01 / ABOUT THE PLACE
About this place
At Manjirou, the choice is how to enjoy the savoury flavour of chicken. In the evening, diners come for mizutaki, the chicken hot pot featured in the restaurant’s name; depending on the season, oyakodon or a chicken liver rice bowl may also be a reason to visit at lunchtime.
Some diners have praised the mizutaki’s rich yet light broth and the chicken, with one recalling the ginger-infused soup in particular. Reports also describe enjoying the vegetables and chicken before finishing the meal with rice porridge. The cloudy broth has struck some as substantial, so it may be worth pacing yourself if you want to savour the hot pot all the way through to the final course.
Oyakodon, a rice bowl topped with chicken and egg, is a lunchtime favourite mentioned by diners who appreciated the egg’s richness and the springy texture of the chicken. One reported way to enjoy it was served separately, with chicken soboro, chicken stock and yuzu kosho. That diner also described adding the chicken stock and yuzu kosho to plain rice for a chazuke-style finish. You can tuck into it as a bowl or enjoy the rice and toppings separately at your own pace.
The chicken liver rice bowl offers a different flavour profile. Diners have noted its sweet seasoning, the pairing with egg yolk and the liver’s soft texture. Some added powdered sansho pepper or black shichimi to vary the flavour. Records show that both the oyakodon and liver bowl were offered as seasonal lunch dishes; the timing and opening days vary by year, so check before visiting.
Drinks listed on the menu include Kakubin and Iwai highballs, as well as chilled sake, Kinshi Masamune. Mizutaki dinners can be reserved, and the restaurant recommends booking for dinner. Payment is cash only, so come prepared.
