Dozeu nabe (どぜうなべ)

Dozeu nabe, whole dojō loach, a small river fish, simmered in a shallow iron pan over the flame, heaped with negi, Japanese leek. Edo's working-class pot, and our order.

Also on our table

A sake

Komakata Dozeu

Japanese · Edo cuisine · dojō · Asakusa, Tokyo

1-7-12 Komagata, Taitō, Tokyo 111-0043

Food + wine

A loach house in Komagata since the start of the nineteenth century, when its founder came to Edo and sold loach soup and loach pots. Behind the old merchant-house front, a tatami hall still fills with shallow iron pans.

The proof, in the house's own words

Why the dozeu nabe

Strong evidence

Technique
Cooked in the shallow iron pan, the nabe that names the dish.
Menu ↗
Tradition
On the very first menu, more than two centuries ago.
House history ↗
Local choice
The founder's old sign still gives the house its name.
House history ↗

We'd add

Our runner-up

Dozeu jiru (どぜう汁)

Dozeu jiru, loach in miso soup, alongside the pan with a bowl of rice.

The founder's dish, 1801
The house's own spelling

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