Unagi (eel) is a staple of any top sushi chef’s omakase repertoire, but you can also enjoy the delicacy with an entire unaju (a bowl of steamed white rice topped with grilled eel). The renowned Nodaiwa serves up unaju that’s handcrafted by the house chef, who is as dedicated to his craft as his sushi master counterparts. The shop’s gorgeous façade evokes Edo-era eateries, but it’s the lovingly assembled, melt-in-your-mouth unaju, drenched in a tangy house sauce, that makes Nodaiwa such an institution.
Lavish tofu dishes served at an Edo-style wooden cottage
Haute Japanese cuisine in a casual, fuss-free setting
Omakase that's one of Tokyo’s best-kept secrets
Delicious grilled food and entertaining stories from the chef