Restaurant
静岡 市 葵 区 Manpuku Sake House
We offer authentic Chinese cuisine from ramen and fried rice, especially Northeastern Chinese cuisine.
Made with ingredients from Shizuoka Prefecture Popular menu
Stir-fried water spinach, sweet and sour pork, shredded pork and dried tofu, stir-fried sea cucumber with soy sauce, stir-fried chicken and garlic with black pepper
Shizuoka ingredients used in the store
Bok choy (Iwata City), tea (Shizuoka City), water spinach (Shizuoka City), hairtail (Shizuoka City), lettuce (Hamamatsu City), etc.
shop information
Manpuku Sake House
Address | 1F, Griffin Building, 1-3-XNUMX Tokiwa-cho, Aoi-ku, Shizuoka City, Shizuoka Prefecture |
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TEL | 054-272-8998 |
WEBSITE | https://www.manpukushuka.com/ |
Store MAP
This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Takayuki Shibata
Born in Shizuoka City. At the age of 20, he aspired to become a chef, and after training at the Japanese restaurant "Suruga" in Chiba City, Chiba Prefecture and the Japanese restaurant "Mikazuki" in Shizuoka City, which is also his parents' home, he taught himself Chinese cuisine and became a chef in 16. Opened "Manpuku Shuya". It has become a hot topic for its Chinese cuisine, which not only reproduces the authentic taste but also fits the Japanese palate. Since its founding, the restaurant has actively used local ingredients to create a fusion of Japanese and Chinese cuisine, and is also actively working to revitalize the region.
Worker interview
The food at Manpuku Sakeya is a perfect fusion of the gorgeous aromas of authentic China and the delicate flavors of Japanese cuisine. It is also a harmony between Chinese cuisine, which is prepared using the logic of addition, and Japanese cuisine, which is prepared using the logic of subtraction. What makes this possible is the ingredients produced in Shizuoka Prefecture, which are rich in flavor. The healthy flavor of fresh, safe, local ingredients is alive and well in authentic Chinese cuisine. There are approximately 150 dishes on the menu. The restaurant's unique menu features a wide variety of cuisines from Northeast China, Beijing, Shanghai, Guangdong, and Sichuan to whet your appetite. Currently, the ingredient that owner-chef Takayuki Shibata is focusing on is sea cucumbers grown within the prefecture. Mr. Shibata's desire to ``enliven Shizuoka with local ingredients'' is reflected in the technique of using dried sea cucumbers, which have great potential as a new attraction for Shizuoka Prefecture, to create elegant and exquisite dishes using the ingenuity that has been developed since the company's founding. There is. This kind of spirit gives the restaurant's cuisine a touch of brilliance.
``White fish with sweet and sour sauce'' using flounder from within the prefecture. Fish species change depending on the season. Carving vegetables is also a hot topic.
*From the article “Introducing the 28 Worker Award Winners”
Kumiko Shibata
Born in Changchun, Jilin Province, China. She came to Japan about 30 years ago, and while studying Japanese at a vocational school, she worked part-time at Mikazuki, a long-established Japanese restaurant with a noren curtain in Shichiken-cho, Shizuoka City. She met Takayuki Shibata, who was training at the same store, and they married. She became naturalized in 2002. Currently, she is fluent in Japanese, and together with Takayuki and a Chinese resident cook, she runs the kitchen at Manpuku Sakeya, offering a diverse menu of over 3 dishes. She actively participates in visiting production areas and interacting with producers.
Worker interview
Kumiko Shibata was born and raised in Changchun City, Northeast China. Changchun was once the capital of Manchukuo, and traces of that time can still be seen throughout the city. Before she knew it, her interest in Japan grew, and she came to Japan about 30 years ago and became a naturalized citizen about 20 years ago.
Manpuku Sake House, where Kumiko shows off her skills, offers a wide menu of Chinese cuisine from Sichuan, Beijing, Shanghai, and Cantonese, but the most appealing thing about it is that you can enjoy authentic Tohoku cuisine. . One example is ``Pork Back Gara Stewed in Soy Sauce,'' which is a dish made with stewed pork backbone. The ``lamb skewer'', which has many repeat customers, is also essential as a halal menu. In China, it is customary for the whole family to cook together, and the fact that she has honed her skills in her home kitchen since childhood gives each of her dishes an exquisite flavor.
Kumiko and her husband, Takayuki, who has already received an award as a worker, participated in a matching tour with a variety of producers sponsored by the prefecture, including oyster producing areas in Lake Hamana, shrimp farmers in Iwata, and trout farms in Fujinomiya. We participated together. She frequently visits food events and Halal study sessions in other prefectures. What surprises and attracts her most about Japan is the freshness of the ingredients. In China, fish is limited to frozen fish, but here in Shizuoka, you can get it fresh. The vegetables are grown close to each other and are extremely fresh. Blessed with these ingredients, the way I think about cooking has gradually changed. Keep seasonings and spices to a minimum and avoid overpowering flavors. In order to make the most of the natural flavors of the ingredients, we adapt them to suit the tastes of the Japanese people. To that end, she sees and hears for herself what kind of ingredients are made, by what kind of producers, and with what kind of ingenuity.
I have been able to work hard in a foreign land not only because I was able to meet my husband Takayuki, but also because I can see the satisfied faces of everyone when I cook, and I can smile when I see their smiles. This real thrill is the same in both China and Japan.
``Pork Back Gara Stewed in Soy Sauce'' is a slow-simmered pork backbone that is well-known for tonkotsu ramen.
We use pigs from Fujinomiya.
*From the article “Introducing the 2020 Fujinokuni Food Capital Creation Worker Award Winners”
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About Fujinokuni SDGs Certification System
In order to promote the expansion of efforts to achieve the SDGs through cooperation between food and agriculture, this certification system visualizes the efforts of "producers" and "restaurants" toward achieving the SDGs.
*The number of stars within the mark will change depending on the efforts of each store. Please check the information of each store for details.
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