RESTAURANT
Edo-era loach hotpot house in a beautifully preserved wooden building.
One of Tokyo’s oldest restaurants, founded in 1801, specializing in dojo — small loach fish simmered in sweet miso broth and served in shallow iron pans. You sit on tatami in a big communal room while staff set a charcoal brazier at your table to keep the nabe bubbling. First-timers usually order the classic dozeu-nabe plus side dishes like yanagawa (loach with egg and burdock). It’s a very specific, very old-Tokyo experience that doubles as a little slice of living history. (Tokyo MK Global)
1-chōme-7-12 Komagata, Taito City, Tokyo 111-0043, Japan
They explicitly don’t take reservations at the main shop; join the line and wait. — Go right at opening or in mid-afternoon to dodge the heaviest crowds.
Menu is almost entirely loach and some whale dishes; not suitable for vegetarians or those avoiding offal.