Man Man Unagi Review: Legit Japanese Unagi Restaurant Near Tanjong Pagar

That said, there’s a flipside to having an insatiable taste for this fish – it can be difficult to find unagi that’s both high-quality and affordable here in Singapore. Quotations for mains starts from $18.80+ , and you can order Hitsumabushi here, a special Nagoya-style unadon that allows you to enjoy your unagi in different ways!

Man Man Japanese Unagi Restaurant - Live Unagi Imported From Japan Grilled On Demand Umaki at Man Man The moment I saw Umaki ($12.80+) on the menu, I knew right off the bat I had to order it. Unlike the sweet tamagoyaki that you’ll find at sushi restaurants or in chirashidon, the egg in umaki was savoury, with the grilled eel adding a natural sweetness to the roll.

The taste of the grilled eel was slightly overpowered by the egg; this dish would have packed more punch if there was a more generous serving of unagi. Hitsumabushi at Man Man Hitsumabushi ($26.80+) is one of Nagoya’s specialities.

Nagoya-style unagi is prepared in a different fashion: the eel is sliced along the belly and grilled whole over charcoal fire, without steaming. This results in a richer mouthfeel and taste, as it ensures that the natural oils in the eel are not lost during the steaming stage.

Hitsumabushi allows the diner to enjoy the eel in different ways, presenting a refreshing style of eating unagi as opposed to your regular eel-on-rice donburi. In Man Man’s Hitsumabushi, fresh-grilled unagi is served chopped, on a bed of steamed Japanese short grain rice. The tare was on point, striking just the right balance of sweetness and saltiness to boost the umami in the sweet eel without drowning out its natural flavour.

Step three: with dashi broth Scoop the third portion into the bowl, and pour dashi broth from the kettle all over the rice till it’s just covered. The texture of the grains will change and you’ll be left with a delicious chazuke (rice soaked in broth) of soft, plump rice grains. Tare -seasoned dashi broth, with slightly crispy pieces of unagi floating around in it. The crystal dashi broth was so light, yet incredibly flavourful after combining with the oils in the unagi and the tare to make an umami-packed soup.

Cleaning up a whole serving of rice with the dashi and tare alone would be no problem at all. This style of eating unagi really cuts through the heavy richness of the eel, lightening it up while transforming the classic pairing of rice and eel.

Step four: enjoy it as you wish For the final portion, you get free reign in deciding how you want to polish off your last serving! Ambience at Man Man The cool thing about dining in at Man Man is you get to watch a chef grill the eel behind glass.

The verdict Unagi at Man Man is indisputably fresh and prepared with impressive finesse. While it might not be as cheap as some $10 to $15 unadons at chain restaurants, you’ll be getting your money’s worth in terms of quality, detail and taste. By taking the time to prepare each portion of grilled eel with rice, I was able to savour and appreciate each precious bite of unagi.