Gook 고옥

The owner catches the eels himself and cleans them every morning, and they grill up with no fishy smell. Hitsumabushi comes with a choice of freshwater or sea eel, and a card explains how to divide the bowl into four portions, each eaten a different way. For the third, dashi is poured over the sauced eel and rice, and the two go well together. The steamed egg on the side is seasoned differently from the usual Korean version, and plum tea follows the meal. Catch Table takes reservations; walk-ins can wait about an hour on some days.