Gangnam eel restaurant with salt-grilled shirayaki: Unagiwa

When the temperature suddenly drops like it has lately, your body reacts first, right? So this time, I went to Unagiwa, a Gangnam spot well known for eel rice bowls. I was not in Gangnam just for this, of course—I had a public-auction class there, so I searched around and found it while I was at it.

Unagiwa: a Yeoksam lunch recommendation

Location and visitor information

Unagiwa, a popular Gangnam eel rice bowl restaurant, is an easy walk from Yeoksam Station. It is convenient for a Yeoksam lunch or dinner appointment, and with so many offices nearby, it also felt like a place people often choose for company lunches. It is easy to find, even on a first visit.

There is a slightly gentle uphill stretch from Yeoksam Station, but for a Gangnam eel rice bowl, this much effort is only fair, right?

A storefront with parking

The neat exterior already had a Japanese feel. The light wood tones did not feel overdone, so it would suit a date or family meal nicely. Even passing by, the sign gave off the unmistakable air of a Gangnam restaurant worth noticing.

A neat dining room

The interior was quiet and cozy overall.

You can see it, right? The tables were generously spaced, so we could eat comfortably, and the staff were kind too. There were stairs, but they had also made a gentle ramp, so not only disabled guests but older diners and guests with strollers could all dine out comfortably.

There is also a small waiting area and a private room that can accommodate from six to twelve people.

I had some water as soon as I sat down and slowly looked around. At lunchtime, it had the feeling of a Yeoksam lunch favorite with lots of office workers, and many international visitors came by too. It would also suit a Yeoksam Station company dinner. This Gangnam eel rice bowl restaurant had an atmosphere I really liked as well.

What we ordered

• Hitsumabushi set (one whole eel rice bowl), ₩38,000: the signature Japanese eel rice bowl with one antibiotic-free flame-grilled eel, a charcoal aroma, and ochazuke (rice in green tea).
• Shirayaki set, ₩38,000: a Japanese grilling style prepared with only salt or no seasoning at all, without tare sauce.

Chawanmushi

Before the mains, I tried the chawanmushi (steamed egg custard) and salad. The chawanmushi was incredibly soft, like pudding. A subtle broth aroma spread through my mouth and seemed to wake up my appetite, so I was happy from the start.

Hitsumabushi set

Doesn't this neatly arranged full set look delicious? When the staff member lifted the lid, the glossy eel and sweet scent of sauce wafted out.

Though the sauce had soaked deeply into the hitsumabushi, it was crisp outside and moist inside. The gentle fire-roasted aroma came through, and the seasoning was not excessive, so I enjoyed it to the end. I could see why hitsumabushi is a signature Yeoksam lunch. It was flavor worthy of a Gangnam eel rice bowl favorite.

How to enjoy hitsumabushi

• Step 1 (the original flavor): Transfer one quarter of the rice bowl to a small plate and enjoy the eel as it is.
• Step 2 (add more flavor): Transfer the next quarter and top it with scallions and wasabi for a sharp, clean flavor.
• Step 3 (ochazuke): Add seaweed flakes to the third quarter, then pour in tea from the tokkuri flask and enjoy it moistened with tea.
• Step 4 (a clean finish): Have the final quarter in whichever way you liked best, then finish refreshingly with the house-made bainiku (plum sauce).

I ate the eel and rice just as they were. The fluffy rice and eel sauce went together beautifully, letting the eel's own flavor come through best.

Then I added wasabi, scallions, and seaweed flakes. The sharpness of wasabi and aroma of seaweed made it clean rather than rich. Personally, this was my favorite combination, so I kept eating it this way. It was a proper way to enjoy Gangnam hitsumabushi.

For the last portion, I poured in broth and had it as ochazuke. The eel sauce blended with the broth, bringing out a deep savory flavor. It was such a satisfying, comforting finish.

What was the shirayaki set like?

Shirayaki grilled with nothing but salt, without sauce.

The golden-grilled eel looked truly appetizing. It was clean and nutty, with no fishy smell. The eel's freshness came through intact, and it would be just as good for a Yeoksam lunch.

Whether dipped only in salt, topped with wasabi, or eaten with plum sauce, every option brought out the eel's nuttiness, making it easy to enjoy lightly. Personally, I do not like sauced rice bowls that are sweet and become cloying after a few bites, but Unagiwa seems to have reduced the sweetness and balanced it well. I am planning to order the hitsumabushi on my next visit.

The salad, miso soup, plum sauce, and gungchae jangajji (pickled stems) served along the way also cut through the richness. As you eat, the portion of rice lets you feel the owner's generosity too.

Thoughts after trying both hitsumabushi and shirayaki

It was an even more satisfying meal because I could taste both hitsumabushi and shirayaki. Unagiwa is a Gangnam eel rice bowl restaurant worth visiting when you need something restorative or crave delicious eel. I think it would be very satisfying for a Yeoksam company lunch or a Yeoksam Station company dinner too.

For a dinner visit, it would also be nice to enjoy a drinks pairing with sake or a highball.