Haemok Nonhyeon 해목 논현점

Across from Dosan Park, behind a Japanese-style facade, hitsumabushi is divided into four portions of rice and eel. The first goes plain, the second with condiments, the third under dashi broth, and the last however you liked best. Eel arrives with a grilled crust and a moist center, and a guide card on the table plus staff explanations set the order. Kaisen-don takes a generous pour of soy sauce without turning salty, and mochiri tofu, sweet and bouncy, closes the meal. Fried fresh oysters appear as a winter-only dish. Listed as a Michelin Bib Gourmand two years running, it draws frequent queues, so remote waitlisting through Tabling helps, though valet parking runs short at times and sends cars to nearby lots.