Restaurant
Narisawa
Chef Yoshihiro Narisawa's acclaimed Aoyama restaurant, serving a seasonal tasting menu built around Japanese ingredients, forests and the farming landscape.
Komagata Dozeu
A restaurant near Asakusa serving dojo loach dishes since 1801, best known for dozeunabe, a shallow hotpot of loach simmered at the table.
At a glance
- Type
- Traditional loach restaurant
- Area
- Asakusa, Tokyo, Japan
- Price
- $$ · Mid-range
- Official site
- dozeu.com
- Last checked
- October 23, 2026
Good to know
- Online booking
Why we recommend it
Komagata Dozeu has been serving dojo, small freshwater loach, since 1801, and a meal here is a taste of the everyday food of old Edo. The signature dozeunabe brings the fish to the table in a shallow pan, simmered in broth and heaped with chopped spring onion, while dozeujiru, a miso soup with loach, is a gentler introduction. Many diners pair it with warm sake.
The restaurant keeps a deliberately old-fashioned atmosphere, and it is a fine place to linger over a slow lunch. Hours are 11:00 to 20:30 with last orders at 20:00, but closure dates vary through the year, so check the news page or book online before going. It is about two minutes' walk from Asakusa Station and an easy lunch stop after Senso-ji.
Reviewed by Lifestylemetro · Details checked October 23, 2026
Komagata Dozeu FAQs
What is dozeu?
Dojo loach, a small freshwater fish; here it is served in hotpots, soups and grilled dishes.
Can I book ahead?
Yes, through the online booking link on the official website.