Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
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- Fixed holidays：
- Monday
Specialities
Chef
Headquarters of "craftsmanship" handed down from ancient times!! "Kanto Eel Chef Headquarters"
Food
![This is the place where you can eat the “next-generation isoflavone female eel” [Aoi no Unagi]!](https://tblg.k-img.com/restaurant/images/Rvw/170763/320x320_square_1e31744c6c741c0f9776db79c724cc89.jpg)
This is the place where you can eat the “next-generation isoflavone female eel” [Aoi no Unagi]!
Food
Our restaurant is the only place where you can enjoy this dish!It's the true essence of "craftsmanship".
Space
Please enjoy the "artisan skills" in the "live kitchen" in the "annex".
Review
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Review 1,778casesFollower 1,298PeoplePick-up reviews
幻の鰻の味とは…
年末が近づくと鰻がたべたくなる。 鰻欲が急に高まり、平日ランチでのだやを訪問。 夏場は予約なしで入れなかったこちら、11時半の到着で待ち無しで通りました。 静岡の共水、三河の兼光、宮崎和匠とブランド鰻を取り揃えています。特大と大がありますが、特大の入荷はその日によるとのことでした。 今回...Find out more
2023/11 Visitation
1times
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Review 1,053casesFollower 334Peopleさすが鰻の名店！美味しさの格が別次元
子供の頃から知っていた「恐れ入り谷の鬼子母神」という言葉。 子供ながら語呂が良くて、意味も知らずに良く使っていた。 この鬼子母神様のお寺の前にある鰻店に、予約なしで訪問してみ...Find out more
2024/04 Visitation
1times
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Review 232casesFollower 589People希少な「天然鰻」をいただきました✨これぞ極上！！東京で鰻食べるならここで...
［訪問時］3.75 百名店 ［注文内容］児島湾天然青うなぎコース 約¥25,000/人 なんとこの日はおまかせコースの最終日。 繁忙期に入ると提供されないそうで、本当...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Iriyaki Shimojim Monzen No Daya（Iriyaki Shimojim Monzen No Daya）
|
|---|---|
| Categories | Unagi (Freshwater eel)、Seafood、Japanese Cuisine |
| Phone number (for reservation and inquiry)・Inquiry |
050-5869-5137 |
| Reservation Availability |
Reservations available
① We cannot accept orders for complimentary items for customers who make reservations. ② We cannot accept orders for unaju (grilled eel on rice) and other dishes unless the number of customers is the same. (We can accept orders for drinks and a la carte dishes.) ③ We will seat you as soon as a seat is available, so you may have to wait. ④ If you are reserving only a seat, you cannot order a course meal. ⑤ The second floor seats can be accessed by stairs. Please be aware of this when making your reservation. |
| Address |
東京都台東区下谷2-3-1 |
| Transportation |
Exit 2 of Iriya Station on the Tokyo Metro Hibiya Line and turn right for 2 blocks (30 seconds walk) 5 minutes walk from the south exit of JR Uguisudani Station In front of the Iriya Kishimojin Shrine gate along Kotoi Dori 156 meters from Iriya. |
| Opening hours |
|
| Budget |
￥10,000～￥14,999 ￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Accepted (PayPay) |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT4010501025904 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
アルコール類ご注文の方はお通し300円をいただきます。 |
Seats/facilities
| Number of seats |
32 Seats （ 20 seats in the main building, 6 seats in the annex, 6 seats on the second floor (stairs required for access)） |
|---|---|
| Private dining rooms |
not allowed ・The second floor of our restaurant is a relaxing space with a "private room-like" atmosphere. It can seat up to 6 people. *Please note that you will need to go up and down the stairs. If you have difficulty going up and down the stairs, please refrain from using this space. ・Our "annex" has stylish counter seats with a "live kitchen-like" atmosphere. It can seat up to 6 people. |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available nearby |
| Space/facilities |
Stylish space,Comfortable space,Counter,Sofa seats,With power supply,Free Wi-Fi available,Wheelchair accessible |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
(Surprise) Party accommodations,Take-out,Delivery |
| With children |
Children of elementary school age and older may accompany you. *However, we do not accept reservations for children when making online reservations. Our eel dishes require time to prepare, so please be considerate so that your children do not get bored or make noise at your table. |
| Website | |
| The opening day |
2013.2.14 |
| Phone Number |
03-3874-1855 |
| Remarks |
① We may sell out before last order time. We recommend that you come to the store early. ② Please ask a restaurant employee about taking photos, as it may cause trouble with other customers. ③ We have set up a viewing area for the brand live eel in the courtyard of the "main house" and "detached house". Customers who are interested can view it. ④ "Gyuchan Gourmet" gave us a wonderful interview!! We hope you will watch it. https://www.youtube.com/watch?v=chR788Zue5k ⑤ "oiwai channel" gave us a wonderful interview!! We hope you will watch it. https://www.youtube.com/watch?v=6oT14ZYhwBI&feature=youtu.be ⑥ Please also refer to the YouTube "Nodaya Channel"!! https://www.youtube.com/channel/UCednzIknU2oJp5N4lB7j7QA ⑦ We were featured in the dancyu WEB tie-up project!! We hope you will read it. https://dancyu.jp/read/2022_00005826.html Addendum ↓ ↓ ↓ *As it is usually crowded during the Golden Week period, priority will be given to customers with reservations. *As it is usually fully booked during the Golden Week period, please be considerate of our next customers with a spirit of "mutual assistance." *We apologize for the inconvenience, but we will not be able to serve "Jiyaki" and "Hitsumabushi" during the Golden Week period from April 27th (Sat) to May 6th (Mon, national holiday). *We appreciate your understanding and cooperation in this matter, and we recommend that you make reservations early. |
閉じる
ChefHeadquarters of "craftsmanship" handed down from ancient times!! "Kanto Eel Chef Headquarters"
It is the head family of eel chefs in the Kanto region, and the head chef of Nodaya Tojokai, which was founded in the first year of the Meiji era, serves as the owner-chef. It is said that ``3 years of skewering, 8 years of cutting, and a lifetime of grilling'' is the essence of eel cooking. In order to master the essence of eel, the greatest eel chef of our time has trained at many long-established and prestigious eel restaurants and becomes the head of Nodaya Tokokai. ``Nodaya'' was opened in Negishi by the fourth generation of ``Nodaya Tojokai'' to train eel chefs, and has been in business for about 60 years. Enjoy the essence of "craftsmanship".
Food This is the place where you can eat the “next-generation isoflavone female eel” [Aoi no Unagi]!
“Female eel with isoflavone specifications” [Aoi no eel/Kanemitsu] is produced in Aichi Isshiki, and jointly developed by “Aichi Prefecture” and “Kanemitsu Tamsui”, it is a rare next-generation eel in Japan that is “large and has soft flesh and skin”. ”! [Phantom Eel, Kyosui] is a large and rare ``Phantom Eel'' that is produced in Oigawa, Shizuoka Prefecture, and has been reared for two years for long-term aging! [Hyuga Eel, Washo] is produced in Miyazaki, Kyushu, and is a natural This is a large eel that boasts a nutritional value that surpasses that of eel! We offer our proud "brand live eel" grilled using our owner's secret recipe of "manbengaeshi"!
Food Our restaurant is the only place where you can enjoy this dish!It's the true essence of "craftsmanship".
The a la carte dish in the picture is ``Uragi-zukuri eel with vinegar''. Although it is said to be widespread in Japan, this restaurant is the only place where you can enjoy this dish!It is truly the true essence of "craftsmanship". Other popular original a la carte dishes at our restaurant include ``Three delicacies of eel'', ``Eel with ham and cream cheese dressed with Shuto'', and ``Kabayaki Tempura''. “Baking” is not the only “craftsmanship”. “Frying,” “steaming,” “finishing with vinegar,” etc...we use all kinds of techniques to get to the essence of eel cooking.
SpacePlease enjoy the "artisan skills" in the "live kitchen" in the "annex".
We will prepare "3 major brands of live eel" that can only be eaten at our restaurant. First-class ingredients with first-class techniques!Although it is behind a glass, you will be "handling" and "skewering" in front of the customer!⇒"Sandling" so that the kabayaki is finished in a candy color and without leaving any "blood glue". To ensure that no small bones remain in the kabayaki, we carefully cut the bones so that they can be grilled using high-power Kishu Bincho charcoal. The surface is ``skewered'' evenly so that there is no uneven cooking. Please enjoy the “neat” and “skillful” preparation of live eel!
This is a restaurant directly managed by the Chef's Association, which was founded in the first year of the Meiji era! Enjoy the ``craftsmanship'' of the head of the eel chef family!
This is a directly managed store of "Nodaya Tojokai", which was founded in the first year of the Meiji era. The head chef himself serves as the head chef, and he grills ``golden kabayaki'' using ``Man
...bengaeshi Honyaki.'' Kanto-style "Edo-yaki" is popular for its spicy sauce. Kansai-style "jiyaki" has a sweet sauce, and our unique "rock salt grill" is also popular. We also carefully select and offer a variety of alcoholic beverages. Regular menu items are prepared after receiving your order, so please allow some time. Please enjoy the "Live Kitchen" of the newly renovated "Are".