Interview with the owner, Imai Yumiko
Manten offers a lunch with a generous main dish and plenty of vegetables.
We spoke with the owner, Imai Yumiko, about how she started the restaurant and her thoughts behind it.
The thoughts behind "Manten"
Could you tell us how you started the restaurant?
Imai
After finishing raising my children, I rented a field in Yakage to grow vegetables and fruits as a hobby for my later years.
While working as a hotel service staff and in medical administration, I continued to live a life where I would go to the field on weekends when I had time off, but I decided, "I want to live in this area." I built a house on the land that was once a field and moved from Kurashiki City to Yakage Town in 2008.
Since I originally had a cooking license, I started selling my homemade sweets at events and through consignment sales at roadside stations. At one point, I had my sweets placed in 5 to 6 locations.
It became common for customers at events to ask me, "Do you have a store?" which made me start to think about having a physical location, and I opened the current place in April 2018.
I heard that the name of the restaurant has changed since June 2025.
Imai
I originally named it "Manten Chaya" when I opened.
Yakage Town is famous for its Daimyo-Gyoretsu (feudal lord's procession), and when you think of Daimyo-Gyoretsu, you think of townhouses, and when you think of townhouses, you think of dumplings, so I started selling dumplings. Since it started with dumpling sales, I gave it a name that sounded like a townhouse, "Manten Chaya."
However, I gradually began to feel a gap between the current atmosphere of the restaurant and the name, so I decided to change it.
On the other hand, I wanted to keep the name Manten, so I decided to retain it.
In fact, the name "Manten" holds memories of my beloved dog, a bulldog named Chachamaru, who passed away in 2017.
At the time of his passing, I was truly sad and looked up at the sky in tears, feeling Chachamaru's presence in the "manten no hoshi" (the starry sky), which is why I chose this name.
I want to be able to introduce Chachamaru to everyone forever, so I have also created masking tape.
I want customers to enjoy homemade sauces and side dishes
Could you tell us about your commitment to the popular chicken nanban?
Imai
The tartar sauce has a unique feature.
While most places use onions, we use rakkyo (pickled shallots).
It doesn't release much moisture and suppresses spiciness and odor.
The meat in the dishes we serve, including the katsu curry, is marinated in a sauce for flavor. We prepare it carefully, so the result is tender.
Some customers are surprised by the tenderness of the meat, and I have even found myself asking a customer, "Is it really that tender?"
Homemade side dishes are also well-received by customers.
Now, there are more menus aimed at younger customers, such as cream soda, but when we first opened, we had many elderly customers.
For this reason, we focus on providing a variety of side dishes rich in vegetables.
Flexible business style
Your various challenges, such as changing the menu and creating masking tape, are impressive.
Imai
Shortly after opening the restaurant, construction began to bury the utility poles in Yakage Town.
The town became cluttered, and just when I thought the construction had settled down, the impact of the COVID-19 pandemic led to days where in-store dining was almost non-existent.
So, I thought, "I can't continue like this," and started takeout.
Additionally, I prepared chiffon cakes and bento boxes to respond to orders from local schools and events, building connections with the community. The chiffon cakes are still served at the Yakage Town House Exchange Center's café.
Speaking of connections with the community, I sell sushi at the "Sunday Morning Market in Shukuba Town Yakage," which is held on the second Sunday of every month. I add chopped yuzu peel, and it is only available at the morning market, making it popular.
I also created original stickers for the sweets I sell on consignment to connect them to Yakage Town's promotion.
Could you tell us about your future outlook?
Imai
I want more people to know about the townscape and atmosphere of Yakage Town.
While there are few prominent tourist spots, if you enter the alleys, you can feel a bit of nostalgia.
In the future, a new campsite will be established in Yakage Town, and the local accommodation facility, Yakageya, will be renewed and reopened in October 2025.
While exploring how the changes in the town will impact us, we will continue to operate in a way that brings joy to those who visit.
Conclusion
From Imai's story, I strongly felt her desire to please customers with her cooking, as well as her wish to revitalize Yakage Town.
Her ability to flexibly change the menu and business style in response to customer and environmental changes may be the secret to her popularity.
Be sure to try the unique flavors of Manten.
Manten Data
| Name | Manten |
|---|---|
| Address | 2575-6 Yakage, Yakage Town, Okayama Prefecture |
| Contact | 090-6414-2575 |
| Parking | None |
| Business Hours | Lunch: 12:00 PM until sold out Bento: Orders must be placed by 10:00 AM on the day |
| Regular Holidays | Tuesday, Wednesday, Thursday Bento available by reservation even on regular holidays |
| Payment Methods |
|
| Reservation | Available |
| Seats | 15 seats: Counter: 5, Table for 4: 2, Table for 2: 1 |
| Smoking | Completely non-smoking |
| Toilet | Western-style toilet |
| Website | Manten Instagram Account |
