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
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L’anguille est par définition un petit fin et délicieux mais il est encore sublime par les multiples préparation du chef de cet incroyable restaurant. J’y ai été la première fois avec un ami marié avec une japonaise, nous sommes ici dans un vrai restaurant japonais, avec toute la finesse et la délicatesse qui y sont de rigueur. Les plats sont sains, délicieux… il faut y aller!