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I didn't make any reservation and reached about 12pm to a short queue in front of me. When I left 10mins before 1pm, there was no queue. So if you are interested, I say just go and queue during lunch!
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Kabayaki Teishoku S$26.80++
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I get why many people like this. While waiting, you are treated by the waft of charcoal aroma whenever their doors are opened. Then once inside, you can see the chefs preparing your unagi in the open kitchen right in front of you. And most importantly, their unagi (especially the skin) is grilled until really crispy and charcoal fragrant.
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But, unfortunately, the kabayaki unagi was too salty for me. I am not sure if it was the sauce or if they added extra salt, but it was so salty I couldn't finished the unagi. Not even their freshly grated wasabi could help.
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The thing is I'm probably one of the rare ones who think so. As I squint my eyes from the salt overdose, I instinctively look around me to find consensus. What I saw were mainly satisfied faces and empty plates/bowls.
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I suppose people like me who have a lighter palate and who usually ask for less salt at zichar stalls should avoid this. Otherwise, you probably will enjoy this. For me, I prefer Bonta Bonta.
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Man Man Japanese Unagi Restaurant
1 Keong Saik Road #01-01, S089109
Mon to Sat, PH: 11.30am to 3pm, 6pm to 10.30pm
Sun: Closed
Tel: +65 6222 0678