Yeah, to me, loach (Dojō) dishes bring back memories of countryside izakayas. They were kept en masse in tanks that looked just like goldfish bowls. Every time an order came in, the cook would scoop them out with a net and deep-fry them whole. They were only about five centimeters long, roughly the size of dried sardines, and by no means an expensive delicacy. It wasn’t the kind of meal you ate with high expectations, like eel (Unagi) or conger eel (Anago).
Lately, though, loach has transformed into a famous, high-end dish. Komagata Dojo is certainly a wonderful establishment, and it’s a place in Asakusa I’d love to visit and you may alos try at least once. Even so, part of me just wishes I could enjoy loach a little more casually again.