Japanese Curry

Though curry has its origins from India, the Europeans first introduced it to Japan in late 19th century during the Meiji Era (1869-1913) as a form of western food. Since then, Japanese curry has taken a form of its own and it is distinctly different from Indian curry. Japanese curry is not as spicy and usually contains a tinge of sweetness not found in other forms of curry. It is cooked like a stew or gravy and usually served with rice. In its own way, Japanese curry is a form of "fusion" curry, where it has its roots in India, influence from France, and modification in Japan.

After its introduction to Japan, this western influenced Indian curry became extremely popular with the locals. Today Japanese curry is one of the staple dishes in Japanese food culture. It is a weekly “must have” for millions of Japanese and only rivaled in popularity by ramen.

In recent years, the Japanese curry trend has taken root in the US west coast, Shanghai, and even Jakarta. While Japanese curry is firmly entrenched as a staple food in Japanese culture, most restaurants outside Japan merely sell it as “one of the offerings” using instant curry powder mixes for a quick fix.

With its slight sweetness and mild spiciness, Japanese curry is ideal for people who do not enjoy hot spicy food (though have created a different spicy level to cater to local taste buds) and is approachable for people of all ages. Since there is no coconut milk in Japanese curry it is also healthier and easier on the stomach compared to other curries.

Manpuku - Japanese Gourment Town

Manpuku is a new Japanese food hall concept that offers authentic Japanese cuisine in a Japanese gourmet street setting. 10 counters in the food hall will include renowned restaurant names such as BOTEJYU, YOSHIMI, HOKKYOKUSEI, AOBA and traditional Japanese food establishments famous for their dishes and set up more than half a century ago in the 1920s and 1950s.

KAI - Sushi Shop

Always a favorite with everyone is Sushi. Kai sushi serves up authentic Sashimi and Sushi; freshly prepared over vinegared rice topped with premium ingredients including fish, various meats and vegetables.

YOSHIMI - Hokkaido Soup Curry

Founded by Katsuyama Yoshimi, a renowned and celebrity chef in Japan, YOSHIMI created and popularized Hokkaido Curry Soup and Black Curry Rice in Japan. The recipe combines Asian curry with Hokkaido-grown potatoes, pumpkins, corns and asparagus famed for their excellent qualities. Their famous “YOSHIMI BOUILLON” is an original recipe requiring 24 hours of tedious preparation procedures. Not only is their Soup Curry a favorite with many local Japanese, their curry rice flavored with a harmonious kaleidoscope of flavors are also a big hit. Chef YOSHIMI hosts his own culinary program on national television “THE GUY CALLED BOSS” and has a large fan following.

TOKU TOKU


For over 60 years, TOKU TOKU is one of the most established dining brands for Udon lovers in Japan with over 100 shops all across Japan. Established since 1947, Toku Toku is recognized for their handmade Udon that is distinguished for their springy texture and can be enjoyed both hot and cold. The Curry Udon combines this texture with aromatic curry roux, making it a delightful specialty of this famous chain. Toku Toku is also recognized for their delicious soup made from their secret mix of special soy concentrate with fish broth. Highly recommended is the “Oden” or “Japanese-style hotchpotch” boiled in kelp-based broth seasoned with soy-sauce. The main ingredients of this dish that is usually served with Japanese hot mustard include fish-paste cakes, konnyaku (“devil’s tongue”), egg and sliced Japanese radish.

SESSON JAPANESE GRILL

Marking another first in Singapore, Unagi will be charbroiled right before customers at Sesson. This is an artistic performance all by itself, anexperience of the sights & smells of savory Unagi baking is sure totantalize and whet appetites. Sesson features skewered items are hugely popular in Japan, Hong Kong andincreasingly now Singapore. Sesson skewers up freshest, juiciest andmouthwatering meats as chicken, fresh scallops, pork with asparagus, porkbelly, pork tomato rolls as well as traditional Japanese fare like Unagidon, grilled Saba, Teriyaki don e.t.c.

The Salad Bar is also notable with more than 10 kinds of fresh and healthydishes including Tuna & Cucumber Salad, Potato Salad, Japanese Horse Radishwith Seaweed Salad, Ham & Asparagus, Cabbage & Crab e.t.c.

KYOTO SABO

Largely inspired by traditional recipes, the desserts are handmade for that special touch. Each piece is not only a delightful burst of syrupy goodness but also an art form to be savored with every bite. Over the years, every recipe has evolved more than a thousand times to satisfy the sweet tooth of locals who come back over and over again for more. Recommended to try are variations iations of Parfait (Macha, Black Sesame, Mango, Chocolate, Fruit), Thick dessert toast (Red Beans, Chocolate, Honey), Warabi Mochi (Kinako, Macha) and many more that are available at this dessert bar. A variety of drinks including alcoholic beverages are served here.

HOKKYOKUSEI OMU RICE

The inventor pioneer of Omurice since 1922 in Osaka, Hokkyokusei is the longest and oldest food establishment to find its way to MANPUKU. With more than 10 shops in Japan, they make the ever popular Western Japanese homemade dish and their original recipe of an omelette made of fried rice is has become a widespread favorite today. Its name is portmanteau of the French words "omelette" and the English word "rice". It has made more than 154 media appearances since 1984 as the originator of the dish.

FRUIT PARADISE

Fruit tart shops are all the rage in Japan! Singapore gets its very first with FRUIT PARADISE @ Manpuku with 10 different types of tarts decorated with fresh fruit that are selected and handpicked carefully by experienced Japanese Pastry chefs. On the menu of “must-trys” include Chocolate Banana, Orange & Grapefruit, Mango, Chestnut & Strawberry, Apple, Melon, Mixed Fruit, Chocolate Mint, Caramel Banana, Kiwi, Pear, Grape and Blueberry. They come with 3 kinds of base – custard cream, cheese cream and fresh cream.

BOTEJYU OSAKA OKONOMIYAKI

Botejyu had its origins since 1946 in the gourmet city of Tamade, Osaka. Proud of its tradition, its name has been protected as a trademark for more than 60 years. With over 40 outlets in Japan, Okonomiyaki is a Japanese dish which consists of pan fried batter cake and various ingredients. The origins of the restaurant’s name, Botejyu, is particularly iconic. The first part of the name “Bote” in Japanese means to “flip over”. The second half, “jyu” is the sizzling sound of Okonomiyaki on the teppan grill.

ASAKUSATEI

First created in the late 19th century, the Tonkatsu is a popular dish in Japan and Singapore. It is prepared as a deep fried breaded pork cutlet around one to two centimeters thick, sliced into bite-sized portions and served with shredded cabbage. Asakusatei offers a fresh rendition of the tried & tested and a much improved Tonkatsu from what has been tasted since its invention - certainly not for the fainthearted! Highly recommended on the menu are the Cutlet bowls (Katsu-Don) and bowls of rice topped with Tempura (Ten-Don).

AOBA - Hokkaido Asahikawa Ramen

Established since 1947, Aoba first started out as a noodle stand in Asahikawa located in Asahikawa, Hokkaido. It makes its first international debut out of Japan in Singapore at MANPUKU.

For more than 60 years, they have protected and safeguarded their recipe, opened 15 shops in Japan, serving consistent quality and unique taste to ramen lovers of all ages. Asahikawa Soy-sauce ramen ranks atop one of Hokkaido’s top 3 ramen choices.
Aoba’s unique recipes use no seasoning, but a blend of 12 natural ingredients derived from two soup bases. One of which is “Yama-no-Soup” or “Soup of Blessing from Mountains” that comprise of pork bone and chicken bone; and the other “Umi-no-Soup” or “Soup of Blessing from Ocean” cooked from Hokkaido kelp, dried bonito, dried small sardines, and various vegetables. A definite must-try is the ever popular Shio (“Salt flavored”) Ramen. Aoba is especially popular with those who enjoy light, clearer ramen broth. Over the years, the establishment has hailed an impressive patronage including local celebrities, diplomats and even members of the royal family.