駒形どぜう
Komakata Dojo
An Edo-era institution serving loach hot pot in the same tatami rooms and wooden beams that have stood for over 200 years.
Dining
Traditional Japanese, Dozeu (Loach), Historic Dining, Edo Cuisine
MK Guide Recommends
Komakata Dojo is one of Tokyo’s oldest continuously operating restaurants, founded in 1801 and still specializing in dozeu—loach fish simmered in sweet miso broth and served hot in a shallow iron pan. The building itself is a preserved slice of the Edo period, with creaking wood floors, low-slung beams, and traditional tatami seating. Staff clad in kimono bring out charcoal braziers to gently reheat the pot at your table, often paired with sake and sides like yanagawa nabe (loach with egg). While the dish may be unfamiliar to first-timers, locals and culinary pilgrims treat it as a rite of passage into Tokyo’s oldest foodways. It’s not just a meal—it’s a cultural immersion.
Facilities & Services
Historic tatami dining rooms
Dozeu and seasonal Edo-style dishes
English menu available
Reservations recommended
Near Asakusa and Kaminarimon
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