Just like last year, I had my final eel meal of the year at "Nodaya" in front of the Kishibojin Gate in Iriya, along with my eel-loving friend. We opted for the "December Chef's Choice Course" this time. The Nodaya restaurant's noren curtain changes with the seasons, adding to its charm. As soon as we entered, we could smell the enticing aroma of white charcoal coming from the kitchen next to the entrance. We were warmly greeted by the staff and shown to our seats. Nodaya has renovated the main building and the annex this year, with a focus on enhancing the experience for their valued customers. In particular, the annex now features a live kitchen where guests can enjoy the masterful skills of the chefs. We started off with a toast of Ebisu beer, which tasted especially good in the dry winter air. The "December Chef's Choice Course" began with an appetizer of eel and grated yam with seaweed, a perfect combination of flavors. The assortment of dishes included eel marinated in vinegar, eel in white miso, grilled mackerel, crab terrine, and charcoal-grilled domestic chicken, all of which paired well with our drinks. The live kitchen in front of us showcased the chef's expert eel preparation skills, from filleting to skewering. We then enjoyed a dish of eel marinated in vinegar and plum, a signature dish at Nodaya. The concentrated flavor and unique texture of the fresh eel were truly delightful. We decided to try a local sake recommended by the staff, which complemented the eel dishes perfectly. Next, we savored grilled eel liver skewers, followed by aged eel served in red and white style, showcasing the rich, tender meat of the eel. The main course was an exquisite eel rice bowl, served alongside a soup and pickles. The thick slices of eel melted in our mouths, with a perfect balance of flavors and textures. We ended the meal with a traditional dessert of white dumplings in sweet broth, which helped us wind down after the excitement of the eel feast. I look forward to returning to Nodaya for another memorable dining experience.

Located in front of the On'yarai Kojimbo Shrine in Iriya, Tokyo, "Nodaya" is a renowned eel restaurant that has been in operation since the first year of the Meiji era (1868). It is the flagship store of the Kanto eel cooking family, "Nodaya Higashiboukai," with the owner himself serving as the head chef. The restaurant is famous for its "Manben Gaeshi no Hon-yaki," where the eel is grilled to a golden color. "Nodaya," which has been in business for about 60 years, was opened by the 4th generation of "Nodaya Higashiboukai" in Negishi to train eel cooking professionals, offering a taste of the essence of the craftsmanship. The restaurant handles three types of eel: "Maboroshi no Unagi" and "Kyosui," which are raised using the spring water of the Oi River in Shizuoka, and "Hinata Unagi" and "Washou," which are carefully selected for "Nodaya" from Miyazaki Prefecture in Kyushu. The most rare eel is the "Maboroshi no Unagi," which is said to be the closest to wild eels living in ancient rivers. The eel "Washou" is a brand of live eel raised in the warm and nature-rich environment of Satohara in Miyazaki, and the "Takumi no Unagi" is a collaborative development between the eel artisan "Kanemitsu" from Aichi Prefecture, one of Japan's leading eel production areas, and the eel cooking artisan "Nodaya," creating an eel that is suitable for Kanto-style grilled eel. An order was placed for the most rare Kyosui eel in a special large eel bowl, and the meal began with bone senbei appetizers. The senbei had a crispy texture with just the right amount of salt, complementing the beer perfectly. The counter seating allowed for a close observation of the eel preparation process, from filleting to skewering. After a 35-minute wait, the eel bowl arrived, revealing a beautifully grilled eel with a fragrant aroma. The exterior had a light and pleasant texture, while the flesh was both elastic and fluffy, incredibly delicious. The sauce was light and the rice was perfectly cooked, creating a wonderful harmony of eel, sauce, and rice. The meal was accompanied by a side of pickles and a light soup, providing a soothing end to the exquisite dining experience. It was truly delicious.

"The sun is setting much earlier these days, like in the autumn. However, the heat still lingers. On days like this, let's boost our spirits with some eel. I made a reservation at Nodaya, a place I haven't been to in a while, and heard that they have received a rare eel called "Aoe Unagi" from Okayama prefecture. Originally, I was planning to visit in a few days, but they had two seats available, so I decided to make a sudden visit. On a weekday, mid-week, I hurriedly finished my work and headed over with excitement. When I arrived, there was a new counter seat separated from the main dining area. It was an exclusive seat where you can watch the eel being prepared right in front of you. The vibrant Aoe Unagi, with a hint of blue, was fresh and beautiful to look at. Watching the professional skillfully prepare the eel was a fantastic performance. Before the eel was grilled, I enjoyed two types of shirayaki. The Edomae-yaki, cooked until plump and tender, and the Kansai-style jiyaki, grilled until crispy. Each served in a different dish, the aroma wafting out from under the lid of the jiyaki with wasabi was simply irresistible. The Edomae-yaki, which melted in the mouth, paired perfectly with sake, while the refreshing taste of the jiyaki stood out. Even though they are both shirayaki, the grilling method and charcoal arrangement are different, and the taste changes thanks to the craftsmen's effort. Now, onto the final act. The eagerly awaited Aoe Unagi hitsumabushi arrived. The heavy lacquered box filled with glistening eel, liver, and eel roll collaboration was stunning. I was told that they are primarily fed shrimp, and it showed in the elegant thinness of the skin, the soft and refined texture, and the indescribable umami flavor. The delicate and sophisticated sauce, a characteristic of Nodaya, combined with the skilled grilling, resulted in a taste of elegance. Not only the taste, but the warm smiles and hospitality of the many staff members made the experience even more wonderful."

It was delicious, and you can add rice for free. I probably ate about two extra bowls of rice. I ordered the eel with a lot of fat. The eel was soft and melted in my mouth. The staff was polite. I arrived at the restaurant at 5:30, and went in right away. After ordering, there was about a thirty-minute wait.

[Nearest station] Hibiya Line Iriya Station Exit 2 → 1 minute walk [Address] 2-3-1 Shitaya, Taito-ku, Tokyo [Business hours] ⚪️ [Lunch] 11:00-14:00 (Last order) ⚪️ [Dinner] 17:30-20:00 (Last order) *Closed on Mondays "Nodaya" is a super long-established restaurant founded in the first year of the Meiji era. The shop's landmark is the "u" character painted on the wall. They grill Japanese farmed eel with expert skills, so the expectations are high! *Sorry, the branded eel may be sold out. Therefore, there may be changes day by day. Also, the charcoal grilling area is set up facing the sidewalk, and the fragrant aroma is so appetizing. I made a reservation for dinner at 17:30 on a holiday. I chose the course menu instead of just eel, and on this day, I got to sit at a special eel live counter seat! It's a special counter with only 4 seats, where you can watch the eel being prepared and skewered right in front of you, giving you a sense of superiority. If you want this counter seat, I highly recommend making a reservation in advance. It's really fun to watch! [Today's order] Chef's course - Eel tasting of Kyosui and Washo ◆ "Appetizer" Sea grapes, Turumurasaki seaweed salad ◆ "Appetizer" Eel nanban-zuke, Eel bone senbei, Fried bread, Hime-sazae simmered, Smoked salmon, Maru-ju lemon simmered, Ishikawa potato coating, Eel liver (Nara pickled, cream cheese Hakata) ◆ "Sashimi" Eel vinegar pickled with ume, Wasabi, Ume meat ◆ "Grilled dish" Liver skewers ◆ "Main dish" Sweet shrimp, Japanese-style spring roll, Green pepper, Yukari salt ◆ "Rice dish" Eel on rice ◆ "Soup" Liver soup ◆ "Pickles" Various pickles ◆ "Dessert" Seasonal fruits assortment, Jelly * (Extra dessert) Eel sauce over ice cream ~Drinks~ ◆ Asahi Sakae Junmai Ginjo Sake ¥1,155 (tax included) ◆ Yukinobijin Junmai Ginjo Sake ¥1,080 (tax included) [Branded eel explanation] I ate the following 2 types today. ◆ "Kyosui": "Adult eel" raised for two years in a so-called "pseudo four-season cultivation". ◆ "Washo": Young eel raised for a single year. Personally, I felt that Kyosui had more fat and was plumper. Washo, being a younger eel, felt firmer and more powerful. But honestly, I liked both equally! This is probably because they are grilled to bring out their unique flavors and characteristics. The skill of the chef is truly commendable. The other dishes ranged from refreshing to tangy, sweet, and even spicy. The course was well-balanced and satisfying. The ice cream served as a special dessert was surprisingly delicious with eel sauce on top! As for drinks, Japanese sake is a perfect match for Japanese traditional cuisine. I paired it with Junmai Ginjo sake, which had a gentle rice-like flavor and a clean aroma from polished rice. The refreshing Ginjo aroma paired perfectly with all the dishes! Oyama Station may not be a place you visit often, but if you want to eat delicious eel, "Nodaya" is the place to go! It's definitely worth a visit!

On a certain day in September 2023, I revisited the restaurant and sat at the counter seats. I enjoyed a non-alcoholic beer while waiting for the eel rice bowl to be served. Thank you for your thoughtfulness. The eel rice bowl (large) was quite delicious, with a good balance of fat. The eel roll (small) was also very tasty, especially the tamagoyaki. The eel ham and cheese, which I tried for the first time, was delicious as well. I look forward to the opportunity to visit again.

I visited the restaurant for lunch without a reservation. It had been about 2 years since my last visit. Luckily, there was no line, so I entered the restaurant to find it quite crowded. It was my first time being seated on the second floor. I started with a refreshing draft beer after walking in the heat. The complimentary snack was eel bone senbei. I also ordered eel ham and cream cheese with sake lees. The combination of eel ham, cheese, and vegetables was well-balanced and delicious. As I leisurely enjoyed my second beer, the grand appearance of the unagi (eel) lunch box caught my attention. The shiny lunch box and bowl made me smile even before opening them. When I lifted the lid, I was greeted with a packed box of perfectly cooked unagi from Nodaya. The sauce was flavorful without being overwhelming. The elegant liver soup with a large piece of liver was delightful. The pickles were also delicious, and I finished everything in no time. I think I had the grilled unagi lunch box during my previous visit, but the steamed Kanto-style unagi lunch box from Nodaya was also excellent. The restaurant, staff, tableware, food, and flavors were all impeccable. It's one of the best restaurants I know. I was initially lost when my planned restaurant was closed, but my unexpected visit to Nodaya was truly enjoyable. The eel was a pleasant surprise. I will definitely come back. Thank you for the wonderful meal.

[Date] Visited with 2 people on a weekday at 6:00 pm. [Reservation] Made a reservation by phone. The restaurant was almost full, so it's better to reserve in advance. [Location] About a 10-minute walk from Uguisudani Station and Ueno Station. Just a 1-minute walk from Iriya Station. The large "う" character on the exterior wall is a landmark. You can see the cooking process from outside the restaurant! [Interior] Tables, counter, private rooms. There are various types of seating options, making it convenient to use. It seems suitable for business entertainment as well! For the course menu, it seems like the counter is used. You can see the chef preparing the dishes! [Order] Cheers with a non-alcoholic beer! The drink menu is wide-ranging, so anyone can enjoy it. Chose the Kyousui (extra-large) Chef's Choice Course. This restaurant has both an eel chef and a Japanese cuisine chef, so the course consists of both eel and Japanese dishes. It's nice that you can enjoy both! The course includes the following: - Hamo Somen: Refreshing and perfect for this season. - Hachisun: Summer chrysanthemum crab vinegar soak, white squid yukari sushi, small taro, sweet shrimp sake thief, princess sazae, Omi konjac skewers. All have a gentle flavor that allows you to taste the natural deliciousness of the ingredients. Makes you want to drink sake! - Sashimi: Tuna, grilled scallop. Both are fresh and delicious. The grated yam on the side is a nice touch. - Liver skewers: Fragrant and goes well with the sauce. No unpleasant smell, just delicious. - Kamo Eggplant Simmered: The eggplant, cooked until soft and soaked in broth, is very tender with a gentle flavor. - Unaju + Shiro-yaki: Added the Shiro-yaki because I wanted to try it. Then a two-tiered box appeared with Shiro-yaki on top and Unaju on the bottom. So luxurious! The eel is fluffy and the skin is crispy. With Shiro-yaki, you can directly enjoy the true flavor of the eel. The combination of sauce and rice in Unaju is excellent. The sauce is not too strong, so you can fully taste the deliciousness of the eel! - Liver soup, pickles, fruit tomato honey simmered: Slightly sweet and refreshing. Feels like an elegant dessert. Thank you for the meal! [Service] The staff were efficient and friendly. [Final thoughts] Highly recommend the Chef's Choice Course where you can enjoy both eel and Japanese cuisine!

I went to a famous eel restaurant to enjoy some delicious eel dishes, slightly shifting the date from the traditional eel day. The restaurant is located near Iriya Station. As soon as I arrived, I could see eels being grilled outside, enveloping the area in a delightful aroma. It made me so hungry! We ordered the Kanimitsu Omakase Course for 14,960 yen, which included various dishes such as eel noodles with grated yuzu, assorted appetizers, sashimi, grilled eel liver skewers, simmered Kyoto eggplant, eel rice bowls, eel liver soup, and fruit tomato with mint brandy. The eel noodles were chewy and the broth was subtly sweet with a hint of yuzu, creating a satisfying start to the meal. The appetizers were beautifully presented with a delicate and elegant taste. Each ingredient was carefully selected, and the balance of flavors was perfect. The sashimi, featuring tuna and scallops, was thick and tender, without any fishy taste. Surprisingly, the quality was exceptional for an eel restaurant! The grilled eel liver had a rich flavor without any unpleasant smell, showcasing the freshness of the ingredients. The Kyoto eggplant was juicy and flavorful, with a refreshing touch from the grated daikon and green onions. The eel rice bowls were generously topped with eel pieces, and the soy sauce seasoning complemented the eel's savory taste. The eel from both suppliers, Kyo-Sui and Kanemitsu, had distinct flavors. Kyo-Sui eel was rich and flavorful, with a firm texture, while Kanemitsu eel had a sweet fatty taste and a fluffy texture. It was enjoyable to compare the two varieties. The eel liver soup had a gentle flavor, thanks to the addition of taro stems and wheat gluten, providing a soothing end to the meal. Lastly, the sweet fruit tomato was soft, juicy, and refreshing, with a hint of mint that cleansed the palate. The eel rice bowls were not only delicious but also impressive in presentation, as the eel was evenly spread throughout the container. It was fascinating to see how skilled the chefs were in arranging the eel to cover the entire dish. Overall, every dish, including the eel dishes and side dishes, was incredibly delicious, and I left the restaurant feeling completely satisfied.

Founded in the first year of the Meiji era, this popular long-established restaurant specializes in grilling eels that are farm-raised to be close to natural eels, in order to protect resources. Although the most popular eel, Kyosui eel, was sold out this time, I tried other eel dishes for the first time. The possibility of eel being sold out is always explained when making a reservation, so I was fine with it and saw it as a good opportunity to try other eel dishes. While waiting for my eel dish to be grilled, I ordered some side dishes. The eel had a firm texture with a good amount of fat, and paired perfectly with the cold and crunchy cucumber vinegar. I also enjoyed the combination of the soft eel wrapped in dashimaki tamago. The Kanemitsuju eel dish from Mikawa Isshiki was the only option left after Kyosui eel sold out, but it was surprisingly tender with a rich flavor and delicious fat. I am already planning to visit during lunchtime next time to try the Kyosui eel.

I wanted to enjoy both grilled and broiled eel, so I ordered the "Iriya Red and White Bowl." I was worried if I could finish it all, but it was so delicious that I ate every last bite. I was very satisfied. The eel between the rice was also very tasty. If you want to enjoy eel, this is the dish to try!!

Red and white eel bowl for 11,000 yen, grilled eel for 2,187 yen, Kyutouryu cold sake for 1,045 yen, complimentary bone senbei for 330 yen. I visited the restaurant after making a reservation in advance. I ordered the red and white eel bowl and grilled eel, which I had been curious about. The "Special Selection Iriya Red and White Eel Bowl" includes Kyoto-style grilled eel and Kanemitsu rock salt grilled eel. The rice also contains Kanemitsu eel, so there is plenty of eel in the dish. The Kanemitsu eel with rock salt is crispy on the outside, juicy with fat, and very delicious. It is tasty on its own (although a bit salty), but even more delicious when accompanied by wasabi and sudachi. The Kyoto-style grilled eel has a firm texture and you can taste the flavor of the eel well. The Kanemitsu eel in the middle is melt-in-your-mouth tender. It is a luxurious eel bowl where you can enjoy three different types of eel, and I am very satisfied. The grilled eel is firm in texture, not too soft. It is thick and satisfying to eat. The service was calm, composed, and attentive, leaving a good impression. I arrived a little before the 11:00 am opening time with a reservation, and the restaurant opened a few minutes early, perhaps to accommodate the customers waiting in the heat. They provided fresh towels, guided me to the restroom, and held the door open, showing thoughtful gestures throughout. The phone reservation process and the staff's interactions while waiting for the restaurant to open were also impressive. Unfortunately, due to the mismatch of the restaurant's days off and my days off, I can only visit occasionally, but I would love to go back again.

After 5 years of procrastination, I finally visited the popular restaurant #Iriya Kishibojin no Doya, which my gourmet friend has been raving about as one of their top 3 favorite dining spots. I've always been curious about this place, and every time I saw it on Facebook, I wondered what kind of restaurant it was. I love eel, but I don't get to eat it often in Tokyo, as there are many eel restaurants in my hometown of Mie. So, I always look forward to eating eel when I visit home. The restaurant is located in front of the Iriya Kishibojin gate and is known for its eel dishes. It's a member of the Eel Specialist Cooks Association and has been selected as one of the top 100 eel restaurants on Tabelog. I visited the restaurant on a Friday, two weeks before the Day of the Ox, a popular day for eating eel, and the place was already bustling with customers. It's recommended to make a reservation in advance due to its popularity. If you don't have a reservation, it's best to visit early. When I arrived, I could smell the delicious eel from a few meters away, and I knew I was at the right place. The restaurant is divided into a main building and a separate counter seating area for 6 people, where you can watch the chefs prepare the eel dishes. I was excited to see the process of grilling the eel later on. Before the main eel dish, I tried the Eel Delicacy Assortment, Eel Ham and Cream Cheese Sake, and Eel Vinegar and Ume Pickles, all of which were delicious and paired well with sake. The main dish, Kanemitsu Unataro, was a rare delicacy made with eel liver and eel from Aichi Prefecture. It was a unique and luxurious eel dish that exceeded my expectations. The meal ended with an unexpected eel dessert, Eel Ice Cream, which had a sweet and savory flavor. Overall, it was a truly special dining experience, and I felt grateful for the opportunity to enjoy such high-quality eel dishes. The restaurant staff were professional and knowledgeable, and the atmosphere was cozy and exclusive. It was a meal that I will never forget.

Visited a business partner a little before 1 pm. It had been a while since my last visit. I used to go there quite often, but the last time I ordered their local-style grilled dish (they claimed it was like Kansai-style) and it came out so tough that I was disappointed (laughs). I usually have delicious grilled dishes like unagi fuji, so I don't recommend this place. By chance, my business partner and I decided to have eel, and due to the location, we ended up at this place we hadn't visited in a while. When we looked at the menu, there was only one option for eel, Kanemitsu Dai. The only other option was hitsumabushi. I was shocked. I wanted to have the extra-large eel bowl, but if they didn't have it, there's nothing I could do. Even though we came all this way, just having that would be lonely, so I ordered umaki. There were 3 or 4 staff members in the restaurant, but the menu displayed many photos of eel bowls, yet there was only one kind available. I was still not satisfied, so I asked, "Do you have shirayaki?" and they said they did. They should reconsider how they introduce their menu. It irritated me, but when I tried the shirayaki, it was delicious. I thought, "Huh? Is this really good?" (laughs) The strong memory of the bad experience from the last time was still lingering (laughs). The eel bowl was also thick and although there were some small bones, it was very tasty. I don't remember it being this good the first time. If I'm this satisfied with Kanemitsu Dai, I wonder how delicious the extra-large or Kyousui would be. I had been staying away for a while, but next time I'll try not to wait so long before going back.

I made a reservation for 11 o'clock on a regular day and visited with four friends. We ordered the large size of KyouSui (eels raised in the south Alps underground water in Yazu) Unaju. While waiting, we had draft beer, pickles, eel rolls, and bone senbei as appetizers. We also enjoyed Tsuru Rei chilled sake and added Rikyu Hassun. The Unaju arrived while we were enjoying our drinks. This was the most delicious eel I have ever had. I have visited many famous eel restaurants before and thought that was the best eel I could find, but there is still more to discover. It was amazing. Thank you so much.

It's been a while. It's been a while since I had eel, and it's also been a while since I visited the restaurant. The last time was on June 28, 2017, so it's been about 6 years. During that time, eel prices skyrocketed to the point where it was unaffordable, dining out became difficult due to the pandemic, and so on. But Nodaya still offers delicious eel without changing! It's about a 6-minute walk from Uguisudani Station. As the name suggests, Uguisudani is in a valley. It feels like the trains are running at the bottom. I rarely visit Uguisudani even though I often go to Ueno. The "う" character on the wall of Nodaya is still there. Photos of how to fillet the eel are carefully explained on the wall. And people were lining up in front of it. Whether you have a reservation or not, you have to line up first. As you wait in line, the staff will come to ask for your order in order. They also pay attention to the charcoal they use. Charcoal tags were displayed at the entrance. Of course, the origin of the eel and the name of the person grilling it are also displayed! We were guided to our seats. It's a separate room in the back. The back room has been renovated, and now you can see them filleting the eel right in front of you. We started with something cold. It was a scorching hot day, with temperatures exceeding 35°C, so my husband had a beer and I had oolong tea. The appetizer was eel bone crackers. My husband later commented that the beer foam was very beautiful. The crispy bone crackers were lightly sprinkled with salt. Today's menu includes: - Nanban-zuke (eel marinated in sweet and sour sauce) - Vinegared eel - Umaki (eel rolled with egg) - Red and white eel bowl - Eel ice cream Now that our thirst has been quenched, the eel arrives. It's a big, plump eel. In terms of size, it's always about this size at this restaurant. The way they fillet the eel is a bit special compared to regular fish. They firmly nail the lively eel head to a large cutting board with a large nail-like object, and then fillet it from there. I was shown the entire filleting process and took lots of photos, but some people may find it unpleasant, so I'll only post a few photos. First, the eel's head was nailed to the cutting board. You can see how round it is, right? Then, they cut a large bone with a knife on its back to split it open. They said there are quite a few bones in such a large eel. The remaining bones are also cut and grilled. The split eel is skewered. Pay attention to the left hand! There's a metal finger cover on the fingertips. The raw eel is firm and tough, so there's a possibility of stabbing your own fingers when skewering it. That's why they wear a finger cover like this. It's made of copper, and each person makes their own. It seems that those who handle knives are also dexterous with their fingers. The skewered eel goes into the grill. Meanwhile, we slowly enjoy our meal. The appetizer was Nanban-zuke. It's eel coated in batter and fried, then soaked in sweet vinegar with onions, bell peppers, and more. It's refreshing and delicious. The eel is quite firm. We ate it up quickly and then came the vinegared eel. It was my first time having vinegared eel! The menu describes it as "eel marinated in sauce." I thought it was like pickled mackerel, but it had a slightly smoky flavor, and despite being thinly sliced, it had a good texture. The cute eel drawn with plum paste was adorable. We were told to add wasabi or plum paste to taste, but I preferred it as it was. Next was Umaki. There's a big eel in the middle! The egg was fluffy. My husband had Umaki with Japanese sake. It's called Kurogyu sake. We were told to add a little sansho pepper powder if we liked, so I tried a bit. This sansho pepper powder has an amazing aroma. Just a sprinkle changes the flavor significantly. This Umaki is quite substantial. Even if the main course doesn't come after this, I moved some to my husband's plate. Now, as for the grilled eel, grilling it ===========

On the day of the Midsummer Day of the Ox, I often take the eel home. I can't remember the last time I ate at the restaurant, maybe it's been 4-5 years. Today, my companion really wanted to eat eel, so we were debating between Inageya in Nippori, but Inageya was closed on Wednesdays. We decided to visit without a reservation and arrived a little after 11 am. We were able to get a table without a reservation, which was a relief. We were guided to a separate area in the back. We thought of starting with beer and some snacks, but were informed that it would take 30-40 minutes for the eel to be grilled, so we were asked to order the eel first. We took our time with our drinks and thought about ordering some snacks and eel dishes. After some consideration, when we tried to place our order, we were told that they were out of the eel we wanted. We had to choose from the remaining options. We ended up ordering the remaining two types of eel. In addition to that, we ordered the following: Bone Senbei (rice crackers) - 300 yen x 2, Medium bottle of beer - 850 yen, Unaju (eel over rice) (Kanemitsu) - 6,600 yen, Unaju (eel over rice) (Kyomizu) - 7,800 yen, Assorted pickles - 680 yen, Eel delicacies trio - 1,980 yen, Eel vinegar dish - 1,980 yen, Eel ham and cream cheese - 1,980 yen, Sake - 950-980 yen x 3. Total: 27,880 yen. The assorted pickles included seasonal myoga (Japanese ginger), which was delightful. The other pickles included nukazuke (rice bran pickles), shibazuke (pickles made with shiso leaves), and narazuke (pickles made in Nara). The seasoning on the kelp was innovative and delicious. The eel delicacies trio consisted of eel prepared in three ways - with miso, wrapped in burdock root, and grilled with salt. The grilled with salt was my favorite. All of them were delicious! The eel vinegar dish was unique and had wasabi to counter the smell of the eel, which was very effective and memorable. The eel ham and cream cheese included tuna salted fish, which paired well with the sake. Around the same time, the eel over rice arrived. We enjoyed the snacks and the eel over rice while drinking, and then the roasted green tea was served. It felt a bit abrupt and made me wonder if they wanted us to leave soon. The roasted green tea is usually served after the meal or after finishing the drinks. We didn't ask for it, but it was placed in front of us suddenly, reminding me of tea ceremony in Kyoto. There was still some eel, sake, and snacks left, but we quickly drank the roasted green tea and left. The initial service felt a bit off and uncomfortable. It's a shame because the eel was really delicious. I wonder if this is how customers without reservations are treated. I felt bad for my companion. Next time, we will go to Inageya.

For a special treat during a temporary return to Japan, make a reservation in advance at this place. After finishing a health checkup, take the Hibiya Line from Kyobashi Hotel and get off at Iriya Station, where this restaurant is located nearby. During this time of year, there are food stalls set up for a summer festival, creating a nostalgic atmosphere of old downtown. Upon entering, you will be seated at a table. It's just before 6 pm and there are only a few customers, mostly with reservations. There are also many inbound tourists, with groups of Asian foreigners seen visiting, and you can hear staff speaking English to accommodate them. The three main eel dishes here are "Kyosui" from Shizuoka, "Kanemitsu" from Aichi, and "Washo" from Miyazaki, all raised in clean water with a focus on quality feed. I have tried "Kyosui" at Akimoto in Kojimachi before, and "Washo" at Musashino, both of which were delicious. Although I was tempted by the "Red and White Bowl" with broiled and grilled eel, I couldn't resist choosing the "Washo" eel. I ordered the extra-large size for "Washo" (8,030 yen) and the large size for "Hitsumabushi" (7,260 yen) for my small appetite companion. The meal started with eel bone crackers, evoking a nostalgic flavor that made me crave sake. Next came the "Three Delicacies Assortment" (2,178 yen) with dried eel, rolled eel with burdock, and grilled eel with miso. The rolled eel with burdock had a traditional Japanese flavor that whetted my appetite. The eel took about 30 minutes to cook, so I enjoyed some alcohol while waiting. The Ebisu draft beer had a fine foam and was expertly poured. I then tried the "Mutsu Hassen Special Junmai Middle Red Label" sake, which had a rich aroma and a satisfying taste. When the extra-large "Washo" eel was served, it looked beautiful with thick, over 1 cm thick pieces of eel. The sauce was light, enhancing the flavor of the eel and rice. The white meat of the eel melted in the mouth effortlessly. The rice, made from Tsubaki Hime from Yamagata, had a pleasant stickiness that complemented the deliciousness of the eel. I also tried the eel in the Hitsumabushi, but the taste was completely different due to the variety, and the richness of the Washo eel was irresistibly charming. The pickles and pickled vegetables served as side dishes were also delicious, and the liver was a must-try delicacy. Although I was initially wary of the menu's presentation (with special fonts and flashy colors), the taste was outstanding. Before leaving, I was shown the grilling area, where they used long charcoal sticks for grilling, carefully controlled the heat, and repeatedly flipped the eel to remove excess oil. It was clear that they put a lot of effort into handling the ingredients.

Today I came to Iriya!! When you think of Iriya, you think of the fearsome Onikoboson goddess... but this time, my goal is Una-chan. So, I entered the long-established store "Iriya Onikoboson Monzen no Doya" founded in the first year of the Meiji era!! In Tokyo, no, in Japan, I can't talk about eel without mentioning "Nodaya"! This shop is particular about domestic brand eels such as "Kenkou", "Kyosui", and "Washo". Furthermore, there are rare "natural blue eels" that occasionally arrive, making it a top-notch store among top-notch stores. Indeed, this "Nodaya" has been selected as one of the top 100 restaurants on Tabelog in 2018, 2019, and 2022!! On the storefront, you can see the origin of the eel for the day and the name of the grilling master. This is a clear sign of confidence. So, on this day, I made a reservation for 11 o'clock and entered the store. As soon as I entered, the wonderful smell of Una-chan being grilled with long charcoal... (ノ∀｀) This smell, this smell. Just this smell alone makes me feel like I can eat three bowls of rice. Even though it was before lunchtime, when I opened the door, the place was packed...!! Truly a popular store. Unfortunately, I couldn't take a picture of the interior (T^T) However, this time I had reserved a counter seat in the back room. Moreover, it is a special seat where you can carefully watch the process of eel being prepared in front of you. Inside the store, there are signatures of many food enthusiasts. Including the manga artist Razzle Higurashi, who drew 100 manga just about eating eel, and the beloved "Maiu" (Maiuken) as well. I have met "Maiu" before and received his signature. He is very humble and polite, even to a nobody like me. I remember feeling his kindness and education. I sat at the counter and greeted the chef. The drink I had was the premium sake carefully selected by "Nodaya". It was "Haneya Summer Junmai Ginjo" from Toyama Prefecture (980 yen). It has a rich umami taste with a clear sake meter, making it light and easy to drink, perfect for summer. Taking a break, I was shown the eel I would be having. Today, I was going to have the so-called "phantom eel," the natural blue eel. It lives in brackish waters where seawater and river water meet, so it lacks the muddy smell of river eels. Instead, you can slightly sense the flavor of the sea. Also, because it lives in soft sandy seabeds, its skin is soft. When I saw it, it had just arrived this morning and still had fishing hooks attached! Just as I was thinking that, it suddenly got a hook in the face and started wriggling... Oops. Even though it's being cut open, it's still struggling. Some people lose their appetite when they see this moment. Well, I understand that. But... but you know. This is a precious moment to receive life. I found myself bowing my head unconsciously. Since I enjoy fishing, I often prepare fish myself. So, I couldn't miss this precious moment of "preparing eel"!! It was quickly prepared, skewered, and sent to be grilled. Now, while it's being grilled, I had a little appetizer. - Uzaku (1980 yen) Wow, as expected of a top 100 restaurant. The presentation is beautiful. Uzaku is a summer dish combining eel and cucumber in vinegar, perfect for cooling down in the summer. As expected of a top 100 restaurant, the eel was incredibly tender and meaty, with a fluffy texture, and the skin was chewy! The vinegar in the cucumber was not too strong, allowing me to fully enjoy the taste of the eel. The combination of the rich eel and the refreshing cucumber is truly enjoyable thanks to this top-notch store. - Natural blue eel Tarou (market price: 14000 yen on this day) Finally... finally, this moment has come!! Let's start with the liver sashimi!! Hmm, the liver is firm, the gills are smooth. The Mitsuba (Japanese wild parsley) is crispy and fragrant. The broth is lively, and with each sip, you feel a warm and gentle taste. The pickles are colorful and beautiful! The eel is very tender and thick, the skin is soft because it lives in sandy seabeds. The combination of the eel's richness and the cucumber's freshness is truly enjoyable.

On the evening of June 27th (Tuesday), I visited Daya in front of the entrance to the Onibaba Shrine in Iriya. This is a beloved eel restaurant where I always leave fully satisfied. It's a popular place that even made it to the top 100 on Tabelog. This time, I made an early reservation for the live kitchen and invited some important people to join me, making a total of 4 people. Since the eel selection can vary depending on the daily stock, we opted for the "chef's choice course" and only ordered drinks. We started with a toast, enjoying a Dewar's highball. The appetizer was grilled eggplant with grated yam and soy sauce, perfect for the warming weather. The chef showed us the fresh eel of the day and skillfully prepared it before our eyes, mesmerizing us all. The assorted appetizers were beautifully presented and delicious. Then, we watched in awe as the chef expertly skewered the eel. I ordered another Dewar's highball to accompany the meal. The sashimi of stone flounder with various condiments was delightful. And finally, the eel arrived, paired with a white wine. The eel dishes were exceptional, especially the tender white-grilled eel and skewered liver. The main eel dish was prepared by the head chef, showcasing his expertise. We eagerly awaited the arrival of the eel, savoring each moment. The special red and white eel bowl was a true delight, showcasing different types of eel in various cooking styles. It was a truly special and delicious experience that left us all speechless. We were so impressed by the eel that we ordered more sake. The meal ended with a delightful dessert, leaving us completely satisfied. As it was getting late, we left through a different exit and saw a lovely sign on our way out. We were also given a special eel bento as a souvenir, containing the last remaining natural eel from Kojima Bay. The special red and white eel bowl we enjoyed was truly unique and the best eel dish I've ever had. This restaurant is highly recommended for those looking to enjoy a top-quality eel dish prepared by skilled chefs.

I made a reservation for a celebration at this restaurant. I had the grilled eel today. At first, I was worried if I could finish it all, but it was so fluffy and the sauce was delicious, I finished it in no time. The restaurant has a clean interior and there is always a pleasant smell of delicious food in the air, making it a great atmosphere.

This is a popular eel restaurant. It was located just outside of the Hibiya Line Iriya Station. My husband, who is not very interested in eel, visited here with me for the first time. We ordered the Hitsumabushi Uraume (small). Here is the description from the menu: "Hitsumabushi Uraume (small) tax included 4180 yen, please order for two people. Comes with condiments, soup, liver soup, and pickles. How to eat Hitsumabushi: First, divide it into four portions. The first serving is as it is, the second serving with condiments, the third serving with soup like ochazuke, and the fourth serving as you like. The eel used here is specially raised for Hitsumabushi from Mikawa Isshiki, Kenkou Katsu Unagi. It is grilled in the Kansai style to give it a crispy texture. Enjoy a unique Hitsumabushi different from kabayaki." We enjoyed the crispy and fatty eel with the various condiments. The soup was also delicious. Other than photos of the restaurant and eel, I also saw hydrangeas on the way to the restaurant and irises at Matsudo Honkokuji temple where we visited later.