Iidaya

A dojo (freshwater loaches) specialist, Iidaya boasts a history that dates back to the mid-Meiji period. The main attraction here is hand-caught dojo with warishita (soup with sugar and soy sauce), the recipe for which has been handed down in the family for generations. Another speciality is whole dojo nabe (hot pot), but for a newbie not quite ready to see entire loaches fill a hefty pot, boneless nabe, served with green onions and slivered burdock, would be a better choice. The second floor has a large dining room with rattan flooring, making you feel like you’re in an old downtown eatery. They also have private rooms with horigotatsu – seating on tatami floors with sunken areas beneath the tables for legroom.