01 / ABOUT THE PLACE
About this place
Diners who begin with the salted tongue have praised its satisfying thickness and tender bite, as well as its generous seasoning of salt and garlic. Enjoy it as it is or add a squeeze of lemon. Starting with tongue also gives you a chance to think about what to grill next.
Not sure what to order? The signature Manku assorted meat platter is available from 2 portion. One diner reported finding koune, premium short rib, premium lean beef, tan-tsura and shimacho on the platter, with cuts ranging from lean meat to offal. The selection may vary between visits, so it can be a good first order for a group keen to share a range of meats.
For an individual cut, try the negi kalbi: short rib marinated in a special miso sauce and served with finely shredded spring onion. One diner enjoyed the substantial bite of the meat and the sauce’s spiciness, which brought out its sweetness. Shimacho with pepper also made an impression on a reviewer; it is a small twist worth trying with this fatty cut.
Pair the meat with negi-tama rice, listed on the menu as rice for topping with meat. Spring onion and egg yolk are also said to make it enjoyable on its own. Add grilled meat for a satisfying combination of its rich flavour, the freshness of spring onion and the richness of egg yolk—a change of pace from plain rice.
To carry the meal through to its final course, choose cold noodles made with a special beef-bone broth, or tail ramen for the flavour of oxtail. Counter seats are an option for solo diners and smaller parties; groups can gather around the tables. Dinner reservations are recommended, so booking ahead may help when arranging a meal with a group.
