Magok eel restaurant team dinner after a project wrap: Kikukawa

Unagi Yondaime Kikukawa うなぎ 四代目 菊川 Four generations of craftsmanship, a Michelin-recognized eel rice bowl spot

Where is Unagi Yondaime Kikukawa in Magok, and what are its hours?

Magok One Grove's eel rice bowl restaurant "Unagi Yondaime Kikukawa" ○ 165 Gonghang-daero, A-dong 1F E101, 102, Gangseo-gu, Seoul, South Korea (347m from Magok Station Exit 2) ○ Mon–Sun 10:30–22:00 (last order 20:50)

Why Kikukawa worked as a project-wrap dinner spot

After finishing something important, together with a coworker A place to savor a precious, meaningful moment "Unagi Yondaime Kikukawa"

A long, hard-fought project had finally wrapped up well. I wanted to share a proper meal with the coworker who'd been grinding through days and nights alongside me and let off some steam together. Not just a meal to fill our stomachs — we needed a special place where we could be rewarded for our efforts and chat in a dignified atmosphere.

Where's a 'good restaurant' worth remembering a special moment at?

Wood-toned interior and private rooms at Kikukawa

After much deliberation, we headed to 'Unagi Yondaime Kikukawa' near Magok Station. Known for its high-quality Japanese eel dishes, the place greets you right at the entrance with a heavy yet modern wood-toned interior. The upscale, immaculately kept space felt optimized for gatherings and dining, and with fully equipped private rooms, it left the impression that it was every bit deserving of its reputation as a One Grove eel date spot or a Magok Station eel gathering restaurant for special occasions.

What comes with the kizami hitsumabushi set?

Neat, carefully arranged flavors and aromas — the first impression of kizami hitsumabushi

We sat down and, to mark the end of the project, ordered the signature 'kizami hitsumabushi.' Shortly after, a neatly arranged spread appeared on our table. On a red wooden tray sat a lidded lacquerware bowl alongside moist umaki (eel omelette), clear soup, tsukemono, wasabi, and warm broth for ochazuke, all calmly set out.

When we lifted the lid, the sight of charcoal-grilled eel, sliced into bite-sized pieces and piled generously over the rice, grabbed our attention. Thinly sliced scallions and shredded seaweed were heaped on top, stirring up appetite with their savory aroma. Even at first glance, the chef's care and precision stood out, and I felt certain there couldn't be a better choice for treating a coworker on a special day.

How the kizami hitsumabushi and umaki tasted

The harmony of the eel's flavor and tenderness — tasting the kizami hitsumabushi and umaki

To taste it in its purest form first, I scooped a little eel, rice, and toppings with the wooden paddle for a first bite. The eel, carrying that charcoal aroma, was crisp outside and tender, moist inside. The sweet-savory sauce soaked into the eel meat without being overpowering, and with every chew, the eel's distinctive savory umami spread through my mouth.

The moistness and savoriness of umaki, the eel omelette!

The finely sliced scallions' sharpness and the seaweed flakes' nuttiness lifted the eel's flavor even further. The accompanying umaki was an unmissable treat too. Inside the soft, pillowy layers of rolled egg sat sweet-salty eel, delivering a texture that seemed to melt in the mouth. My coworker and I kept letting out little gasps of delight as we ate.

Pouring the broth: finishing the bowl as ochazuke

A clean, perfect finish made by pouring on ocha — the charm of ochazuke

About halfway through the bowl, we gave it a twist with hitsumabushi's highlight move: the ochazuke style. We poured plenty of warm ocha (tea broth) over the remaining eel rice bowl and added a touch of fresh wasabi. As the tea water naturally loosened the rice and the eel's seasoning, it formed a clear, deeply savory broth. Taking a big spoonful, the charcoal eel's nuttiness blended with the tea broth's clean, understated flavor, offering yet another kind of charm.

The tea gently cut through the richness, so even the last bite felt light and satisfying without growing tiresome. My coworker was just as won over by this ocha-poured combination, unable to put the spoon down.

This meal, shared with a coworker after completing an important project, meant more than simply eating something delicious. In a cozy, dignified space, enjoying a neatly arranged kizami hitsumabushi, we could encourage each other over our hard work and have a deep conversation.

Who is Kikukawa in Magok best for?

The carefully grilled eel dishes and detail-oriented service felt like the perfect gift to myself and my coworker for all our hard work. If you're looking for a One Grove eel date restaurant for a special day with a partner, or a Magok Station eel gathering restaurant for cherished company, I'd strongly recommend 'Unagi Yondaime Kikukawa,' a Magok One Grove eel rice bowl restaurant with excellent food and dignity.

As always! We ate well and are heading out happy.