The history of our "negitan-shio"
"Negitan-shio" (beef tongue with salt and green onions) that is served at "Manpuku" uses green onions, pepper, and beef tongue of the finest quality. The history of this dish dates back as far as 1948, when it was born in Tokyo's Kachidoki. We serve this dish using premium beef tongue that has carefully selected, topped with finely chopped green onions, and finished with a dash of traditional seasoning. "Manpuku," the birthplace of "negitan-shio," will preserve the tradition of this dish while allowing the flavor that has been inherited through the generations to continue evolving.
The history of our "tare"
In addition to the umami flavor of the meat itself, "tare" (soy basting sauce) plays a major role in creating the distinctive taste of yakiniku. "Tare" is roughly divided into 2 types, "momi-tare" for basting and "tsuke-tare" for dipping.
The "momi-tare" at Manpuku is made by slowly simmering vegetables and fruits, with the aim of creating a "tare" sauce that is perfect for Wagyu beef. We are careful to use the right kind of "tare" according to the specific cut and purpose, e.g. grilled ribs, beef loins, offals, etc. Our "tsuke-tare" is simple and can be prepared quickly.
For a yakiniku restaurant, "tare" is essentially the history of the restaurant itself.
Manpuku's service standards
Guests will feel that "the service at this restaurant is really good" when a restaurant offers the service they desire even before they ask for it.
We always consider the kind of service we would want to be provided in the moment, which is possible only because the staff of Manpuku are delighted to be in the company of our guests.
At Manpuku, we serve you while bearing in mind questions such as "whether you can enjoy the meat in the best possible environment," and "whether we can satisfy your mind as much as your stomach."
In addition to our knowledge of meat, we also make use of our knowledge of Japan's annual festivities and seasonal ingredients, as well as other extra-culinary information, to present the soul of "Japanese-style yakiniku" through our service.
Our restaurant interior
Needless to say, the taste of the food is important when dining at a restaurant, but the interior and ambience of the restaurant are also important.
That is because the taste of the food is dependent on the ambience of the restaurant. The interior of Manpuku has been carefully decorated with fresh flowers to convey the "charms" and "ever changing seasons" of Japan.
We have designed a calm Japanese-style space in which our guests can spend a relaxing time, as we prefer to provide a space where they can be at ease, instead of one with bold, imposing decor.
Using "wooden" and "stone" materials, as well as warm, indirect "light-bulb color" lighting, our calm interior allows the appeal of our dishes to stand out.
The seats in our restaurant have also been carefully designed so that our guests can sit comfortably.
Finally, careful planning was done to ensure that guests and our staff can move around our premises smoothly, by taking into consideration the restaurant layout such as the arrangement of the cash register, kitchen, and the washrooms, as well as the sizes of tables, chairs, and other furniture.