Restaurant

Komakata Dojo

A restaurant with a 200-year history. It serves the traditional Tokyo dish dojo-nabe — a small freshwater fish (the Japanese pond loach or a swamp eel) cooked in an iron pot with a special sauce and served with lots of fresh green onions. The dish can be a little outside of some diners’ comfort zone, but it’s very tasty. You can also order a simplified version, sakinabe, in which the fish is served cut up rather than whole. A portion costs from ¥3,000.