The story
Nodaïwa invites curious diners to discover a surprising and excellent dish: unagi, or grilled eel. This ancestral recipe is one of the countless hidden facets of traditional Japanese cuisine, and only experienced chefs know how to bring out its flavour. The Paris restaurant opened in 1996 in a sober and refined setting, faithfully applying the traditional methods of its famous parent company, Nodaïwa, founded in Tokyo at the end of the Edo period (1603-1867) and run by the same family for five generations. The connection to this long lineage is evident in every detail of the dining experience, from the preparation to the presentation.
Freshness is the most determining point of the cuisine. Live freshwater eels are received and prepared entirely by Japanese chefs. The sauce is also made in-house according to an original, unchanging recipe that has been passed down through generations. All dishes, including desserts, are homemade and served exclusively with organic rice. To respect quality and freshness, the menu is deliberately limited, allowing the kitchen to focus on perfecting each plate. The result is a pure expression of this traditional Japanese specialty, where the natural flavours of the eel are enhanced by the subtle sweetness of the sauce.
Nodaïwa also looks to the future, participating in the Sustainable Eel Group (SEG) and Eel Stewardship Fund (ESF) programs to ensure traceability from source to plate. These initiatives manage healthy eel populations and fund scientific research for conservation, reflecting the restaurant’s commitment to both tradition and environmental responsibility. This uncompromising dedication to quality and sustainability has earned Nodaïwa a Michelin recommendation for 2026, solidifying its place among the finest Japanese restaurants in Paris. For those seeking an authentic taste of Japan in the French capital, Nodaïwa offers a rare and memorable experience.
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