Yeoksam eel restaurant for solo dining: hitsumabushi at Unagiwa

A day I wanted to treat myself to a really nice meal. I'd heard this was the place to taste the essence of Nagoya-style eel rice bowl, hitsumabushi. So I went to 'Unagiwa' near Yeoksam Station. Here's my honest review of a mouthful of happiness in an upscale setting.

Where Unagiwa is and what to know before you go

• Address: 71 Bongeunsa-ro 30-gil, 2F, Gangnam-gu, Seoul, South Korea
• Hours: 11:00 - 21:00 (break 15:00-17:00, closed Sat/Sun)
• Notes: Nagoya-style hitsumabushi specialist, eel from own Ganghwa-do farm, valet parking available

Is Unagiwa comfortable for eating alone?

Walk a short way from Exit 7 of Yeoksam Station and you'll find 'Unagiwa' on the 2nd floor. Even the entrance, with its bamboo-forest-like design, raises expectations. Once inside, the space was much wider and more pleasant than I expected.

The overall interior is warm wood tones. Soft lighting and plants placed here and there added a touch of luxury. The wide gaps between tables made it easy to focus on conversation.

It seemed perfect for important gatherings or a quiet meal. In fact, I saw people having business meetings, couples on dates, and solo diners enjoying a tidy meal by themselves — all kinds of guests comfortably enjoying the space.

With a calm, not-too-noisy atmosphere allowing a private meal, it's a space that would satisfy no matter who you come with.

What I ordered at Unagiwa

• Hitsumabushi (Sang)
• Unagi omelet
• Ebisu draft beer

Three ways to eat hitsumabushi at Unagiwa

Soon, a tidy table was set in front of me. The moment I opened the lid, glossy eel covered the rice completely. A subtle charcoal aroma sharpened my appetite right away. The staff kindly explained the three best ways to enjoy hitsumabushi.

First: the eel and rice on its own

I divided the bowl into four with the rice paddle and scooped out the first portion to taste as-is. They said it was antibiotic-free eel raised directly in Ganghwa-do, and it really was different — soft eel flesh without a single stray bone, melting in my mouth. The sweet-savory tare sauce soaked into every grain of rice for a perfect harmony.

Second: with perilla leaf and wasabi

For the second portion, I piled on the perilla leaf, scallions and wasabi that came alongside, and mixed it all together. The fragrant perilla leaf and sharp wasabi cut through what could otherwise feel rich.

With the extra textures and flavors added, it felt like an entirely different dish.

Third: as ochazuke with broth

For the last portion, I poured hot broth (ocha) over the rice to make ochazuke. With the warm broth added, the flavor turned even softer and lighter. Slurping it down warmed me from the inside and gave the meal a hearty finish. This, I realized, is the true charm of hitsumabushi.

Unagiwa's unagi omelet

The unagi omelet I ordered as a side. Inside the fluffy, thick Japanese-style rolled omelet was savory eel. The soft egg and chewy eel textures came together into a great side dish. If you come here, I'd definitely recommend trying it too.

Pairing the eel with Ebisu draft beer

A meal this perfect couldn't be without a cold draft beer. The Ebisu draft, with its smooth foam and refreshing finish, brought out the eel's savory flavor even more while cleansing the palate. The best pairing.

Final verdict on Unagiwa

'Unagiwa' was a place where the food, the atmosphere, and the service were all excellent. The tidy, upscale space is perfect for gatherings or dates, and eating alone still felt like being well taken care of, letting me focus fully on the meal — a great spot for solo dining too. If you want a dignified meal in the Gangnam or Yeoksam area, or need to recharge after an exhausting day, I strongly recommend 'Unagiwa'.

Unagiwa menu and prices

• Hitsumabushi Sang (whole eel) ₩38,000
• Hitsumabushi Teuk (1.5 eel) ₩52,000
• Hitsumabushi Mini (half eel) ₩26,000
• [Dinner] Charcoal-grilled salted eel, 1 whole ₩36,000