01 / ABOUT THE PLACE
About this place
The gomoku ankake yakisoba at Manchinken is made for twirling its thin noodles through the thick sauce. One diner enjoyed a topping of Chinese cabbage, carrot, wood ear mushrooms, bamboo shoots and pork, and liked adding vinegar for a sharper flavour. Another ordered gomoku yakisoba with well-seared thin noodles and a light, salty sauce. Both are appealing options when you fancy yakisoba.
For noodles and rice together, there are sets pairing ramen with half a portion of fried rice or half a tenshin-don, a rice bowl topped with an omelette. A diner who tried the ramen and fried rice mentioned the springy texture of the fine, wavy noodles and the fried rice’s soft, crumbly texture. Fried rice can also be ordered in a half portion or a large serving, making it easy to choose between a combination with noodles and a more substantial standalone dish.
Some diners have praised the substantial wrapper on the pan-fried gyoza, while others have enjoyed its filling of roughly chopped vegetables. There are also boiled gyoza in portions of 5 and shumai in portions of 3, giving you more options to pair with noodles or rice.
Lunch brings a choice of noodle and rice dishes, while the evening menu includes à la carte dishes such as liver and chives and yurinchi—crispy chicken with a tangy sauce—as well as alcoholic drinks. Beer and Shaoxing wine are available, so the selection ranges from lunch sets to a drink with a few dishes in the evening.
