If Busan has haemuk, then Seoul has unaju. This is a restaurant where you can enjoy the amazing Hitsumabushi made by Chef Choi Young-hwa, who has been a chef of Marusam for a long time, and Chef "Kudo Hiroyuki", who was born in the hospitality industry.
As soon as I opened the lid, I smelled the slight aroma of charcoal. The moist eel grilled over a charcoal fire is delicious. After applying a sufficient amount of sauce, the surface of the eel cooked over a charcoal fire is wrapped in a coating, which is very beautiful.
It uses "its own species" of eel, which is quite fat and plump. Perhaps it is slightly crispy on the outside, but moist and delicious on the inside. The rice also tastes very good. The rice is covered with a glossy top, and each rice explodes with a delicious taste in the mouth. Putting a piece of eel coated with sauce is simply unbeatable.
