Sake Gumi
Mangetsu Gyu-tan Stew

I posted about Mangetsu's Mugi-toro Don the other day, Tokyo JUNKtion: Mugi-toro Don at MANGETSU, and promised to get back to UMAMIMART with more coverage on Mangetsu since one post was just not enough.

You will probably see me at Mangetsu one to three times a week during these past two months (I was introduced to it in June). It's laid back, casual and always open after I get off from my night shift at the restaurant I work at (Mangetsu is open until 3am).

The must-order dish by far is the Gyu-tan Stew (Beef Tongue Stew) with a side of bread. It has the deep dark brown color of a Louis Vitton bag, the aroma of rich, slow-cooked decadence, and the ability to fill every crevasse in your mouth with umami. It personally takes me back to the Sundays when my dad would make beef stew for us and use the nice silverware.

Mangetsu Gyu-tan Stew

The side of bread is there to soak up the stew and add a starch element when indulging in the rich stew. The best part of this bread is that it is the really cheap kind of bread you can find at any grocery store, but he throws the slices in a wok for a slightly burnt toastiness.

Mangetsu Side of Bread

Another prizeworthy menu item is Jyaga-tarako (Potatos with Tarako Sauce). Exactly as the name suggests, these are slices of potato draped in a sauce consisting of tarako and Japanese mayo.

Mangetsu Jyaga-Tarako

The result is something that is probably very bad for your body, but good for the taste buds. The potato is cooked to just the right consistency where it falls apart in your mouth, with the tarako sauce adding some tang and saltiness. I would love to see Lays make a potato chip flavor called Jyaga-tarako.

Mangetsu Jyaga-Tarako

If you are in Tokyo, try to fit Mangetsu into your schedule. It's worth it for the food and hole-in-the-wall atmosphere.

(No listed address)

1 minute walk from Hatagaya Station's North Exit