Komakata Dojo — Restaurant in Tokyo

Walking with visiting friends around Asakusa and Google maps recommended this place on their "Explore this area" feature. Wow, this place was awesome; a completely authentic Japanese experience, and in no way tacky or gimmicky. We went a little after lunch time so it was not that busy. We chose to eat sitting on the floor for the experience and it was fun. We ordered both types of the set menu on offer and it was a good amount of food for three of us. Their signature dishes are served with "Dozeu" or pond loach, which is a small type of fish. It might be a little different than what you are used to, but it is delicious. The fish are cooked over a long period of time and you eat them in whole, even the bones since they are so soft. They have the Dozeu Nabe, a soy based dish and Yanagawa a fluffy egg based dish. I think I preferred the latter, but both were great. Our server was a sweet older lady and was so friendly. It was a really special experience to eat here and a relaxing stop after walking...

Consider me admiral akbar! It's a trap! I was super hyped about a traditional Japanese resturant. The staff was wonderfull, understood english well and all in all gave me a great impression. The Venue was amazing. It felt great sitting along other japanese couples loving their traditional japanese food.

Ordered the big set, where they basically serve you most things they have to offer. Me and my partner tried our very best to enjoy the food, but it was impossible. Every dish was the same soggy fish (Sorry japanese people). You take a bite thinking "Hey, alright it's not good but it's not all too bad", then 2 more bites in, you realise that this meal will be amongst the harshest experiences someone you have faced at a fancy resturant to date!

All in all it ended with a walk of shame. I realised that there was no way, no matter how hard I tried, that i would finish the...

Asakusa’s 駒形どぜう (Komakata Dozeu) is a restaurant founded in 1801 and devoted to dishes created using どぜう or pond loach, a sea creature eaten around Asia, but as far as I know, not common in the US except apparently as an aquarium fish. It was my second time this trip consuming the beast, and while it looks somewhat disturbing, I liked it well enough. I found the atmosphere festive, the dining room a vast expanse of tatami with wooden “tables” a few inches off the ground running the length of the room, and servers all wearing kimono. We had their two most popular dishes, どじょう鍋 (dojou nabe), which cooks over a charcoal brazier in front of you as you continually add green onion, and 柳川鍋 (Yanagawa pot), dojou in sweet egg sauce that gradually...