Order the donburi which include Ungai Liver. It tasted like squid to me which I would say it is not bad and something you don't see in a restaurant often. The Umaki egg is good but the Unagi is being chopped into pieces which I hope that it remain intact in a piece instead.
Generally a good meal.
Unagi is tender with slight chewy bite; thinly coated with unagi sauce & charcoal-grilled to perfection with smoky taste & slight crisp from the sauce; sat on top a bed of soft & fluffy Japanese rice; came with chopped spring onions, freshly grated wasabi, yellow pickled radish, seaweed soup & a pot of light & flavorful broth for the rice; satisfying bowl of unagi rice worth a try..
Unagi Donburi
Feature thicker sliced chunks unagi, which allows to taste the natural flavour of the eel meat more. Every bite is heaven to bite into the beautifully char smoky sweet skin & then the tender plumpness within. Highly recommended!
Best. Unagi. Ever. With such a great dining experience, I am very sure I will be back again soon.
I love unagi but it's difficult to find unagi that’s both high-quality & affordable. Been hearing much about Man Man & finally tried this game changer unagi speciality restaurant! Upon entering, can see live eels in tanks and is cook on demand. Also able to watch the chef grill the eel behind glass.
I got the Hitsumabushi, which is a special Nagoya-style unadon that allows diner to enjoy unagi in 4 different ways! Each portion features a bed of rice topped with thickly sliced pieces of unagi. A small pitcher of dashi broth, a plate of pickles, & a plate of condiments containing strips of seaweed, chopped spring onion & fresh wasabi. Before tuck in, first, divide the portion of unagi into four sections.
First way: Eat it on its own.
Scoop out the first portion of unagi with rice & savour the charcoal-crisp unagi on its own. I was blown away at first bite as it practically melt in my mouth with a heavenly richness, accompanied by a deep smoky char aroma. This is real unagi not the usual dull and flat tasting eel!! The tare was on point, striking the right balance of sweetness & savoury without covering the unagi natural flavour.
Second way: Mix in the condiments.
Scoop out the second portion, mix in half of the condiments, top off with some freshly grated wasabi and give it a good mix. Unlike the usual harsh wasabi paste you get outside, their freshly wasabi has a smoother texture & provides a kick to the unagi. The fun part here is that I get to grind my own wasabi!
Third way: Pour in the Dashi stock
Scoop the third portion into the bowl and pour in the dashi broth. Let the rice soak for a minute. The simple dashi broth is a game changer. The light tasting broth gradually absorbs the oil in the unagi and the tare, creating an incredibly flavourful, sweet & hearty concoction.
Fourth way: Devour the last portion however you like!
I like the third way the most, because it really allows me to relish the taste of the unagi.
Super late into the game but better late than never 🥲. Nil queue on a weekday night and after 6 years of opening, so long later that they name rebranded to Unagi Tei Japanese Restaurant.
What makes these specialty unagi different from the usual is their quality of unagi, grilling and seasoning. Most of the unagi from other Japanese restaurant are drowned with a brown savoury sauce while theirs retain the original smokey flavour from grilling.
My favorite way of eating it’s actually with a little grounded wasabi and broth. It kind of bring up the sweetness in the dish. Nonetheless all 3 ways of eating is goood!
Being a somewhat unagi-lover, the Hitsumabushi (medium) at Man Man checked all the boxes! Just a right size for 1 pax, and I really love the authenticity of the wasabi served here - you have to grate it yourself and though it’s not as spicy and flavourful as the usual wasabi we are used to being served in other restaurants / supermarkets.
It’s still as good as I recall, the unagi grilled till light char at outside and remain moist succulent inside.
💰$35++.
📍Unagi Tei / Man Man Unagi.
1 Keong Saik road, #01-01
Here at man man unagi, the freshness is guaranteed where the eels are cut live and grilled in front of diners. I went for their shirayaki teishoku where shirayaki means grilled unagi without sauce and teishoku refers to a Japanese set meal where all of the dishes in the course are served together as a set.
Shirayaki is a cooking method where the eel is roasted without the tare sauce and seasoned only with salt to ensure the genuine flavour of the eel. Fresh and pure at its best. The set includes rice, soup, pickles and fresh wasabi 》$35
Warm up the stomach with a smooth, silky and scrumptious unagi chawanmushi with kamboko fishcake, shiitake mushroom and ooba leaf while waiting for the mains to be served. Kinda priced on the high side but considering there’s eel in there which makes it not that bad after all since we don’t get this often elsewhere 》$8.80
Excellently grilled unagi with a slight crust giving way to moist insides. This is the place I would honestly come back to over and over again if I had the cash to spare. But prices seems to have risen since the last time I was here.
But all in all, a great dining experience and definitely not to be missed especially if you are a fan of eels
I can now finally understand the appeal of man man. It’s not your ordinary Unagi Don where the eels are drenched in sweet sauce. The unagi here are grilled to a crisp with just a slight coat of sauce.
I enjoyed all the recommended ways to eat this bowl i.e. original, with wasabi and with broth.
The queue is justified and it’s not that long a wait as they only allow 40mins dining time for the patrons now. 😅
Didn’t have to wait too long when we arrived 15mins before its opening & could enter as the first batch of customers on a Friday🎉
Got a chance to take the counter seats & witness the live grilling👨🏼🍳 definitely not for the faint-hearted, for even I can’t take staring at the raw & slightly bloody eels for too long😱Could only raise my head up and take a proper snap when the chef posed with the cooked fish! ✌🏻
Being the recipient of the Michelin Bib Gourmand 2019 & having such highly raved reviews, I had quite high expectations of it. Overall, I must say its still a nice bowl to satisfy my craving after so long☺️
Heard that their wasabi is freshly grated and I can stand by it, because I really think their wasabi is one of the best in all the Jap restaurants here. Not too pungent but delicate enough to spice up the dish🍱
As for the unagi itself, I am not sure if it was just my serving, but the outside tasted more sticky than how it is supposed to be crispy😶 Not sure if it was because they spread too much of the dark sauce. I was also hoping that they can slice it thicker, so that you can taste the succulent meat more distinctly! Apart from that, they are still highly addictive, & that’s when u always wish there’s more fish than rice in such a dish💕
Price: $35 per serving
24 Jun’19, Mon⛅️
📍Man Man Japanese Unagi Restaurant 鰻満 (Keong Saik Rd)
- Large Hitsumabushi 特上ひつまぶし🍱
Introducing unagi don to le mum~🤣
So yummy can~🤤
Probably cos it’s Monday, we only waited for 15min, heng ah!😜
Like how fresh the unagi was (freshly prepared, of course right), how on point the sauce was, eating them together with a bit of wasabi, surprisingly the wasabi wasn’t as pungent as I expected, I quite like it eh (even though I’m not a fan of wasabi)!
Eating the unagi with broth was also delish~ like fish soup rice (oops), but more flavourful than your usual fish soup that is~
Man Man is still my first choice (as of now) when it comes to unagi don~
Damage: $46.35
Coming back once again to satisfy my craving. The queue was fast during weekdays dinner time.
This time I got the special item on the menu that comes with lots of ikura.
Sadly this trip disappointed me a lot. The unagi was served cold, even though the taste is still similar.
Also because of hygiene purpose, they no longer giving raw wasabi, even the sauce and seaweed are packaged. Their cold tea was served in foam cup. Just hope it won’t be permanently like this, certainly bringing the quality down.$53.70++
Almost forgot that I waited 1h15mins for this after taking the first bite. My favourite way of having the hitsumabushi is mixing it with the dashi stock!! The skin remained crispy even after addition of the stock. Tasted like all the flavours of the unagi had been absorbed and it was so so satisfying. There’s also fresh wasabi provided!
highly-rated with snaking dinner queues so finally decided to give it a try. slightly on the pricier side but it was one of the best i’ve tasted! succulent unagi grilled to perfection right in front of you, recommended 👍🏻
Grilled and smoked to perfection, this glistening hitsumabushi was absolutely scrumptious. Even after delivery, the rice and soup were still warm - perfect for today’s gloomy weather.
So excited to discover they are available for delivery. Lunch and dinner sorted!
Check out my Hokkaido Ikura Hitsumabushi. It comes with the condiments, freshly grated wasabi paste and dashi soup.
The key highlight for me is the juicy salmon roe that pops as I bite! I really like their freshly grated wasabi paste which made my rice mix taste so good!
Apparently, this dish is only at their Keong Saik outlet. Islandwide delivery is available on @grabfoodsg.
