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Nodaiwa Azabu Iikura Honten
The unagi at this centuries-old eel-specialty restaurant — opposite the Tokyo Tower — has earned it a Michelin star.
Restaurant Details
※ Nodaiwa Azabu Iikura Honten's last dinner reservation slot is at 7 pm. Please ensure that any dinner reservation slots are made at or before 7 pm.
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You can't argue with the genuine authenticity and premium quality of an eel specialty restaurant that has been in business for slightly short of two centuries, and also holds a Michelin star. The house secret sauce recipe has been passed down five generations, preserving the original tastes of their unagi from when Nodaiwa Azabu Iikura Honten just opened.
Despite being open for nearly 200 years, the restaurant has aged well. The new tatami and painted walls keep the interior fresh while retaining the traditional aspects of an old Japanese house.
Catching wild eels and preparing them deliciously for the customers to eat is what Nodaiwa is known for. When it's not in season, the store has no other choice but to serve the cultured eel, so it's best to visit when eel season is at its peak. There are both a la carte menu and course menus, including one which consists of only the finest unagi recommendations from the chef.
This prestigious unagi restaurant is among the pioneers of eel specialty eateries and one of the must-visit ones for unagi lovers in Tokyo. Located just across the road from the Tokyo Tower, it's an especially popular choice for visitors to the Azabudai area hoping to catch a Michelin-starred lunch or dinner.
Nodaiwa Azabu Iikura Honten Phone Number
Nodaiwa Azabu Iikura Honten Business Days
Nodaiwa Azabu Iikura Honten Address
1-5-4 Higashiazabu, Minato City, Tokyo, 106-0044, Japan
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
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COURSE MENUToshima Manryo Ichigetsuan
Enjoy traditionally-prepared unagi dishes in this Odawara restaurant, housed in a Tangible Cultural Property of Japan. Toshima Manryo Ichigetsuan uses exclusively blue-backed “ao-unagi” eels, said to account for only 10 percent of mature eels.
COURSE MENUMARUICHI FUJI AKASAKA (formerly Nyorosuke Akasaka)
Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.
COURSE MENUAzabujuban Hanabusa
This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.
COURSE MENUNyorosuke Roppongi
At Nyorosuke, you can experience authentic Kansai-style charcoal grilled eel dishes such as grilled eel skewers, unaju and unagi-don. Unlike most Tokyo-style eel restaurants, the eel here is not steamed—meaning it’s bursting full of flavor!