A restaurant with a sober and elegant interior that plays the card of luxury and discreet refinement.
Gold letters on a blond stone front, a simple and elegant interior, the Parisian annex of the Nodaiwa historic that was founded at the end of the Edo era (1603-1667) by Noda Iwajiro (like Nodaiwa, do you follow?) offers a luxury menu and a discreet refinement to the general public. All menus revolve around eel in all its forms and all its sauces: with ginger, chips, in jelly, marinated, poached, etc. The unadon, grilled eel on a rice milk served with a chawanmushi and a salad or unaju, grilled eel with a sauce served in an enamelled are recommended to the guests. The chef's specialty is the Kabayaki a recipe that needs a great deal of expertise: eel nets are first grilled, then steamed and dipped in various sauces and braise again. Those who cannot eat eel can enjoy the sautéed foie brochette or thinly sliced chicken.
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Members' reviews on NODAIWA
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Le service est impeccable et rapide. Le personnel au petit soin.
Nous avons pris les menus découvertes delicieux un bento avec 200g d'anguille avec sauce, omelette aux anguilles et sésame et petite salade d'algues délicieuse et bien assaisonnée.
Le poisson est très bien cuit la peau est légèrement caramélisée. Un délice!
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Et bien maintenant je veux y retourner tous les mois.