Two well-known Japanese names are joining forces to create a collaborative new dining concept for the crowds to flock to, seeing as how both eateries are already legends in their own domain.
Specializing in tendon (tempura rice bowl) and unagi (grilled eel) respectively, Tendon Kohaku and Man Man Unagi are known for luring in long queues each day, and they’ll soon bring their signature menu items to Clarke Quay Central in the second half of July.
At the 80-seater space, Tendon Kohaku’s exclusive Kaisen Tendon ($26.50) will feature on the menu, following the kaisen don (sashimi rice bowl) recipe by chef Teppei Yamashita, the man behind Man Man Unagi.
Other creations you won’t get elsewhere include Jumbo Unagi Tendon ($29), starring a huge tempura eel on a bed of rice; chawanmushi ($6.50) made of egg, chicken broth, chicken, shiitake mushroom and spring onion, then topped with unagi and ikura; and the crispy unagi “dragon” roll ($9) stuffed with tempura prawn, tempura crabstick, and avocado.
On Man Man’s end, the Kaisen x Hitsumabushi ($32.50) set is only offered at this outlet, serving up grilled eel with a kaisen don. You can have the dish on its own, with condiments like wasabi and green onions, or with soup. Refills of the special sauce are also available.
The restaurant’s exact opening date hasn’t been announced yet, so check back for updates.
Tendon Kohaku x Man Man Unagi opens in the second half of July at #B1-52/53 Clarke Quay Central, 6 Eu Tong Sen St.
Daily 11:30am-4pm, 5pm-10pm.
MRT: Clarke Quay