Singapore’s dining scene offers a rich variety of grilled eel dishes, from traditional hitsumabushi to creative modern twists. After tasting over 20 versions across the city, we’ve narrowed down five standout spots that deliver exceptional quality and value.
Each location brings something unique—whether it’s live eel tanks, Michelin recognition, or generations-old recipes. Our picks focus on consistency, freshness, and an authentic experience. Prices range from affordable lunch sets to premium omakase-style servings.
One highlight is Unagiya Ichinoji, a 125-year-old Japanese brand known for its Bib Gourmand status. Their eels are sourced from a specialty farm, ensuring top-tier flavor.
Key Takeaways
- Five curated spots for grilled eel, emphasizing quality and authenticity.
- Nagoya-style hitsumabushi is a standout dish for comparison.
- Options include budget-friendly meals and high-end dining.
- Features like live tanks and Michelin honors add uniqueness.
- Personal testing of 20+ dishes informs the recommendations.
Introduction to Unagi and Its Popularity in Singapore
Freshwater eel, known as unagi in Japanese cuisine, has become a beloved dish among food lovers. Its tender, buttery texture and sweet-savory glaze make it a standout in grilled eel preparations. Packed with protein and omega-3s, it’s as nutritious as it is delicious.
In Japan, unagi holds cultural significance, often eaten during summer for stamina. The dish gained traction here after 2016, when hitsumabushi—a Nagoya-style meal with four serving methods—debuted. Diners enjoy it plain, seasoned, as ochazuke (with broth), or customized.
The experience is theatrical. Lacquerware boxes hold smoky freshwater eel, paired with wasabi, leek, and dashi broth. Since 2020, specialty spots surged by 78%, reflecting demand for authentic Japanese cuisine.
Local foodies appreciate the craftsmanship behind each unagi dish. From precise grilling techniques to house-made sauce, it’s a culinary art form that continues to thrive.
1. Man Man Japanese Unagi Restaurant
Tucked along Keong Saik Road, Man Man Japanese has redefined grilled eel dining. Since earning its Bib Gourmand title in 2017, this spot draws crowds with live eel tanks and binchōtan charcoal grills. The secret? Mikawa Province eels and a sauce recipe dating back two centuries.
Why It Stands Out
Few restaurants blend tradition and hype like Man Man Japanese. The Michelin Guide praises their precision—each eel is deboned by hand and grilled over binchōtan for smoky depth. Expect queues, but the crispy-skinned results justify the wait.
Menu Highlights
Their hitsumabushi is a star. Choose between regular (300g, SGD$29.50) or large (400g, SGD$39.40). Lunch sets offer the same quality at 30% lower price—try the Unaju Don for SGD$22.
| Dish | Portion | Price (SGD) |
|---|---|---|
| Hitsumabushi (Regular) | 300g eel | 29.50 |
| Hitsumabushi (Large) | 400g eel | 39.40 |
| Unaju Don (Lunch) | 250g eel | 22.00 |
Location & Hours
Find them at 1 Keong Saik Road, open Tuesday–Sunday (11:30 AM–3 PM, 6–10 PM). Arrive by 11 AM to skip the lunch rush.
2. Unagiya Ichinoji
For those craving a refined take on grilled eel, Unagiya Ichinoji delivers an unforgettable experience. This 125-year-old Japanese brand brings its award-winning techniques to two prime locations—Robertson Quay and Suntec City—each offering their signature Tokyo and Singapore-style sauce variations.
Why It Stands Out
The kitchen masters the perfect char-to-tenderness ratio using rare Kishu binchōtan charcoal. Unlike typical preparations, they offer sauce customization—Tokyo’s richer blend or Singapore’s lighter version with local citrus notes.
Their XL Sharing Platter (SGD$84.80) showcases this craftsmanship beautifully. Four serving styles let groups experience the eel’s versatility, from crisp skin to melt-in-mouth texture.
Menu Highlights
Midday visitors should try the Medium Hitsumabushi (SGD$32.80), featuring 350g of eel with three dipping options. Takeaway orders between 2–5 PM get 15% off—a smart hack for budget-conscious diners.
Pro tip: The Suntec City branch typically has shorter queues than Robertson Quay, especially during weekend dinners.
Location & Hours
Find them at:
- Robertson Quay: 60 Robertson Quay, #01-13 (11:30 AM–3 PM, 5:30–10 PM)
- Suntec City: 3 Temasek Blvd, #B1-128 (11 AM–10 PM daily)
Last orders are taken 30 minutes before closing. Reservations recommended for Friday nights.
3. Unaemon
Hidden in Capital Square’s alley, Unaemon brings elegance to grilled eel dining. This Japanese unagi restaurant charms with lacquerware presentations and a quiet Keong Saik vibe. Ideal for business lunches or intimate dinners, it’s a masterclass in precision.
Why It Stands Out
Unaemon’s table-side broth reheating steals the show. Servers pour piping-hot daikon broth over your ochazuke, unlocking layered flavors. The quality shines in their Anago Shirayaki—salt-grilled conger eel with a crisp finish.
Free hojicha refills during dinner service add warmth. Their QR code menu supports four languages, making it a part of the global dining shift.
Menu Highlights
- Full Hitsumabushi Set (SGD$39.50): Includes heated daikon broth and three condiments.
- Anago Shirayaki: A lighter alternative with sea-salt crust.
- Lunch specials: 20% off weekday sets before 2 PM.
Location & Hours
Find them at Capital Square, 23 Church St. Open Monday–Saturday (11 AM–3 PM, 6–10 PM). Pro tip: Book window seats for natural light on your lacquerware.
4. Uya 四代目菊川 Japanese Unagi Restaurant
Nestled in Wheelock Place, Uya 四代目菊川 brings Kyoto’s elegance to Orchard Road. Maple trees and cherry blossom motifs create an Instagram-worthy backdrop for their premium grilled eel. This is luxury dining with a playful twist.
Why It Stands Out
The hanami decor isn’t just for show—seasonal themes extend to the menu. Limited-edition sushi rolls debut during festivals, while the Unagi Kimo (grilled eel liver) appetizer surprises with its rich, buttery taste.
Weekdays hide a gem: 1-for-1 cocktails from 3–6 PM. For the full experience, request counter seats to watch chefs master the binchōtan grill.
Menu Highlights
- Large Hitsumabushi (SGD$48): Served in a lacquered box with four condiments.
- Seasonal Unagi Rolls: Limited-run creations like sakura-infused eel.
- Happy Hour: Pair your meal with discounted lychee martinis.
Location & Hours
Find them at Wheelock Place, 501 Orchard Road. Open daily (11 AM–10 PM). Reservations advised for weekend dinners.
5. Una Una
Craving grilled eel without breaking the bank? Una Una delivers. This chain balances price and quality, with live eel tanks at its Bugis+ flagship. Four outlets—including VivoCity—make it a go-to for casual seafood lovers.
Why It Stands Out
Una Una’s Kaisen Hitsumabushi merges grilled eel with fresh sashimi. The XL Sharing Set (SGD$54.80) feeds 3–4 people, perfect for group dinners. Weekday visitors get 10% off with student IDs—a rare perk.
Menu Highlights
- Double Portion Hitsumabushi: SGD$19.80 for 400g of eel.
- Kaisen Combo: Eel paired with tuna and salmon sashimi.
- Lunch specials: Free miso soup before 3 PM.
Location & Hours
Find them at Bugis+, VivoCity, and two other spots. Open daily (11 AM–10 PM). Pro tip: Pair your meal with Ramen Champion next door for a feast.
What to Look for in the Best Unagi Singapore
Exceptional grilled eel isn’t just about taste—it’s about craftsmanship. The finest restaurants focus on three pillars: ingredient quality, traditional techniques, and immersive dining. Here’s how to spot the real deal.
Quality of the Eel
Top spots source freshwater eels from Mikawa (Japan) or Fujian (China). Look for glossy skin and firm texture—signs of freshness. Smaller eels (150–200g) offer ideal tenderness.
Pro tip: Ask if the kitchen grades eels by size. Premium Japanese unagi often arrives live, ensuring peak flavor.
Preparation Techniques
Binchōtan charcoal grilling is non-negotiable. This method locks in smoky depth without bitterness. Observe open kitchens—experts debone eels by hand and baste them with aged sauce.
- Avoid places using instant sauce mixes; traditional recipes take weeks to mature.
- Proper hitsumabushi sets include lacquerware and condiments like wasabi and dashi broth.
Ambiance and Service
Authentic restaurants invest in cultural details: tatami seating, seasonal decor, or table-side broth service. Staff should explain the four serving styles for hitsumabushi—plain, seasoned, ochazuke, or customized.
For a memorable experience, prioritize spots with live eel tanks or Michelin recognition. These markers often reflect commitment to quality.
Tips for Enjoying Unagi Like a Pro
Mastering the art of eating grilled eel enhances every bite. Whether you’re new to *hitsumabushi* or a seasoned fan, these techniques will elevate your meal from good to unforgettable.
The Four-Step Hitsumabushi Experience
Authentic Nagoya-style dining follows a ritual. Start by dividing your *bowl* into four portions:
- Plain: Savor the eel’s natural smokiness.
- Seasoned: Add *wasabi* and leek for a spicy kick.
- Ochazuke: Pour dashi *soup* over the rice for warmth.
- Custom: Mix condiments to your taste.
Pro tip: Use sanshō pepper between steps to cleanse your palate.
Pairing Suggestions
Drinks can make or break the meal. Try these matches:
- Shochu: Cuts through the richness of grilled eel.
- Junmai Daiginjo sake: Enhances the sweetness of the glaze.
- Iced green tea: Balances heavier *hitsumabushi* sets.
Leftover rice? Keep it warm in the *bowl* lid to maintain texture.
Conclusion
From wallet-friendly hitsumabushi at SGD$16.80 to lavish omakase-style servings, these spots prove why grilled eel remains a standout dish. Each offers distinct flavors—whether it’s Man Man’s smoky charcoal finish or Uya’s seasonal twists.
The city’s dining scene embraces this Japanese classic with creativity. Try different styles: crispy skin, broth-soaked rice, or sashimi pairings. For more options, explore this curated list of grilled eel spots.
Have a favorite we missed? Share your picks below! We’ll update this guide as new restaurants emerge—because great food deserves fresh discoveries.
