Nodaïwa

Nodaïwa's menu is a focused exploration of unagi in all its possibilities, drawing on the restaurant's deep roots in Tokyo's eel-grilling tradition. This is specialized cuisine at its finest—rather than offering a broad Japanese menu, Nodaïwa dedicates itself almost entirely to perfecting one ingredient through multiple preparations.

The foundation of every dish is the eel itself, sourced with careful attention to traceability and sustainability. In an era when eel populations face pressure, Nodaïwa's commitment to responsible sourcing reflects both environmental consciousness and the long-term thinking necessary to preserve this culinary tradition. The quality is immediately apparent—the eel arrives plump and pristine, ready for the kitchen's expert handling.

The signature preparation is classic grilled unagi, where the fish is butterflied, skewered, and grilled over charcoal with meticulous attention to timing and temperature. You can order it with or without the restaurant's tare sauce—a sweet-savory glaze that caramelizes beautifully during grilling. The result is eel with crispy, lacquered skin giving way to tender, rich flesh that practically melts on the tongue. Served over organic rice in traditional donburi style, it's a dish that has satisfied diners for generations.

Beyond the classic preparation, Nodaïwa showcases eel's versatility through multiple techniques. The lacquered version intensifies the glaze, creating deeper caramelization and more pronounced sweetness. Eel in soup offers a lighter, more delicate experience, where the fish's richness is balanced by clear, refined broth. The chawanmushi—a silky savory custard studded with eel—demonstrates the kitchen's technical precision, achieving the perfect barely-set texture that defines this dish. More adventurous preparations include eel terrine and eel in gelée, where the fish's natural gelatin creates an elegant, refined presentation.

The kitchen supports these eel preparations with homemade staples that honor Japanese tradition. Miso soup is prepared fresh daily, its umami depth providing the perfect opening to a meal. Homemade tofu offers pure, delicate flavor, while the chawanmushi showcases the kitchen's technical skill. Every dish is accompanied by organic rice, carefully cooked to provide the ideal foundation for the rich eel.

Portion sizes range from modest tastings to generous servings, with prices reflecting both the quality of ingredients and the specialized preparation. The Menu Découverte at €42 provides an excellent introduction, while the Menu Dégustation at €88 offers a comprehensive journey through the kitchen's repertoire. Individual portions allow you to customize your experience, from a €6 taste to a €115 feast.

The beverage program centers on saké, with a carefully curated selection that complements eel's rich, sweet-savory profile. The staff demonstrates genuine knowledge, offering guidance on pairings that enhance both the drink and the food. While wine is available, saké is the natural choice here, its range of styles providing perfect counterpoints to the various eel preparations.

Nodaïwa also accommodates modern dining preferences with vegetarian and gluten-free options, though the restaurant's heart and soul remain firmly focused on its eel specialties. Lunch formulas starting at €22 make the experience more accessible, while dinner service allows for a more leisurely exploration of the menu.