Nodaiwa Azabu Iikura Honten

The crispy pork with Sichuan peppercorns has a strong Sichuan peppercorn flavor. The crispy pork is a bit tender and goes well with rice, but it’s a bit too salty, so I didn’t eat much of it. I had dinner too early, and I’m hungry again after watching a drama…

Today’s focus is to recommend an eel rice restaurant! Nodaiwa is within walking distance of Tokyo Tower. It has a history of more than 200 years and has one Michelin star. The restaurant is small and the menu is simple, with various eel rice sets, but it is really delicious! It is a restaurant that I will eat every time I go to Tokyo!

Michelin one star restaurant. You can see Tokyo Tower across the street from here. The seats in the restaurant are a bit small, but the service is very good. We both ordered grilled eel, which tasted very good. The eel was steamed first and then grilled, which was relatively light, different from the eel rice style in Kansai, and those who like heavy flavors may not be used to it.

Everyone has the same purpose when they come to this store! When we went there, we had to queue up. Everyone must check in at this store. The country that promoted eels is Japan. If this fish is not cooked well, it will still smell fishy. This store melts in your mouth and the eel is also very thick. Although it is not cheap, it deserves extra points for its thickness.

Noda Rock is located not far from the foot of the tower. After coming out of Tokyo Tower, go straight to Noda Rock, because this is also one of the pilgrimage places on this trip. The owner of Nodaiwa, Kanemoto Kenjiro, is the god of eel, one of the three gods of Edo cuisine. Nodaiwa's main store has also been rated as a Michelin one-star restaurant. It also serves wild eels in the summer and has been recommended many times by gourmet Cai Lan. Dinner started at 17:00 and we arrived before 17:00. The weather was bad that day, so there was no need to queue. We were arranged to dine on the second floor of the restaurant. The dining time was limited to 90 minutes. We chose a chazuke and a 4,650 yen set meal, which was very cost-effective. The first thing served was the eel jelly, an appetizer of the set. It was the first time I had eel cooked in this way, and it was amazing. The eel sauce and eel meat were made into jelly, which had a great taste, and the jelly-like sauce was also very strong. Then the white-grilled eel was served. It was also the first time I had eel without sauce, and it was very fresh. The eel was cooked soft but had a bit of meat floss feeling. The waiter introduced how to eat it, and it was delicious just with salt and wasabi. The staple food was unagi, which was served with pickles and eel liver soup. The eel rice was very light. If you like Kansai-style eel rice, you may think that Nodaya's eel rice is too bland, but it is precisely in this way that you can taste the freshness of the eel without being covered by sauce. Finally, the dessert was seasonal fruit. Although the waitress in kimono didn't speak English, she taught us how to eat. She also gave us an explanation card for eating tea rice, and we could follow the instructions on it. She would replace the tea for us from time to time. The service was very good. Per person: 5,000 yen (tax and service charge included; this restaurant has a 10% service charge) Address: 1-5-4 Higashiazabu, Minato-ku, Tokyo Business hours: Monday to Saturday 11:00-13:30, 17:00-20:00, closed on Sunday

I ate there last year. I was lucky enough to be seated after waiting for about 10 minutes. I ordered a very filling set meal. The white-grilled and soy-grilled eels were both very large, so it was no problem to eat two bowls of rice. I think the most exciting appetizer was the marinated eel fillet. Now that I think about it, I was probably stupid at the time. It was obviously no different from the local dish, the fermented eel (this is a compliment, thank you) Although I can't say how amazing this restaurant is, it's still enough for me to eat an extra bowl of rice (yes, this is also a compliment, thank you)

The most famous eel restaurant in Japan, with a history of more than 200 years The current chef is Kanemoto Kanejiro, who is recognized as the "Eel God" in Japan Only wild eels are used, and the method of steaming first and then grilling (flipping and grilling 36 times) is adopted. The final dessert is actually watermelon (yes, watermelon is a high-end fruit in Japan) In summary, one Michelin star is really different! ! Reservations are required for two people! People who eat alone like me can only avoid queuing on weekends!

After failing to make a reservation before, I decided to try my luck in Japan this time. I arrived at about 5:30 and it was already crowded. I wrote my name and number of people on the waiting paper. If there is no vacancy in the main store, I will be arranged to the annex next door. There are only 2 old ladies in kimonos in the annex. Their English is OK, but you have to rely on yourself to understand. Generally, the unagi is the most recommended, and the set meal is also more economical. The unagi and kabayaki are just different in the way they are cooked, and everything else is the same. You can add more unagi, but I think the amount in the set meal is enough. I saw several friends write great reviews before, so I will expand on the food one by one. I feel that it is worth the trip. If you have the chance, please come and try it once! It will feel different from other unagi rice.