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Nodaiwa Azabu Iikura Honten
Japanese
The dipping sauce here has been evolving for generations, the ratio of soy to mirin quietly shifting as tastes change, while everything else stays remarkably still. This is an old-school unagi restaurant with a Michelin star, where the eel is steamed first to shed excess fat, then either grilled plain in the shirayaki style or lacquered in sauce for kabayaki that fills the room with smoke and sweetness. Serious, unhurried, and not cheap.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Kabayaki
“dips it in sauce and broils it to create beguilingly aromatic kabayaki”
Michelin Guide
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