Nodaiwa Shimokitazawa

I’m not sure how you ended up reading my review here. You may just be traveling through Tokyo quickly and thought of eating Unagi?
Nodaiwa has a long history from Edo Period. They started this business of unagi restaurant about 200 years ago, and needless to say, they prepare their unagi in the very traditional way. And did I say that, Nodaiwa has a branch in Paris too?
They offer both wild and farm raised unagi eels. Often people find it tastier when unagi is farm raised, because of its rich fat and more of a clean taste than wild ones that grow up in wilderness eating planctons. However they are good at taking advantage of each type of unagi here.
Talking about unagi, if you eat at cheap places nowadays, most unagi are coming from Taiwan or China. This restaurant only prepares unagi from Japan. Their farm raised unagi comes from either Shizuoka (very well known prefecture for unagi) or Kagoshima, while the wild ones come from various locations in Japan. All domestic unagi.
If you are concerned about your wallet, why not getting the most reasonable one, they say the price varies about according to the website currently the price of the most affordable unagi box starts about 2200 yen.
It’s not the easiest culture to understand, but if you think you are profound to feel this part of the history in Japanese food, give a try to this place.
They have a notable wine list for unagi restaurant as well. Of course I recommend sake over wine for any Japanese food anywhere, but I was satisfied with their red wine combined with unagi. Unagi has such rich flavors that I’d think red ones go better than white.
And what a surprise! They have an English website as well. Check it out here if you are interested: