Unagi fans can now rejoice and bid farewell to expensive unagi fares! 

Una Una at Bugis+ is an unagi specialty restaurant serving up the best value, charcoal-grilled unagi you can find. 

Be treated with a wonderful spread of unagi offerings like the the Hitsumabushi, Unajus (unagi bento box), or set meals with sashimi, sushi roll, and kabayaki sets. One can also indulge in other lip-smacking menu selections Una Una has to offer, from sashimi to salad, grilled items and sashimi maze don - all at incredible value-for-money prices. 

Using authentic unagi sauce from Japan, the unagi are freshly grilled with charcoal with a double-dipping technique - by repeating the process of basting the unagi with special in-house sauce before grilling it over controlled temperature twice. Such dedication to the chef’s grilling techniques, temperature control of the charcoal grill and the sweet basting tare make create the melt-int-the-mouth goodness. 

Tendon specialist Tendon Kohaku and unagi specialist Man Man Unagi have started a brand-new collaborative dining concept at Clarke Quay Central! Since their respective openings, both of these F&B concepts have been drawing long queues every day, winning over the hearts of local gourmands with their authentic Japanese specialities. Now, fans of the two brands can tuck into both tendons and unagi just side by side at the two new restaurants. 

At the new outlet, Tendon Kohaku will present an exclusive item: Kaisen Tendon by Kohaku and Teppei (S$26.50++). The item follows the kaisen don recipe by Chef Teppei Yamashita, who helms Teppei Japanese restaurant and Man Man Unagi.

Other exclusive items include Jumbo Unagi Tendon (S$29++), a glorious showstopper of huge eel encased in crispy tempura exterior. The Premium Chawanmushi with Unagi and Ikura (S$6.50++) is made with egg, chicken broth, chicken, shiitake mushroom and spring onion. The treasures that are unagi and fish cake are embedded within the wobbly offering; glistening globes of ikura are set atop it. There is also the Crispy Unagi Dragon Roll (S$9++): a combination of tempura prawn, tempura crabstick and avocado are draped across vinegared Japanese rice. 

6 Eu Tong Sen Street, Unit #B1-52 & 53 Clarke Quay Central

Unaemon is one of the 6 Japanese food brands that can be enjoyed at the newly-opened Gochi on Church Street.

Established in Japan in 1950, Unaemon was co-founded in Japan by the owner of Taga, a 147-year old unagi specialty restaurant, and the third owner of Kiyoizumi, a historical unagi restaurant in Hinode-cho, Yokohama. 

23 Church Street, Level 1 Capital Square

Diners can look forward to a slice of Japan in the Central Business District area as Japanese premium gourmet space, Gochi has opened its doors to the public. 

Located at the bustling Capital Square on 23 Church Street, Gochi houses six different Japanese food concepts, ranging from Japanese heritage food brands to modern day treats.

23 Church Street, Level 1 Capital Square

With 20 grilled eel restaurants (Unagi) in Japan, Miyagawa Honten, which first started in Tokyo 125 years ago now has its first-ever overseas outlet here in Singapore and named it Unagiya Ichinoji.

The 34-seater restaurant serves Unagi in three different styles: Hitsumabushi, Seiro Mushi and Mamushi Donburi. Hitsumabushi is a signature dish served at Miyagawa Honten’s outlets in Japan. 

Uya Singapore at Wheelock Place is a 90-seater restaurant which specialises in grilled live unagi (freshwater eels). It’s opened by the people behind Koji restaurant at Pickering Street, which is known for its chirashi don. 

Uya is a local collaboration with an experienced unagi distributor from Nagoya, Japan.

The eels are sourced from both Japan & Taiwan and transported live to Singapore, where they are prepared daily in the restaurant and grilled over binchotan charcoal.

There is a glass panel at the front of the restaurant where you can watch the chefs in action. 

501 Orchard Road, Unit #02-15/16 Wheelock Place

Tel: +65 6732 1096