Komagata Dozeu was founded in 1801.
Loach hotpot, which is rare nowadays, was a national dish in the Edo period.
If you want to eat loach hotpot in Tokyo, you can't go wrong with this long-established restaurant that has been in business for over 200 years.
The more you learn about the cuisine, the more you will appreciate the country and historical background it reflects.
The more you learn, the more knowledge and insight you gain.
Even today, eel can be found anywhere in Tokyo, but in western Japan it is an extremely luxurious meal.
Of course, it's not cheap to eat in Tokyo,
It was commonly eaten during the Edo period,
Eel is such an authentic food in Tokyo that there are famous restaurants all over the city.
Alongside it is the loach.
Place the loach in a thin iron pot and simmer in the sauce.
It looks a bit ugly, but it tastes refreshing with soy sauce.
The longer you simmer it, the deeper the flavor will become.
Green onions and burdock are essential ingredients in loach hotpot.
Loach hotpot, which was common in the Edo period, is now only served in limited places.
I've heard that if loaches are not properly "drained" they will smell bad and be inedible.
It seems that the number of restaurants has also decreased as there are fewer places that can provide fresh loaches.
Hearing about all the time and effort that goes into making it makes it taste even more delicious.
It's wonderful to have a shop that you can easily visit.
Don't forget to express gratitude to those who provide you with any meal.
