Chef Kanejiro Kanemoto Is Japan's Grilled Eel Master — Omakase

Nodaiwa in the Higashi Azabu area of Tokyo is a 200 year old restaurant that has focused on various preparations of unagi through five generations of chefs.

At its helm today is chef and owner Kanejiro Kanemato, a master of kabayaki (butterflied unagi that is dipped in a sweet sauce and then broiled) who is 90 years old and shows no signs of stopping. “Right now I say that I’ll stay in the business until I’m 100,” says Kanemato. “But 10 years later I might reach for another 10 years, and so on.”

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[semperfi]

90yrs old but still so precised when cutting the Eel. What a master.

[PokeCourier]

Man gave a speech and the sub titles showed "grill the eel" like bruh that can't be all he said.

[pjitiwong]

One thing he didn’t mention. In specialized restaurant, the eel sauce is also made of boiled bone from hundreds of eel. Then they keep boiling it every single day for decades or even a century and dip the eel into the same sauce before grilling, so the flavor of the new eel gets into the sauce, enhancing the aroma. The sauce is so concentrated such that microorganism cannot live in it, that's why they can keep it forever, as long as they boil it everyday to avoid the mold forming on top. Generally, the older the sauce is, the better. The oldest sauce I heard of has been passed down for a century, though I don't remember the name of the restaurant.

[Rumeeezyy]

What I absolutely love about Japanese culture is they pick one thing and they spend their whole lives mastering it. No matter what it is!

[Deadshilz]

I just love how the Japanese culture puts so much heart and soul into their food. I hope one day i can go to Japan and taste their food for myself

[sushiversum]

200-year-old restaurant. I can't believe it. Love how the Japanese give the traditional from Generation to Generation.Deeply Respect.

[nick]

Ross taught me that Unagi is a state of total awareness

[elins]

You know sometimes I wonder why such traditions don't disappear but watching this I realized who wouldn't want to learn from Kanejiro this amazing tradition and keep it alive; He is a true role model

[Anotation]

Omakase series from eater is the best food related video on youtube. Seriously please never ever stop making them. Sincerely - a chef

[SWMP]

It's so good, Nodaiwa-san, I went to eat there for lunch, especially the double-decker (rice in a stack box, eel on top of it, more rice on top of it, and eel on top of it). It was great.

[SoShiBias]

When you realized the opening beats are not actually beats but PERFECT FANNING.

[RobotSavetheworld]

The serving boxes are GORGEOUS, and the one that has a hot water tray to keep the shirayaki warm on the way to the table is just that little bit of extra care that lets you know how great a place like this is.

[sweetwater]

Meanwhile in the UK let's boiled it with no spices and put it in jelly. Hmmm.

[RebelleGameOfficial]

Did you guys see how he cut that eel, and he’s 90 too!! He really is a master

[alexandrada]

Their passion and diligence in everything they do is truly admirable.

[Lasor]

I'm finding this video years after it first aired, but I actually ate at this restaurant during a stay in Japan and it made me love eel so much more than I already did! Oishii-desu!!!!

[lunanasushistax]

Eater: *releases new Omakase episode*
Me: *B R E A T H E *

[djsgravely]

I love watching guys like this. Unagi is not his job. It’s his life. I miss visiting Japan.

[pokcay]

This series is the pinnacle of Youtube food series

[KARIM]

True craftsmanship, what a civilization Japan is, humanity learned so much from them, God bless them.