Mantianxing, a 43-year-old Japanese omelet rice restaurant

To bring the authentic flavors of Japan to Hong Kong, the Hong Kong branch will be led by Japanese chef Ryota Abe, who trained at the main restaurant in Japan and has 25 years of experience in Japanese and Western cuisine. Using high-quality ingredients sourced directly from Japan, he will present a series of signature dishes to Hong Kongers! Founded in 1978 by Yoshinao Kubota, a disciple of Tokuzo Akiyama, the chef of the Showa Emperor, the restaurant adheres to the most traditional Japanese and Western culinary principles, blending Japanese culinary expertise with the essence of French cuisine.

The main branch is located in the Azabu district of Tokyo, Japan, with seven other branches across the city. It is the first Japanese brand to use the scrambled egg method for its omurice.

This signature dish is unique in its egg, rice, and sauce. The scrambled egg omurice here is a brand first, featuring a smooth and fluid egg batter topped with shrimp, scallops, and green peas. Each omurice is made with three Lan Wang eggs (famous for their rich, fragrant, premium quality), a testament to the exceptional craftsmanship.

The rice base, made with eight ingredients, including bamboo shoots, onions, corn, and shiitake mushrooms, is cooked alongside Japanese rice in a secret chicken broth, then baked, releasing a vibrant aroma.

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Post by _GG***42 | Nov 16, 2021