Nodaiwa sur Paris

I'm a big fan of eel, so naturally I had to try this Japanese restaurant specializing in grilled eel! First off, a very good rating for the welcome and service – impeccable, well done! I had a set menu with soup, raw vegetables, and the famous marinated eel in a sauce, along with an assortment of three sakes (€25). For me, the rice was overcooked, and the sweet and savory sauce masked the flavor of the eel, so I'll go back and try it grilled plain. But otherwise, the cooking was perfect...

Everything's perfect! The pizza costs €37.

The grilled eels were absolutely delicious. Not slimy like some I've had elsewhere. Excellent, I highly recommend them.

Everything was delicious, but the eel was amazing! 🥰 Thank you so much for this wonderful evening.

We had a great dinner experience here. The unagi bento was top-notch — really authentic Japanese quality. What I especially liked was that the eel seemed to be made from a better cut, with no annoying tiny bones. The supermarket unagi we usually buy often has lots of small bones, so this was noticeably better. The steamed egg was excellent too; and surprisingly they put in eel as well! We also ordered tea separately, but if you’re not a big tea drinker, you probably don’t need to. They served a small complimentary cup of tea at the end of the meal as well, which was a lovely touch. Its not a cheap meal in Paris tbh, but you get what you paid for at least!

Excellent traditional and authentic Japanese cuisine! The oijicha tea offered at the end of the meal was a lovely and comforting surprise!

Always the best service and food at Nodaiwa.Many combinations of sets available.

My first visit in a very long time. I should point out that I was completely wrong. The Asunaro menu included eel flan with white sesame (matsukaze), mozuku seaweed salad, miso soup, and grilled eel on a bed of rice. The sake selection was excellent: my favorite was the Sohomare Kimoto Junmai Ginjo, made using the traditional Kimoto method (which brings depth and complexity) with the finest Yamadanishiki rice harvested in the "Premium A" region of Yokawa and Tojo, in Tochigi Prefecture. Another top-notch sake was the Dewazakura "Ichiro" (also made with Yamadanishiki rice), imported from Yamagata Prefecture: the Ogawa yeast gives it a powerful aroma. The house mochi are also exceptional. My second Japanese restaurant of the week after Nobisan; Japanese cuisine in Paris still has plenty to offer, even in August.

The food was very good, I highly recommend this place, a traditional restaurant with tasty and well-prepared dishes!

A very good experience and a rediscovery of eel, which is prepared in different ways. Special mention for the omelet, which gains in finesse with the eel in the middle.