Marushim Banpo 마루심 반포점

Food takes a little while to arrive because the eel is grilled only after you order. Hitsumabushi, the Nagoya-style eel rice, is eaten in stages: some plain, some mixed with wasabi, and the rest as ochazuke with broth poured over. It comes in two styles, a traditional one and a free-form one. Portions are about the same, but the traditional version cuts the eel into larger pieces. The eel's seasoning stays mild, which lets the broth stand out in that last stage, and a generous scatter of crumbled seaweed makes the ochazuke nutty. Orders go through a table kiosk, the hall is large enough for walk-ins, and valet parking is offered in front of the building. Rolled omelet with eel (jangeo gyeranmari) comes with the set and can be ordered on its own.