Dining Manyo Hotel Metropolitano Akita
ダイニング万葉 ホテルメトロポリタン秋田店 / Dining Manyo Hotel Metropolitan Akita
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A dining experience where Japanese and Western cuisines beautifully merge
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It is very popular for entertaining guests from far away and for those who have returned to their hometowns after a trip outside of Akita Prefecture and miss Akita.
Very popular! We have been used for a variety of occasions. Not only at dinner time, but also at lunch time We have many customers who use our restaurant for lunch as well as dinner! Reservations can be made for both day and night. We offer a variety of colorful dishes using seasonal ingredients.
Based on Akita's local cuisine, we offer a mix of seasonal dishes It is widely used for entertaining guests from within and outside of the prefecture and for meetings of both families. We are proud of our kaiseki cuisine. Please relax and enjoy your meal without feeling self-conscious. Available for both lunch and dinner.
Very popular! We have been used for a variety of occasions. Not only at dinner time, but also at lunch time We have many customers who use our restaurant for lunch as well as dinner! Reservations can be made for both day and night. We offer a variety of colorful dishes using seasonal ingredients.
In Akita dialect, pickles are called 'gakko', a platter of assorted pickles including smoked gakko.
Homemade tofu served with the Akita specialty 'field caviar' tonburi condiment
When you think of Akita, think of agar!! A collaboration of potato salad set with agar and regular potato salad.
～Plump shrimp with special sauce～
A special dish that condenses the original flavor of the meat, a Man'you original roast beef.
A dish that emphasizes local production for local consumption. It retains the original texture of the shank meat while maximizing the flavors of the meat and red wine.
Using our special Torikawa Mountain lava plate from the land of Akita, please enjoy it grilled slowly over low heat.
Enjoy the delicious flavor of Akita Towada Lake Highland Pork
A chewy texture from free-range Hinaidori, one of Japan's three native chickens.
We offer fresh sashimi. For larger groups, we recommend the 5-piece platter (2,600 yen).
Akita beauty. Eating this salad will make you even more beautiful...
A fragrant soy sauce-based hot pot made with Hinai chicken, maitake mushrooms, and wild celery. This is a traditional dish from Akita, said to have originated from the Matagi hunters of the northeastern region of Tohoku, who would mash rice, skewer it on sticks, and grill it, then simmer it with bird hot pot ingredients like yamadori and pheasant.
～Blessings of Akita in small bowls～
Using the blissful egg 'Yolk Aftertaste'. It is a pudding that leaves a lingering taste in the mouth, with the rich flavor and aroma of the yolk complemented by a refined sweetness.
After numerous improvements, we successfully upgraded the flavor of the beloved 'Namahage Salt Pudding' at the end of 2021, while maintaining its deliciousness. Please give it a try!
Red wine is made from the Tempranillo variety from Spain, and white wine is made from the Airén variety from Spain.
Enjoy non-alcoholic beer even during weekday lunches!!
Cassis orange flavor, zero calories, zero sugar, alcohol 0.00%
Chardonnay sparkling taste, zero calories, zero sugar, alcohol 0.00%
Lemon Sour, Grapefruit Sour, Kyoho Grape Sour, Pear Grated Sour, White Peach Grated Sour
Hot sake, chilled sake, or at room temperature
Hot sake, chilled sake, or at room temperature
An extra dry junmai sake made using the traditional Yamahai method from the Kariho brewery, fermented to the extreme, resulting in a sake with a sake meter value of +12, available in a 720ml bottle for 5,000 yen.
A fruity masterpiece that harmoniously balances the umami characteristic of junmai sake with the refreshing quality of ginjo sake, making it a drink that you won't tire of. 4 Go bottle for 5,800 yen.
A faintly fragrant sweet aroma reminiscent of apples. A refined sweetness spreads softly, and a citrusy aftertaste can be enjoyed. 720ml bottle, 7,000 yen
A refreshing and clear aroma, smooth and silky. The crisp taste is impressive, with a refreshing bitterness in the finish that enhances the sense of freshness.
A gold award winner at the 2019 Wine Glass Award for Delicious Sake, a fusion of Yamada Nishiki and Akita Sake Komachi. A masterpiece crafted by the toji with thorough temperature control and long-term low-temperature fermentation.
The crisp taste and elegant ginjo aroma make this the finest work of Hirasei. It is often ordered for entertaining guests from outside the prefecture.
【Danburi】 is a dialect from Akita meaning 【dragonfly】. The No.1 sweet potato shochu from Akita.
A rice shochu made by Akita Seishu, the brewery of Dewatsuru, characterized by the elegant aroma unique to rice.
Made from 100% barley. The faint amber color is a testament to long-term aging.
Plum wine made with honey and mikan from Arida, Wakayama Prefecture
A confident creation from a sake brewery in Akita, where plums are soaked in sake.
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