Unagi (eel) is a staple of any top sushi chef’s omakase repertoire, but you can also enjoy the delicacy with an entire unaju (a bowl of steamed white rice topped with grilled eel). The renowned Nodaiwa evokes Edo-era eateries with its gorgeous facade, but it is its decadent unaju drenched in a tangy house sauce that makes it such an institution.
Nodaiwa
Melt-in-your-mouth unagi bowls from the late 18th century
