At a Glance
About Unatoto
Unatoto is the restaurant that made unagi affordable in Singapore. Before its arrival at Guoco Tower in January 2023, quality grilled eel in the CBD meant spending S$30–50 per person at specialist restaurants like Man Man or Una Una. Unatoto changed that equation overnight, offering charcoal-grilled unadon starting from just S$9.50 — a price point that made unagi accessible as a regular lunch option rather than an occasional splurge. The brand, which operates over 100 outlets across Japan and several Southeast Asian countries, is built on the motto 'reasonable, fast, and delicious' — and the Singapore outlet delivers on all three. Located at Basement 1 of Guoco Tower, directly connected to Tanjong Pagar MRT station, Unatoto draws a steady lunch crowd of CBD workers who have discovered that they can eat a genuine charcoal-grilled unagi rice bowl for less than the price of a food court mixed rice plate at many nearby alternatives.
The Unadon at S$9.50 features a single thick slab of eel, glazed with Unatoto's signature honjozo soy sauce and grilled over binchotan charcoal until the skin crisps and the flesh turns tender and moist. It is served over pearl grain rice with a simple but effective combination: the sweetness of the glaze, the smokiness of the charcoal, the richness of the eel fat, and the clean flavour of the rice. The Unadon Double at S$14.50 doubles the eel — two thick slabs that cover the entire surface of the rice — and is the better value for genuine eel lovers. The Hitsumabushi at S$13.50 is the Nagoya-style unagi experience: the same grilled eel, but served with condiments (wasabi, spring onion, nori) and a light dashi broth that allows you to eat it three ways — first as-is, then with condiments, then as ochazuke (rice porridge) with the broth poured over. This three-way format provides variety within a single bowl and is the dish that regulars cite as their favourite. Beyond unagi, the menu includes Kabayaki and Tempura Don (S$15 — grilled eel plus tempura), Salmon Ikura Don (S$18), Oyakodon (S$8.50), and Teriyaki Chicken Don (S$8.50) for those who want non-eel options.
The Guoco Tower Basement 1 location is a significant competitive advantage. Tanjong Pagar MRT station exits into the basement of Guoco Tower, meaning Unatoto is literally steps from the MRT without any outdoor exposure. For the lunch crowd, this means you can leave your office at Guoco Tower, Tanjong Pagar Centre, or any building connected to the MRT corridor, eat a charcoal-grilled unagi rice bowl, and be back at your desk within 30 minutes — all in air conditioning. The restaurant seats 56 in a space decorated with colourful Japanese paper parasols, lanterns, and traditional art — a more visually interesting interior than the functional setup of many fast-casual chains. Service is on the casual side (it is a fast-food concept at heart), but the friendliness of the staff compensates for the occasionally slow wait times during peak lunch. Every diner receives a complimentary onsen egg, which adds a luxurious creaminess when broken over the unagi rice. The Umaki (egg rolled with unagi, S$3) is the most popular side dish — and at that price, it is essentially free money. For CBD workers who crave unagi but cannot justify S$30+ at a specialist restaurant for a regular lunch, Unatoto has fundamentally changed the equation: quality charcoal-grilled eel, every day, for under S$15.
Recommended For
Menu & Pricing
Unagi donburi, Hitsumabushi, sides, and non-eel options. All eel charcoal-grilled. Free onsen egg. Walk-in only.
| Item | Description | Price |
|---|---|---|
| Unadon (Single) | One slab of charcoal-grilled eel glazed with honjozo soy sauce over rice | S$9.50 |
| Unadon Double | Two thick slabs of eel — better value, recommended for eel lovers | S$14.50 |
| Hitsumabushi | Nagoya-style 3-way unagi: eat as-is, with condiments, then as ochazuke with dashi broth | S$13.50 |
| Kabayaki & Tempura Don | Grilled eel + mushroom and egg tempura over rice | S$15 |
| Umaki | Egg rolled with eel — the most popular side at S$3 | S$3 |
| Salmon Ikura Don | Fresh salmon and salmon roe over rice — non-eel option | S$18 |
| Oyakodon | Chicken and egg over rice — budget-friendly non-eel option | S$8.50 |
The Unatoto Experience
S$9.50 Unagi — The Price That Changed Everything
Before Unatoto, quality unagi in Singapore's CBD was a luxury. Specialist restaurants like Man Man and Uya charged S$30-50 for grilled eel rice bowls, positioning unagi as a special-occasion food rather than an everyday lunch. Unatoto arrived with a fundamentally different proposition: charcoal-grilled unagi over rice for S$9.50. Not microwave-reheated frozen eel. Not a thin sliver on a plate. A proper thick slab of eel, glazed with quality soy sauce, grilled over binchotan, served over good rice, for less than a chicken rice combo at many food courts. The impact was immediate: queues formed from day one, and the lunch crowd at Guoco Tower basement discovered that their daily meal rotation now included an option that previously required a reservation and a special occasion. This is not to say Unatoto's unagi is equivalent to a S$50 specialist — it is not. But it delivers 80% of the experience at 30% of the price, which is a value proposition that changed how an entire neighbourhood thinks about grilled eel.
Hitsumabushi — Three Ways to Eat One Bowl
The Hitsumabushi at S$13.50 is the dish that converts Unatoto visitors from casual customers into regulars. This Nagoya-style preparation presents the grilled eel over rice with a set of condiments (wasabi, spring onion, nori) and a pot of light dashi broth, and you eat it in three stages. First: take a portion of the eel and rice as-is, tasting the pure combination of charcoal-grilled eel and sweetened soy glaze over warm rice. This is unagi at its most direct. Second: add the condiments — a dab of wasabi, a scatter of spring onion, a strip of nori — which introduce new flavour dimensions that complement the eel's richness. The wasabi adds heat and sharpness, the nori adds umami, and the spring onion adds freshness. Third: pour the dashi broth over the remaining eel and rice, transforming it into an ochazuke — a light, comforting rice porridge where the eel's flavour infuses the broth and the textures soften into something gentle and warming. Three meals in one bowl, each different, each satisfying. At S$13.50, it is one of the most interesting and varied Japanese dishes available in Tanjong Pagar at any price.
Binchotan Charcoal — The Heat Behind the Flavour
Unatoto grills all its eel over binchotan charcoal, a detail that is worth understanding because it directly affects the flavour you experience. Binchotan — the same premium Japanese charcoal used at high-end yakitori restaurants like Torikami and Shin Terroir — produces an intense, even heat that chars the eel's skin to a satisfying crispness while the flesh beneath remains moist and tender. The charcoal also imparts a clean smokiness that enhances the eel's natural sweetness without adding any off-flavours. This is the same grilling method used at specialist unagi restaurants charging three to four times Unatoto's prices — the difference lies in the grade of eel and the complexity of sauce preparation, not in the fundamental cooking technique. At Unatoto, you can watch the chefs working the binchotan grill through the open kitchen — turning each piece of eel at precise intervals, glazing it with honjozo soy sauce between turns, building the layers of char and caramelisation that make grilled unagi irresistible. The sound of eel sizzling on binchotan and the aroma of sweet soy sauce caramelising over charcoal is what draws the queues, and it is an honest advertisement: what you smell is what you taste.
The Basement Connection — Unagi Without Leaving AC
Unatoto's Basement 1 location in Guoco Tower is not just convenient — in Singapore's tropical climate, it is a genuine quality-of-life advantage. The MRT underground walkway connects directly to Guoco Tower's basement, which means you can commute from anywhere on the East-West Line, exit at Tanjong Pagar, and walk to Unatoto without ever stepping outside into the heat or rain. The restaurant is right beside the MRT underpass leading to Cecil Street, making it impossible to miss for regular commuters. The 56-seat interior — decorated with colourful Japanese wagasa (paper parasols) hanging from the ceiling and traditional lantern artwork — provides a more visually interesting lunch environment than the typical basement food court. For the thousands of CBD workers who pass through Tanjong Pagar station daily, Unatoto has become part of the commute: exit train, walk to restaurant, eat charcoal-grilled unagi for S$9.50, return to office. The entire cycle takes 25–30 minutes, which is faster than queuing at most popular food courts during lunch hour.
Beyond Unagi — The Full Menu
While unagi is Unatoto's headline, the menu is broader than many first-time visitors expect. The Salmon Ikura Don at S$18 provides a premium non-eel option — fresh salmon and salmon roe over rice in a colourful bowl that satisfies the sashimi craving. The Oyakodon at S$8.50 is the budget champion — chicken and egg simmered in a savoury-sweet sauce over rice, the classic Japanese comfort bowl at a price that makes it one of the cheapest quality Japanese meals in the entire CBD. The Teriyaki Chicken Don at S$8.50 offers a simpler alternative. On the sides, the Umaki at S$3 — a Japanese rolled omelette with a thick slice of kabayaki eel in the centre — is the dish that everyone adds to their order and no one regrets. Steamed clams with sake (S$6.80), chawanmushi (S$6), and assorted tempura round out a menu that provides genuine variety for those who visit frequently. The Kabayaki and Tempura Don at S$15 combines grilled eel with tempura for a mixed-texture experience that splits the difference between the pure unadon and the more elaborate hitsumabushi.
Practical Information
Dietary Information
Tanjong Pagar — Singapore's Japanese Food Capital
The Neighbourhood
Tanjong Pagar holds the highest concentration of Japanese restaurants in Singapore, with over 45 establishments. From Michelin-starred omakase to late-night ramen, this is the most complete Japanese dining neighbourhood in Southeast Asia.
Insider Tips — Dining at Unatoto
The Unadon Double at S$14.50 is the best value — twice the eel for ~S$5 more. The Hitsumabushi is the most interesting way to eat unagi — try all three stages. Add the Umaki (S$3) as a side — it is essentially free at that price. Come before 11:30am or after 1:30pm to avoid queues. The free onsen egg makes any bowl better — crack it over the rice. Oyakodon at S$8.50 is the cheapest quality Japanese meal in Guoco Tower. The MRT basement connection means you never need to go outside.
Planning Your Visit to Tanjong Pagar
Tanjong Pagar MRT (East-West Line) is the main access point. Parking at Guoco Tower, International Plaza, 100AM, Icon Village. The area is compact and walkable — most Japanese restaurants within 10 minutes of the MRT.
Editor's Note
Unatoto did something genuinely disruptive: it made charcoal-grilled unagi affordable in Singapore's CBD. The Unadon at S$9.50 — a proper thick slab of binchotan-grilled eel over good rice — delivers a quality of eating experience that was previously available only at S$30+ specialist restaurants. The Hitsumabushi at S$13.50 is even better value, offering three different ways to eat the same bowl and a variety of textures and flavours that justify the modest premium over the basic unadon. The Guoco Tower basement location, directly connected to the MRT, makes it one of the most accessible Japanese restaurants in the entire Tanjong Pagar area — you can eat quality grilled eel without ever stepping outside. The free onsen egg and S$3 umaki are thoughtful touches that demonstrate Unatoto's commitment to the 'reasonable' part of its motto. This is not the restaurant for a special unagi occasion — for that, you still want a specialist. But for the Tuesday lunch when you want grilled eel and good rice at an honest price in under 30 minutes, Unatoto is the answer that did not exist in Singapore until January 2023. It has made unagi democratic, and the CBD is better for it.