01 / ABOUT THE PLACE
About this place
One diner described Muromani’s fried daikon as “like agedashi tofu”: the well-seasoned daikon is coated and fried. It’s on the menu and makes a good starting point for an evening of sharing small plates. At the same table, diners also ordered potato salad with smoked bacon and daikon rolls with chicken tenderloin, suggesting a spread that goes beyond fried food. Another visitor chose octopus and tomato marinade, salmon and avocado tartare, and shrimp and mushroom ajillo, and said the fruit highball also stood out. For something hot, options include ajillo served with 2 pieces of bread and chicken neck with pea shoots stir-fried with salt and garlic.
There’s plenty of choice when it comes to finishing the meal, too. Pasta options include a genovese-style sauce made with shiso leaves instead of basil, bacon and mushroom pasta with butter and soy sauce and a generous amount of black pepper, and a customisable pasta with a tomato, cream or oil base. For rice dishes, there’s porcini cream risotto and garlic rice with pork belly. The clay-pot sea bream rice ochazuke takes around 30–40 minutes to prepare, so it’s worth ordering early if you have your eye on it.
Lunch brings a daily-changing selection of curry or rice bowls, meat or fish dishes, and pasta; ginger pork is also on the menu. One lunch visitor reported choosing yurinchi, fried chicken served with a sauce made with white and spring onions, along with salad. Another diner had the lunch B set: a mapo minced-meat rice bowl topped with a soft-boiled egg. The changing daily choices make for a varied lunchtime menu.
In the evening, you can order individual dishes or choose a set menu with 2 hours of all-you-can-drink, available for groups of 3 or more with reservations made at least 2 days ahead, according to the listing. Courses include appetisers, smoked salad and fried daikon and taro, with a choice of pork and cabbage mille-feuille hotpot or a whole local chicken. The hotpot is followed by rice porridge, while pasta is served after the chicken. It’s an option for groups looking to linger over dinner.
