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1-5-4 Higashi-Azabu
Tokyo , Japan

Considered one of the finest unagi (freshwater eel) houses in Japan, Michelin-starred Nodaiwa is located in a free-standing, three-story wood and plaster storehouse that was relocated from the country to its present location among the skyscrapers. In business for more than 150 years (and run by the same family for five generations), the restaurant preserves traditional unagi preparation methods and the kaiseki (multi-course) dining tradition, where seasonal pickled vegetables, wild-caught, grilled and jellied eel, and eel-liver soup are delivered by kimono-clad servers. 

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