Gangseo eel restaurant for Nagoya hitsumabushi: Kikukawa

That exceptionally hot summer feels like it was just yesterday, but Chuseok, when the full moon rises round and bright, is only a few weeks away—time really does fly these days, haha. During these seasonal transitions, you have to have a nourishing meal to recharge, right? I heard that Unagi Yondaime Kikukawa, famous as a Michelin-listed restaurant, had arrived in Korea—and in Magok, no less—so of course I hurried right over!

Magok One Grove Branch location and atmosphere

Unagi Yondaime Kikukawa One Grove Branch is outside Building A at Magok One Grove. From Exit 2 of Magok Station, walk straight along the road between Buildings B and C and you should find the restaurant more easily.

Inside, the décor was clean and upscale with a Japanese feel. The wood-toned interior and soft lighting, plus private rooms, made this Magok eel rice bowl spot seem well suited to family dining or an important meal.

We ordered the mentaiko deluxe hitsumabushi

Unagi Yondaime Kikukawa is apparently an eel rice bowl specialist with 100 years of tradition, originating in Nagoya, Japan.

They say you can enjoy traditional Nagoya-style eel dishes along with refined course meals here.

At a restaurant known for its food, you have to order the signature menu item, right?! We ordered the mentaiko deluxe hitsumabushi. The photo showed one selected whole eel topped with one piece of salted pollock roe.

First, the table setting got a pass! Neatly arranged side dishes and the lid hiding the eel rice bowl, haha. I opened it with a fluttering heart. Wow—an exclamation was all that came out. It looked as if the food had been lifted straight from the photo: a whole eel on top, with fresh mentaiko stealing the spotlight.

Three delicious ways to eat hitsumabushi

For anyone having hitsumabushi for the first time, there was also a guide explaining how to enjoy it. First, taste the eel on its own; second, add toppings of shredded seaweed, wasabi, and scallions; finally, pour in kombu broth and enjoy it as ochazuke (rice in tea or broth).

Following the guide, I tried the eel first. The generous eel over white rice was wonderfully plump, and the seasoning had soaked in beautifully. It was lightly crisp outside and soft inside—honestly, it brought out nothing but admiration, haha.

The side dishes were simple—gungchae (stem lettuce), yuzu pickled radish, and cabbage salad—but they all paired beautifully with the eel rice bowl.

The mentaiko was so fresh too, with plump roe and a wonderful texture as it popped between my teeth. The freshness of the ingredients really came through here, and once again I felt that this was the real deal.

For the second round, the toppings created another great combination with the eel: shredded seaweed, wasabi, and scallions. The shredded seaweed seemed to hold together the sharp kick of the wasabi and the different pungency of the scallions, while the well-seasoned eel brought a harmony of sweet, savory, and spicy notes.

There was also Japanese sansho pepper prepared at every table. It was milder than Korean sancho, but its distinctive aroma enhanced the eel so nicely.

Lastly, I poured in the broth and enjoyed it as ochazuke. It felt a little like eel gukbap (?)—pour the prepared broth into the bowl of rice and eel, and it becomes wonderfully moist. It was like a flavor that rinses out your mouth, haha.

Final thoughts: great for family meals and treating guests

Kikukawa One Grove Branch was satisfying overall for its traditional Nagoya-style eel hitsumabushi, true to the local style. The soup served alongside it was also clean-tasting and a great teammate for the eel. With private rooms, Kikukawa is good for hosting guests and for a nourishing meal too. It would also be a lovely restaurant to bring your parents to for the upcoming Chuseok holiday. I highly, highly recommend it!!