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1 Keong Saik Road
#01-01
Singapore 089109

(open in Google Maps)
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Friday:
11:30am - 03:00pm
06:00pm - 10:30pm

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

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

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Top Dishes

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Reviews

From the Burpple community

from how they gut the eels till dipping them in sauce after grilling them, this was more like a museum than a restaurant :’)

No queue at 11.30am and the unagi was fresh and more crispy than the one at Ubi imo.

$26.80++ for their normal size
*large size available*

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Nagoya’s famous dish, hitsumabushi is thought to be eaten very differently from the usual unadon.

HITSUMABUSHI : A variety of UNADON (barbecued eel on rice with sweet soy sauce in a bowl ) HITSU is a kind of utensil., in this case meaning a container or a big bowl keeping rice. MABUSHI is noun form of "mabusu." Mabusu literally means cover.

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This unagi delicacy is made famous by Teppei who opens Man Man and brought it to shore. Freshly caught unagi are chopped and these eel fillets are cooked over charcoal with soy flavoured sauce. There is a chargrilled taste to it, which some might find a tad bitter on the aftertaste. But that is the aroma that comes from it.

It is meant to be enjoyed four ways: first on its own with rice, then with the addition of the accompanying nori (seaweed) flakes, spring onions and a stem of raw wasabi (for you to freshly grate it with your own hands like diy), then in a porridge-like consistency with dashi (stock) and finally, whichever way you liked it best.

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