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Mane Yamakura · Charcoal-Grilled Live Eel (Hongmei Road Branch)

日料 · ⭐ 4.6

No. 3911 Hongmei Road, Building 4, 2nd Floor

Dishes

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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Miyazaki Nambara Chicken Thigh

  A Japanese dish featuring marinated chicken thighs grilled to perfection, with a tangy-sweet sauce made from soy sauce, sugar, vinegar, and garlic.
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  Hikaru Salad

  Hikaru Salad features fresh lettuce, cucumber, carrot, and tomato, combined with grilled chicken or salmon, topped with a special dressing, refreshing and nutritious, rich in vitamins and protein.
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  Hirozou Eel Banquet

  A premium eel banquet featuring grilled eel with special sauce, seasonal vegetables, and rice, offering rich and savory flavors.
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  Yoshizou Eel Steamed Rice

  Fresh eel is steamed with rice and a secret sauce in a bamboo steamer, resulting in tender, flavorful dish.
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  Signature Beef Intestine Hot Pot

  The signature beef intestine hot pot is made with fresh beef intestines simmered in a secret braising sauce. After multiple washes and preparations, the intestines are tender and crisp, with rich braised flavor. Served with bean sprouts, tofu skin, and other side ingredients, the broth is thick and uniquely flavorful.
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  Grilled Premium Beef Tongue

  Grilled premium beef tongue, marinated and slowly roasted to perfection, offering a tender and flavorful experience.
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  Kumamoto Horse Sashimi

  Fresh horse meat from Kumamoto Prefecture is sliced thinly and served raw, a traditional Japanese dish known for its delicate texture and rich flavor.
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  Fresh Men Tai Zi

  Fresh Men Tai Zi is made from Men Tai Zi (cod roe), salt-cured and consumed raw. It has a delicate texture, rich salty flavor with a slight fishy aroma, uncooked to preserve its original taste.
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  Pork Bone Ramen

  Pork bone ramen is based on a rich broth made by simmering pork bones for a long time, resulting in a creamy white soup with a distinctive aroma. The noodles are typically thin and straight, offering a smooth and chewy texture when cooked. Common toppings include barbecued pork (chashu), green onions, corn kernels, and seaweed, which add layers of flavor and texture.
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  Vinegar Eel

  A dish made with fresh eel marinated in vinegar-based sauce and pan-fried, offering a sweet and sour flavor with tender texture.
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  Iron Plate Yam

  A dish made by pan-frying sliced yams on a hot iron plate, resulting in a soft and fragrant texture with a savory flavor.
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  Eel

  Eel dishes are made with fresh eel as the main ingredient, carefully processed and cooked or grilled with specially prepared seasonings. The meat is tender, delicate in texture, and highly nutritious.
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  Eel Three Ways

  Eel three ways is a Chinese dish featuring eel as the main ingredient, typically divided into three parts for different cooking methods: one part braised, one part steamed, and one part fried. Braised eel is simmered with soy sauce, sugar, and cooking wine; steamed eel retains its natural flavor with just ginger slices and scallions; fried eel is marinated first, then coated in batter and deep-fried until crispy. Each method highlights a distinct texture.
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  Eel Bone Shell Delicacy

  A fusion dish featuring eel, pork bone, and shellfish, marinated and steamed to perfection for a tender, layered flavor.
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  Eel Sushi Roll

  Eel roll is a dish made with eel as the main ingredient, combined with vegetables like lettuce and cucumber, rolled using a bamboo mat, then steamed or pan-fried. The marinated eel and vegetables are rolled together for a rich, layered taste.
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  Eel and Beef Bento

  A Japanese-style bento featuring tender eel and savory beef over rice, seasoned with a rich sauce.
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  Eel Bento

  Eel bento features grilled eel served over rice with side vegetables, a popular Japanese meal.
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  Eel and Egg Roll

  Unagi omelette roll is a dish primarily made with eel and eggs. The eel is sliced or minced and mixed with beaten eggs, along with appropriate seasonings, then stirred evenly. The mixture is poured into a flat pan to form a thin pancake, which is fried until golden brown on both sides and then rolled up. The finished dish features an egg skin exterior with eel inside, offering a soft and tender texture.

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