Dozeu Iidaya

Located along Kappabashi-dori Street near Tsukuba Express Asakusa Station, Dozeu Iidaya is a historic dining institution with a legacy spanning over 150 years. Originally established during the Keio era (1865–1868) as a humble eatery, its popular loach soup (dojo-jiru) led to the introduction of hot pots, officially becoming the specialized loach restaurant "Dozeu Iidaya" in the 35th year of Meiji (1902).

In Edo-era Tokyo, loaches were abundantly caught in the rice paddies of Asakusa's Senzoku and Negishi areas, serving as an accessible, nutrient-rich protein source and a beloved summer soul food for townspeople. As wild local catches diminished over time, the restaurant has preserved this fading culinary tradition by sourcing live loaches raised in clear spring waters in Akita, resting them in on-site well water before cooking to ensure pure flavor.

During Asakusa's golden era as Japan's premier entertainment district, icons like singer Hibari Misora and comedian Kenichi Enomoto were frequent patrons. The communal tatami dining room—where all guests sat together without special treatment—was equally cherished by celebrated novelist Kafu Nagai, who regularly visited from the dressing rooms of the Asakusa Rokku theaters to enjoy Yanagawa nabe alongside sake and the house nuta salad.

Simmered in shallow iron pots over charcoal with generous heaps of green onions and a multi-generational sweet-savory broth, the loach becomes remarkably tender and delicate. From the traditional whole-fish Marunabe and boneless Honenuki to the egg-bound Yanagawa Nabe, crispy fried loach, and nourishing miso loach soup, it keeps the vibrant essence of Edo dining alive.