Recently, it has been difficult to reserve our favorite sushi restaurants, so we’ve been exploring new ones. One of these restaurants that caught our attention is Manten Sushi (まんてん鮨). They have locations in Marunouchi, Nihonbashi (COREDO), and Hibiya (Hibiya Okuroji).
We visited the Marunouchi branch this time. It’s located on the B1F of Marunouchi Brick Square. The restaurant features counter seats surrounding the kitchen and two tables.
The closest station is Tokyo Station, but neither the Marunouchi nor the Yaesu gates are the nearest. The Keiyo Line gate is the closest, though it is quite far from the center of the station. It’s better to exit through the Marunouchi or Southern gates and walk outside, as Tokyo Station is very complex.
They offer a chef’s choice course for ¥6,600, which includes both dishes and sushi. Reservations can be made via their website. They also have a weekday lunch course for ¥3,300, which is considered very valuable, though reservations aren’t accepted for the lunch course.
They serve dishes and sushi alternately. The first dish served was shijimi clam soup.
The first sushi was marinated tuna. The sushi pieces were smaller, making them easy to eat, especially for ladies. It was strongly marinated and delicious, pairing perfectly with sake.
Hirame (Flatfish). Sashimi.
Marinated bonito. Another sashimi. It was delicious, with a springy texture like jelly.
Mekabu seaweed.
Boiled abalone. he abalone was boiled in a strong soup, and its crunchy texture was delightful.
Sea bass (Suzuki). While its appearance was not very appealing due to bloodlines, it had a springy texture and tasted great.
And such a novel dish was served: Tarako marinated with wasabi. The springy eggs had a subtle wasabi flavor. It went perfectly with rice.
Yuba tofu. I heard it’s their specialty. It’s not exactly tofu, but a mille-feuille of yuba.
Spanish mackerel. Served with mustard.
Green vegetable. They refreshed our palates.
Enoki mushrooms marinated with konbu. It was so fun! This was my first time eating mushroom sushi ! And it was delicious. I love enoki mushrooms and was surprised at how well they go with vinegared rice!
Red sea bream marinated with konbu
Crab and salmon roe. The rice was at the bottom, topped with shredded wasabi, giving it a sharp flavor.
Simmered tuna. So soft. I enjoyed it with a lot of wasabi. I think it would pair well with Japanese sake, too.
Horse mackerel
Botan shrimp. My delight was served one dish after another… 🙂
Two sea urchin. Because they were delicate, the chef told us, “Put out your hand.” One was horse-dung sea urchin (Bafun-uni), and the other was purple sea urchin (Murasaki-uni). I forgot which was which, though, because I was so focused on getting and eating them. I liked the first one better (probably the second photo).
After enjoying the rich texture of the sea urchins, tomato was served. Well, I think some people might not appreciate this order, but it wasn’t bad for me.
Toro part of tuna
Negitoro roll. Typically, negitoro is served with green onion, but here they served it with onion. The larger pieces of onion had a pungent flavor, and it paired well with the vinegared rice and the fatty tuna.
Conger eel (Anago). It was so soft, like a pillow.
Tamagoyaki (like pudding)
Miso soup with shijimi clam. Though it contained many small shijimi clams, they didn’t release much flavor. I think they were used clams, possibly from the soup that was served earlier. So, I ended up leaving the clams and just enjoyed the miso soup itself.
Last, Kanpyo-maki. We rolled it ourselves and ate it.
Watermelon as dessert. It was sweet.
Their course menu is seasonal. All of their dishes and sushi are small, so we get to enjoy a variety of foods in one meal. I especially liked their sushi. I wish they would offer a sushi-only set that could be served quickly during lunchtime.
ポチップ
About
Name Manten Sushi Marunouchi / Manten zushi (まんてん鮨 丸の内店)
Open Lunch, Dinner
Credit card Available
Reservation Available
URL Website, Twitter, Instagram
Google Map
