Kyoto Cuisine Mancho
京料理 萬長
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A renowned Kyo cuisine restaurant that evokes the charm of the ancient capital
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We will be serving our famous "Tsurezure bento", named after Kenko Yoshida's Tsurezuregusa (Essay on Essays in Idleness). It consists of seasonal kobachi (small bowl of cooked food), sashimi, chawanmushi (steamed egg custard), and a two-tiered tebako bento (the upper tier is seasonal Kyoto cuisine, the lower tier is monososhi-rice) with soup.
We will prepare our famous "Tsurezure bento", a lunch box named after the novel "Tsurezuregusa" by Yoshida Kanayoshi.
Using our signature Edo grilled eel, Mancho's signature eel course menu Uzaku (broiled eel with vinegared cucumber), sashimi, grilled eel, summer simmered dish, cooked rice with eel, pickles, soup with eel liver, dessert (fu steamed bun and fruit)
Mancho's specialty "Tsurezure bento" allows you to enjoy Kyoto cuisine of the four seasons. This is a course meal with dishes from the Tsurezure bento, sashimi, tempura, and other dishes. In a calm room, we will be happy to prepare for various gatherings such as Shichigosan and weaning ceremony for children, face to face meetings, reunions, memorial services, and so on. We will be happy to prepare for various gatherings.
Please enjoy our menu with seasonal dishes such as bamboo shoots in spring, hamo in summer, matsutake mushrooms in fall, and crab in winter. We will serve you one dish at a time.
This is a Kyoto-style kaiseki course. In spring, bamboo shoots, cherry sea bream, and wild vegetables; in summer, pike conger eel and sweetfish; in autumn, matsutake mushrooms, turnips, and mushrooms; and in winter, crab, yellowtail, and other seasonal ingredients. In winter, crab, yellowtail, etc. Seasonal ingredients are included in the menu.
We serve seasonal appetizers, appetizers, seasonal sashimi, grilled dish, simmered dish, steamed dish, fried dish, soup, rice dish, and dessert, one dish at a time. Bamboo shoots in spring, pike conger in summer, matsutake mushroom in fall, and crab in winter. We will prepare a menu with delicious seasonal ingredients.
We serve seasonal appetizers, appetizers, seasonal sashimi, soup, grilled dish, simmered dish, steamed dish, fried dish, soup, rice dish, and dessert, one dish at a time. Bamboo shoots in spring, pike conger in summer, matsutake mushroom in fall, and crab in winter. We will prepare a menu with delicious seasonal ingredients.
Lunch only. 7 small plates of seasonal Kyoto cuisine, including a dessert of warabimochi rice cake and fruit. Comes with soup. This menu allows you to enjoy Kyoto cuisine. A set with chawanmushi (steamed egg custard) and tempura is also available. Seasonal Kyoto cuisine of grilled and simmered dishes, sashimi, an entrée and dessert are also served in a small dish and set in a Shokado container.
Lunch Highlights A small selection of Kyoto cuisine served in a round bento box. Includes soup with rolled egg, grilled fish, seasonal simmered dishes, sashimi, etc.
How about our popular Hitsumabushi with Edo grilled eel? You can enjoy a different taste of Edo grilled eel, which you cannot experience in a bowl of rice.
How about our popular Edo Yaki Eel Hitsumabushi? It contains a whole eel, so you can enjoy it fully as a bowl of rice, and then add condiments in the dashi broth that we have proudly inherited since the establishment of the company, and enjoy it with a sara sara sara, a different kind of Edo grilled eel that you cannot enjoy in a bowl of rice.
The popular "Edo Yaki Unaju" with seasonal appetizers and soup.
Eel dashimaki with dashimaki egg, which has been passed down from generation to generation for 85 years, and kabayaki eel are served in a bowl. and kabayaki eel in a bowl of rice.
Mancho's specialty "Tsurezure bento", Kyoto cuisine for 85 years Full of Kyoto cuisine that allows you to fully enjoy the four seasons at any time of the year.
This is a summer limited menu that has been well received by customers every year. When it comes to summer Kyoto cuisine, it is 'Hamo' (pike eel). Please enjoy delicious Hamo dishes easily, including Hamo vinegared dish, Hamo sashimi (blanched Hamo), Hamo tempura, mini Hamo rice bowl, pickles, and clear soup with Hamo and junsai.
This dish features small sweetfish from Lake Biwa and pike conger, which is in season during summer, served as a ten don. It comes with a seasonal small side dish and clear soup.
A rice bowl featuring grilled eel and egg rolled in dashi, inherited from 85 years of tradition. Served with seasonal small dishes and clear soup.
'Tsurezuregusa' begins with the famous line, 'As I sit facing my inkstone, my thoughts drift...' Written by Yoshida Kenko after he became a monk, it reflects the beauty of nature in Kyoto, incorporating the monk's rich aesthetic sensibility. In this city, surrounded by mountains, a refined food culture naturally emerged over its thousand-year history and traditional culture. While fresh seafood is scarce, dishes using seasonal river fish, Kyoto vegetables, and mountain herbs have been passed down, allowing us to enjoy the flavors of the seasons. Our bento, presented in a compact mini kaiseki style, is a rich representation of Kyoto's unique flavors. The 'Tsuredzure Bento,' which inherits the tradition of Kyoto cuisine, is generously filled with seasonal delicacies from the mountains and seas in a luxurious hand-painted bucket. Named to reflect the beauty of Kyoto's four seasons as seen through the monk's eyes, the 'Tsuredzure Bento' offers the taste of the seasons: spring flavors during the cherry blossoms in Omuro, summer flavors when fireflies dance over the pond at Ryoanji, autumn flavors amidst the vibrant foliage of the twin hills, and winter flavors when snow blankets the garden of Myoshinji. We invite you to savor the taste of Rakusai in our 'Tsuredzure Bento.'
This dish, named after the famous Japanese essay 'Tsurezuregusa', has been a favorite since our establishment. It includes small bowls, sashimi, a two-tiered hand bucket bento, and soup, featuring more than 15 beautiful Kyoto dishes that are reminiscent of the New Year.
Includes small dishes, sashimi, a two-tiered hand bucket bento, chawanmushi, and soup, featuring more than 15 beautiful Kyoto dishes that evoke early spring.
Includes small dishes, sashimi, a two-tiered hand bucket bento, tempura, and soup, featuring more than 15 beautiful Kyoto dishes that evoke early spring.
Hand bucket bento, small bowls, sashimi, chawanmushi, tempura, and soup. More than 15 beautiful Kyoto dishes that reflect early spring are included.
This menu features seasonal ingredients used throughout the year. In spring, we have bamboo shoots and cherry sea bream; in summer, eel and sweetfish; in autumn, matsutake mushrooms and other mushrooms; and in winter, crab and yellowtail. This is a course meal that showcases these proud ingredients. We hope you enjoy your time together.
Appetizer, Sashimi, Grilled Dish, Simmered Dish, Chawanmushi, Fried Dish, Soup, Rice Dish, Pickles, Dessert
Appetizer, Starter, Sashimi, Grilled Dish, Simmered Dish, Chawanmushi, Fried Dish, Soup, Rice Dish, Pickles, Dessert
Appetizer, Side Dish, Soup, Sashimi, Grilled Dish, Simmered Dish, Steamed Dish, Fried Dish, Soup, Rice Dish, Pickles, Dessert
A bowl featuring grilled eel and a rolled omelet made with dashi, inherited from 85 years of tradition. Served with a seasonal small side dish and clear soup.
Includes a small bowl and liver soup, which has received positive feedback from customers. Edo-style grilling (where the eel is opened from the back, grilled once to remove excess fat, then steamed, and finally grilled with a special sauce) results in a fluffy texture without any fishy smell, and it is light in flavor. Please try it at least once.
How about our popular Edo grilled eel hitsumabushi? You can enjoy it with our proud broth, inherited since our establishment, along with condiments, allowing you to savor a different taste of Edo grilled eel that you can't experience in a bowl.
How about our popular Edo grilled eel hitsumabushi? You can enjoy it with our proud broth, inherited since our establishment, along with condiments, allowing you to savor a different taste of Edo grilled eel that you can't experience in a bowl.
Uzaku (eel and cucumber in vinegar), seasonal sashimi, grilled eel, seasonal simmered dishes, mini eel rice bowl, soup, pickles, and dessert are included in this course meal. Reservations must be made by the day before.
The small side and soup come with the Edo grilled eel (the eel is opened from the back, first grilled to remove excess fat, then steamed, and finally grilled with a special sauce). It has a fluffy texture, no fishy smell, and is light in flavor. Please try it at least once.
We have prepared a mini kaiseki-style meal centered around the popular Turezure Bento hand bucket dish. It is well-received for gatherings such as weddings and funerals.
Small bowls, sashimi, seasonal hand-bucket dishes, chawanmushi, clear soup, rice, and dessert included (the photo is for illustration purposes)
Small dishes, sashimi, seasonal hand-bucket dishes, tempura, clear soup, rice, and dessert included (the photo is for illustration purposes)
Small dishes, sashimi, seasonal hand-bucket dishes, chawanmushi, tempura, clear soup, rice, and dessert included (the photo is for illustration purposes)
This is a set for the first meal. Please let us know if the baby is a boy or a girl. Celebratory sea bream, red rice, clam soup, boiled octopus, seasonal boiled vegetables, with a tooth-strengthening stone.
(fried chicken, rolled omelette, sausage, simmered vegetables, soup, with dessert)
(Prices include tax) We deliver to your home for gatherings with family and friends, tea ceremonies, and ceremonial occasions at your specified time. A delivery fee of 880 yen will be charged per order.
This dish features seasonal ingredients from the four seasons, allowing you to enjoy the flavors of the season. In spring, it includes bamboo shoots; in summer, sweetfish and pike; in autumn, matsutake mushrooms; and in winter, winter yellowtail, turnips, and crab among other seasonal ingredients. It comes with a seasonal hand bucket bento, small dishes, sashimi, and clear soup.
Seasonal hand bucket bento, small dishes, sashimi, clear soup, and steamed egg custard. Enjoy dishes that incorporate seasonal ingredients, allowing you to savor the flavors of the season. In spring, it features bamboo shoots; in summer, sweetfish and pike eel; in autumn, matsutake mushrooms; and in winter, winter yellowtail, turnips, and crab, among other seasonal ingredients.
Seasonal hand bucket bento, small dishes, sashimi, soup, and tempura. Enjoy dishes made with seasonal ingredients that reflect the flavors of the season. In spring, bamboo shoots; in summer, sweetfish and pike eel; in autumn, matsutake mushrooms; and in winter, winter yellowtail, turnips, and crabs are incorporated into the dishes.
Seasonal hand bucket bento, small dishes, sashimi, clear soup, steamed egg custard, and tempura. Enjoy dishes that incorporate seasonal ingredients. In spring, it features bamboo shoots; in summer, sweetfish and pike conger; in autumn, matsutake mushrooms; and in winter, winter yellowtail, turnips, and crab.
A convenient bento filled with seasonal Kyoto cuisine, served with soup
Includes soup
Chawanmushi and soup included
Tempura and soup included
Tempura, Chawanmushi, and Soup included
Includes a small bowl and soup (with eel liver).
Includes a small bowl and soup (with eel liver).
This is a boxed version of our signature Tsuredzure Bento. Please enjoy it within 2 hours after receiving it. The dishes incorporate seasonal ingredients, allowing you to savor the flavors of the season. In spring, we use bamboo shoots; in summer, sweetfish and pike; in autumn, matsutake mushrooms; and in winter, winter yellowtail, turnips, and crab among other seasonal ingredients.
We can prepare bento boxes suitable for various occasions such as celebrations, memorial services, and gatherings. We listen to our customers' requests and prepare according to your budget. As we need to prepare the folding boxes, we kindly ask for reservations in advance.
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