We'd add
Our runner-upShirayaki (志ら焼)
Shirayaki, eel grilled plain without tare, with wasabi and soy. Shared before the box.
- Grilled plain
- Named eel waters
- Wild eel: late April–November
← Back to browse
AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstUnajū (鰻重)
Unajū, eel grilled and glazed with tare, the soy glaze, over rice in a lacquer box, with liver soup. One box each, and our main.
Nodaiwa
Japanese · unagi · Azabu, Tokyo
1-5-4 Higashi-Azabu, Minato, Tokyo 106-0044
- Food + wine
An eel house in Azabu-Iikura inside a thatched farmhouse brought down from the mountains of Hida-Takayama. Wild eel when the season allows, grilled with care.
The proof, in the house's own words
Why the unajū
Sourcing
Wild eel from Ariake, Lake Shinji and Okayama when there is some; farmed Japanese eel otherwise.
Been here?
Eaten at Nodaiwa? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.
Add plate photosOpen →
Pictures of the Unajū (鰻重) or anything else from Nodaiwa help the next person order. Tag each one with its dish and it carries your name.