The ambience is great and it is not noisy at all despite restaurant being half filled when we were there. The food is amazingly delicious! To top it off, Mark the manager has an awesome smile who has helped to advise us on the menu. If you want to try some great unagi, pop by here. You will love it!

The open kitchen lets you watch the chefs grill the eel over charcoal, constantly turning and glazing it, filling the restaurant with a wonderful smoky aroma. I ordered the Premium Unajyu (160g) set. The eel was lightly charred on the outside, tender and flavorful, with no muddy taste. It paired perfectly with the Japanese rice. The restaurant recommends enjoying it in three ways: on its own, with seaweed, spring onions and wasabi, and finally with dashi broth as ochazuke. My favorite was the ochazuke, it added a whole new layer of flavor without feeling heavy. The only downside was that they didn’t serve marinated eel liver, which would have made a perfect snack to go with a beer.

Visited Man Man Unagi for their premium hitsumabushi experience, and it was honestly one of the most memorable unagi meals I’ve had in Singapore. We ordered the premium seafood hitsumabushi set, which also came with sashimi — a really nice surprise that elevated the entire meal. The unagi itself was perfectly grilled: smoky, tender, and rich without being overly oily. What I really enjoyed was the way the dish is meant to be eaten in stages. You start with the unagi and rice as it is, then add the condiments for extra flavour, and finally pour in the dashi to turn it into a comforting ochazuke-style finish. Each stage completely changes the profile of the dish, which makes the whole experience feel interactive rather than just a standard meal. We also had the unatama don. The unagi was thick and generous, and the tamago was equally substantial — soft, slightly sweet, and paired really well with the eel. For sides and drinks, we tried a matcha latte and a honey lemon drink served with an adorable bear presentation, which added a fun and playful touch to the meal. We also had the onigiri, where the rice is lightly grilled to give a nice charred aroma — simple but very satisfying. The highlight for me, however, was the mochi dango. You get to grill it yourself at the table, then dip it into different toppings like sweet sauce, kinako powder, or red bean paste. It was interactive, fun, and surprisingly addictive — definitely something that makes the dining experience stand out. Overall, this is not just a meal but an experience. From premium unagi to interactive grilling desserts, everything felt thoughtfully done. Price is on the higher side, but considering the quality, portion, and experience, I would say it is worth trying at least once, especially for unagi lovers. Would definitely recommend for anyone looking for a premium Japanese eel experience in Singapore.

Visited Man Man Unagi and honestly, it’s a solid spot for unagi lovers. We tried a few items including the Premium Seafood Hitsumabushi, Unatama Don, and Manman Onigiri. Each set comes with soup, chawanmushi, and pickles, so it feels like a complete and satisfying meal. Unagi generous in portion, thick and juicy, freshly charcoal-grilled. It has a slight crisp on the outside while staying soft and fluffy inside, with a nice smoky aroma that makes it really addictive. Worth a visit if you’re craving something hearty and satisfying just be prepared for possible queues during peak hours

Man Man Unagi is a Japanese unagi specialty restaurant at Clarke Quay, using live eel flown in weekly from Mikawa, Aichi Prefecture, cooked Kansai-style. . Premium Seafood Hitsumabushi A bowl of unagi, a whole prawn, salmon, tuna, ikura, and tamago over rice. It comes with a dashi pot on the side and condiments like wasabi, spring onions, and nori. My favourite part is pouring the dashi over at the end and eating it ochazuke-style. . Unatama Don Unagi sits on top of fluffy egg and rice. The unagi is tender with a rich, savoury glaze. Love how the unagi has a slightly crispy crust to it. . Manman Onigiri Perfectly grilled rice ball topped with a slice of unagi, served on nori with a shiso leaf. Simple but satisfying. . Warabi Mochi with Matcha Ice Cream Soft warabi mochi cubes dusted in matcha powder, paired with a scoop of matcha ice cream and a small cup of kuromitsu. Not too sweet, and love how the matcha flavour comes through. . Kuma Honey Lemon & Matcha Latte Both drinks are refreshing and well balanced. The Kuma Honey Lemon comes with an adorable bear-shaped ice cube. Light and fizzy with a gentle sweetness. The iced matcha latte is smooth and not too sweet.