Nodaiwa

Why go there?

To discover, at the edge of Tuileries Garden, the Parisian annex of Tokyo's restaurant Nodaiwa, created in the XIXth century.

To taste Nodaiwa's speciality : the unagi, grilled ell, almost caramelized, that one sprinkled with Sichuan pepper, according to the Japanese tradition.

For the menus served in lovely china bowls or amazing gloss boxes from Japan.

For Nodaiwa's talented chefs directly coming from Tokyo, who get live ells, which then are put on brochettes, braised and steamed.

To experience the curative virtues of this fish, renowned to lower the cholesterol level.

For the cosy and fine setting of Nodaiwa, with light wood, banquettes running along the dining-room, gloss frameworks and authentic ikebanas, Japanese flower arrangements.

The regulars

Only Japan lovers : Japanese living in Paris, French who have lived in Japan, and employees of Japanese companies in Paris.

Must-Eat dishes

Fuji menu (24€) served in a bowl with 200 g of grilled ell with sauce, iced vegetables and grated white radish ; Asunaro menu (41€), served in a gloss box with 280 g of grilled ell, an ell flan with black sesame, a seaweed salad and a miso shiro soup.

The wines

A Bourgogne Givry (39€), otherwise stay in Japan with a small bottle of hot aromatic Denshu (17€).

Best tables

N°8 and 9, settled along the banquettes, at the back of the dining-room.