At the long-established “Manchu-en,” which has been operating for 71 years, I enjoyed dumplings and ramen! Aiming for the underground dining district just one minute from Tsurumi Station

A Chinese restaurant “Manchu-en” that has been beloved for nearly 70 years in the underground dining district near Yokohama’s Tsurumi Station. I tried the signature dishes of dumplings and ramen. I visited for the first time to experience the unexpectedly spacious interior and the unique flavor that comes with the long history.

Let's go to a long-established street Chinese restaurant near Yokohama's Tsurumi Station! Visiting for the first time on a rainy day.

Every time I pass by Yokohama's Tsurumi Station by car, I can't help but notice the Chinese restaurant "Manchu-en," which has been loved by locals for a long time. I've heard that many regulars have been visiting since childhood, so it has been a store I've been curious about for some time. On a rainy holiday afternoon, I finally decided to visit for the first time.

We are heading to the "Underground Dining Area" right outside the west exit of JR Tsurumi Station. If you go down the stairs from the entrance that says "Tsurumi West Exit's Special Underground Dining Area,"

The sign that says "Restaurant Street" displays a row of local dining establishments. It was a place where a unique atmosphere lingered, different from the bustle above, retaining a scent of the Showa era. I had imagined a small, somewhat worn-down old Chinese restaurant, but when I actually arrived, I was pleasantly surprised by how that expectation was overturned.

Arrived at Manchu-en, an established restaurant founded in 1955 and continuing for 71 years.

The target "Manchurian Garden" is marked by a white background with red letters on the noren.

Upon closer inspection, the store's exterior wall prominently displays the words "Manchurian Garden Established in Showa 30," indicating it has a history of 71 years.

There is also a glass window for the drying room of Peking duck in one corner of the store, suggesting that everything from preparation to cooking is done in-house.

Upon entering the store, I was surprised by how spacious it was, with 80 seats. It was the complete opposite of the "small long-established shop" I had imagined, and I was amazed by the openness of the space. There were also several round tables, and despite it being a holiday afternoon, regular customers seemed to be drinking and having a lively time from early on.

The popular gyoza had a delicious appearance and taste with perfect grilling.

In the showcase at the entrance, menus featuring gyoza, ramen, Tianjin rice bowl, mapo rice bowl, and Chinese rice bowl are lined up. This time, I ordered the highly recommended "gyoza," which is said to be a must-try for first-time visitors, as well as the classic "ramen."

As soon as I placed my order, water was brought to me, and after about 5 minutes of waiting, I watched the lively interior of the restaurant surrounding the round table, and before I knew it, the dumplings and ramen were served.

The dumplings that arrived were 7 in number. The moment I saw them arranged on the plate, what caught my eye was their grill marks. They were perfectly golden brown overall, with the edges crisp and thin, giving off an inviting aroma just from their appearance.

When I picked one up with chopsticks, I could feel a firm elasticity through the skin.

When I broke one open, a filling packed with plenty of vegetables peeked out, showing the good balance of meat and vegetables even in cross-section. The smell was not too strong, making it seem easy to eat even for women and children. The bottom part, which was well-seared, seemed to crackle as I bit into it.

Simple yet carefully made ramen.

The ramen arrives in a flash. It’s a bowl of classic appearance, with a clear brown soy sauce-based soup topped with chashu, a seasoned egg, menma, fried onions, green onions, naruto, and wakame.

As I lift the noodles with chopsticks, I can tell they are thin, curly noodles that are nicely coated with the soup.

Taking a sip of the soup, the sharpness of the soy sauce is mellow, and the umami of the animal-based broth gently follows. It is fresher than I had imagined from its color, and it has a balance that makes you want to drink it all to the last drop.

The chashu has a good balance of fat and lean meat, and the seasoned egg has a yolk that is nearly soft-boiled and creamy. The aroma of the fried onions tightens the overall soup, giving a sense of simplicity yet careful preparation. The bowl features a red dragon logo and the words “Manjuen Chinese Restaurant,” exuding an air of long-standing tradition from even a single vessel.

On the way back in the rain, I walk through the shopping district at the west exit of Tsurumi Station.

After finishing the meal and stepping outside, the rain had not yet stopped. The shopping street at the west exit of Tsurumi Station reflected the city lights on the wet cobblestones, presenting a different expression than usual. The sight of people passing by with umbrellas also created a somewhat picturesque view.

For the first time, I was able to personally confirm the flavor that has been loved at this place for over 71 years. Holding onto that sense of satisfaction, I made my way back to the station through the rain.

Manchu-en
Location: 2-2 Toyoka-cho, Tsurumi Ward, Yokohama City, Kanagawa Prefecture, Fuuga 2

Reporting & Text: SYURI

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