Nodaiwa Azabu Iikura Honten

You can't argue with the genuine authenticity and premium quality of an eel specialty restaurant that has been in business for slightly short of two centuries, and also holds a Michelin star. The house secret sauce recipe has been passed down five generations, preserving the original tastes of their unagi from when Nodaiwa Azabu Iikura Honten just opened. Despite being open for nearly 200 years, the restaurant has aged well. The new tatami and painted walls keep the interior fresh while retaining the traditional aspects of an old Japanese house. Catching wild eels and preparing them deliciously for the customers to eat is what Nodaiwa is known for. When it's not in season, the store has no other choice but to serve the cultured eel, so it's best to visit when eel season is at its peak. There are both a la carte menu and course menus, including one which consists of only the finest unagi recommendations from the chef. This prestigious unagi restaurant is among the pioneers of eel specialty eateries and one of the must-visit ones for unagi lovers in Tokyo.