Guides by Lonely Planet
Since 1801, Komagata Dozeu has been simmering and stewing dojō (Japanese loach, which looks something like a miniature eel). Dojō-nabe (loach hotpot), served here on individual hibachi (charcoal stoves), was a common dish in the days of Edo, but few restaurants serve it today. The open seating around wide, wooden planks heightens the traditional flavour. There are lanterns out front.