うなぎと麦酒のまんまる 新橋店

MANMARU Shimbashiten

  • Credit Card
  • Non-Smoking
  • Eel / Unagi (Freshwater Eel)
  • Lunch 1,400 JPY Dinner 3,500 JPY
  • 03-6435-8897 (+81-3-6435-8897)
  • Monday - Saturday Lunch: 11:00 - 15:00(L.O.14:30) Monday - Saturday Dinner: 17:30 - 22:30(L.O.22:00)
  • Shimbashi(Tokyo)
    JR Shimbashi Station 8-minute walk

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*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.

*Photos shown are for illustration purpose only.

*Price may vary.

* Amount is Japanese Yen (JPY)

うなぎの串焼き3種盛り

Grilled skewer

Eel
  • Ingredients: Eel

tax included

うなぎの串焼き8種盛り

Grilled skewer

Eel
  • Ingredients: Eel

tax included

うなぎの串焼き5種盛り

Grilled skewer

Eel
  • Ingredients: Eel

tax included

まんまる名物 鯉の洗い

Slices of carp sashimi rinsed in cold water

Fresh, thinly-sliced, rinsed carp sashimi on a plate.

  • Ingredients: Carp
  • Cooking: Raw

tax included

当店の鰻蒲焼き ~関東焼き~

Grilled eel

Sliced eel is skewered, broiled, and steamed, covered in a sweet soy sauce, and broiled again.

  • Ingredients: Eel
  • Flavor: Kabayaki sauce
  • Cooking: Bake/Roast

tax included

鰻白焼き

Grilled eel without seasoning

Sliced eel is skewered and broiled without any sauce. Spices or soy sauce are usually applied before eating.

  • Ingredients: Eel
  • Cooking: Bake/Roast

tax included

ナマズフィッシュ アンド チップス

Fish and chips

English dish of white fish such as cod fried and served with stick-shaped French fries.

  • Ingredients: Potato, Amur catfish
  • Cooking: Deep-fry

tax included

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

Monday - Saturday Lunch: 11:00 - 15:00(L.O.14:30)
Monday - Saturday Dinner: 17:30 - 22:30(L.O.22:00)

Close

Every Sunday Holiday Summer holidays(August 13, 2020 - August 16, 2020)

Average price

Lunch: 1,400 JPY
Dinner: 3,500 JPY

You can check the restaurant information in the phone.

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