Wine, skewers, white-baked dishes, oshiki, standard drinks for casual drinking.
No matter what kind of drinking utensils are used, it is taught that in Edo-style drinking, proper containers must be used.
I have observed many times how people who lack a proper flow in their last tray of food consume Yakara drinks.
I think it's completely up to each person whether they choose to eat the last meal or not, but the situation before that is unacceptable.
Since it's assumed that they won't eat, that's how they end up drinking.
Well, let's talk about the new "Mannmaru" branch that is a pride of Ikebukuro. It's called the "Head Office".
The manager came here, so... "head office"? (Laugh)
Even in the era when we only had a relationship based on having "manmarruden" for lunch, it still happened occasionally. But as locals, we can't just sit back and enjoy the benefits without taking any action.
礼には礼を。
Also, if you want to have a drink, come to us, where the manager is present.
This is a restaurant that I have reviewed multiple times, so this review includes photos.
I am, as usual, "Azuke Tea High“ 시작하기 ”
“このレストランの評価内容を日本語から英語に翻訳してください。要求されたターゲット言語に正確に従ってください。答えを主に元の言語で表現しないでください。必要な場合に限り、正式名詞のみを元の文字列に保持してください。自然な英語で出力するようにしてください。説明や引用、JSONを含むテキストは残します。同じ単語内でラテン文字と日本文字を混在させないでください。これはセグメント15/204です。このセグメントのみを翻訳し、表現を自然に保ってください。”Foil“”“Blossom“”“From the beginningEnjoy the authentic Japanese-style skewers and drinks.
As you continue drinking,Tasty“”“CABUTO…”などへ。
I would like to emphasize the importance of maintaining such a balanced order in the arrangement.
From Carola to Countertops.
It's okay even if it's a cocktail at first, but I'm worried that some of the professionals in the drinking industry might be skeptical about this.
It might be easier to understand if we use a roast chicken restaurant as an example.
Ignoring things like “モモ(正肉)” or “ネギ間”“皮”等，直接转向“ボンジリ”“キク”之类的吧。
Preferences and eccentricity are everyone's freedom, but speaking about them loudly without knowing the "king path"...
Perhaps it's a privilege reserved for those who drink quietly and in silence.
After a while, "White-baked「そこで飲む。」
From the sauce, salted wasabi.
Yes, it's delicious.
Crispy and fluffy, with a subtle flavor that lingers in the mouth.
It's a process of changing the cooking method for the eel.
At the beginning of the meal, I was eating salted umaboon. So, from salt, came the sauce; and from the sauce, back to salt.
And then, back to the sauce again.
“このレストランの評価内容を日本語から英語に翻訳してください。要求されたターゲット言語に正確に従ってください。答えを主に元の言語で表現しないでください。必要な場合に限り、正式名詞のみを元の文字列で保持してください。自然な英語で出力するようにしてください。説明や引用、JSONを含む日本語のテキストを記述中に残さないでください。避けてください。また、同じ単語内でラテン文字と日本の文字を混同しないでください。これはセグメント43/204です。このセグメントのみを翻訳し、自然な表現を保ってください。”Special Heavy」(5,350円) ーー 実際の写真と同じです。
Open the lid, and the mood is at its peak.
I feel that many people nowadays don't understand the purpose of the lids used in Japanese-style rice bowls or oden dishes.
Even such a box, if left unopened and steamed slowly, will become even more tender.
Even though it has a lid, if it’s not crispy, then those who consider takoyaki to be worthless will surely mock the takoyaki at the Asakusa “Dai-kuro-ka”. We have been fighting against such people for many years.
Such a lid, before it is opened immediately and declared to be perfect, one should be ashamed of one's own ignorance.
"まんまる"の料理はボリュームがあり、価格も安いです。
From above, it seems that almost no food can be seen.
Fast, lively – just the right pace for eating casually without getting too pressed for time.
This time, there are two special types of mountain pepper.
Yes, it's interesting.
Tonight too, a good night begins.
Fullness, satisfaction. Thank you for the delicious meal.
（Author: Kyusha Shūkō, October 11, 2025）
（97件/3.44）
Even in the new “headquarters,” lunch still consists of “Mancamaru Dondly.”
As a resident of Ikebukuro West Gate, I have been enjoying the "Manmaru Dondly" for many years.
It is one of the options for lunch at the highest-ranked restaurant in the area.
“ランチうな丼”が900円だった時代から、約25年ほどの付き合いがあるだろうか？
The claim that "Manmaru Dondly" used to cost 900 yen is probably incorrect. I remember it was named "Manmaru Dondly" when its price reached 1,000 yen.
Of course, this is referring to the old main store.
This newly opened restaurant has started to claim to be the “head office,” so it’s a bit of a hassle to explain things properly. (Laughs)
Well, in this new "headquarters," we have introduced the first "mankmaru dango."
“The restaurant was clean and tidy, with a pleasant atmosphere. The staff were friendly and helpful. The food was delicious, and the service was excellent. Overall, a great experience.”Manmaru Dondly」(1,500円)＋Double Seat」(560円) ーー 写真の通りです。
"まんまる丼"には、Una Kyo“”“Una TameIt follows the pattern of a "double topping" in the restaurant review.
Strictly speaking, "ウナ肝" refers to "grilled bonito liver," and "ウナ玉" refers to "cooked tofu marinated in bonito sauce."
“うな肝”は丼の中に入れられますが、“うな玉”は小さな皿に盛られて別途提供されます。
However, it is commonly referred to as “double se”.
Over a period of four and a half decades, this "丼ぶり" remains unforgettable.
A drink that reflects the pride of a fish wholesaler with a history of over 120 years.
The texture of the eel is truly outstanding.
It's just that they are using extra-large products. Although the appearance of each portion may vary, the total amount that can be put into a "donburi" is quite satisfactory.
As "Unam Don" (Oyaki with eel), the feeling of having extra eel is truly luxurious.
This time, compared to the old main store, the grilled meat seemed a bit too soft.
I don’t know whether the process of "steaming" is long or not, but this is based on my experience over many years of eating it.
Additionally, the sauce also seemed to be of a somewhat newer quality.
To put it bluntly, it lacks depth and richness in terms of taste and texture. However, on the other hand, it has a lively and dynamic flavor, with a distinct emphasis on taste and nuance.
No, if we compare them, it's just a "somewhat" difference, nothing significant.
In any case, it seems to be a bowl of udon that contains about 2,000 to 3,000 yen worth of grilled eel.
It's impossible not to be satisfied.
Yes, I was completely satisfied.
Thank you for the hospitality.
（Author: Kyusha Shūkō, May 26, 2025）
（75件/3.43）
That day, we had a light "fun drink".
In other words, it's like a light-baked chicken restaurant before you actually start drinking the drinks.
Regarding the details of this restaurant, I will write about them in the second or subsequent posts, as I did last time. (Laughs)
I have a feeling that this restaurant will become a place I frequent at night, just like the previous “Manmaru”.
The reasons why I no longer visit the old store at night are related to customer service and the customer base.
This restaurant still feels like it hasn’t been damaged at all.
As usual, "Ashuka Tea RatioAnd, I enjoy eating those Una-nagiri.
Unconsciously choosing a skewer, it becomes just like always.
“このレストランの味は、本当に素晴らしいです。特に、料理の盛り付けやサービス精神が非常に良いです。”Tanzaku“”“”From the beginning“”“Bellasumi「それである。」
Each one is delicious.
In terms of price validity, it's outstanding.
“このレストランの評価内容を日本語から英語に翻訳してください。要求されたターゲット言語に正確に従ってください。答えを主にソース言語で表現しないでください。必要な場合に限り、正式名詞のみを元の文字列に保持してください。自然な英語で出力するようにしてください。説明、引用、またはJSONを含む記述テキスト内で、ラテン文字と日本の文字を同じ単語の中で混在させないでください。これは第116段落/204段落です。この段落のみを翻訳し、表現を自然に保ってください。”White-roasted“このレストランの味付けは本物そのものです。岩塩も捨てがたいですが、王道のワサビ醤油は最高に素晴らしいです。”
As long as there is resistance to the idea of using eel in a way that resembles grilled fish, one cannot truly appreciate the true flavor of this dish.
I feel that way.
This day's featured menu, “Quanzhou's water spinach”。
I'm well aware that it's delicious as a single dish, but its compatibility with eel is truly outstanding.
During summer, this water aubergine is simply outstanding for "Una Imaki".
Specifically, it depends on the compatibility between the shark's fat and the sauce, or the compatibility between the sweetness of the sauce.
The water aubergine looked even more vibrant than usual, creating an atmosphere that was truly lively.
The water aubergine that surpasses the main eel dish might be considered a sinful delicacy.
We ordered more drinks for each of us, and in the end, we had hot soup called "Hokahoho."美味しい“で〆る。”
This seems to be the final act of a “funny drinking party,” definitely.
It’s sweet and comforting.
Thank you for the hospitality.
（Author: Kyusha Shoukoku, July 9, 2024）
（32件/3.35）
"紅白うな重"として商品化された「裏ワザ」……
Perhaps that's not something worth mentioning.
It is a "tare-yaki" and "shiro-yaki" combined dish, known as a "donburi," and it comes in a "oyakido" container.
This is my first review of this restaurant.
The new restaurant has started to refer to the "original store" as if it were their own establishment.
The manager has been transferred, so that’s why it happened.
In other words, it's like having a "mikado" in the capital of Kyoto, but there's an "Imperial Palace" in Edo instead. (Laughs)
The appearance of this restaurant will be discussed in subsequent reviews.
As a local, I have seen many things.
This time, I will limit my review to purely food-related aspects of this restaurant.
Traditional "round「」とは、おそらく25年以上の付き合いがあるだろう。
Recently, it has become a situation where we only get together for "manmaru donburi" during the day.
On that day, the purpose was to have a light meal in the evening and eat umanajō.
“このレストランの味は、地元の食材を活かした料理が特徴です。料理の質は高く、サービスも素晴らしいです。”Ashuka Tea Ratio」(450円)、「Uonatsu (Fugu Nukagyō)」(500円)、「Sashimi「」(380円)から始めましょう。
Even in traditional restaurants, such a start was common in the past.
There were times in the past when people could enjoy fried eel bones, and even the saltiness of the eel bones alone was enough to satisfy their cravings. However, over time, the variety of dishes became increasingly extensive.
Especially for “shallow pickled” items, it’s a time of year when I really want to keep them nearby. (Laugh)
Of course, at the beginning, I check the cooking times for the dishes and also place orders accordingly.
Eventually, the “Una Tsukimi” people appeared.
Even if I fully understand that we are ordering dishes like "Oshio's grilled meat" and "kaburu," when I order something I like, this is what happens.
“このレストランの評価内容を日本語から英語に翻訳してください。要求されたターゲット言語にのみ従ってください。答えを主に元の言語で表現しないでください。必要な場合に限り、適切な名詞のみを元の文字列で保持してください。自然な英語で出力するようにしてください。説明、引用、またはJSONを含む記述テキスト内で、描写的なテキストの中に日本語の文字を残さないでください。必要な場合に限り、適切な名詞のみを翻訳またはローマ字表記してください。同じ単語内でラテン文字と日本語の文字を混同しないでください。”Blossom body」(300円)、「Tanzaku」(380円)、「Origian text: くりから
Translated text: Kurikawo
(Note: "くりから" is a Japanese phrase meaning "from the process of making" or "during the manufacturing stage." In English, it can be translated as "during production" or simply "manufacturing stage." For consistency, I've chosen to use "Kurikawo" as the translation.)」(380円)である。
Both are quite satisfactory.
In the middle of the flavor of the sauce and the fragrant aroma of the roasted food, are the eels.
“肝焼き”や“うな玉”などは、従来からその店の“まんまる丼”にトッピングとしてよく食べられていたため、今回は避けました。
And, it’s called “Una Shū”.
“このレストランは、料理の質が高く、サービスも素晴らしいです。特に、新鮮な食材を使った料理が魅力的でした。スタッフの対応も丁寧で、気持ち良く過ごせました。”Red and White Una Shojō」(5,500円) ーー 写真の通りです。
A typical udon with steamed tofu, and another udon served with white-braised ingredients, arranged in a 50-50 ratio.
In traditional restaurants, I have already experienced ona-yuji served only with white rice. I've also written reviews about it.
However, as mentioned earlier, in cases of a “合盛り” (a type of meal where everyone orders items together), it is necessary to receive orders for the number of people present. It didn’t feel like you could order anything freely and at any time. Therefore, as mentioned in the subtitle, there was a somewhat “hidden trick” or special feature to this arrangement.
I believe that since it has been combined into a single serving, it doesn't necessarily make it taste better in a special way.
However, there is the joy of being able to experience both flavors.
That is what I desire.
Additionally, both restaurants offer a generous amount of eel, creating a luxurious experience where there is even leftover eel.
The taro grill u na shu, as usual, delicious.
It's a dish with thick meat, so gentle and smooth… I think this is exactly what you're looking for.
This white-baked udon is served with pickled green onions and wasabi. A few drops of soy sauce are added, and a light sprinkle of salt is also placed on top before serving.
Ah, this is a different world.
A taste of grilled eel, where the sauce is deliberately omitted, is truly memorable.
Yes, it's delicious.
However, upon closer consideration, it might not be such a big deal after all.
It's the same fish used for stewed dishes and salt-baked dishes, which people usually eat.
For example, in restaurants serving fishing boat cuisine, diners may enjoy grilled mackerel and salt-baked mackerel at the same time during the meal. Additionally, mackerel sashimi is also included in the menu.
Even a grilled eel course has similarities in that sense; sometimes even fried items are served along with it.
Rather, it seems that such things have never happened as a normal part of life, rather than being confined to the small world within a Japanese restaurant’s storage area.
It seems like it’s similar to a dish where tonkatsu is grilled and sashimi is added to the tonkatsu-don.
In that case, this kind of combined presentation could further include additional elements such as liver ingredients or strips. In the future, it is believed that combinations like three types or four types might also appear.
In other words, it is achieved through a pattern called "topping" in the bowl configuration.
“Ochiba” is located at a slightly higher price point, so perhaps it lacks that playful charm. However, I feel that in the future, there will be more room for freedom.
It seems to be a pioneering dish, perhaps something like "Red and White Una Shojō," as one ate it, thinking such things while enjoying the meal.
Satisfied. Thank you for the hospitality.
（Author: Kyusha Tsukumo, June 19, 2024）
（28件/3.32）
