Man Man Unagi Jakarta is no ordinary Japanese dining experience—it’s a rare and authentic journey into the world of unagi, or freshwater eel, prepared and served in true Nagoya style. With roots in Singapore, where the restaurant earned the Michelin Bib Gourmand, Man Man Unagi has brought its legacy and commitment to quality to Jakarta. Founded by Chef Teppei Yamasitha, the restaurant stands as the only place in Jakarta offering live Japanese unagi, giving patrons an unforgettable encounter with this revered Japanese delicacy.

From Mikawa Isshiki to Jakarta: The Quality of True Unagi

What makes the unagi at Man Man so special? It starts with sourcing. Man Man Unagi’s eels come exclusively from Mikawa Isshiki, a region in Japan celebrated for producing the finest unagi. The meticulous attention to ingredient sourcing reflects the chef’s commitment to preserving authenticity and flavor, ensuring that each eel meets exacting standards for quality. This dedication to quality doesn’t end at the ingredient selection—it extends through each step of the preparation process.

Traditional Charcoal Grilling: A Time-Honored Technique

Every eel served at Man Man Unagi undergoes a careful process. Once the live eel arrives, it’s skillfully skewered and then slowly grilled over hot charcoal, a traditional technique that infuses the eel with a rich, smoky essence. The charcoal’s high heat not only gives the eel its unique, slightly crisp exterior but also locks in the natural juiciness within each piece, enhancing its flavors. Between grilling stages, each piece is brushed with a specially crafted sauce made of soy sauce and brown sugar, a family recipe kept closely guarded. This sauce adds a layer of savory sweetness that brings out the eel’s rich umami flavors, elevating the dish to an unforgettable level.

Signature Dishes: Tokusen Tsujihan and Tanjun Tsujihan

While Man Man Unagi’s grilled eel steals the show, the restaurant also offers a carefully curated selection of fresh sashimi dishes. Among the highlights are the Tokusen Tsujihan and Tanjun Tsujihan, two chef-crafted dishes served with a distinctive, aromatic broth. This flavorful broth is meant to complement the sashimi’s natural delicacy, creating a balance between the rich and subtle notes of each dish. The result is a culinary experience that celebrates the diverse flavors of Japanese cuisine while staying true to traditional methods.

The Man Man Unagi Experience: A Meal to Remember

Dining at Man Man Unagi Jakarta is more than a meal—it’s an immersion into the craft and legacy of Japanese unagi preparation. From the expert techniques used to the uncompromising quality of ingredients, the experience is carefully curated to highlight the best of Japanese culinary tradition. This dedication is evident in every detail, from the ambiance that reflects the restaurant’s roots in Japan to the chefs’ skilled handling of each ingredient. Guests leave with more than just a taste of unagi; they walk away with an appreciation for the time-honored methods that elevate each dish.

Capturing the Essence of Man Man Unagi

Inspired by the deep commitment to authenticity and quality that this restaurant embodies. In a city with so many dining options, Man Man Unagi’s unique focus on live, Nagoya-style charcoal-grilled unagi sets it apart. Writing about this restaurant was a chance to share not only the details of the dining experience but also the passion and care that Chef Teppei Yamasitha and his team put into their craft.

For anyone looking to explore the world of Japanese cuisine in Jakarta, Man Man Unagi offers an exceptional and memorable journey. Whether you’re a seasoned fan of unagi or simply curious about authentic Japanese flavors, a visit to this restaurant promises an experience like no other.