3Nodaiwa
If this is not the first time you hear about Nodaiwa, then you know its specialty.
The unagi is simply delicious. It’s charcoal-broiled freshwater eel. If you love eel, then this restaurant is the place for you.
The 5th-generation owner-chef uses only wild eel, because it has a flavor that is incomparable.
Nodaiwa’s highlight is shirayaki, which consists of eel that’s lightly steamed and grilled, then topped with caviar.
And it goes perfect with a bottle of local koshu wine.
