Man Man Unagi x Tendon Kohaku – New Collaborative Dining at Clarke Quay Central

Come 31 July 2019, two Japanese F&B legends will be coming together with a new collaborative dining concept at Clarke Quay Central’s renovated basement. With two 40-seater restaurants situated side by side, fans of both brands will be able to tuck into their favourite tendon and unagi dishes.

Both outlets will be rolling out exclusive creations that feature each others’ specialities, with Chef Teppei Yamashita at the helm.

But here’s a catch: unagi dishes are only available at Man Man Unagi, while tendon dishes are limited to Tendon Kohaku. So, choose wisely before you join either of the forming queues.

The Kaisen x Hitsumabushi by Teppei and Man Man ($32.50++) stands out as the most indulgent – and pricey – collaborative dishes from this new concept. Savour the best of both worlds – perfectly grilled unagi and fresh cuts of sashimi in one mouthwatering combination.

Skewered and grilled over a bed of white hot coals before being flipped and dipped in soy sauce, mirin, and sugar, the unagi yields a delightful crunch from the resulting char on its skin. The flesh is also flaky and soft, and I was relieved to find almost no bones (do be careful, though!).

The smoky and umami notes of the unagi and sashimi can be enjoyed three ways – with dashi stock, mixed condiments, or both!

Known for their jaw-dropping large tendon dishes, Tendon Kohaku outdoes itself with two exclusive new items: the Kaisen Tendon Don ($26.50++) and Jumbo Unagi Tendon ($29++).

Gloriously overflowing as always, the Kaisen Tendon Don presents a union of fried and fresh ingredients that will certainly tantalise your tastebuds. Tuck into a medley of tempura vegetables, seafood, and unagi which are fried to perfection. Then dig your spoons in to enjoy the umami chunks of sashimi and rice. Choose between fragrant Nanatsuboshi white rice or Zakkakumai 16 multi-grain rice from Hokkaido.

The Jumbo Unagi Tendon is another show-stopper that unapologetically shoves a huge eel encased in crispy tempura batter right in your face. If you have always had trouble deciding between unagi and tempura, this dish is definitely for you. Personally, I still prefer the unagi in its classic form. Both dishes are best enjoyed hot.

At $9++, the generously stuffed Crispy Unagi Dragon Roll is a steal. Tempura prawn, tempura crabstick, and avocado come together with vinegared Japanese rice to create an indulgent and elaborate roll that is similarly encased in tempura batter. Drizzled with Japanese mayonnaise and tobiko, this is one substantial treat.

Equally noteworthy is the Premium Chawanmushi with Unagi and Ikura ($6.50++). Comforting flavours from the chicken, shiitake mushroom, and steamed egg are elevated by generous cuts of unagi and ikura. Make no mistake, this is one of the best chawanmushi dishes I’ve come across, and considering the amount of ingredients stuffed into its deceptively compact serving cup, it’s well worth the price!

With Chef Teppei Yamashita bringing at least two decades of experience to the table, it’s no wonder that these new dishes will wow diners when it opens its doors on 31 July. Mark the date!