Tokyo travel last gourmet spot is here: a special dining area on the 8th floor of Nihonbashi Takashimaya department store. It's not your typical department store dining area; it's like a luxurious and upscale food court. You can enjoy the menus of three different restaurants at the same time: Western cuisine from the Imperial Hotel, eel from Nodaiwa, and Japanese cuisine from Yamatoya Sangen. So, we indulged in some delicious eel from Nodaiwa and then had pancakes from the Imperial Hotel for dessert, fulfilling our gourmet dreams. The eel was fluffy and light, with a refreshing and elegant sauce. We also tried the grilled eel, which was incredibly tasty with wasabi soy sauce. The pancakes from the Imperial Hotel had a delicate texture and were beautifully presented on elegant plates with seasonal fruits. You can enjoy them with cream, whipped butter, and maple syrup. The staff was attentive and considerate, and the atmosphere was elegant with many customers in kimonos. It's a recommended spot for a leisurely meal, although it can be a bit pricey (we paid almost 20,000 yen for two people!). I might come back in a kimono next time. Thank you for the wonderful meal!

I went to the special dining hall at Nihonbashi Takashimaya to eat eel. Since it was Saturday, I couldn't make a reservation over the phone for the evening, so I went there in person to make a reservation. Today's eel was from Ibaraki Prefecture, but the wild eel from Noda Iwa was a bit dry, so I hesitated between getting steak instead. However, I ultimately decided to go with the eel. I ordered the largest size, Katsura. The menu showed the eel packed tightly with rice barely visible, but this time the eel was small and the rice was clearly visible. I think I will make a rule for myself to avoid wild eel from Noda Iwa in the future. Perhaps it was a small eel caught downstream, and Noda Iwa tends to remove a lot of fat, so the wild eel without much fat ends up being dry. The mango-shaped ice cream for dessert is more like mango sorbet than shaved ice.

At the special cafeteria, you can choose from several shops like Nodaiwa, Imperial Hotel, and Yamatoya Sangen, so it's easy to order even if your family members have different preferences since you can order both Japanese and Western dishes. Takashimaya currently opens at 10:30, while the special cafeteria opens at 11:00. It's recommended to make a reservation as soon as Takashimaya opens, as reservations fill up quickly. You can either make a reservation and wait in the waiting area or explore other floors and come back later. When I returned at 11:00, the wait time for reservations was 60-80 minutes. The recommended dishes are the "Kasaneju" (both grilled and simmered eel) and the "Mabushi set meal" (hitsumabushi). Since it's Takashimaya, the service and hospitality are very polite.

I visited the restaurant before 12 o'clock on a regular day and was told the wait would be 40-50 minutes. You can wait inside the restaurant or go out and they will contact you on your phone when it's your turn. It's convenient that this particular restaurant is located inside Nihonbashi Takashimaya where you can make good use of your waiting time. On this day, I received a call after waiting for about 40 minutes. The standard unagi dish is called "Matsu," and the price goes up depending on the portion size. I was able to upgrade to natural eel for an extra 900 yen, so I ordered the "Unaju Matsu" for 6,171 yen with an extra "Umaki" for 726 yen. The eel was served about 15 minutes after ordering, and it was cooked tenderly. The eel wasn't particularly thick or fatty, and I didn't feel the wow factor of it being natural eel. The sauce was on the lighter side, and you can ask for more on the table. The Umaki eggs were quite sweet. It was tasty, but the aftertaste had a strong mirin-like flavor that felt a bit too overpowering for me. It wasn't something amazing, but just a delicious eel dish in a calm atmosphere where you can comfortably dine even with children in a department store setting. Thank you for the meal.

Reservation started at 10:30 am and the restaurant opened at 11:00 am. I made a reservation around 10:40 am and was seated at 11:20 am. I placed my order and the eel dish finally arrived at 11:45 am. The eel was quite tender, almost too tender, but sometimes I wish it had a bit more bite to it.

A service charge of 10% will be added. Eating eel at Nihonbashi Takashimaya is unavoidable, but the taste doesn't live up to it. The eel itself is not delicious, with mushy flesh that is hard to pick up with chopsticks. It tastes more like river fish than eel, giving the illusion of eating grilled sweetfish. The sauce is too thin to really understand. I asked to upgrade to natural eel for an additional thousand yen, but it wasn't exceptionally delicious, and there was no noticeable difference from non-natural eel.

I had eel at the special dining area "Noda Iwa" at the Nihonbashi Takashimaya main store. Eel prices have been increasing every year. I chose the natural option and it cost 8000 yen. It used to be 4000 yen not too long ago. The eel with white grilled caviar was delicious.

I visited during the day on a regular day. I ordered the cheapest unagi (eel) donburi, limited to 30 servings. The eel was moist and tender, with a mild taste. The portion size is on the smaller side, so I wouldn't recommend it for men. They also serve warm tea at the end of the meal.

Even though it's not the peak season or the day of the Ox in the traditional calendar, I suddenly felt like eating eel. So, for some reason, I went alone to the eel restaurant in the department store at Nihonbashi Takashimaya called Noda Iwa. There, I learned something new that I was previously unaware of - there is a style of eel called "shirayaki" where the eel is grilled without sauce. This results in a refreshing taste that allows you to fully enjoy the natural flavor of the eel. At Noda Iwa, they add a bit of sauce and season the eel with salt and sake, resulting in a delicious blend of a crispy grilled surface, a savory taste of the eel's flesh, and a hint of sweetness from the sauce. It was truly delicious, although I felt a bit guilty for enjoying such a high-quality meal alone at night and leaving after only about 10 minutes. I hope to try shirayaki at other restaurants in the future.

On Saturday at 12:45, I made a reservation to avoid the 45-minute wait that was displayed for walk-ins. I enjoyed the Noda Iwa eel at the Takashimaya special dining area for 5,800 yen. It was delicious, but it didn't quite match the experience of the main store. The highlight of today's meal was the "eel nanban-zuke" for 1,573 yen (pictured). It was my first time trying it, and it was delicious.

I went to a special dining area at Nihonbashi Takashimaya with my parents to eat the Nagoya rock eel. The special dining area offers menus from three restaurants: Noda Iwa, Imperial Hotel, and Yamato Sangen. Although I always had the eel, this time my mother tried the Yamato Sangen set with oyster fry and grilled amberjack for the first time. The oyster fry looked very big and had a bouncy texture. The special dining area has three restaurants, but almost half of the customers choose Noda Iwa's eel. They mentioned that on the Midsummer Day of the Ox, almost 90% of the customers come to eat Noda Iwa's eel.

I have started a gourmet website for Mitomi Emon. At Nihonbashi Takashimaya, there is a special dining area on the 8th floor. It is not your typical department store cafeteria, but rather a food court where several restaurants coexist. From the Western cuisine department, there is the famous "Imperial Hotel", from the Japanese cuisine department, the long-established "Yamato-ya", and from the eel department, the "Noda Iwa" established in the late Edo period. The space has a retro, dignified atmosphere and offers hotel-level service, making it a luxurious food court for adults. The stacked eel meal costs 6160 yen. From Noda Iwa, a menu of stacked boxes of broiled and grilled eel. The eel is simply grilled with charcoal, resulting in a simple and rustic flavor that brings out the taste of the ingredients clearly. Only a minimum amount of salt, soy sauce, and sauce are provided, allowing the direct flavor of the eel to come through. Condiments are also provided, so you can adjust the flavor to your liking. There was a sign saying no photography, but when I asked, they allowed it without any issue. It seems like they just don't want other customers to be in the photos. Truly the hospitality of a high-class food court! Thank you for the meal.

My family of five went to the special dining hall at Nihonbashi Takashimaya to eat eel. I ordered the largest size, "Katsura," for myself and the kids, my wife ordered the regular size, "Ume," and my parents ordered the smallest size, "Ran." "Katsura" came with 1.5 eels, "Ume" came with one eel, and "Ran" came with a small-sized eel. It was just the right amount for my elderly parents who don't eat much.

I had always wanted to visit the special dining hall at Nihonbashi Takashimaya. As I entered, I was politely guided by the elegant waiter. The seating was spacious, and the atmosphere felt relaxed with adults enjoying their meals. Unlike the casual image typically associated with department store dining halls, this dining hall at the prestigious Nihonbashi Takashimaya exuded a sense of sophistication. The restaurants featured included Noda Iwa for eel, Teikoku Hotel, and Yamatoya Sangen, all offering a high-end dining experience. I finally got to try the eel dish from Noda Iwa that I had been wanting to taste. The portion was small, which was perfect for someone like me who watches their calorie intake. The eel had an elegant and slightly light flavor that I enjoyed. One of the highlights of this dining hall is the ability to enjoy a variety of dishes from both Japanese and Western cuisines, including eel, in small portions. You can have appetizers from Teikoku Hotel followed by eel, and finish with dessert like the crepe Suzette from Teikoku Hotel. Even for adults who prefer smaller portions, you can enjoy your favorite dishes a la carte and relax with tea. The service during the meal was attentive, with the staff promptly refilling our tea. This restaurant caters to the needs of adults and provides a satisfying dining experience.

I stopped by the barber shop at Takashimaya to get my hair cut. I had made a reservation at the special dining area in Takashimaya, so I was able to get in smoothly. Today, there were many families with young children, around kindergarten age, in the store. I was a bit surprised as I thought this store catered more to elderly customers. I ordered the eel dish called "Katsura," which is the most popular eel dish. The eel was as tender as always, but I think the one they served today was wild eel. Wild eel doesn't have as much fat as farmed eel, so it has a slightly milder taste, but it was still very delicious.

Nodaiwa at Nihonbashi Takashimaya is a special restaurant known for its eel dishes. I love the atmosphere here, and their eel is my favorite. This day, I had the Chumaki, which has eel inside the rice as well. The eel is light in flavor, so it might not be satisfying for those who love rich eel dishes.

My father's memorial service was scheduled for 12:30, and after it ended, we were looking for a place to have a meal (as there were few options available after 2:00). My husband came up with the idea to reserve this place. They offer a variety of dishes, including eel, Japanese, and Western cuisine, which we thought our children would enjoy. In the end, everyone except my brother's wife and one child chose eel. We ordered the "Sushi" set and draft beer this time. The sea urchin and caviar, grilled eel, smoked eel, and homemade pickled eel + eel rice set were delicious! The caviar was a bit disappointing, but the homemade pickled eel was really tasty. The sea urchin was also delicious. My brother was very impressed. The grilled eel was too soft for my liking, and the texture was similar to flounder, which I don't prefer. It crumbled when I tried to pick it up with chopsticks. The grilling wasn't too strong, and the sauce was not too sweet, which I liked. I realized that I didn't really enjoy Nodaiwa in Omori or Paris, but I guess that's the charm of Nodaiwa. The prices are generally high, with coffee costing over 1,000 yen per cup. The service was excellent, as expected from a special dining establishment at Nihonbashi Takashimaya! I think it's a great choice for formal occasions like memorial meals or important business meetings (as long as you enjoy eel!).

I went to a special dining room at the Nihonbashi Takashimaya Main Store to have brunch and eat eel. The restaurant was less crowded than I expected, so I felt relieved to enter. It seems like there are mostly elderly customers at this restaurant. I ordered the Unagi-Juumei for 5203 yen. It came with eel over rice, clear soup, pickles, grated daikon with yuzu, and sansho pepper. The eel over rice was tender and had a delicate flavor. I had one question though, the clear soup was placed on the right side of the container. I found it a bit difficult to eat because I am right-handed and the soup bowl was on the right side. I wondered if it's a rule to place the soup bowl on the right side intentionally.

I had eel for the first time in a while. I can't eat a lot, but I wanted to try a variety of things, so I got a set. It came with dishes like steamed shark fin and chilled jelly. The grated radish and pickles were refreshing! Thank you for the meal.

At the special dining hall in Nihonbashi Takashimaya, there was an eel restaurant. I was curious about what a special dining hall was, but after visiting, I understood. It felt like multiple restaurants were operating in the same place. There were many middle-aged ladies in the afternoon. I decided on the grilled eel (pine) and non-alcoholic beer. The grilled eel arrived sooner than I expected. The eel was plump and delicious with a sweet sauce. I sprinkled some sansho pepper and finished it all in one go. It was a satisfying lunch.

First visit. I had Hitsumabushi at the special dining hall in Nihonbashi Takashimaya. The modern interior exudes a sense of exclusivity. I was impressed by the staff's behavior and attentiveness. Of course, it's Noda Iwao, so deliciousness is a given. The chawanmushi with shark fin was comforting with its smooth broth, and there was plenty of shark fin in it. ^_^ I felt special and highly satisfied.