Komagata Dozeu started business in 1801, at the time of the 11th Tokugawa shogun, Ienari Tokugawa. The restaurant name “Dozeu” comes “Dojiyau,” the proper way to write out “loach” in Japanese. The founder Sukeshichi Echigosuke considered “Dojiyau” as bad luck as it used four characters. Instead, he had then famous signs maker Senkichi Shumokuya write “Dozeu,” a three-letter word, on the shop entrance curtain. This quickly made the restaurant very popular, and by the end of the Edo period, other loach eateries started using “Dozeu.” The loach stew, recipe of which has remained unchanged since the restaurant's inception, is a delicacy that has been loved by the Edoites for a long time. Live loaches are fed sake to remove any odor from the fish. Drunk loaches are then simmered in sweet miso-based soup. When the loaches are fully cooked, the green onions are added with shichimi and Japanese peppers sprinkled to one's liking. The softness of the fish's meat and umami is out of this world. Once you cross the entrace curtain, you will go back in time to the Edo period when people sat right next to each other to enjoy the warming loach dishes.
|Address||1-7-12 Komagata Taito-ku Tokyo|
|Holiday||Open 7days a week|