Melt-in-your-mouth unagi bowls from the late 18th century
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 evokes Edo-era eateries with its gorgeous facade, but it is its decadent unaju drenched in a tangy house sauce that makes it such an institution.
Lavish tofu dishes served at an Edo-style wooden cottage
Haute Japanese cuisine in a casual, fuss-free setting
One of Tokyo’s best-kept omakase secrets
Delicious grilled food and entertaining stories from the chef
Dine on prized fugu pufferfish at a traditional 140-year-old restaurant
One of Tokyo’s best curry restaurants
