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.
Did you know? This review was written by our professional authors.
Members' reviews on NODAIWA
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Le personnel d’accueil au restaurant, ainsi que les personnes du service sont d’une gentillesse inégalable
Merci pour ce beau moment
Ambiance calme et sobre. On y revient depuis plus de 20 ans.
Find unique Stay Offers with our Partners
Depuis que j'ai essayé l'unagi sur riz au Japon, j'ai cherché une alternative en Europe, mais sans succès, jusqu'à maintenant ! L'anguille était grillée, elle avait un goût frais. La sauce est bonne, elle se marie bien avec le riz. Les prix sont corrects, car les anguilles ont tendance à être un peu chères. Mais dans l'ensemble, c'est une très bonne expérience. Le personnel est très sympathique et serviable !