Menu to Taste

Nodaiwa Azabu Iikura Honten

Unagi (Eel) · Tokyo · 5 · Michelin One Star · Chef Kanejiro Kanemoto

Awarded one Michelin star, Nodaiwa Azabu Iikura Honten in Tokyo serves traditional unagi under fifth-generation chef Kanejiro Kanemoto. Operating since the Edo period, the restaurant specializes in freshwater eel prepared in the kabayaki style, steamed and broiled over charcoal with house sauce.

1-5-4 Higashiazabu, Minato-ku, Tokyo 106-0044, Tokyo

  • Michelin 1 Star (2026)

Menu

Dishes

  • 鰻重 桔梗 / Unaju "Kikyo" (Eel Box + liver soup, pickles) (3900)
  • Hitsumabushi (4800) — Nagoya-style grilled eel over rice, eaten three ways.
  • Seasonal Wagashi (1000) — Seasonal Japanese dessert.
  • Unaju (Regular) (5500) — Grilled eel over rice in a lacquer box, regular portion.
  • 鰻重 萩 / Unaju "Hagi" (4600)
  • Kabayaki (5000) — Eel grilled with sweet soy-based tare sauce, served without rice.
  • Kimosui (800) — Eel liver clear soup.
  • Pickles (3100) — House-made pickled vegetables.
  • Unaju (Special) (12000) — Premium grilled eel over rice with extra-large portion.
  • Unaju (Large) (4650) — Grilled eel over rice, large portion.

Tasting Menu

  • Kaiseki Menu (15000)
  • Tasting Menu (4650)

The Experience

In a historic setting. The meal is structured around classic service.

Phone: +81 3-3583-7852

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