As you go straight from the Asakusa Station in the direction to the Kuramae Station on the Edo-dori street along the Sumida River, you can see a restaurant with full of Edo period atmosphere on the right side in five minutes or so. It is Komakata Dozeu. You can have a Dozeu (loach) pot covered by plenty of leeks in the restaurant.
Loaches prepared in an original method are rich in calcium, iron and collagen and healthy flavor of the common people in the Edo period. It is now one of Washoku dishes that draw attention from the world.
On the first floor, you will find a Japanese style room "Irekomi-zashiki" that kept the exact atmosphere as it was at the time of establishment. "Kanaita" placed on tatami (straw mat) serves as a table for a pot. You can also enjoy the Edo tastes, looking at the courtyard in a relaxed mood.
Sakura-nabe Nakae started its business in 1905 at Yoshiwaraomon. Sakura-nabe is a pot that uses horse meat which is also called sakura meat because the color of meat reminds Japanese sakura, cherry blossam. It is said that, in the Meiji era, the dish was originated by guests at Yoshiwara by using horses sold at a nearby merchandise. This episode shows a typical character of Edo people as Edo people are known have prodigality, and they spend all the money they earn on the day.
You cannot find a trace from that time, but the atmospheric Taisho-period building constructed 90 years ago is registered as a national tangible cultural property, and historical items including the calligraphy written by Mushanokoji Saneatsu, a Japanese novelist, are displayed In the restaurant,.
Horse meat has low calories and low fat as well as abundant collagen that preserves moisture in skin. That may be the reason why every hostess of the restaurant through the generations has a reputation of "not getting older and have beautiful skin"! Do enjoy taste of the secret of beauty.
The dish that has been loved by sophisticated people of Edo is "soba (buckwheat noodles)." Ikenami shotaro, a writer who was known as a gourmet, had often been to Kanda Yabu Soba, which is a leading soba restaurant. "Yabu Soba" is claimed as one of the "three major Edo soba" together with Sarashina Soba and Sunaba Soba and is characterized by salty soup that stimulates your appetite. If you acknowledge yourself as a soba gourmet, try a menu like "Kamonuki" that is a dish taken soba out from kamo (duck) soba to enjoy the rest of the ingredients.
Although a shop at Kanda has been renovated, there are many long-standing regular customers who hear the hostess's voice echoing within the shop and feel "this is Yabu soba!" and be happy. The reason this shop has been long loved must be because of the unchanged deliciousness and hospitality.
Since the establishment in 1929, Asakusa Mugitoro has provided dishes of mugitoro at Asakusa, where you can view the Sumida River and Komagatado. Mugitoro is a dish with plenty of grated yam mixed with special secret broth over a bowl of freshly boiled barley. 100% of the grated yam is made from the very sticky yam with sweetness grown domestically. This dish is rich in dietary fiber, healthy and gives you a feeling of fullness, which makes ladies happy.
Because of lots of travellers around the area, you can get souvenirs at the restaurant. "Tororinto", which is made from brown cane sugar from Okinawa and Japanese yam, is the item that makes you addicted because of the fluffy texture and mellow flavor.
*This information is from the time of this article's publication.