Nodaiwa
Unagi · Tokyo · Chef Kaneko Masataka
Historic unagi restaurant since 1871, known for charcoal-grilled wild eel.
Azabu, Minato-ku, Tokyo, Tokyo
- One Star
Menu
Dishes
- Unaju Special (6500) — Unaju Special — the premium grilled eel over rice at Nodaiwa, one of Tokyo's most storied unagi establishments.
- Shirayaki (5000) — Plain grilled eel, no sauce.
- Kabayaki (4800) — Glazed grilled eel.
- Uma-maki (1800) — Eel-wrapped egg roll.
- Kimo (800) — Grilled eel liver.
- Kimosui (600) — Eel liver soup.
- Ice Cream (500) — Vanilla ice cream.
- Extra Rice (300) — Additional steamed rice.
- Unaju Regular (4200) — Eel over rice, standard.
- Wild Unagi (12000) — Wild-caught eel when available.
Wines
- Junmai Sake (900) — Pure rice sake, 180ml.
- Daiginjo (1500) — Daiginjo served alongside the eel courses at Nodaiwa — a five-generation unagi restaurant founded in the late Edo period (1789–1801). Fifth-generation proprietor Kanejiro Kanemoto continues the family craft.
Cocktails
- Green Tea — Traditional green tea
Tasting Menu
- Unagi Course (10000) — Full unagi experience.
Phone: +81 3-3583-7852
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Related restaurants
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- More from chef Kaneko Masataka
- Unagi Nakaya — Tokyo
- Nodaiwa Azabu Iikura Honten — Tokyo (1 Michelin stars)
- Sushi Takumi — Tokyo
- Sushidokoro Kiraku — Tokyo (1 Michelin stars)
- Sushi Tokami — Tokyo (1 Michelin stars)