Hotel The May Gimhae

Shunsai Kubo is a hitsumabushi (Nagoya-style grilled eel) restaurant helmed by Chef Lee Jae-wook. Trained in Japan, the chef is continually striving to raise the bar on the flavor and quality of his signature dish made with live Japanese eels (Anguilla japonica). The rich aroma of the eels, rubbed with a special sauce and carefully grilled, creates a delightful gastronomic harmony with the rice cooked to just the right texture. The restaurant serves a hitsumabushi menu for children, a considerate gesture that caters to families. Shunsai Kubo also offers authentic light bar snacks for long-time

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