Man Man Unagi Clarke Quay Review: Singapore’s Famous Charcoal Grilled Eel Still Delivers

Few Japanese restaurants in Singapore have generated as much buzz as Man Man Japanese Unagi Restaurant. When the original outlet opened along Keong Saik Road, queues quickly became part of the dining experience. Diners regularly waited for hours for a chance to try the restaurant’s freshly grilled eel bowls, and the buzz helped spark a wider interest in unagi rice bowls across Singapore.

Today, fans who prefer a shorter wait can head to the Clarke Quay branch located inside Clarke Quay Central. The outlet offers the same signature dishes while providing a more accessible dining option for those working or living in the city centre.

The core appeal of Man Man has always been its focus on freshly prepared eel. Unlike many restaurants that rely on pre-grilled or frozen eel, Man Man prepares live eel that is grilled over binchotan charcoal. This cooking technique produces a distinct flavour, presenting an authentic Japanese unagi flavour.

Even from outside the restaurant, the open kitchen draws attention and calls for you to enter. You can watch the chef carefully grilling the eel over charcoal flames. The process involves repeatedly flipping the skewered eel while brushing it with a sweet soy based tare sauce.

With this cooking style, the exterior develops a lightly crisp and charred skin while the inside remains soft and rich. The balance between smoky flavour and tender meat is what keeps many customers returning.

We started our meal with the Man Man Onigiri (.80).

While it may seem like a simple starter, the grilled rice ball carries a satisfying smoky flavour from the grill. The outside has a gentle crispness while the inside stays fluffy. The savoury glaze brushed onto the surface adds a light umami sweetness that pairs nicely with the charred notes from the charcoal.

The dish works well as an appetiser while waiting for the main eel dishes to arrive.

Next came the Unatama Don (.80).

This bowl features generous slices of charcoal grilled eel served over rice and topped with egg. The egg adds a creamy element that softens the sweetness of the eel sauce. When mixed together, the combination of smoky eel, soft rice and silky egg creates a comforting bowl that is both rich and satisfying.

The eel itself is clearly the highlight with a balanced contrast between crispy edges and soft interior. Each piece carries the slightly caramelised edges that come from grilling over charcoal. At the same time, the meat remains moist and tender.

Another highlight was the Premium Seafood Hitsumabushi (.80).

This dish draws inspiration from the famous Nagoya style way of enjoying grilled eel over rice. Hitsumabushi is known for allowing diners to experience the same dish in several different ways.

The first method is to simply enjoy the eel and rice as it is, allowing the natural flavours of the grilled fish and sauce to stand out.

The second method involves adding condiments such as chopped spring onions, shredded seaweed and wasabi. These toppings introduce extra freshness and a mild kick.

The third way involves pouring warm dashi broth over the rice to create a light ochazuke style dish. The broth blends with the eel sauce and softens the rice, transforming the bowl into something closer to a comforting soup rice dish.

We found this final version especially satisfying towards the end of the meal and would highly recommend everyone to try it. The multi step experience adds an interactive element to the meal, which helps explain why hitsumabushi style dishes remain popular among unagi fans.

To end the meal on a lighter note, we tried the Mochi Mochi Dango ().

This dessert comes with skewered rice dumplings that you grill yourself at the table. The DIY grilling process makes it a fun dessert option.

As the dumplings heat over the grill, their outer surface becomes lightly toasted while the inside stays soft and chewy. Once cooked, they can be dipped into sweet sauce. The result is a warm, slightly smoky dessert with the familiar mochi chewy texture.

For drinks, we tried their Matcha Latte () and Kuma Honey Lemon ().

The matcha latte had a gentle earthy flavour and mild bitterness that balanced the richness of the eel dishes. Meanwhile, the honey lemon drink was bright and refreshing, providing a citrus contrast to the savoury meal.

Beyond the food itself, the open kitchen remains one of the restaurant’s biggest attractions. Watching the chefs grill the eel over charcoal adds a theatrical element to the dining experience. The chefs constantly monitor the charcoal heat, adjust the skewers and brush sauce onto the eel as it cooks.

This careful grilling technique is essential for achieving the signature texture that defines a good unagi dish.

Compared with the original Keong Saik outlet, the Clarke Quay Central branch offers a slightly more relaxed dining environment. The space is brighter and more spacious, making it suitable for both casual lunches and dinner gatherings. Being located next to Clarke Quay MRT Station also makes the restaurant convenient for diners travelling from other parts of Singapore.

Unagi dishes in Singapore tend to fall within the premium casual dining range, and Man Man is no exception. Most eel bowls are priced in the mid range. We find the price reasonable given the use of fresh eel and the labour intensive grilling process.

For anyone searching for one of the more well known places to try eel rice in Singapore, Man Man remains a strong contender. And for those who want to experience its famous charcoal grilled eel without braving the long queues at the original Keong Saik location, the Clarke Quay Central branch offers a convenient alternative.

Man Man Unagi Clarke Quay

Address
6 Eu Tong Sen Street
B1-52/53 Clarke Quay Central
Singapore 059817

Opening Hours
Daily: 11.30am to 3.30pm
5pm to 9.30pm