Yakiniku Manpuku
焼肉 万福
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A yakiniku restaurant where you can enjoy the fusion of Wagyu and Korean cuisine
Évaluation
Japan Évaluations des utilisateurs3.05(1 avis)Avis
Photo
Menu
Banquet Course Cuisine Course meals are available for a minimum of 4 persons (per person).
Banquet Course Cuisine Course meals are available for a minimum of 4 persons (per person).
2 hours (L.O. 90 minutes) Minimum order of 2 persons. Reservations required for groups. Half price for elementary school students and younger.
Two pieces each of premium loin, premium belly, and premium skirt steak
Two pieces each of top loin, top rib, and top flank
For 2 people, our popular value menu includes premium wagyu sirloin, premium wagyu belly, upper flank, pork belly (samgyeopsal), and grilled vegetables.
For 2 people, our popular value menu includes Wagyu ribeye, Wagyu brisket, skirt steak, pork belly (Samgyeopsal), sausage, and grilled vegetables.
Wagyu ribeye for 3-4 people, Wagyu belly, harami, pork belly (samgyeopsal), premium beef tripe, red beef tripe, sausage, grilled vegetables
Our popular value menu item, Samgyeopsal (domestic pork belly), lettuce, seasoned perilla leaves, napa cabbage kimchi, bean sprouts, grilled garlic, and green chili, available for orders of two servings or more.
200g of the king of meats, served as a premium A5 Wagyu beef 200g steak cut. Please enjoy it with wasabi flavor or salt flavor.
150g
150g
150g
150g
This is our popular thick-cut tongue seasoned with herbs.
Green Onion Upper Salted Tongue
Green Onion Salted Tongue
Salt and sauce
Salt and sauce each
150g of our popular Harami with green onion and salt grilled
This is our popular Korean Yangnyeom Kalbi served as bone-in kalbi cut. 250g
Please enjoy it after grilling it thoroughly.
Cherry Yukhoe
This is a thick cut of pork belly, carefully selected for Samgyeopsal.
Grilled squid that has been dried overnight
Salt and Sauce
Stamina Wiener
Salt and sauce options
Tongue Root
Salt and sauce each
Salt and sauce each
Salt and sauce each
Salt and sauce each
Salt and sauce each
5 types
Green Onion Salad
Chicory Salad
Korean-style stir-fried squid
Japchae
Korean-style steamed egg custard
Homemade soup small... 825 yen
・Vanilla Parfait…748 yen・Black Sesame Ice Cream…440 yen・Vanilla Ice Cream…440 yen・Strawberry Ice Cream…440 yen
Draft beer - Medium mug... 550 yen - Small... 440 yen
Draft beer
Medium bottle 500ml
Medium bottle 500ml
Non-Alcoholic
Smooth; Glass... 495 yen; Bottle... 2,200 yen; Beer mix... 550 yen; Cider mix... 550 yen
・Glass…495 yen・Bottle…2,200 yen
・Glass…495 yen・Bottle…2,200 yen
・Glass… 440 yen ・Bottle… 1,100 yen
・Glass… 440 yen ・Bottle… 1,100 yen
On the rocks or with water
RECOMMENDED! Sparkling bubbles, richly fragrant.
Barley Shochu 720ml
Barley Shochu 720ml
Barley Shochu 720ml
Sweet Potato Shochu 720ml
Sweet Potato Shochu 720ml
Sweet potato shochu 900ml
Red and White
Italy: A medium-bodied wine with a rich aroma of fruit. It is a fresh and light wine that is easy to drink.
Chile: A medium-bodied wine with ripe plum and raspberry fruit flavors, complemented by hints of vanilla, offering a smooth and rich taste experience.
France: A full-bodied, rich red wine with flavors of ripe red fruits, a subtly sweet aroma reminiscent of seasonal cherries, and an unusually light mouthfeel for red wine, complemented by citrus and spice notes, with a slight salty taste. This is a highly popular premium wine.
Italy: A dry and lively white wine with refreshing acidity. The subtly expanding floral aroma is also appealing.
Chile: A dry and refreshing wine with citrus aromas and a taste of tropical fruit, offering a rich and well-balanced flavor.
France: A dry wine with rich aromas, delicate yet powerful fruit flavors, and a complex taste from sur lie aging. It has a refreshing acidity that is pleasant, making it a well-balanced and charming wine.
Available in iced and hot
・Excludes bottled beer, sake, wine, and whiskey; Japanese shochu is available by the glass only. ・Time limit: 2 hours (Last Order: 90 minutes) *For details, please ask the staff. *Glass exchange system per person.
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