Dozeu Iidaya

The Japanese loach in our boneless hotpot is added to the pot raw. When comparing loach simmered fresh in-pot with loach that've been simmered beforehand, you'll find that the former has a far superior texture and taste. We obtain our loach mostly from Chiba, but also from Akita and Ibaraki. Each area has a different environment and, thus, the fish, a different flavor. Additionally, great care is taken when we select burdock and green onion, indispensable for loach hotpot. Without fussing over the area of production, we bring in what's best at the time. The first floor seating is easy to view from the side entrance kitchen. Thus, our chef doesn't fixate solely on making food, but also takes a reading on the guests beforehand to see what sort of food experience they're wanting, mindful to have guests fully satisfied with their meals. As a shop with history, there've been times when regulars have brought in their children and their grandchildren, too, sharing a meal spanning three generations. It's a joy to see such a dinner scene. read more