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The familiar vibrant vibe of Gwangalli Beach, a landmark attraction in Busan, will have given way to that of calm and peace by the time one arrives at the door of Tokyo Babsang, which specializes in unaju (grilled eel over rice) and hitsumabushi (Nagoya-style grilled eel), the two representative Japanese eel dishes. The fare at this diner mirrors Chef Kim Tae-woo’s dedication to authenticity. Each bite of the thick and chewy eel, which stands out with its inherent flavor, goes perfectly with the accompanying sauce brimming with umami. But above all, its harmony with the glossy steamed rice, normally made from newly polished rice, heightens the appetite. The chef’s respect for authentic recipes, coupled with his sensitive culinary creativity, is what keeps the joint’s fare trustworthy.