Komagata Dojo

You dine here much as you would have done a century ago – sitting on thin cushions at low tables that are little more than polished planks on the rush-matting floor. The menu revolves around dojo – small, plump, eel-like fish served (in ascending order of delectability) as nabe hot-pots; yanagawa (in a runny omelette); or kabayaki (grilled, like eel). Not a gourmet delicacy, perhaps, but an absolute Asakusa institution.