as a precious entity, embodying its rich history, unique ambiance, and time-honored taste. Stepping into the restaurant, you're transported to a space seemingly frozen in time from the Edo era. The tatami-matted seating areas and aged wooden fixtures exude a sense of historical weight. The well-maintained old building is bathed in warm lighting, creating a nostalgic atmosphere that welcomes even first-time visitors. Despite being located in a tourist destination like Asakusa, this restaurant offers a sanctuary away from the hustle and bustle, allowing you to savor dojo cuisine in tranquility. I ordered the dojo hotpot (¥3000) and the sara-kujira (¥1700). The pride of this long-established restaurant is, of course, its "dojo cuisine." Dojo was a highly valued food source for the common people of the Edo period, prized for its nutritional value and affordability. This restaurant continues to uphold the traditional methods of that era, bringing the flavors of Edo to the present day. The dojo, thinly sliced open, is simmered in a generous amount of dashi broth in an iron pot and served directly over rice. While the appearance may be simple, the first bite reveals a surprisingly rich and savory flavor. The dojo is tender and can be eaten whole, including the bones, making it exceptionally rich in calcium and other nutrients. The sweet and savory dashi broth enhances the flavor of the dojo, and the rice, thoroughly infused with the broth, is a perfect complement. This simple dish allows you to experience the authentic flavors enjoyed by the common people of Edo. This is a truly unique Japanese delicacy that you won't find anywhere else. If you're a foodie looking for something unusual, be sure to pay a visit.

My first experience with dojo (loach). The first floor is a tatami room with no tables, just a wooden tray on the tatami. The basement has tables and chairs. I was guided to the basement. Since beginners may not like the taste of dojo, it's recommended to start with the Yanagawa nabe (hot pot). I ordered the Yanagawa set and an extra order of kabayaki (broiled dojo). The kabayaki was bite-sized, six pieces in total, and had a lighter flavor compared to eel kabayaki. The sauce was a bit spicy, which might have made it seem even lighter. The dengaku (grilled tofu) was average. Finally, the bubbling Yanagawa nabe arrived. The dojo had been deboned and was cooked until it fell apart, further softened by the egg drop. The dojo flavor was faint, making it feel like a gobo (burdock root) hot pot with something thick added. The dozeu soup was thick and had a strong, salty miso flavor that was overpowering and made it difficult to taste the dojo. The price was relatively high, including drinks, but it was a valuable experience. Payment is by card or cash.

【Food】I've heard that dojo (loach) can be muddy-tasting, but I didn't detect any muddiness at all. 【Service】The food and drinks were served quickly, so I didn't feel any stress. 【Ambiance】The tables are made of large wooden planks laid on the floor. Very stylish. 【Highlights】The dojo pot is absolutely delicious. It pairs well with sake, and I found myself drinking it down quickly. 【Note】The restaurant closes a bit early, so be aware of that. If you go a little early on the day, you can usually walk right in without waiting. It's a bit off the beaten path, about a 10-minute walk from the center.