Audrey Teh founded Manmaru Udon back in 2013 as a self-service restaurant to provide a well-rounded culinary experience. They recently opened their second outlet, Manmaru Robatayaki and Bar, which allows the chef to take charge of their creative concoctions. However, a set of seven sashimi variety can set you back RM200. How does this luxury dining place survive when consumers are holding back on spending? We find out.