The story
Manat, at 3 rue Cité-Bartissol in Perpignan, serves Mediterranean cooking with Japanese accents and holds a Michelin Bib Gourmand for 2026.
Yuka Okugawa and Mark Meya spent years traveling in Japan, including a stint at the wine bar Sans Déconner. Their modern cuisine sits between Catalan and Japanese without belonging fully to either. Le Fooding gave Manat its "Biggest crush" distinction in 2024 and described the cooking as translation from one language to another.
Each day the kitchen offers ten plates to share, priced between 10 and 20 €, built on seasonal produce from local producers. Le Fooding's account mentions prawn and Iberian pork dumplings in clam bouillon, and a bao bun filled with slow-roasted miso pork. Breaded veal sweetbreads come with mushrooms and tosazu, a rice vinegar and dashi condiment. Cod arrives glazed in asparagus velouté with fresh peas, and dessert was a cross between panna cotta and caramel flan. Offal appears regularly, part of the kitchen's stated preference for quality over quantity.
Noren curtains and carved local stone walls set the tone, with sleek furniture and ceramic tableware. Le Fooding called it a Tokyoite soul with a Roussillon accent.
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good quality, good value cooking
Where in Perpignan can you find cuisine that’s neither entirely Catalan nor entirely Japanese? At Manat, where Yuka Okugawa and Mark Meya craft their dishes with plenty of love – and shades of beige. After years traveling through Japan (with a notable stint at the wine bar Sans Déconner), it’s no surprise that their little spot has a Tokyoite soul, but with a beautiful Roussillon accent: noren curtains, carved local stone walls, sleek furniture, ceramic tableware…. On the plates as well, it’s Cooking in Translation : delicious prawn and Iberian pork dumplings in a clam bouillon; a plump bao bun stuffed with slow-roasted miso pork; umami-esque breaded veal sweetbreads topped with mushrooms and tosazu – a rice vinegar and dashi condiment; light cod glazed in asparagus velouté and sprinkled with fresh peas; before a delightful cross between panna cotta and caramel flan for dessert. // Nour Passages
Where in Perpignan can you find cuisine that’s neither entirely Catalan nor entirely Japanese? At Manat, where Yuka Okugawa and Mark Meya craft their dishes with plenty of love – and shades of beige. After years traveling through Japan (with a notable stint at the wine bar Sans Déconner), it’s no surprise that their little spot has a Tokyoite soul, but with a beautiful Roussillon accent: noren curtains, carved local stone walls, sleek furniture, ceramic tableware…. On the plates as well, it’s Cooking in Translation : delicious prawn and Iberian pork dumplings in a clam bouillon; a plump bao bun stuffed with slow-roasted miso pork; umami-esque breaded veal sweetbreads topped with mushrooms and tosazu – a rice vinegar and dashi condiment; light cod glazed in asparagus velouté and sprinkled with fresh peas; before a delightful cross between panna cotta and caramel flan for dessert. // Nour Passages
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