Unagi-don is our dish of choice this week, and the best place for it is probably Man Man Japanese Unagi Restaurant.
But be prepared for a 30-minute wait for a weekday lunch as snaking queues outside Man Man Japanese Unagi Restaurant on Keong Saik persist four months into its opening.
Started by Teppei Yamashita, chef-restaurateur behind concepts like Teppei, Hana-hana and Teppei Syokudo, décor at Man Man Japanese Unagi Restaurant is spartan, save for the fresh eels swimming in large tanks. They come from chef Nakagawa Hiroki’s long-time supplier Mikawa Tansuigyo farm in Aichi prefecture, and are prepared in traditional Nagoya style, “grilled crisp on the outside and soft on the inside”.
Unagi is, of course, the reason why food lovers gather at Man Man Japanese Unagi Restaurant. Try the Hitsumabushi set ($26.80 regular; $35.80 large), which comes with unagi-don, soup, pickles, broth and spices.
Savour your unagi the traditional Nagoya way: divide the unagi-don into four portions and try the first portion as it is, then eat it with the spices. With your third portion, you do as your second but add the broth.
The last portion lets you enjoy it the way you liked best.
#01-01, 1 Keong Saik Road. Tel: 6222 0678