Nodaiwa Azabu Iikura Honten
Unagi restaurant · Minato ·
Generations-old unagi specialist serving smoky, sweet broiled eel
Generations-old unagi specialist serving smoky, sweet broiled eel
"A centuries-old eel specialist now in its fifth generation, Nodaiwa Azabu Iikura Honten in the shadow of Tokyo Tower is all about freshwater eel repeatedly dipped into a sweet-savory tare and charbroiled until deliciously smoky and umami-packed, then served in a beautiful lacquer box — the focus here is singular and unmistakably about perfect unagi." - Alvin Lim
"When I’m tired or when I really have to work hard later that afternoon, I’ll have eel for lunch to replenish my energy. The plump, flavorful eel reenergizes me and gets me ready to take on my afternoon schedule." - Wakana Kubo
"If you’re after Edo-style eel, this venerable restaurant with over 200 years of history delivers traditional Edo-style grilled eel, with even a branch in Paris." - The MICHELIN Guide
"Fifth-generation owner-chef Kanejiro Kanemoto continues his family’s culinary legacy that began in the late Edo period. The Shirayaki here is steamed to remove excess fat, and is so soft that it’s hard to grab. The Kabayaki , which has a light, airy texture, goes well with the rice, and is topped with traditional sauce. He also uses wild-caught unagi depending on the season." - Michelin Guide Digital-Singapore
"5th-generation Kanejiro Kanemoto keeps alive the family culinary legacy. Having started helping out at the restaurant as a boy, he has devoted himself to unagi for over 80 years. While hewing closely to Edo grilling styles, he doesn’t forget to add a twist of his own. Unseasoned broiled unagi dressed with caviar is an inspiration from his days wandering from restaurant to restaurant in Paris. Still working the kitchen today, Kanemoto is a master craftsman who has devoted his life to the grill." - Michelin Inspector
