Iidaya

As a dojo (a coldwater fish) speciality restaurant, its history dates back to the mid-Meiji period. Dojo have been popular among common folk since the Edo period. Iidaya serves hand-caught dojo with warishita (soup with sugar and soy sauce), the recipe for which has been handed down for generations in the family who owns this restaurant. A speciality is whole fish dojo nabe (hot pot), but for a newbie who’s not quite ready to see entire fish from its head to tail in your pot, boneless nabe would be a better choice, served with green onions and slivered burdock. The second floor has a large dining room with rattan flooring, making you feel like you’re in an old downtown eating place. They also have private rooms with ‘horigotatsu’ (seating on Japanese tatami floors with sunken areas beneath the dining tables for legroom).