The Best Unagi in Tokyo!!

Who knows Japan understands what i’m talking about: Unagyu, Unagi – Eel domburi (grilled eel on rice).

Nodaiwa Japan Unagi.jpgToday I do not want to talk about the usual restaurant where they serve Unagi, but instead, I’d like to introduce a piece of Japanese history: “Nodaiwa” One of 7 Michelin-starred Unagi restaurants in Tokyo. This Unagi restaurant has 4 locations in Tokyo and also has one in Europe – Paris: Nodaiwa Paris .

Now let’s talk a little about the history of this restaurant. The restaurant (see photo) is located in Azabu and opened in 1970. However, the history of this restaurant started over 400 years ago during the EDO period. The first restaurant was opened by a chef who named the restaurant “Nodaya” in Azabu, central Tokyo. Now these 5 restaurants are run by Mr. Kanemoto Kanejiro – 87 years of age (the 5th generation chef). Nothing is more inspirational than to see this chef at 87, still cooking with endless passion!

Link Movie: 👇👇👇👇👇

The Master Video Nodaiwa

m3RSRFmoThqIGrbM5AAm%AI ordered the classic unagyu set that is accompanied by a clear dashi broth made with eel interiors and Oshinko (Japanese vegetable style pickles) – priced around Yen 5,000 (US$50). Some may find the price surprisingly high, but considering the history, skill and quality involved, I would say, each bite is worth every penny!

Ow8QxVFFTq+%nyBaJfxdxg

ANOTHER THING I SERIOUSLY RECOMMEND IS THE TAMAGO YAKI (Fried EGG)  WITH EEL INSIDE……… Mamma Mia….. this is fabulous! EUzIcfuDRlGgUL73jBvGOg Japanese friends have always told me to eat unagi in summer and paticularly on the day of Doyo-ushi. This day is usually at the end of July, and a second day in early August, but I would eat it any time of the year if possible, in this particular restaurant.

Another signature dish in this restaurant is Unagi Shiroyaki (grilled without sauce). So how do you taste the classic style with the sauce and also the Shiroyaki style??? It’s simple, the answer is, go there twice that you won’t be disappointed, trust me!!

Nodaiwa:  http://nodaiwa.co.jp/english.html

Address: 1-5-4 Higashiazabu, Minato-ku, Tokyo tel+81 3-3583-7852

Published by Salvatore Cuomo

Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother. Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection. A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza." Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 100 restaurant.

Leave a Reply