Manmaru Shokudo

This is our proud signature dish that has a numbing spiciness from flower pepper, along with a rich flavor that becomes addictive after just one bite.

Fried chicken stir-fried with flower pepper and chili, the No.1 menu item!!

A soul food from Shanghai, tossed in an original sauce made with spices like star anise and cloves, finished with honey and Chinese soy sauce! You must try it!! Topping cilantro 220 yen Extra rice 330 yen

Chicken breast is steamed with Shaoxing wine. It pairs perfectly with the special sesame sauce.

In the morning, we mix fresh coriander sourced from the market with tofu green onions and white hair onions to enhance the texture. The special sauce, which is the manager's recommendation, contains black vinegar, cumin, and other spices.

Using the base of the jellyfish's legs. This is the most crunchy and delicious part. It is mixed with sour ponzu and lemon juice.

Domestic thigh meat is placed in boiling glass soup and steamed, then taken out at the perfect timing. The sauce is based on the recommended seafood chili oil from Manmaru Shokudo.

We place finely chopped century egg on top of the tofu and drizzle it with a sesame oil-based sauce! We finish it off with cilantro, so please let us know if you don't like it.

Special soy sauce made with Chinese soy sauce, rock sugar, star anise, cloves, and other ingredients.

Cut the cucumber into sticks. Mix ponzu with chili pepper, sugar, shredded ginger, and white leeks, and marinate for 1 hour.

Marinated in a sauce made after cooking with tonkotsu flavor.

Domestic pork belly is quickly boiled in hot water with cooking sake. A special sweet sauce with green onion oil is used.

Crispy fried chicken karaage topped generously with finely chopped white leeks and served with a special sweet and salty sauce.

This exquisite dish is made with finely sliced pork and Kyushu spicy mustard greens, stir-fried with a sauce infused with spices like star anise! It also contains plenty of green bell peppers.

The chicken is fried until crispy and simply seasoned with salt and pepper.

Carefully wrap the filling of stir-fried beef with green peppers, and fry slowly at a lower temperature due to the thickness of the meat.

Pork belly block is cut into bite-sized cubes and coated with a sauce made by mixing black vinegar with a secret soy sauce.

Cut pork belly into bite-sized cubes, season with cumin and other spices, and skewer each piece with a toothpick.

The authentic taste of Sichuan, stir-fried with chili peppers, Sichuan peppercorns, doubanjiang, and fermented black beans.

Eggs are mixed with secret soy sauce and milk, then stir-fried. It is characterized by being shaped in a round form in the Hakata style.

Stir-fried crunchy water spinach with salt and garlic, finished with a secret soy sauce drizzle!!

This is an exquisite dish that is simmered for 3 hours until it becomes tender and is seasoned with our homemade sauce!

Stir-fry plump shrimp in garlic oil, fish sauce, and other ingredients.

Tossed with homemade mayonnaise, the shrimp is plump and juicy.

It's the common pink one.

We carefully fry soft cotton tofu from scratch in a fryer.

Shoestring potato fries. Served with homemade cumin salt, sansho salt, and spicy salt.

We fry the large, firm garlic from Aomori until just before it burns.

It is delicious to eat as is, but we grill it with a burner until the aroma comes out.

Carefully peeled domestic burdock root with a peeler, coated with potato starch for a crispy finish.

Fried horse mackerel that has been firmed up by the rough waves of the Goto Islands.

This dish features flavorful nankotsu karaage seasoned with cooking sake and salt and pepper.

Fresh squid sourced from the market. The part of the tentacles is very chewy.

Domestic chicken wings are seasoned with cooking sake. After being fried to a crisp, they are coated in a special sweet and spicy sauce.