Name: 満福堂 夏輝
Address: 2-3-1 Minato, 1st floor, Chuo-ku, Fukuoka City, Fukuoka, 810-0075
Telephone: 0924014064

満福堂 夏輝

～Sample Menu～
Yayoi Kaiseki Menu (March Menu)

YAYOI TASTING MENU (MARCH SEASONAL MENU)
[Aperitif] Librom Craft Sake
APERITIF LIBROM CRAFT SAKE

[Appetizer] Ark shell clam with ginger vinegar, nanohana and kuruma prawn with egg yolk vinegar, Japanese rolled omelet, hina sushi, herring roe wrapped in daikon, broad beans, lily bulb, carrot petals
APPETIZERS ARK SHELL CLAM AND JAPANESE YAM WITH
GINGER VINEGAR CANOLA BLOSSOMS AND KURUMA PRAWN
WITH MUSTARD EGG YOLK SAUCE . TAMAGOYAKI (JAPANESE
ROLLED OMELET) , HINA-STYLE SUSHI , HERRING ROE IN
KINU-STYLE DAIKON WRAP. YOUNG BROAD BEANS, LILY BULB
PETALS. CARROT PETALS

[Soup] Three-layered hiramasa shinjo (flounder paste colored with spinach and red turnip, topped with whitebait from Saga and bamboo shoots)
SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH
AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT.

[Sashimi] Varies depending on the daily catch
SASHIMI CHEFS SEASONAL SELECTION

[Specialty] Mugwort tofu with fresh sea urchin
TOFU WITH FRESH SEA URCHIN

[Grilled Dish] Grilled cherry salmon with kinome, or semi-dried golden tilefish
GRILLED DISH GRILLED CHERRY SALMON WITH KINOME (JAPANESE
PEPPER LEAF)

[Dressed Dish] Firefly squid, Amaou strawberry, spring cabbage, shira-ae
SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS
SPROUTS

[Special Dish] Spring Maruyama tofu (made with pea sauce and minced mukago)
SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE
(CREAMY MASHED TOFU DRESSING)

[Rice] Kama-age whitebait rice (Oita whitebait with ginger rice)
RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT
WITH GINGER RICE)

[Dessert] Strawberry daifuku
DESSERT STRAWBERRY DAIFUKU

Chef’s Selection of Seasonal Delicacies and Fine Sake: 10 Courses + 日本酒

In the quiet streets of Minato, Fukuoka,
we are opening Mampukudo Natsuki, a Japanese restaurant run by a husband and wife. Embracing the richness and depth of Japanese cuisine, we aim to create a high-quality space that is free from formality and filled with smiles, offering moments that will make you want to visit again.

*Please note that a separate service charge will apply.

Course only

～Sample Menu～
Yayoi Menu (March Menu)

YAYOI TASTING MENU (MARCH SEASONAL MENU)
[Aperitif] LIBROM CRAFT SAKE
APERITIF LIBROM CRAFT SAKE

[Appetizers] Ark shell clam and nagaimo yam with ginger vinegar sauce, canola blossoms and kuruma prawn with egg yolk vinegar sauce, tamagoyaki, Hina sushi, herring roe wrapped in daikon, broad beans, lily bulb, carrot petals
APPETIZERS ARK SHELL CLAM AND JAPANESE YAM WITH
GINGER VINEGAR CANOLA BLOSSOMS AND KURUMA PRAWN
WITH MUSTARD EGG YOLK SAUCE . TAMAGOYAKI (JAPANESE
ROLLED OMELET) , HINA-STYLE SUSHI , HERRING ROE IN
KINU-STYLE DAIKON WRAP. YOUNG BROAD BEANS, LILY BULB
PETALS. CARROT PETALS

[Soup] Three-layered hiramasa shinjo (flounder paste colored with spinach and red turnip, topped with whitebait from Saga and bamboo shoot)
SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH
AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT.

[Sashimi] Selection varies depending on the day’s catch
SASHIMI CHEFS SEASONAL SELECTION

[Specialty] Yomogi tofu with fresh sea urchin
TOFU WITH FRESH SEA URCHIN

[Grilled Dish] Grilled cherry salmon with kinome, or semi-dried golden-eyed snapper
GRILLED DISH GRILLED CHERRY SALMON WITH KINOME (JAPANESE
PEPPER LEAF)

[Dressed Dish] Firefly squid, Amaou strawberry, spring cabbage, and shira-ae
SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS
SPROUTS

[Signature Dish] Spring Maruyama tofu (made with pea sauce and fish paste)
SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE
(CREAMY MASHED TOFU DRESSING)

[Rice] Kama-age whitebait rice (Oita whitebait and ginger rice)
RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT
WITH GINGER RICE)

[Dessert] Strawberry daifuku
DESSERT STRAWBERRY DAIFUKU

Ikkyu Original Course: 11 Dishes

In the quiet streets of Minato, Fukuoka,
we are opening Manpukudo Natsuki, a Japanese restaurant run by a husband and wife. We aim to offer a high-quality yet relaxed space where guests can experience the richness and depth of Japanese cuisine, free from formality and filled with smiles, creating moments that make you want to visit again.

*A separate service charge will be added.

～Sample Menu～
Yayoi Menu (March Menu)

YAYOI TASTING MENU (MARCH SEASONAL MENU)
[Aperitif] Librom Craft Sake
APERITIF LIBROM CRAFT SAKE

[Appetizer] Ark Shell Clam and Japanese Ginger with Vinegar Dressing, Canola Blossoms and Kuruma Prawn with Egg Yolk Vinegar Dressing, Tamagoyaki, Hina Sushi, Herring Roe Kinuta Roll, Broad Beans, Lily Bulb, Carrot Petals
APPETIZERS ARK SHELL CLAM AND JAPANESE YAM WITH
GINGER VINEGAR CANOLA BLOSSOMS AND KURUMA PRAWN
WITH MUSTARD EGG YOLK SAUCE . TAMAGOYAKI (JAPANESE
ROLLED OMELET) , HINA-STYLE SUSHI , HERRING ROE IN
KINU-STYLE DAIKON WRAP. YOUNG BROAD BEANS, LILY BULB
PETALS. CARROT PETALS

[Soup] Three-Layered Hishi Shinjo (Flounder Paste Colored with Spinach and Red Turnip, Topped with Saga Whitebait and Bamboo Shoot)
SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH
AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT.

[Sashimi] Varies Depending on Today's Catch
SASHIMI CHEFS SEASONAL SELECTION

[Specialty] Mugwort Tofu with Fresh Sea Urchin
TOFU WITH FRESH SEA URCHIN

[Grilled Dish] Grilled Cherry Salmon with Kinome, or Semi-Dried Golden Tilefish
GRILLED DISH GRILLED CHERRY SALMON WITH KINOME (JAPANESE
PEPPER LEAF)

[Dressed Dish] Firefly Squid, Amaou Strawberry, Spring Cabbage, Shira-ae
SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS
SPROUTS

[Seasonal Specialty] Spring Maruyama Tofu (Made with Green Pea Ankake Sauce and Fish Paste)
SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE
(CREAMY MASHED TOFU DRESSING)

[Rice] Kama-age Whitebait Rice (Oita Whitebait with Ginger Rice)
RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT
WITH GINGER RICE)

[Dessert] Strawberry Daifuku
DESSERT STRAWBERRY DAIFUKU

A 10-course meal showcasing the natural flavors of each ingredient

In the quiet streets of Minato, Fukuoka,
we are opening Manpukudo Natsuki, a Japanese restaurant run by husband and wife. By sharing the richness and depth of Japanese cuisine, we aim to create a high-quality space that is free from formality and filled with smiles, offering a time that makes you want to visit again.

*A separate service charge will be added.

Course Only

～Dinner Menu Sample～
Yayoi Menu (March Menu)

YAYOI TASTING MENU (MARCH SEASONAL MENU)
【Aperitif】リブロムクラフトサケ
APERITIF LIBROM CRAFT SAKE

【Appetizers】Ark shell clam and Japanese ginger with vinegar dressing, canola blossoms and kuruma prawn with egg yolk vinegar sauce, tamagoyaki, hina sushi, herring roe wrapped in thinly sliced daikon, broad beans, lily bulb, carrot petals
APPETIZERS ARK SHELL CLAM AND JAPANESE YAM WITH
GINGER VINEGAR CANOLA BLOSSOMS AND KURUMA PRAWN
WITH MUSTARD EGG YOLK SAUCE . TAMAGOYAKI (JAPANESE
ROLLED OMELET) , HINA-STYLE SUSHI , HERRING ROE IN
KINU-STYLE DAIKON WRAP. YOUNG BROAD BEANS, LILY BULB
PETALS. CARROT PETALS

【Soup】Three-layered hishinjo made with flounder paste and colored with spinach and red turnip, topped with whitebait from Saga and bamboo shoot
SOUP THREE-LAYERED FLOUNDER SHINJO, COLORED WITH SPINACH
AND RED TURNIP, TOPPED WITH SAGA WHITEBAIT AND BAMBOO SHOOT.

【Sashimi】Varies depending on the day's catch
SASHIMI CHEFS SEASONAL SELECTION

【Seasonal Dish】Mugwort tofu with fresh sea urchin
TOFU WITH FRESH SEA URCHIN

【Grilled Dish】Grilled cherry salmon with kinome, or semi-dried golden eye snapper
GRILLED DISH GRILLED CHERRY SALMON WITH KINOME (JAPANESE
PEPPER LEAF)

【Dressed Dish】Firefly squid, Amaou strawberry, spring cabbage, and shira-ae
SIDE DISH FIREFLY SQUID, AMAOU STRAWBERRY, AND BRUSSELS
SPROUTS

【Specialty Dish】Spring Maruyama tofu with green pea sauce and fish paste
SIGNATURE DISH SPRING MARUYAMA TOFU SERVED WITH SHIRA-AE
(CREAMY MASHED TOFU DRESSING)

【Rice】Kama-age whitebait rice with ginger
RICE KAMA-AGE WHITEBAIT RICE (OITA PREFECTURE WHITEBAIT
WITH GINGER RICE)

【Dessert】Strawberry daifuku
DESSERT STRAWBERRY DAIFUKU

満福堂夏輝

Lunch-Exclusive Short Course Featuring Seven Seasonal Dishes

Course only

A 10-course meal showcasing the natural flavors of each ingredient

Course Only

Ikkyu Original Course: 11 Dishes

Course only

Chef’s Selection of Seasonal Delicacies and Fine Sake: 10 Courses + 日本酒

Course only

Restaurant Information

満福堂 夏輝

Lunch-Exclusive Short Course Featuring Seven Seasonal Dishes

Course only

A 10-course meal showcasing the natural flavors of each ingredient

Course Only

Ikkyu Original Course: 11 Dishes

Course only

Chef’s Selection of Seasonal Delicacies and Fine Sake: 10 Courses + 日本酒

Course only

Restaurant Information

満福堂夏輝