96 and Still Working: The Pride of Nodaya’s Fifth-Generation Owner, Kanejiro Kanemoto
Edo-Era Origins: Over 200 Years of History
Hello there,
Have you been enjoying good meals lately?
The other day, I revisited a legendary unagi restaurant I had only been to once before: Nodaiwa Azabu Higasazabu Main Branch.
What makes this place truly special is the soul and spirit of its fifth-generation owner, Kanejiro Kanemoto.
96 Years Old and Still Working
As of 2025, Mr. Kanemoto is 96 years old.
Yet he still stands in the kitchen, knife in hand, watching the heat with a craftsman’s eye.
When asked in an interview why he continues to work, he replied quietly:
“Every year, I want to confirm that I can still do the same work I did last year.”
In that one sentence lies the weight of responsibility for preserving a flavor passed down for generations — and the pride of a true professional.
Eleven Years After NHK Appearance: Unchanging Dedication
Eleven years ago, Mr. Kanemoto appeared on NHK’s Professional: Shigoto no Ryuugi (“The Way of Work”), captivating viewers with his unwavering dedication.
Even today, he occasionally greets customers himself and steps behind the grill.
When I visited both this past New Year and again recently, he personally came to the door to see me off.
It’s moments like that which make “lifelong dedication” feel very real.
The Secrets and Specialties of Nodaiwa
Founded in the late Edo period, Nodaiwa boasts over two centuries of history.
Its flavor is rooted in traditional techniques and carefully selected ingredients, passed down through five generations.
- Secret Sauce – A sweet-savory balance, deepened by continual blending since the restaurant’s founding
- Mastery of Charcoal Grilling – Each eel is grilled over high-grade binchotan charcoal only after the order is placed
- Premium Domestic Eel – Selected at peak season for perfect fat and flavor
- Crisp Skin & Tender Flesh – Achieved by precise temperature control and timing
In an age where “fast and cheap” unagi chains are on the rise, nothing compares to the aroma and taste of eel grilled slowly over charcoal smoke.
Preserving Japanese Culture, One Dish at a Time
Mr. Kanemoto is more than a chef — he is a custodian of Japanese food culture.
Travelers from abroad come here for “authentic Edo-style unagi,” and many leave saying, “I’ll be back.”
He says those words are the greatest reward.
Unaju Yamabuki – ¥5,500
Everyone Is a Professional
Whether you are a company employee, online seller, blogger, designer, tutor, landlord, or tax accountant — if you are being paid, you are a professional.
Mr. Kanemoto’s way of life reminds us that no matter the job, we should carry ourselves with pride in our craft.
Conclusion
At 96, Mr. Kanemoto continues to challenge himself, honoring tradition while delivering the soul of Edo-style unagi.
One bite of Nodaiwa’s carefully grilled eel will show you the true meaning of “the real thing.”
Next time you crave unagi, step through Nodaiwa’s noren curtain — and taste over two centuries of dedication.
| Restaurant Name | Nodaiwa Azabu Higasazabu Main Branch (Fifth Generation) |
| Cuisine | Unagi (Freshwater Eel) |
| Phone | +81-3-3583-7852 |
| Address | 1-5-4 Higashiazabu, Minato-ku, Tokyo |
| Closed | Sundays, irregular Mondays, Doyo-no-Ushi (Midsummer Day of the Ox), summer holidays |
| Seating | 75 seats (16 tables, 59 tatami) |
| Website | https://tabelog.com/tokyo/A1302/A130202/13251802/ |
