Unagi Tei Japanese Restaurant (Keong Saik)

2114 Wishlisted
~$30/pax
Formerly Man Man Japanese Unagi Restaurant

1 Keong Saik Road
#01-01
Singapore 089109

(open in Google Maps)

Sunday:
Closed

Monday:
11:30am - 03:00pm
06:00pm - 10:30pm

Tuesday:
11:30am - 03:00pm
06:00pm - 10:30pm

Wednesday:
11:30am - 03:00pm
06:00pm - 10:30pm

Thursday:
11:30am - 03:00pm
06:00pm - 10:30pm

Friday:
11:30am - 03:00pm
06:00pm - 10:30pm

Saturday:
11:30am - 03:00pm
06:00pm - 10:30pm

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Reviews

From the Burpple community

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.

1 Like

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.

1 Like

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.

2 Likes

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

1 Like

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

1 Like
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