Sunday night "dozeu" dining experience record. [April 2023, Sunday] Night ② Around 6:30 PM, there is no line outside the restaurant. On Sunday evenings, tourist spots around Asakusa are less crowded, making it easier to get in. Upon opening the sliding door, I noticed that the traditional tatami seating area was almost full, but there were some available spots. Phew! The first floor was for tatami seating only, no chairs available. The atmosphere is better in the tatami area, so I prefer it for a relaxed meal. Oh! They have Asahi Maruef bottled beer. This is my first time trying it! - Asahi Draft Beer Maruef Medium Bottle ¥830 - Dozeu hot pot ¥3,000 - Sliced burdock root ¥600 - Miso-stuffed tofu ¥600 The Asahi Draft Beer Maruef arrived promptly. Cheers! It's delicious! Then, the dozeu hot pot, topped with plenty of green onions, and the sliced burdock root were served on a hot pot. The staff used to wear kimonos with aprons, but I didn't see anyone in that attire this time. A bit lonely, isn't it? When asked if I knew how to eat it, I didn't say "I know it all," but instead quietly replied, "Yes, I'm fine." First, I piled on the sliced burdock root and then added plenty of green onions. While waiting for the green onions to soften a bit, I enjoyed the miso-stuffed tofu. It was incredibly delicious, with a perfect balance of sweetness and the citrusy miso flavor. It even outshone the main dish, the dozeu hot pot. I felt like ordering another plate! It was that good. Next, I sprinkled some sansho pepper and took a bite. The combination of the sansho pepper's flavor and aroma with the savory saltiness of the dozeu hot pot's broth made it even more delicious. Time to order some sake. And, of course, I added more green onions. - Furisode Tarekuchi (sake) 1 masu (180ml) ¥1,150 With salt on the side, I sprinkled some on the edge of the masu, and bottoms up! Mmm, indescribably delicious! Bite of dozeu, sip of sake. Bite of miso-stuffed tofu, sip of sake. Lick of salt from the back of my hand, sip of sake. Perfect! Ah, it's just so good. Completely satisfied!

Visited on Saturday after 5pm. I expected a long line, but surprisingly got seated quickly. We sat at a table in the basement. There weren't many customers yet. Ordered the Dojou Nabe for 3,000 yen and some burdock with beer. They put a lot of leeks and burdock in the pot. The dojou had no fishy smell and was cooked well, you can even eat the head. It tastes even better with some sansho pepper sprinkled on top. The beer goes down smoothly. However, it's a bit pricey. Seems like the price includes the atmosphere.

We welcomed guests from Kansai and went to Komagata Dozeu. It had been 12 years since my last visit, but the food was still delicious as ever. Our guests were also pleased. We ordered 2 servings of Dozeu hotpot (3000 yen each), one bowl of rice (380 yen), miso-marinated fish (600 yen), whale bacon (1700 yen), sliced burdock root with beef (600 yen), 2 bottles of Asahi beer (830 yen each), and one bottle of oolong tea (490 yen). It was a fun time, thank you for the meal! However, it seems like the prices have increased by about 1.5 times since 12 years ago. (^o^;

Located about 5 minutes from the Asakusa Station on the Toei Subway, this restaurant does not have a parking lot. This is a restaurant in Tokyo's Asakusa area that specializes in dishes made with loach and whale. Established in 1801, it is a long-standing restaurant that is even mentioned in the gourmet guidebook from the Edo period, "Edo Meibutsu Sakahan Tebiki Kusa". The exterior and interior of the restaurant retain the atmosphere of the Edo period. The first floor, as soon as you enter, is a truly charming space. Just seeing this makes you feel like you made the right choice coming here. The first floor has tatami seating where you sit directly on the floor. There are table seats on the second floor and in the basement. The staff, dressed in kimonos, will guide you to your seat on the first floor and explain how to eat the dishes. The service is very polite. I ordered the following: - Specialty "Dozeu Nabe" for 3000 yen including tax - Dozeu soup for 350 yen including tax The Dozeu Nabe is served on a charming brazier with loaches arranged in a round pot, a dipping sauce, and plenty of green onions. It's a simple dish, but that's what makes it great. The round pot is filled with over 10 loaches. The loaches have been marinated in sake to remove any odor and have already been prepared. You eat them while warming them on the brazier with the sweet dipping sauce. There are also sansho pepper and shichimi placed on the table for your preference. The loaches are tender and can be eaten with the bones. They are easy to eat without any unpleasant odor. Truly delicious! A very refined dish. The Dozeu soup has a miso base and is thick like a potage. It contains loaches and burdock. It's a bit salty, but also delicious. If you're in Tokyo, this is a restaurant you should definitely visit.

I visited around 1 pm on Saturday and decided to try the Dozeu hot pot, which I had eaten once before and remembered as delicious. There was no line outside, but I was told there was a 20-minute wait so I waited. I ordered the Dozeu hot pot, sasagaki gobo (burdock root), rice, and a bottle of beer. The staff advised me to add more gobo and negi (green onions) when the soup runs out after about 5 minutes, and to use sansho pepper and shichimi for flavor. The portion of gobo and negi seemed like too much at first, but by the end, I felt like I could have asked for seconds. The gobo is a must-have! The sansho pepper is a matter of personal preference, but I found that it greatly enhanced the flavor. It would have been nice if it was a bit cheaper, but it was worth it. Also, the fact that they accept card payments was convenient, and the shoe tag system linked to the bill was interesting.

I had eel at a tatami-mat restaurant. When evaluating food, I consider taste, the people I eat with, and the atmosphere as key points. However, I feel that in general, the atmosphere is often given too much emphasis. I can understand why Dozou Honten receives high praise. Eating eel in a tatami-mat setting felt like being pulled into a world of period dramas. While I prioritize taste, I believe the hot pot that brought out the unique flavor of the eel passed with flying colors.

I visited Komagata Dozeu main store. It is a dozeu nabe (miso stewed loach) restaurant located in the Asakusa area of Tokyo. Dozeu nabe is a dish where loaches are soaked in sake to make them drunk, and then simmered in miso soup or broth. It's a dish that you can't help but feel sorry for the loaches, but sometimes you just crave it. So I went to Asakusa to eat it. I arrived around 2 pm on Saturday and there was a wait of 4 groups, but I was able to get in after about 15 minutes. The first floor of the restaurant where I was seated had no partitions or tables, and you sit on the floor to eat. Being a super long-established restaurant founded in 1801, it had a kind of Edo period style. I ordered the Dozeu nabe set meal and a beer. The set meal included rice, miso-marinated grilled eggplant, dozeu soup, and pickles in addition to the nabe. The nabe had plenty of leeks and was ready to eat when they became soft. The loaches were well stewed and very tender, even the heads were soft. With lots of leeks and a strong flavoring, there was no fishy smell from the loaches, and the taste was addictive. Sitting on the floor, eating dozeu nabe, and drinking sake, it's a recommended restaurant with a cool atmosphere. Thank you for the meal.

I visited this restaurant for the first time because I had never tried loach cuisine before. The restaurant is located in an old building with a retro atmosphere, and the first floor has traditional Japanese seating without tables. However, sitting on the floor for a long time can be uncomfortable. As for the loach cuisine, it was okay but nothing special. I don't think I would visit again, but it's worth trying once for a touristy experience.

I entered the restaurant as soon as it opened. When asked whether I wanted to sit in the tatami room on the 1st floor or at the table on B1F, I chose the tatami room. The atmosphere here is just right for me. I ordered the dojou nabe set meal and started with a beer. The dojou was well-prepared and had no unpleasant smell. The miso paste and dojou soup may be a matter of personal preference, but I found them delicious. I was already quite full, but then I saw my favorite dish, carp sashimi, on the menu, so I ordered that along with some cold sake. It was a delicious meal enjoyed in the middle of the day. In terms of cost performance, as someone from the countryside, I did feel it was a bit pricey, but considering the atmosphere and taste, I thought it was totally worth it.

Just a short walk from Asakusa Station, there is a prominent restaurant specializing in dojou (loach) cuisine. I've tried dojou dishes before at Marunabe and Yanagawa, but to be honest, they didn't quite impress me. Upon researching, I found out that the dojou hot pot here costs around 3000 yen, which seemed quite expensive. However, due to the good reputation, I decided to pay a visit and learn more. I visited on a quiet weekday afternoon around 2 pm, so I was able to enter without waiting. I left my shoes at the entrance and received a number tag before sitting on a cushion in the spacious tatami room on the first floor. Instead of a table, there was a wide board laid out for us. The menu was available, and I placed my order with a female server for a bottle of beer (with a choice of brand) and the dojou hot pot. The dojou hot pot arrived promptly. The server explained how to eat it: the dojou is already cooked, place the leeks on top, and once they soften, it's ready to eat. Since it's heated with charcoal, be careful not to burn it and add dashi as needed. Before piling on the leeks, I tried a piece of dojou first. It was boneless, tender, melt-in-your-mouth, with no fishy smell, and paired well with the clear, refreshing broth. Adding plenty of leeks on top, I enjoyed it once they softened. Sprinkling some sansho pepper made it even more delicious. The dojou itself wasn't the star, but the combination of dashi and leeks made it tasty. It went perfectly with the sake in a wooden masu cup. Sitting on the tatami mat, savoring the hot pot while sipping sake, I felt like I had traveled back in time to the Edo period, just like in a movie. I noticed a few solo male customers enjoying their meals, perhaps regulars. It's surprising that a traditional dish like dojou hot pot costs 3000 yen, but maybe it's due to the charcoal used. It was definitely an enlightening experience.

A rare eel shop with a traditional downtown atmosphere, popular among tourists. The restaurant does not have private rooms and mainly serves individual eel hot pot dishes, so it's not a place to linger for a long time. Prices start at 3000 yen for the hot pot, which is not cheap. The prices are the same for lunch and dinner. Therefore, lunch here is quite extravagant. Adding a set meal costs around 1500 yen. However, the food is delicious. It's fun to generously add green onions, and the eel soup that comes with the set meal is rich and exceptionally tasty. Personally, I prefer the eel soup that comes with the set meal over the eel hot pot. I would come back just to have that with some white rice.

The customer service was excellent. A young female employee was very attentive and I was impressed by the service for the first time in a while! I think those in the customer service industry should learn from her. My husband and I visited together and he was also impressed. However, it was extremely hot inside because there was no air conditioning, so we couldn't stay long. The food was delicious, but the uncomfortable environment affected my rating.

It's been a while since I visited Komagata Dozeu. I came with my son this time. We ordered the Dozeu hot pot set, carp sashimi, and dried whale. The hot pot arrived quickly, using high-quality charcoal and a well-seasoned pot. We waited eagerly as the dozeu stew simmered with green onions on top. In the meantime, we enjoyed the miso dengaku and tofu that were served. They were delicious, but I couldn't comment much as I was looking forward to the dozeu hot pot. When it arrived, the stew was simmering nicely, and we added the broth provided on the side while enjoying the dish. It didn't take long to cook as it was pre-cooked, and we could eat everything from head to tail without worrying about bones. The meat was tender, and the flavor developed as we ate, reaching the perfect balance. Being an established traditional restaurant, the taste was truly remarkable. It's no wonder they have many fans. The carp sashimi was elegantly sliced and served on ice, with each bite releasing a burst of flavor. My son was thrilled to visit after a long time, and we left the restaurant satisfied.

In recent years, eating dozeu has become a summer tradition. I usually go during the lunchtime in the Obon period, but this time I went at night. Since reservations are not accepted, I had to wait in line with about 10 other groups in front of the restaurant. After waiting for almost an hour, we were finally seated on the first floor, where small chairs were provided upon request. I ordered the classic dozeu hot pot, known as "maru", which must include shredded burdock and bamboo shoots. I also ordered the Yufu hot pot, which is served already cooked with a sweet and spicy flavor, perfect for pairing with sake or rice. For a side dish with rice, I tried the dozeu soup, which has a thick texture from the use of sake lees. It may be a bit divisive, but the moderate saltiness is refreshing on a hot day.

It's been a while since I had "dojou nabe," so we decided to go to this restaurant in Asakusa. There are three dojou nabe restaurants in Asakusa, but this one has the spiciest flavor. I was surprised to see the prices on the menu this time. The dojou nabe (round pot) went from 2,050 yen to 3,000 yen, and the sakino nabe went from 2,100 yen to 3,100 yen in the past year and a half. The price of sasagaki (burdock root) also increased from 450 yen to 600 yen. The wholesale average price of dojou at Tsukiji Market has slightly increased from 2021 to 2023, but not significantly. I learned for the first time that the market price of dojou peaks in December and January, then decreases until the summer months, with a range of about 1.4 to 1.5 times. The meal I had that day cost around 3,500 yen, but now it would be 5,000 yen. It seems like dojou nabe, which is also featured in rakugo stories, is becoming less casual. Overall, the atmosphere was good, the food was average, the price was not great, the alcohol selection was limited, and the satisfaction level was okay. Thank you for the meal. Rating: Atmosphere: ★★★ Food: ★★ Price: ★ Alcohol: ★ Satisfaction: ★★ Sightseeing: ★★★ History: ★★★ Restaurants mentioned: "Iidaya" (Nishi Asakusa), "Hirai" (Azumabashi) Note: The calculation of cost increase based on hypothetical 20% increase in cost and 1.5 times increase in restaurant prices may not be accurate. It's just an estimation. Menu: - Sakino Nabe: 3,100 yen - Dojou Nabe (Round Pot): 3,000 yen - Sasagaki (Burdock Root): 600 yen - Joushinka (Pickled Vegetables): 700 yen - Beer (Medium Bottle): 830 yen x 2 - Chilled Sake: 900 yen Total (including tax): 9,960 yen for 2 people - Reservations not accepted - Credit cards accepted

The hot pot with bamboo shoots and burdock was delicious, adding a great flavor. The pickles were also tasty! The atmosphere of the restaurant is excellent, making it a place you want to visit at least once in the summer. It feels like stepping back in time to old Tokyo when drinking here. I will definitely come back next year. Thank you for the wonderful meal!

I revisited to seek revenge from last time. I arrived around 4 pm to avoid the heat and crowds. Despite it being a Saturday of a three-day weekend, I was seated immediately without any wait. I ordered the Dozue hot pot with burdock and grilled carp fin (cold sake) for 6000 yen. I piled burdock and leeks on top of the hot pot, and after a short wait, the grilled carp fin arrived. In the summer, I always crave grilled carp fin. The carp, firm and fresh on a bed of ice, had no fishy smell and was deliciously crispy. Be careful though, as the heat from the charcoal fire can evaporate the liquid in the pot, so remember to replenish the broth regularly. After enjoying the hot pot, it was just the right time for the Dozue hot pot. I scooped up some Dozue, burdock, and leeks onto a small plate, sprinkled some sansho pepper, and savored the combination of bitter Dozue, fragrant burdock and leeks, and crispy textures. Of course, I didn't forget to sip some Japanese sake from a small cup. Ah, summer is here. By the time I left, the heat had subsided, and I felt content on my way home.

The season for loaches is from June to July, when they are soft and delicious with a lot of fat. I decided to visit a restaurant called "Komagata Dozeu," which was ranked 3rd on Tabelog when I searched for "dojou." This restaurant has been in business since 1801, during the time of the 11th Shogun Tokugawa Ienari. In addition to loaches, they are also famous for their whale cuisine. The second generation of the restaurant started serving whale dishes because they wanted to offer something unique and thought that since dozeu is the smallest fish, they should sell the largest fish. The restaurant is located in Komagata, Taito-ku, Tokyo. I arrived at the restaurant in early July, and it was a hot day with the sun shining brightly. The restaurant staff were welcoming, and I ordered dozeu hot pot, sasagaki gobou, whale soup, and rice. The meal was served with a lot of green onions, a charcoal grill, and a pot filled with fat loaches. The charcoal grill provided strong heat, and the pot was bubbling with the ingredients. It was a unique and delicious experience at this historic restaurant.

Yesterday, the restaurant was unexpectedly closed so I'm here for revenge. I arrived one hour early... At first, there was nobody there, but about 15 minutes before opening, there were around 30 people... It's been a while since I last visited, but I noticed there are more foreign customers now. I ordered the usual, Dozeu Nabe! Topped with plenty of green onions, I started eating... Delicious! It may look a bit grotesque, but it has a delicate flavor. It's addictive and irresistible, which is why it has a history of over 200 years... Thank you for the meal.

Around 12 o'clock, we arrived and requested a tatami room, waiting for about 15 minutes. Since there were more people requesting tables, we were seated in the tatami room quickly. The loach cooked on the shichirin grill had a flavorful broth, and paired perfectly with the green onions and thinly sliced burdock we ordered. The broth was so delicious that we ended up having multiple bowls of rice. The loach was tender, and tasted great with a hint of spiciness from the shichimi pepper and sansho pepper. It was a happy experience to be able to enjoy a delicious meal around the shichirin grill in the nostalgic atmosphere of the traditional shop in the Reiwa era. I highly recommend visiting this restaurant at least once!

I didn't expect to come back for a second time, but I was able to experience the Edo atmosphere and the food was delicious! The carp sashimi is something you don't often find elsewhere. It has no fishy smell and tastes like a delicious white fish sashimi! Dining here is not just about the taste but also about the atmosphere and performances, which add extra points! This is the perfect restaurant to experience Edo with all five senses!