{"id":43847,"date":"2025-12-28T18:33:05","date_gmt":"2025-12-28T09:33:05","guid":{"rendered":"https:\/\/agatajapan.com?p=43847"},"modified":"2026-01-16T18:26:47","modified_gmt":"2026-01-16T09:26:47","slug":"komagata-dozeu-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/komagata-dozeu-en","title":{"rendered":"Komagata Dozeu"},"content":{"rendered":"\n<p>Founded in Ky\u014dwa 1 (1801)<\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u3069\u3058\u3087\u3046\u4e38\u3054\u3068\uff01\u3075\u308f\u3075\u308f\u98df\u611f\u306e\u6d45\u8349\u540d\u7269\uff01\u300e\u99d2\u5f62\u3068\u3099\u305b\u3099\u3046\u300f\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/rO4rp7FOh9E?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\t<div class=\"ark-block-slider -media\" data-direction=\"horizontal\" data-option=\"{isAuto:1,isLoop:1,isCenter:1,showArrow:1,showThumb:1,effect:slide,direction:horizontal,speed:1000,delay:4000,slideNumPC:1,slideNumSP:1,spacePC:4,spaceSP:0,pagination:bullets,isClickable:0,isDynamic:0}\">\n\t\t<div class=\"ark-block-slider__inner swiper -main\">\n\t\t\t\t\t\t<div class=\"swiper-wrapper\">\n\t\t\t\t\n\t\t<div class=\"ark-block-slider__slide swiper-slide\">\n\t\t\t<div class=\"ark-block-slider__media\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/5eb77fb2d39a60c319c033dd49698cf1.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-40352\" alt=\"\" decording=\"async\">\t\t\t<\/div>\n\t\t<\/div>\n\t\n\n\t\t<div class=\"ark-block-slider__slide swiper-slide\">\n\t\t\t<div class=\"ark-block-slider__media\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/4e8e2c499fa26f88a91f5e018b9ef2e8.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-40354\" alt=\"\" decording=\"async\">\t\t\t<\/div>\n\t\t<\/div>\n\t\n\n\t\t<div class=\"ark-block-slider__slide swiper-slide\">\n\t\t\t<div class=\"ark-block-slider__media\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/1F_1-1.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-40356\" alt=\"\" decording=\"async\">\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<\/div>\n\t\t\t<div class=\"swiper-pagination\"><\/div>\t\t<div class=\"swiper-button-prev ark-block-slider__nav -prev\" tabIndex=\"0\" role=\"button\" aria-label=\"Previous slide\">\n\t\t\t\t<svg x=\"0px\" y=\"0px\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\" aria-hidden=\"true\" focusable=\"false\">\n\t\t<path d=\"M16.4,2.6l-0.8-0.7c-0.2-0.2-0.5-0.2-0.7,0l-8.7,9.7c-0.2,0.2-0.2,0.5,0,0.7l8.7,9.7c0.2,0.2,0.5,0.2,0.7,0l0.8-0.7 c0.2-0.2,0.2-0.5,0-0.7l-7.7-8.3c-0.2-0.2-0.2-0.5,0-0.7l7.7-8.3C16.6,3.1,16.6,2.8,16.4,2.6z\"\/>\n\t<\/svg>\n\t\t<\/div>\n\t\t<div class=\"swiper-button-next ark-block-slider__nav -next\" tabIndex=\"0\" role=\"button\" aria-label=\"Next slide\">\n\t\t\t\t<svg x=\"0px\" y=\"0px\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\" aria-hidden=\"true\" focusable=\"false\">\n\t\t<path d=\"M7.9,21.4l0.8,0.7c0.2,0.2,0.5,0.2,0.7,0l8.7-9.7c0.2-0.2,0.2-0.5,0-0.7L9.4,2c-0.2-0.2-0.5-0.2-0.7,0L7.9,2.6 c-0.2,0.2-0.2,0.5,0,0.7l7.7,8.3c0.2,0.2,0.2,0.5,0,0.7l-7.7,8.3C7.7,20.9,7.7,21.2,7.9,21.4z\"\/>\n\t<\/svg>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<div class=\"swiper -thumb\"><div class=\"swiper-wrapper\"><div class=\"swiper-slide\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/5eb77fb2d39a60c319c033dd49698cf1.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-40352\" alt=\"\" decording=\"async\"><\/div><div class=\"swiper-slide\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/4e8e2c499fa26f88a91f5e018b9ef2e8.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-40354\" alt=\"\" decording=\"async\"><\/div><div class=\"swiper-slide\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/1F_1-1.webp\" width=\"1125\" height=\"750\" class=\"ark-block-slider__img arkb-obf-cover wp-image-40356\" alt=\"\" decording=\"async\"><\/div><\/div><\/div>\t<\/div>\n\n<h2 class=\"wp-block-heading\">Enjoy unpretentious flavors in a space that preserves the Edo period atmosphere.<\/h2>\n\n<p>The impressive building along Edo Street, which leads to the Nikk\u014d Highway, is a classic Edo-period merchant house.The willow trees planted beside it also evoke Edo charm\u2014this is Komagata Dozeu.After the war, the building was rebuilt using Edo-period plans, creating a \u201cprojecting-beam style\u201d so beautiful you\u2019ll want to take a photo.In the Edo period, daimyo processions passed in front, so the second floor facing the street has no windows to avoid looking down on them.<\/p>\n\n<p>Passing under the noren, you enter a sunken tatami seating area that keeps the Edo atmosphere intact.On reed tatami mats, flat \u201ckanaita\u201d tables are set, where hot dozeu-nabe is served over charcoal.The second floor has a large hall with chairs and private rooms; the basement also has chair seating.Following its original tradition as a place for workers to eat from early morning to dusk, the restaurant still operates all day without a break.\u201cDuring the Sanja Festival we open at 7 a.m., and you\u2019ll see people in festival attire come in, eat dozeu-soup quickly, and go off to carry the mikoshi,\u201d says the owner, Mr. Watanabe.<\/p>\n\n<p>Komagata Dozeu is known for its unique method of letting loaches drink plenty of sake\u2014once precious\u2014which softens the flesh.Dozeu-soup is then slowly simmered in miso broth using Chikuma\u2019s Edo sweet miso, and for dozeu-nabe, the loaches are simmered again in warishita broth.<\/p>\n\n<p>Therefore, selecting good loaches is essential.They visit producers across Japan to purchase high-quality loaches.Good loaches are plump and fatty but never heavy, and so soft you hardly notice the bones.This is why the meat is fluffy and free from any odor.<\/p>\n\n<p>\u201cWe want all employees to master kitchen skills and service so they can always watch the dining floor and serve dishes at their best,\u201d says Mr. Watanabe.<\/p>\n\n<h3 class=\"wp-block-heading has-text-align-center\">History<\/h3>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/image-15-1024x683.png\" alt=\"\" class=\"wp-image-40358\"\/><\/figure>\n\n<p class=\"has-text-align-center\">The restaurant was founded in Ky\u014dwa 1 (1801), during the rule of the 11th shogun, Tokugawa Ienari.The first owner, Suke-shichi Echigoya from Musashi Province, opened a rice shop serving dozeu-soup in Asakusa Komagata, where many visitors to Sens\u014d-ji passed.\u201cDozeu\u201d means loach; it was originally written \u201cdojiyau,\u201d but after a major fire in 1806, the four-character spelling was avoided as unlucky, and \u201cdozeu\u201d became the new form.The shop grew popular, and whale-nabe introduced by the second (or possibly third) Suke-shichi also gained fame.Though the shop was lost in the Great Kant\u014d Earthquake and World War II, it was rebuilt each time; the current building dates from 1964.Since its founding, it has continued to serve flavors beloved by Edo-Tokyo locals.<\/p>\n\n<h3 class=\"wp-block-heading has-text-align-center vk_block-margin-0--margin-bottom\">The guests are the stars\u2014enjoy casually and comfortably.<\/h3>\n\n<div class=\"wp-block-columns has-background is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\" style=\"background-color:#fff5f5\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-columns gap-0 gap-md-2 is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column vk_block-margin-0--margin-bottom is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"750\" height=\"750\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2025\/01\/fce367c77cbc2698517ba99db734ff04.webp\" alt=\"\" class=\"wp-image-42406\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column p-3 is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading vk_block-margin-0--margin-bottom has-black-color has-text-color has-link-color wp-elements-4b13cf64924f3ff83d5048095f882366\">Takashi Watanabe<\/h4>\n\n\n\n<h6 class=\"wp-block-heading has-black-color has-text-color has-link-color wp-elements-2e35cd4840fcb3e36dc339f9bfaae819\">7th-generation owner of Komagata Dozeu<\/h6>\n\n\n\n<p>Our strength is that you can enjoy our food casually without any formal rules.The guests are always the main focus, so we want you to enjoy both the taste and the atmosphere.We recommend pairing dozeu-nabe with \u201cFurisode,\u201d a sake from Fushimi in Kyoto, discovered by the 5th owner during his travels.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading has-text-align-center\">This Notable Item<\/h3>\n\n<div class=\"wp-block-columns vk_block-margin-xs--margin-bottom is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/e772e8b2f6b667cc48c53ebc0682dc5c-1024x683.webp\" alt=\"\" class=\"wp-image-40360\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Dozeu-nabe<\/h4>\n\n\n\n<p class=\"has-small-font-size\">2,100 yen<\/p>\n<\/div>\n<\/div>\n\n<p class=\"vk_block-margin-md--margin-bottom\">Loaches are softened with sake, simmered in Edo sweet miso, arranged in a shallow iron pan, and cooked over charcoal with added warishita and plenty of green onions. Enjoy with shichimi or sansho.<\/p>\n\n<div class=\"wp-block-columns vk_block-margin-xs--margin-bottom is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/ryouri6_01-2-1024x683.webp\" alt=\"\" class=\"wp-image-40362\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Dozeu-soup<\/h4>\n\n\n\n<p class=\"has-small-font-size\">350 yen<\/p>\n<\/div>\n<\/div>\n\n<p>The smallest loaches are used, softened with sake, and prepared with Chikuma miso.Edo-style is to enjoy the broth, flavored with shaved burdock, together with white rice.All rice served here is Hitomebore from Tome, Miyagi Prefecture.<\/p>\n\n<div class=\"wp-block-columns vk_block-margin-xs--margin-bottom is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agatajapan.com\/wp-content\/uploads\/2024\/12\/9e6ce92bde669a6da8d153bf3bd957fa-1024x683.webp\" alt=\"\" class=\"wp-image-40364\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h4 class=\"wp-block-heading\">Sarashi-kujira (blanched whale meat)<\/h4>\n\n\n\n<p class=\"has-small-font-size\">1,300 yen<\/p>\n<\/div>\n<\/div>\n\n<p>Whale dishes, started by the second (or third) owner, came from the idea: \u201cIf we serve the smallest fish, loach, why not also serve the largest?\u201dIt became a hit, and today the dish is made with minke whale meat.<\/p>\n\n<h3 class=\"wp-block-heading has-text-align-center\">Spot Overview<\/h3>\n\n<div class=\"ark-block-notice -alert is-style-simple\"><div class=\"ark-block-notice__head\"><svg class=\"ark-block-notice__icon\" height=\"20\" width=\"20\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" data-icon=\"LsInfoOutline\" viewBox=\"0 0 48 48\"><path d=\"M24 47C11.3 47 1 36.7 1 24S11.3 1 24 1s23 10.3 23 23-10.3 23-23 23zm0-42C13.5 5 5 13.5 5 24s8.5 19 19 19 19-8.5 19-19S34.5 5 24 5z\"><\/path><circle cx=\"24\" cy=\"15.8\" r=\"3.5\"><\/circle><path d=\"M28 31.8h-1.5v-9c0-.6-.4-1-1-1h-5c-.8 0-1.3.9-.8 1.6l1.8 2.4v6H20c-.6 0-1 .4-1 1v2c0 .6.4 1 1 1h8c.6 0 1-.4 1-1v-2c0-.6-.4-1-1-1z\"><\/path><\/svg><\/div><div class=\"ark-block-notice__body ark-keep-mt--s\">\n<p><\/p>\n<\/div><\/div>\n\n<figure class=\"wp-block-flexible-table-block-table pt-3\"><table class=\"has-fixed-layout\" style=\"border-style:solid;border-width:1px;border-color:#666666\"><tbody><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>Address: <\/strong><\/th><td>1-7-12 Komagata, Taito-ku, Tokyo<\/td><\/tr><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>Phone: <\/strong><\/th><td><a href=\"tel:03-3842-4001\">03-3842-4001<\/a><\/td><\/tr><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>Business hours: <\/strong><\/th><td>11:00\u201321:00 (last order)<\/td><\/tr><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>Closed: <\/strong><\/th><td>Open daily (except New Year\u2019s Eve and New Year\u2019s Day)<\/td><\/tr><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>Payment methods: <\/strong><\/th><td>Cash, credit cards<\/td><\/tr><tr><th style=\"width:20%;background-color:#444444;color:#ffffff;vertical-align:top\"><strong>External Link:<\/strong><\/th><td><a href=\"https:\/\/www.dozeu.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Official Website<\/a><\/td><\/tr><\/tbody><\/table><figcaption>Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"Founded in Ky\u014dwa 1 (1801) Enjoy unpretentious flavors in a space that preserves the Edo period atmosphere. The impressive building along Edo Street, which leads to the Nikk\u014d Highway, is a classic Edo-period merchant house.The willow trees planted beside it also evoke Edo charm\u2014this is Komagata Dozeu.After the war, the building was rebuilt using Edo-period plans, creating a \u201cprojecting-beam style\u201d so beautiful you\u2019ll want to take a photo.In the Edo period, daimyo processions passed in front, so the second floor facing the street has no windows to avoid looking down on them. Passing under the noren, you enter a sunken tatami seating area that keeps the Edo atmosphere intact.On reed [&hellip;]","protected":false},"author":4,"featured_media":40358,"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-43847","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\/43847","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=43847"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43847\/revisions"}],"predecessor-version":[{"id":44766,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43847\/revisions\/44766"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40358"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43847"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}