1 Keong Saik Road
Singapore 089109

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

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

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

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

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


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



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What you should order at Man Man Japanese Unagi Restaurant (Keong Saik)

You should order this at Man Man Japanese Unagi Restaurant (Keong Saik)

Reviews at Man Man Japanese Unagi Restaurant (Keong Saik)

Reviews of good food at Man Man Japanese Unagi Restaurant (Keong Saik)

Oh man, I finally made it to the crazily popular joint for Japanese eel.
Got to be honest - I ain’t no fan of this freshwater fish. Have always found the flesh a little too “muddy” in taste. However, Man Man Japanese Unagi Restaurant does serve up a pretty good one. I’m sure it has everything to do with the eels being pulled out of the water, slaughtered and grilled over charcoal within a space of a few minutes. There’s also the fact that fresh G.I.Y. (grate-it-yourself) wasabi root is included as an accompanying condiment.
I ordered the large portion (but of course 😂) of the Nagoya-style Hitsumabushi set. Customers are recommended a 4-step journey to best enjoy it, of which the third step is my favourite as it involves pouring a clear dashi stock into the bowl of eel and rice. I thought it was delicious with plenty of wasabi and spring onions mixed in.

Unagi with rice - Each thickly-sliced piece of unagi is delicate and savoury, with a good amount of fat that makes the unagi melt in your mouth. The unagi is succulent and well seasoned.

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BUT, friends found it way hot with uncomfortable bar stool. It was VERY cramped, so I gave up sitting down and ended up standing (till they gave me another seat). The DUO branch has an in-house exclusive of “DUO Unagi” ($39.40+) in which a bowl contains both Tokutoku Kabayaki (seasoned with Unagi sauce) and Tokutoku Shirayaki (broiled and seasoned with salt). Seems on the expensive side, and the broiled eel wasn’t as impressive as the grilled pieces.

Oh well.

Perfectly grilled unagi with a layer of lightly caramelised crispy skin. Pair it with freshly grated wasabi, seaweed, spring onions to enhance the unagi flavours. Pour the light dashi broth stock into the rice to give it more flavour.

$30 for a well portion with generous amount of unagi - crispy outside soft inside:) if have spare cash - pay day lunch idea!

Finally had the patience today to stand in the light rain to queue to try the freshly grilled #unagi #unagidon as well as the salted shirayaki and eel #tamagoyaki
It’s so good, it’s #worththequeue 😋😆

Seriously grilled to perfection! I will have to queue there earlier next time! 😅 Today's wait is about 1 hour....🚶🏻🚶🏻🚶🏻🚶🏻🚶🏻🚶🏼‍♀️🚶🏼‍♀️🚶🏼‍♀️🚶🏻🚶🏻🚶🏻🚶🏼‍♀️🚶🏼‍♀️🚶🏼‍♀️

Best place for unagi that really hits the spot if you don't mind queuing and have time to kill. #burpple

Love the charred bits at the ends! Don't forget to drizzle it with abit of the umami unagi sauce to finish off! Will definitely be back if not for the long queue!

Comes with Unagi, Tamagoyaki, Soup & Pickles. There are 3 different sizes to choose from & this is the small size. Should have ordered the medium don as it wasn't very satisfying 😅

I don't like to eat Unagi because of its slimy texture 😣 But this has indeed changed my view! That moment when I pop one in my mouth 😍 The smokiness from the grilling adds a hint of crispness to the Unagi together with the sweetness from tare marinade is just WAY too delicious 😋

One of the eateries for Michelin Bib Gourmand 2017 👍 Do come early (before opening hours) to avoid the snaking long queue!! Will be back to try their Hitsumabushi as I'm fascinated by the wasabi which we have to grate it by ourselves.

Already starting to miss this...

Was told that they'd ran out of regular tamagoyaki, and so I opted for the popular hitsumabushi set ($26.80++). The star of the show arrived not long after, in all its glistening and wickedly caramelised glory, waiting to be devoured. The meat, was fresh and tender (well that's a given), and I found myself slowly savouring the crispy, almost-burnt bits of skin - the best!!!!! 😩😩😩 of course every aspect is brought together by a tantalising umami-sweet unagi sauce!

Freshly grated wasabi, spring onions and nori on the side gently elevated the already sublime combination of rice and unagi. This came with a light yet flavourful dashi broth, which was so addictive I would have gladly enjoyed it with just rice alone.

Left me feeling very, very satisfied. Will I be back???? You bet.

Given that it was listed in Singapore's Michelin Bib Gourmand list, it's no wonder that the queue was between 1.5-2h long. However, the dish did not disappoint. The unagi was well cooked, crispy yet flavourful. 🙌🏻
There are 3 ways of eating this, first is straight from the bowl (with or without the sweet/spicy/unagi sauce), second is to scoop some unagi and rice into the small bowl and add some fresh wasabi, spring onions and seaweed. Lastly, you can add some broth and eat it like the Chinese porridge.
I would love to go back some day, if I didn't have to queue.

Crispy unagi devoured in 25mins 😊😊 medium sized one at $26.80+ #manmanunagi #burpple

Reached at 6 (opening time) queued for an hour, and finished out food in 30 mins but it was worth it 💦
They ran out of tamagoyaki (the replaced with with some spinach) so instead go ordering the medium I went for the Hitsumabushi at $26.80+. I dont really fancy unagi but this really changed my mind. 👐🏼

Heard a lot of raved reviews before heading there, so I had expectations coming into it. Had the Unatama (Medium) and I must say it was nothing special. Kudos to the fact that it was char grilled to be crispy but other than that the fish itself have not much flavour to it. The charcoal pretty much masked the fish flavour and not much of the kabayaki sauce could be tasted. My friends and I had to add the unagi sauces provided to us for flavour. Pretty average and coming from a Unagi Specialty Restaurant is just a let down.

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