Fine Dining
Established in the days of the Edo shogunate, Nodaiwa remains a steadfast guardian of tradition. Fifth-generation proprietor Kanejiro Kanemoto has dedicated his life to perfecting the craft, guided by the belief that eel is, above all, “a delicacy for the people.”
Each eel is treated with meticulous care—gently steamed to remove excess fat before being finished over charcoal. Some are presented shirayaki style, unseasoned to highlight the eel’s pure, delicate flavor. Others are brushed with the restaurant’s closely guarded sauce and grilled into aromatic kabayaki. This sauce, refined over generations, has evolved subtly through careful adjustments to the balance of soy sauce and mirin, reflecting changing tastes while honoring tradition.
At Nodaiwa, freshwater unagi is laid over a bed of rice and tucked into an elegant lacquered box. While sweet soy glaze is common outside Japan, true aficionados often request shirayaki, lightly seasoned with salt, to appreciate the eel in its most authentic form. Through the training of new generations of chefs, Kanemoto ensures that the unagi culture of old Edo not only survives, but continues to flourish.
