Shunsai Kubo

Hitsumabushi, the Nagoya tradition of grilled eel served over rice with broth on the side, is the whole point here. The chef trained in Japan and works with live Japanese eel, brushing it with a house sauce and grilling it until the kitchen smells like a reason to stay. The rice texture gets the same attention as the eel, which is either reassuring or slightly intense depending on your personality. A Michelin Bib Gourmand, and one of the few spots in Busan doing this at all.

One honor, in evidence: