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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
賣包子能夠有百年歷史超過三代人也真的很不簡單。
排了長長的人龍終於買到，最少一次買三個，吃了一口覺得很重鹹，還是習慣吃家裡巷口的小籠包。
老祥記現在傳承到第4代已是百年元祖老店，肉包放在竹葉片上再包上吸油包裝紙保持著早期傳統方式，包子肉餡吃起來比較鹹，但是皮衣吃起來帶有口感
