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Founded in 1915, it is hugely popular, people are guaranteed to be lining up for its steamed pork buns.
Founded in 1915. “Buta-manjyu” (Butaman) was born from the Tenshin Paozu (Tianjin Buns) of Tianjin, China that were made easier to be accepted by the Japanese. The first generation arrived in Japan from Zhejiang province, China and opened ROUSHOUKI which would be the first pork bun specialty restaurant in the country that remains popular to this day, with long lines forming out the door.
The number of pork buns sold each day is a staggering 13,000. The delicate harmony between the dough and pork meat, made from a family recipe passed down the generations, is loved by many people.
On Saturday, Sunday and national holidays, a line forms as soon as the restaurant opens, and one could wait in line for as long as an hour. The time to aim for is around 10:00am to 11:00am and 5:25pm to 6:15pm on regular days, as it is relatively less crowded. However, note that the restaurant closes once they are sold out.
On closed days, it is possible to buy pork buns from the sister restaurant “Soke-Paozu-Kan”.
The exterior
Buta-man (pork bun)
Buta-man (pork bun)
The original restaurant
Nankin-machi square in front of the restaurant
Nankin-machi square in front of the restaurant
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It's really impressive that a shop selling buns has lasted over a hundred years and through more than three generations.
Finally got my hands on these after waiting in a long line. You have to buy at least three at a time. Took a bite and found them really salty—guess I'm just used to the soup dumplings from my local spot.
Now in its fourth generation, this century-old shop really keeps things traditional. The pork buns are served on bamboo leaves and wrapped in oil-absorbing paper, just like in the old days. The filling is on the salty side, but the bun itself has a nice chewy texture.
