Iriya Kishimojin-monzen Nodaya

Since being founded in 1868, Nodaya Cook Agency has been the top of the eel industry, producing many cooks working for a number of well-known restaurants. The head of the agency himself stands at the grill bench and conveys the essence of the Nodaya at [Iriya Kishimojin-monzen Nodaya]. The most outstanding feature is the traditional technique called [manbengaesi (turning over 10,000 times)]. By turning the eel over many times on charcoal, the meat will never be scorched, but becomes tender and the skin becomes crispy with more flavor. Raised in 4 tanks which represent 4 seasons in Japan, [Kyosui] eels have a very similar taste to wild eels. There are a variety of arranged dishes based on comprehensive knowledge of the chef. Please enjoy the best eel dishes at the restaurant worthy of the name read more