Makanai continues to build on what it does best: creating food that feels familiar at first, then surprises you in the details. With its new menu additions launched on May 4, 2026, the restaurant introduces a set of dishes that stay true to its style — warm, restrained, and meant to be shared — while adding subtle shifts that make each plate feel a little different.
At the center of the new menu is the Wagyu Katsu with Black Kare, a dish that feels both indulgent and grounded. Made with A5 Wagyu, the katsu is breaded and fried until crisp, then served with Japanese rice, sweet potato, and a deep, savory black curry. The richness of the beef is balanced by thoughtful additions like cheese foam, carrot purée, and sukiyaki lotus, giving the dish layers without making it feel too heavy.
For something more playful, the King Crab Mochi Mac and Cheese offers Makanai’s take on a comfort classic. Macaroni is coated in the restaurant’s signature cheese sauce, then layered with mochi for a soft, unexpected bite. Generous pieces of king crab make the dish feel more indulgent, but the overall effect still feels controlled — rich, comforting, and just different enough to be memorable.
To end, the Makanai Cheesecake keeps things soft and balanced. Made with cream cheese and a light crust, then finished with Makanai cream, it is not overly sweet. It feels like the right kind of closing dish: gentle, creamy, and satisfying without overpowering the meal.
What ties the new dishes together is Makanai’s ability to work between comfort and curiosity. The flavors are easy to understand, but each dish has a detail that makes you pause — whether it’s black kare with wagyu katsu, mochi inside mac and cheese, or a cheesecake finished with house cream.
With this new menu, Makanai continues to explore the space between the familiar and the unexpected. These are dishes made to be enjoyed slowly, shared across the table, and remembered after the meal ends.
