[Marunouchi] Sushi course at Mantensushi (まんてん鮨)

Tokyo
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Because recently our delight sushi restaurants are hard to reserve, we are exploring another sushi restaurants. And one of the restaurant among them attracted us. The restaurant’s name is Manten Sushi (まんてん鮨). They are located in Marunouchi, Nihonbashi (COREDO) and Hibiya (Hibiya Okuroji).

We visited Marunouchi branch this time. They are on the B1F of Marunouchi Brick Square. They have counter seats surrounding the kitchen and two tables.

B1F in Marunouchi Brick Square connected to JR Tokyo Station.

Their closest station is Tokyo station. And the closest gate is not both Marunouchi and Yaesu gate. Keiyo Line’s gate is the closest. Keiyo Line gate is very far from the center of Tokyo station. I think you’d better get out of Tokyo Station at Marunouchi or Southern gate soon and walk outside. Tokyo station is complex.

Basically, they prepare chef’s choice course at 6600 yen only. It have dishes and sushi. You can reserve from their website. And they have weekdays’ lunch course at 3300 yen. I heard the lunch course is really valuable. But they don’t accept reservation for lunch course.

They served dishes and sushi alternately. At first. the chef served shijimi clam soup.

Shijimi clam soup (しじみスープ)

The first sushi was marinated tuna. The sush is smaller. It’s easy to eat for ladies. Though it was marinated strongly and delicious. It go with Japanese sake.

Marinated tuna (鮪の赤身)

Hirame (Flatfish). Sashimi.

Hirame (flatfish / ヒラメ)

Marinated bonito. Another sashimi. Delicious. It had springy texture like jelly.

Marinated bonito (Katsuo / 鰹)

Mekabu seaweed.

Mekabu seaweed (めかぶ)

Boiled abalone. It was boiled in stronger soup. Delicious. Its crunchy texture was good.

Abalone (Awabi / 煮鮑)

Sea bass (Suzuki). Though its looking is not good because of blood lines, it had springy texture and was good.

Sea bass (suzuki / スズキ)

And the such a novel thing was served. Tarako marinated with wasabi. Springy eggs had flavor of wasabi lightly. I needed rice.

Tarako marinated with wasabi (たらこのわさび漬け)

Yuba tofu. I heard it’s their specialty. It’s not completely fixed as tofu. It’s millefeuille of yuba.

Yuba tofu (湯葉豆腐)

Spanish mackerel. With mustard.

Spanish mackerel (Sawara / 鰆)

Green vegetable. It refreshed our mouth.

Green vegetables (青菜)

Enoki mushrooms marinated with konbu. Fun ! This was the first time to eat mushroom sushi ! And delicious. I love enoki and I was surprised that enoki go with vinegared rice !

Enoki-take marinated with konbu (えのきだけの昆布〆)

Red sea bream marinated with konbu

Red sea bream marinated with konbu (Madai / 真鯛の昆布〆)

Crab and salmon roe. The rice was at the bottom. It had shredded wasabi. So, it had pungent flavor.

Crab and salmon roe (かにといくら)

Simmered tuna. So soft. I like it with much wasabi. I think it go with Japanese sake, too.

Simmered tuna (鮪の角煮)

Horse mackerel

Horse mackerel (Aji / 鯵)

Botan shrimp. My delight was served one after another… 🙂

Botan shrimp (Botan-ebi / ぼたん海老)

Two sea urchin. Because those were easy to break, the chef said to us, “put out your hand”.
One was horse-dung sea urchin (Bafun-uni) and another was purple sea urchin (Murasaki-uni). But I forgot because I did my best to get and eat them. I liked first one better (Probably second photo)

Sea urchin (うに)
Sea urchin (うに)

After we enjoyed rich texture of sea urchin, tomato was served. Well, I think someone don’t like this order. It’s not bad for me, though.

Tomato (トマト)

Toro part of tuna

Toro part of tuna (トロ)

Negitoro roll. Mostly negitoro is served with green onion, they served it with onion. Those larger pieces of onion had pungent flavor and its flavor go with the vinegared rice and fatty tuna.

Negitoro (ネギトロ巻き)

Conger eel (Anago). It’s so soft like bed.

Conger eel (Anago / 穴子)

Tamagoyaki (like pudding)

Tamagoyaki (玉子焼き)

Miso soup with shijimi clam. Though it had so much small shijimi clams, those don’t have extract. I think those were used clams (for soup that was served at first?). So, I left everything. I just enjoyed the miso soup only.

Miso soup with shijimi clam (しじみの味噌汁)

Last, Kanpyo-maki. We rolled it by ourselves and eate.

Kanpyo-maki (かんぴょう巻き)

Watermelon as dessert. It was sweet.

Watermelon (スイカ)

Their course is seasonal. All of their dishes and sushi is small, so we can enjoy many foods at one course. Especially I like their sushi. I wish they prepare only sushi set and serve quickly at lunchtime.

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

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