Nodaya
Put your trust in the hands of a grilled eel master, at a shop which has been refining their craft since the Meiji Restoration.
Restaurant Details
Nodaya has been at the top of the eel industry since its establishment in 1868. The head chef, Keiichi Ebe, mans the grill. Both the components and techniques used at this unagi specialty restaurant separate Nodaya from the rest.
Nodaya takes pride in their exclusive brand eel, the Kyosui unagi, which has been raised for two years — significantly longer than the usual six months. These eels are said to have the closest flavors to that of wild eels, and are raised in four different tanks to represent the four seasons of Japan.
If the origin of the eels is impressive, the technique is so much more. Nodaya implements the traditional technique called manbengaesi for their eels, which means “turning 10,000 times.” Although 10,000 spins might be a little excessive, these eels are constantly spun over charcoal so that the meat will never be scorched but the skin is still crispy.
Combining this complex cooking technique with high-quality eels, no one can disagree that Nodaya is at the top of the eel specialty restaurant game.
Nodaya Phone Number
Nodaya Business Days
Nodaya Address
2-3-1 Shitaya, Taito City, Tokyo 110-0004, Japan
Nodaya Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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Image Source: ホットペッパー グルメ
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10 meals
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!