Manta

As literally everything on the menu here involves Kagoshima Kurobuta in one way or another, let’s begin with a clear explanation. It’s premium pork, related to and almost identical to English Berkshire Pork sporting a full black coat with no more and no less than six white patches each. They tend to have small litters and they grow slowly despite being fed satsuma imo (sweet potatoes) and shochu kasu (lees). They’re Japan’s top hogs and even the name “Kagoshima Kurobuta” has been trademarked. Every shipment to Manta includes a seal of certification. The shabu shabu pictured here is their most popular dish. Customers dip thin slices of kata roast (shoulder) and bara (ribs) into a boiling pot of kombu (kelp) broth. It cooks within seconds and is then dipped in a tangy ponzu (citrus soy sauce), goma (sesame) or Manta’s original plum and sake sauce. Garlic paste and chopped green onions optional stir-ins to the first two. After you’ve enjoyed the meat the veggies are placed in the pot and they too get dipped. Guests actually do all the cooking. It’s fun, interactive and communal; not unlike a European fondue. To top it off, Manta’s staff mixes in some salt and black pepper into the soup, now rich with the flavors of the meat and veggies and brings the mixture to a boil. Champon noodles are added and within minutes your final dish of “pasta” is ready to be enjoyed. They are other nabe too, like the Kurobuta Kaisen (pork & seafood) and numerous side dishes, salads, and appetizers. True to the Kagoshima spirit, potato shochu is the most ordered beverage, but beer and ume-shu are also offered. The food is truly tasty, the service and staff very friendly, and very reasonably priced considering the premium product served.

Tenguya Nishijin Bldg. 1-7-10 Nishijin, Sawara-ku, Fukuoka

092-823-3788