I visited "Dozeu Iidaya" located in Nishi Asakusa 3-chome near Kappabashi Street, famous for selling kitchenware, after watching the daytime performance at Asakusa Engei Hall on Sunday around 4:50 PM. This restaurant is listed in the Michelin Bib Gourmand, and it is also a filming location for the movie "Tora-san's Dear Old Home" from the Tora-san series. It is a member of the Asakusa Delicious Food Association, so I decided to give it a try. Finally, my wish came true and I am delighted! When you enter the restaurant, you will have your temperature checked, sanitize your hands, and take off your shoes before entering. The staff will keep your shoes in a shoe box. I sat at a table in the back and looked at the menu. I chose Fukushima's Sasakan's Junmai sake 300ml for 1,230 yen including tax, as it goes well with any dish at the restaurant. The rice used is polished to 60% of Miyamanishiki, the sake brewer is Toshiko Yamaguchi, alcohol content is 15%, sake meter value is +3, acidity is 1.3, and yeast used is Association No. 7. It was indeed refreshing yet sweet and aromatic, and it paired well with the Dozeu hot pot. For food, I chose their specialty "Dozeu (Loach) Hot Pot (with bones) set meal" for 3,000 yen including tax. This set meal comes with a small side dish, miso soup, pickles, and rice. You can choose one from Dozeu soup, egg soup, or tofu soup for the miso soup, so I chose the Dozeu soup. The Dozeu hot pot was brought out and the fire was lit right in front of me. It was exciting to see! Since the loaches were already cooked, I was told to eat them as soon as the green onions were cooked. There were also thick and thin soups, and I added some thin soup later as recommended. The soft loaches with bones were delicious when eaten with shichimi pepper and sansho pepper, and they paired perfectly with Sasakan's Junmai sake. It was really delicious! Loaches are often associated with a muddy taste, but there was no hint of that, and they were really tasty. In addition, the sweet vinegar dish with shrimp, cucumber, and myoga, as well as the pickles with cucumber and cabbage, were of high quality and delicious. The rice grains were firm, and the Dozeu soup, with plenty of burdock, was flavorful like a miso soup and very tasty. The loaches were well-cooked and tender, and overall, everything was delicious. "Dozeu Iidaya" is highly recommended for its delicious dishes, especially the "Dozeu Hot Pot" that goes perfectly with Sasakan's Junmai sake! For more details, please check out the blog post here: https://blog.goo.ne.jp/good-tasty/e/47180420fa2632da15d796056a780dd8

I went to Dozeu Iidaya in Asakusa for the first time in a year. Whenever I want to eat eel and dozeu, I always decide to come here. The boneless dozeu is very easy to eat, even children can eat it easily! The eel, sauce, and meat were all delicious and amazing.

It was fully booked but they said they could make us wait, is it a purification of bad luck drawn at Sensoji Temple? The taste of loach was not fishy, no bones to worry about, and the smooth texture was interesting. I, however, cannot really understand what's delicious about loach. But it goes well with beer, so let's just say it's delicious for now 🙂 It's a shame to waste the sauce like in sukiyaki, so when they brought out rice and eggs, it became delicious. The eel looked delicious, but I decided not to eat it as it might make the taste of loach even more complicated 😂 The staff were all very attentive, so we left the restaurant feeling good.

It's hot! It's midsummer! I had a sudden urge to visit this restaurant. It was around 5:30 PM on a weekday, so I was able to get in without a reservation and sat at a table with a sunken floor for a solo hot pot. I added some burdock and green onions, and when they softened, I sprinkled seven spice and sansho pepper on top... Ah, I want to eat it again right now. And the fact that you can get free refills of green onions is so amazing. Unfortunately, the free serving of loach eggs starts from a portion for two people. If you want to add it to a single portion, it costs an additional few hundred yen (and it's not always available). Well, I might come back once more during the summer, so it's okay this time. I grew up eating sweet and savory dishes, so I prefer the seasoning here over Komagata Dozeu in general. Especially the rich miso flavor of the loach soup is so delicious. There are two types of broth for the hot pot, one rich and one light, which is great. The crispy and juicy Nanbanzuke is also delicious, and there are many other dishes I want to try. I must revisit with a group next time!

To prevent summer fatigue and boost immunity, I went to eat loach. I made a reservation and entered the restaurant as soon as it opened, but there were quite a few customers. I sat at a window seat on the second floor and started with beer and dried whale. I'm not sure why there is whale at a river fish restaurant, but maybe it's a traditional Edo style dish. It was crunchy and delicious. Then I had boneless loach and added burdock to the round pot. I think it tastes better when simmered. Personally, I prefer the loach whole. I sprinkled it with sansho pepper. For the finale, I had loach rice bowl. Next time, I want to try the dancing girl bowl. In the winter, they have catfish hot pot, so I want to go to Asakusa again to try it.

I wanted to eat something summery, so I went to Asakusa to try dojo nabe (Loach hot pot) for the first time in my life! I ordered half portions of both the whole loach nabe (2000 yen) and the boneless nabe (2100 yen) in the same pot. At first, I thought the boneless nabe was easier to eat, but I found that the whole loach nabe allowed me to enjoy the flavor of the loach more. Adding burdock and green onions as toppings and simmering in the broth made the flavors soak in and it was so delicious! It goes perfectly with bottled beer and sake. After finishing the nabe, I also ordered dojo nanbanzuke (Loach marinated in vinegar) and dojo donburi (Loach rice bowl). The nanbanzuke had a crispy texture and was very tasty. The donburi was a perfect way to finish the meal and left me feeling fully satisfied! I would love to go back again!

In a traditional Japanese room reminiscent of the Edo period, the atmosphere was superb, the service was excellent, and the taste was outstanding. The dish was even more refreshing than eel, and at my age, I finally understand the deliciousness of dozeu. It was dozeu season, and amazingly, the dish came with dozeu eggs. The round and plump dozeu hot pot was the best! The burdock root julienne and dozeu tempura were also amazing! It was the day of the Sumidagawa Fireworks Festival, so the Ginza Line was packed when we went. Despite the crowds, I managed to arrive with my 7 university friends and had a great time. Thank you, Iidaya!

It was my first time trying loach, but it was delicious without any fishy taste! I preferred the boneless hot pot. All the other dishes with loach were also delicious. The restaurant had a traditional atmosphere which allowed me to relax. I want to come back next time with my parents. (*^^*)

It has become a regular event at this time of year to go eat eel and unagi... It was a very hot day again this time. This time, I skipped the eel and had a dish filled with burdock root, cooked with plenty of green onions on top. With a beer in hand, I enjoyed the combination of the flavors of eel and burdock root in the sweet and savory sauce. I savored every bite while huffing and puffing. Finally, I closed it with an eel rice bowl, as usual. When I opened the lid, a fragrant smell filled the air, and the beautifully caramel-colored eel, laid out in a full bento box, was a sight to behold. The thick eel was soft and fluffy, with a slightly crispy sauce that was also fragrant, truly a moment of bliss. With its reliable deliciousness, I was once again completely satisfied with this summer heat relief.

"On 23/07, I visited a lunch spot at a festival (even though it was a weekday). The sun was shining brightly, and just before the scheduled opening time, the curtain was raised with a sign saying "Open!" It was quite a relief for those of us waiting outside in the scorching sun. There were elderly customers who insisted on sitting in the sunken kotatsu-style seats, claiming it was better for older people. I understand their sentiment, but when the staff said, "We're fully booked, please go upstairs to the tatami room," they should have just gone upstairs without causing a bottleneck. I had informed them that I was dining alone, so after the elderly gentlemen went upstairs, I was seated at a two-person sunken table. I started with a non-alcoholic beer and looked for a set menu that used to come with the hot pot alone, but couldn't find it. When I asked the young waitress if they still had the set menu, she said it was now part of the regular set meal. The complete set, including pickles, was priced at 3,150 yen... I had already ordered the non-alcoholic beer, so I decided to go with the Dozeu bowl (eel bowl) for 2,300 yen and a Dozeu soup for 300 yen. As I was halfway through my beer, I realized that I actually wanted the Dozeu hot pot with rice and soup... Oh well, the eel bowl was also a first for me, so it was fine. I quickly finished my meal amidst the bustling atmosphere of the air-conditioned restaurant and left. My thoughts? Mountain pepper goes well with eel, and shichimi spice goes well with Dozeu soup. The pickled cucumber and cabbage, as well as the salted blue shiso leaf, were delicious. I was ushered out as the partition was removed, but the veteran waitress, who seemed younger just a moment ago, kindly asked if I wanted tea or cold water. Overall, it was a mixed experience. It was a busy time at the festival, and I've had similar experiences elsewhere before. Next time, I'll definitely go for the hot pot! Thank you for the meal!"

This year, I visited the hozuki market again. The weather was perfect with clear skies. I decided to try something that would make me feel energized, so I went to a mud loach (dojou) restaurant. I was led to a tatami room and felt nervous about trying dojou for the first time, but the kind sisters there taught me a lot. They offered me a choice between whole dojou pot or boneless dojou pot, and when I couldn't decide, they recommended a half & half option. I ordered a red star and waited for a while... and then it arrived, the dojou pot. Just looking at it made me excited. It came with rice, dojou soup, and a mountain of leeks in a wooden box. The leeks were refillable, and I enjoyed changing the flavor with shichimi (seven spice) and sansho (Japanese pepper) along the way. They said it's best to put plenty of leeks in. The whole dojou has bones, but it gives a sense of vitality and rustic charm, while the boneless dojou is easy to eat and suitable for first-timers and elderly people. I will definitely visit again to recharge. Thank you for the meal.

The customer's request was for Komagata Dozeu, but due to temporary closure, I visited after 2 pm. Although I couldn't leisurely enjoy until the last lunch order, the food was still delicious as always. If you don't like loaches, you can try eel, and if it's the season, you can also have catfish. Both are recommended if you want to try loaches in Asakusa.

When I went to Asakusa, I just had to eat Dozeu Nabe! So I went and experienced the nostalgic atmosphere of Edo, the warmth of the mothers, and enjoyed Dozeu Nabe and Yanagawa Nabe. The all-you-can-eat green onions made the green onion hot pot full of green onions in the end, but it went perfectly with the broth and beer. The overflowing ingredients in the slightly small individual pot further stimulated my appetite. I also tried the whale tempura, which had a rich and addictive flavor that went well with alcohol. The traditional atmosphere really adds to the experience. Just like how seafood tastes best by the sea, eating Dozeu Nabe in Asakusa when you visit Asakusa is a refined way to enjoy food and history. I returned home with a feeling that is indescribable.

After several years, I visited this place again with a group of four, including someone who was trying dojo (Loach) for the first time. We ordered a pot of dojo and a pot of boneless hot pot, half and half for two people. We also added tofu and burdock root as recommended by the restaurant. Additionally, we added more burdock root and eggs! We enjoyed the delicious dipping sauce at a reasonable price. The crispy texture of the dojo's nanban-zuke, fried whale and dried whale, tamagoyaki, and udo and tuna nuta were delightful. We also had three bottles of sake, beer, and plum wine, and we were completely satisfied. In particular, the vinegar miso of the dried whale and the nuta were delicious. The attentive service from the staff made it a pleasant dining experience.

Located along Kappabashi Hon-dori in Asakusa, Taito-ku, is a long-standing restaurant known for its various loach dishes. The restaurant, named "Dozeu," offers a wide selection of loach dishes with ample preparation and swift service even for hot pots. In addition to reserved seating, there are plenty of non-reserved seats available. I visited with some local foodie friends to enjoy loach dishes in Asakusa. As Komagata Dozeu was closed on the day, this restaurant was essentially the only option. Although the reserved seats were already fully booked for the day, there were seats available for walk-in customers, so we aimed to visit at opening time. Depending on the information on the website, it may seem like they have continuous service, but currently (as of April 2023), they operate in two sessions - lunch and dinner (from 5:00 pm), and even shortly after opening, the non-reserved seats were quite crowded. We settled at a table on the first floor and started with some drinks. There was no seating charge, and no appetizers were provided, so we ordered some dishes. Here are the dishes we tried: - Dozeu Karaage (Deep-fried loach) - 900 yen: A plate arrived sooner than expected. The base was dried burdock root resembling eel bones found in eel restaurants. It was a snack-type dish with salt sprinkled on top, making it easy to enjoy the crispy texture. The burdock root on the base was more delicious when added to the hot pot. - Dozeu Nabe (Loach hot pot) - 1,850 yen per person: We ordered two servings. We opted for the "maru" type with heads and bones included, but there is also a "hone-nuki" (boneless) option available. The hot pot came with chopped green onions, shichimi, and sansho pepper as condiments. The pot was filled with a lineup of loaches already cooked to tenderness, and it was ready to eat once it started simmering. The loaches had a soft and slippery texture, with the heads and bones offering a river fish-like taste. The sweet and savory broth complemented the dish well. - Sarashi Kujira (Boiled whale skin) - 870 yen: Whale skin blanched and soaked in water, served with homemade miso for a refreshing taste. - Yanagawa Nabe (Egg and loach hot pot) - 1,950 yen: A boneless loach hot pot with egg added, finished in the kitchen. The dish arrived steaming hot with a traditional-looking bowl. The sweet and savory broth blended well with the egg, and the sliced burdock root added a nice touch. The loach flavor was milder compared to the Dozeu Nabe (maru), making it easier to eat and a good match with rice. The staff, mostly elderly ladies, provided cheerful service in a warm and welcoming atmosphere. Despite trying various dishes and enjoying drinks, the efficient service ensured we were satisfied within an hour.

Loaches are often avoided because of their appearance, but the "hone-nuki nabe" was easy to eat and delicious. I added plenty of green onions, and some shichimi pepper and sansho pepper to taste. It was refreshing and enjoyable. I also had eel, and the "uzaku" was particularly delicious and impressive! The cucumber sunomono and myoga paired perfectly with the grilled eel, making me want to keep eating. The eel rice bowl was also fluffy and very tasty. It was so good that I want to come back just to eat the eel. The only downside was feeling a bit rushed towards the end. About an hour before closing, when the other customers had left, they started cleaning up while leaning against the wall and sighing as they watched us. It didn't feel pleasant to be rushed when there were still people eating. The food was delicious, so I would like to come back for lunch or dinner at an earlier time.

Iidaya @ Asakusa Machiya I went to Asakusa to challenge the rival of Machiya and ended up being disappointed. To fulfill my craving, there is no other place but here. They have stopped operating continuously since the pandemic, but I managed to slip in somehow, determined. It turned out to be my first solo visit to Iidaya. I already decided on my order - the Unagi bowl from Yanagawa. Ideally, I would have preferred the Maru without the Unagi, but dining alone would make it a bit awkward. It has been so many years since I last had Yanagawa here, as I always opt for the hot pot. Although the sweetness may be a bit overpowering, the fluffy egg topping on the Unagi and burdock is simply divine. Now, for the main course - a bowl of Unagi topped with grilled Unagi. Since they don't have the hot pot without the Unagi, this crispy and fragrant grilled Unagi perfectly showcases its deliciousness. It was worth all the effort and rush to get here. Oh, it was so delicious! The tanzaku also featured the Iidako, preparing for the upcoming season of fresh Unagi. I will definitely return during the rainy season to welcome the arrival of Unagi once again.

Dozeu hot pot for 1,850 yen, burdock for 360 yen, Dozeu soup rice for 600 yen with a small side dish and pickles. Must add burdock to the Dozeu from lunch onwards. If it wasn't for work, I would have enjoyed crispy burdock with fried chicken and beer. It would also be great as a side dish with sashimi. Definitely going back again!

I went to see the cherry blossoms in Asakusa and decided to try dojou nabe for the first time without a reservation, but since it was a weekday, we were seated right away. The staff at the restaurant were very kind and attentive. The atmosphere was warm and cozy. I ordered the honesuki nabe (for one person) with burdock root, based on recommendations from reviews. They guided us on when to eat, which was helpful. The taste was delicious, with no unpleasant odor. Adding burdock root was a good choice, as it provided a crunchy texture. As a finishing touch, we added egg and rice. The egg was slightly sweet and went well with the rice. Even though I thought the portion might be small, I ended up feeling full. We also tried the grilled eel liver skewers, which were not always available but were offered that day. They were incredibly delicious, with no unpleasant smell, and were tender. I highly recommend trying them if you visit.

This time, I wanted to go to Komagata Dozeu, but it was closed, so once again I ended up at Dozeu Iidaya for some reason it's cheaper there, so I ordered individual items instead of a set meal. I ordered "two servings of Dojo hot pot, burdock, and Dozeu soup rice for two, please" and tried to sound a bit fancy when ordering (laughs). Dozeu hot pot for two (1,850 yen each) Burdock 350 yen Last time I had a combination of whole and boneless hot pot, but this time I went with just the whole ones. The waitress lit the fire and it started boiling. Then I added the green onions... Oops, I made a mistake. I should have added the burdock first. I got a bit carried away with trying to sound fancy, and this is what happened (◞‸◟). Dozeu soup rice 600 yen Dozeu soup, side dish, pickles, rice I added more green onions to the hot pot when the rice was served. The rich and mellow Dozeu soup had a different deliciousness compared to the hot pot. Lately, I've been hooked on Fujieda Umeyasu, so I couldn't help but say, "It's delicious, Umeyasu-san." My companion was like, "???" Come on, it should be "It's delicious, Hikosan," right? Hehe...

We were planning to go to Komagata Dozeu, but when we called last week to confirm, we found out they were closed today. So, we quickly made a reservation at Iidaya instead. When we arrived a little before opening, there were already about 10 people waiting. Since we had a reservation, we were seated on the second floor. We ordered Dozeu Nabe, Kotsunabe, Uzaku, Nuta, additional Gobo and Sarashi Kujira, and some sake. We ended up adding two more servings of Dozeu Nabe. Even though there were four of us, we thoroughly enjoyed the Dozeu.