まにわ (Maniwa)

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酒肴コース、¥3000。
先付: 生海苔の冷製茶碗蒸し・のれそれポン酢(穴子稚魚)・真鯵の棒寿司。
刺身: 伊佐木・帆立・ぼたんえび。
From the Y3000 dinner course.
Appetizer: Cold chawanmushi with seaweed, young Anago with ponzu, Ma-aji(Japanese horse mackerel) rod sushi.
Sashimi: Isaki, scallop, Botan shrimp etc.
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冷物: 初夏野菜と素面の冷し鉢(茄子・トマト・オクラ・もろこし)。
The Botan shrimp head left from the sashimi was fried and served.
Cold dish: Early summer vegetable(aubergine, tomato, okra, corn) and somen.
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肴物: まぐろと胡瓜の酒盗あえ。
温物: 大山鶏つみれの味噌仕立て小鍋。
Snack: Maguro and cucumber with shuto.
Hot dish: Daisen chicken tsumire(meat ball) in miso hotpot.
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金目鯛の土鍋炊き込みごはん(2~3人前)、¥1600。
Rice cooked with Kinmedai in a Donabe(Japanese clay pot). It is not included in the dinner course. Y1600 for one big pot and is enough for 2-3 people.
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0905270025漬物: 自家製ぬかづけ。
Store-made pickled vegetables.

A very tiny washoku place in Asagaya with only about 8 counter seats. Still fairly unknown and not even a decent map available in the internet. I’m so glad my friend brought me here because the food – prepared by a young and pretty lady all by herself – is absolutely delicious and the value for money is unbelievable. You have to order the rice/udon separately from the dinner course, but it’s still very cheap considering the quality and the amount of food you get. I had two storemade fruit wine and it came to about Y5000. Asagaya is a bit out of the way but the value is totally worth the trip.

Menu(J): 1, 2.

まにわ (Maniwa)
Add: 2-10-11, Asagaya-kita, Suginami-ku
Tel: 03-6421-3456
Open: 18:00-23:00
Holiday: Sun, 1st and 3rd Monday of each month

Direction: Come out from the north exit of JR Asagaya station, walk straight and go under the shopping arcade. When you see the fastfood joint “なか卯”(Na-ka-u), turn left. Walk for about 5 mins and Maniwa is on the left side of the street.

6 thoughts on “まにわ (Maniwa)

  1. Omg even by just looking at the pics I can tell how amazing the quality is considering the very very reasonable price 😀

  2. The rice cooked with Kinmedai in a Donabe looks very good indeed! Do they cook it with plain rice or it is the bowl of rice as shown in the picture immediately following the dish in your blog? (rice with various mixtures?)

    really want to give it a try ! o my !

  3. yuu>
    The quality is certainly high, especially when you consider the price. But I must clarify that this place is no high-class kaiseki restaurant and is more of a casual drinking place that also offers very good food. Having said that, the food here is better than certain high-class “proper” washoku that costs over Y10,000 per person….

    Jason>
    The kinmedai was cooked with rice and dashi(broth) in the donabe. When it was done, the lady-chef scraped the fish meat off the bones and mixed it with the rice, which was served to us in a bowl. Three of us shared it and we all had a second helping.

  4. Thanks for this wonderful find. It’s been on my “to go” list for a few years and I finally went. Now I wonder why it took me so long to go. Definitely a hidden gem offering tremendous value for money. It should also be said that the shop’s sake menu is excellent with a diverse range of high-quality offerings without breaking the bank. The owner is not only a great cook, but also an engaging host.

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