{"id":43838,"date":"2025-12-28T18:32:07","date_gmt":"2025-12-28T09:32:07","guid":{"rendered":"https:\/\/agatajapan.com?p=43838"},"modified":"2026-01-16T18:11:41","modified_gmt":"2026-01-16T09:11:41","slug":"dozeu-iidaya-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/dozeu-iidaya-en","title":{"rendered":"Dozeu Iidaya"},"content":{"rendered":"\n

Founded in Meiji 35 (1902)<\/p>\n\t

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Enjoy nutritious loach cooked in a traditional sweet soy broth.<\/h2>\n\n

Since the Meiji era, this loach specialty restaurant in Asakusa has been run by five generations. At \u201cDozeu Iidaya,\u201d a variety of loach dishes such as grilled loach, loach soup, and deep-fried loach are served.Its signature dish is the Dozeu Nabe, which lets you fully enjoy the flavor of loach.Farm-raised loaches are transported alive from Akita Prefecture and kept in well water behind the shop.They are allowed to expel all mud and are prepared just before cooking, ensuring utmost freshness.The dish is praised for its pure loach flavor without any fishy smell.The mildly sweet broth is a secret recipe passed down through generations, preserving the same taste since the founding.The restaurant offers table seating, sunken kotatsu-style seats, and private rooms to suit various occasions.<\/p>\n\n

History<\/h3>\n\n

It began during the Keio era as a small rice shop for temple visitors, located between Senso-ji and Kanei-ji temples.Later, in 1902, it became a restaurant specializing in loach dishes.In the late 1960s, it adopted its current name.<\/p>\n\n

This Notable Item<\/h3>\n\n
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Boneless Loach Hot Pot<\/h4>\n\n\n\n

1 serving: 1,950 yen (photo shows 2 servings)<\/p>\n<\/div>\n<\/div>\n\n

In this small iron pot, shredded burdock root is spread on the bottom, with boneless loach neatly arranged on top.With the bones removed, it is very easy to eat.Adding shichimi chili or sansho pepper to taste is also recommended.<\/p>\n\n

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Spot Overview<\/h3>\n\n
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Address: <\/strong><\/th>3-3-2 Nishi-Asakusa, Taito-ku, Tokyo<\/td><\/tr>
Phone: <\/strong><\/th>03-3843-0881<\/a><\/td><\/tr>
Business hours: <\/strong><\/th>Weekdays 11:30\u201315:00, 17:00\u201321:00 (last order 20:30)
weekends and public holidays 11:30\u201315:30, 16:30\u201321:00 (last order 20:30)<\/td><\/tr>
Closed: <\/strong><\/th>Wednesdays and year-end and New Year holidays<\/td><\/tr>
Payment methods: <\/strong><\/th>Cash, credit cards (American Express, Diners Club, JCB, Mastercard, VISA)<\/td><\/tr>
External Link:<\/strong><\/th>Official Website<\/a><\/td><\/tr><\/tbody><\/table>
Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"Founded in Meiji 35 (1902) Enjoy nutritious loach cooked in a traditional sweet soy broth. Since the Meiji era, this loach specialty restaurant in Asakusa has been run by five generations. At \u201cDozeu Iidaya,\u201d a variety of loach dishes such as grilled loach, loach soup, and deep-fried loach are served.Its signature dish is the Dozeu Nabe, which lets you fully enjoy the flavor of loach.Farm-raised loaches are transported alive from Akita Prefecture and kept in well water behind the shop.They are allowed to expel all mud and are prepared just before cooking, ensuring utmost freshness.The dish is praised for its pure loach flavor without any fishy smell.The mildly sweet broth […]","protected":false},"author":4,"featured_media":40315,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041],"tags":[5612],"area":[3991,3992],"class_list":["post-43838","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","tag-star-en","area-tokyo-en","area-taito-ward-2"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=43838"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43838\/revisions"}],"predecessor-version":[{"id":44762,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43838\/revisions\/44762"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40315"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43838"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}