Tohotaru Shoin-jinja Mae Branch

Thin seaweed seasoned with sesame oil and salt. Crispy texture and fragrant flavor. Popular as a snack with drinks or as a side with rice.

Young soybeans boiled in salt. Characterized by the sweetness of the beans and moderate saltiness. A classic beer snack, eaten by pushing the beans out of the pods.

A dish of roughly chopped cabbage mixed with salted kelp and sesame oil. The crispness of the cabbage and the umami of the kelp are a great match. Refreshing and perfect as a palate cleanser.

A Korean fermented food made by pickling napa cabbage with chili peppers and seasonings. A harmonious blend of spiciness, sourness, and vegetable umami. Eaten as is or used to add flavor to dishes.

Cucumbers are lightly smashed to allow flavors to penetrate, then mixed with sesame oil and seasonings. Good texture and refreshing taste.

A dish combining cucumber with plum paste and shiso. The plum's acidity and shiso's aroma are refreshing and light.

Chilled tofu topped with green onions, bonito flakes, ginger, and other condiments, served with soy sauce. Enjoy the simple flavor of soybeans.

Well-chilled sliced tomatoes. Enjoy the natural sweetness and acidity of tomatoes simply. Usually eaten with mayonnaise or salt.

Creamy avocado mixed with spicy yuzu kosho. The rich flavor is accented by the refreshing yuzu aroma and spiciness.

A dish of boiled chives soaked in dashi, often with a raw egg yolk or cooked egg. Enjoy the flavor of chives and the gentle taste of dashi.

Pickled root vegetables such as burdock, daikon, and carrot. Enjoy the crunchy texture and the umami of the vegetables.

Dried and smoked pork (like gizzard) delicacy. Has a chewy texture similar to dried squid, and the more you chew, the more the meat's umami is released.

Dried and smoked pork (like gizzard) delicacy. Has a chewy texture similar to dried squid, and the more you chew, the more the meat's umami is released.

Mentaiko (spicy cod roe) lightly seared on the surface. Crispy on the outside, semi-raw inside. Enjoy the concentrated flavor and spiciness of roe.

A salad using a whole tomato. Served with a special dressing, allowing you to fully enjoy the tomato's freshness.

Okra mixed with aromatic vegetables like myoga and shiso. The stickiness of okra and the refreshing flavor of the herbs stimulate the appetite.

A salad mainly featuring shredded daikon radish. Characterized by its crisp texture, often served with a light dressing.

A Korean-style salad mainly of sunny lettuce and other greens, dressed with a sesame oil-based salt sauce. Often topped with Korean seaweed for a fragrant finish.

An original monja salad incorporating monjayaki ingredients and flavors. The crispy texture of the baby star ramen topping is an accent.

A simple soup with wakame seaweed. Gentle flavor with chicken broth and sesame oil.

A spicy Korean-style soup with tofu and vegetables. A warming dish where the spiciness of chili peppers and the umami of the ingredients melt together.

Beef tendon slowly simmered in a soy sauce or miso-based broth. Characterized by tender meat and flavorful broth.

A dish of pork or beef offal simmered with vegetables and konjac in miso or other seasonings. A standard izakaya menu item that pairs well with alcohol.

A croquette made by coating crab meat in white sauce and deep-frying it. Crispy on the outside, creamy and melty on the inside.

Thinly cut french fries fried until crispy. Fragrant and snackable.

Small river shrimp deep-fried with shells. Fragrant and crispy, simply seasoned with salt.

A type of satsuma-age (fried fish cake) mixed with corn. Enjoy the fish umami, corn sweetness, and popping texture.

Takoyaki deep-fried in oil. Crispy on the outside, hot and melty on the inside. Served with sauce and mayonnaise.

A traditional dish from the downtown Tokyo area, made by mixing flour dissolved in water with ingredients like cabbage and grilling it on a teppan. Enjoy the melty texture and the aroma of the browned surface. Eaten hot with a small spatula (hasushi). You can customize it with your favorite toppings.

Monja-yaki with plenty of okra, plum, and shiso. The plum's acidity and shiso's aroma create a refreshing taste. Okra's texture is an accent.

Monja-yaki flavored like Thai Tom Yum Goong. A spicy and sour ethnic flavor. Served with a squeeze of lemon.

Monja-yaki incorporating mapo tofu ingredients and seasoning. Spicy and rich flavor. Filling with tofu.

Pitch black monja-yaki using squid ink. Enjoy the rich umami and flavor of squid.

A luxurious monja-yaki with various ingredients such as seafood and pork. Enjoy various flavors and textures at once.

Italian-style monja-yaki using basil sauce. Includes seafood and cheese, with a basil aroma that stimulates the appetite.

Monja-yaki that recreates the creamy flavor of clam chowder. A rich and gentle flavor like risotto.

Monja-yaki with plenty of seafood. The umami of the seafood melts into the batter.

Monja-yaki combining pork and lemon. A refreshing taste with the perfect balance of pork richness and lemon acidity.

Monja-yaki using Korean ingredients like kimchi. Spicy and flavorful.

Monja-yaki with plenty of garlic for stamina. A hearty dish that energizes you.

Monja-yaki incorporating pizza ingredients and seasoning. Melted cheese makes it a popular flavor for all ages.

Okonomiyaki with mentaiko (spicy cod roe) as a filling. The saltiness and popping texture of mentaiko pair well with the batter.

Okonomiyaki with octopus. Enjoy the chewy texture and umami of the octopus.

Okonomiyaki using fresh shrimp. Characterized by the plump shrimp texture.

Okonomiyaki with the fragrant flavor of sakura shrimp.

Okonomiyaki with corned beef. The meat's umami permeates the batter.

Okonomiyaki with plenty of cheese. Melted cheese is rich and flavorful.

Okonomiyaki with clams. Enjoy the umami of the shellfish.

Okonomiyaki using scallop. Has a delicate sweetness and umami.

Classic okonomiyaki with squid. Good squid texture and umami.

The most popular okonomiyaki, topped with pork. The umami of the pork fat is appetizing.

Okonomiyaki with squid tentacles. Enjoy the chewy texture.

Okonomiyaki with mochi. Chewy texture and filling.

Okonomiyaki with kimchi. Characterized by a slight spiciness.

Okonomiyaki with corn. The sweetness of corn is popular with children.

Okonomiyaki with plenty of chives. A flavor that's full of stamina.

Okonomiyaki generously using green onions. Enjoy the sweetness and aroma of the green onions.

Okonomiyaki with pickled ginger. Characterized by a refreshing spiciness and acidity.

Okonomiyaki with curry flavor. The spicy aroma stimulates the appetite.

Okonomiyaki using a luxurious blend of several types of seafood. Packed with the umami of the sea.

An okonomiyaki that recreates the ingredients and flavor of takoyaki.

A mixed okonomiyaki with various ingredients such as meat and seafood. Generously portioned.

Korean Chijimi-style okonomiyaki. Crispy on the outside, often served with a special sauce.

An ethnic okonomiyaki with Tom Yum Goong flavor. Characterized by sourness and spiciness.

Okonomiyaki using pizza ingredients and tomato sauce. A Western-style flavor.

Italian-style okonomiyaki using basil sauce. Rich basil aroma.

Okonomiyaki with plenty of yam in the batter and five kinds of seafood. Fluffy texture and luxurious seafood umami.

Okonomiyaki combining yam in the batter with okra. A healthy and gentle flavor from the combination of sticky ingredients.

Okonomiyaki with yam in the batter and sakura shrimp. A fluffy texture with a fragrant aroma.

Okonomiyaki with yam in the batter and plenty of raw shrimp. The plump shrimp texture stands out.

Okonomiyaki with yam in the batter and napa cabbage kimchi. The mellow batter is accented by the spiciness and texture of kimchi.

Rice stir-fried with garlic and butter. Fragrant and appetizing.

A classic Japanese noodle dish of stir-fried pork and vegetables with sauce. Characterized by chewy, thick noodles.

Yakisoba seasoned with a salt-based sauce instead of sauce. Light and brings out the flavor of the ingredients.

Yakisoba with plenty of pork. Filling and satisfying.

Yakisoba with various ingredients such as meat and seafood.

A dish of udon noodles stir-fried in a soy sauce-based Japanese broth. Light flavor.

Yaki Udon with plenty of ingredients.

A B-grade gourmet dish originating from Kobe, made by stir-frying finely chopped yakisoba noodles and rice together. Flavored with sauce.

Soba-meshi with plenty of ingredients.

Pitch black yakisoba using squid ink. Rich squid umami.

Fried rice made with the restaurant's special ingredients and seasoning. Fried to a fluffy texture on the teppan.

Fluffy, freshly cooked white rice.

A traditional Japanese soup. Miso soup with dashi broth.

Onigiri (rice ball) brushed with soy sauce and grilled for a fragrant finish.

Rice topped with grated yam (tororo). Seasoned with dashi soy sauce or other seasonings.

A dish of rice topped with ingredients, served with hot tea or broth. Easy to eat and popular as a finishing dish.

A rice bowl topped with chan-ja (spicy fermented cod innards). The spiciness and umami make it a great accompaniment to rice.

A cold noodle dish with plum and shiso. Refreshing and can cleanse the palate.

Shaved ice with syrup. Cold and sweet.

Cold ice cream.

Ice cream with a seasonal flavor.

Sherbet with a flavor that changes daily or according to the chef's whim.

Dessert of freshly fried, long, thin donuts called 'churros' served with vanilla ice cream.

A Japanese-style dessert made by wrapping red bean paste in a crepe-like batter grilled on the teppan.

A sweet red bean soup (zenzai) made with pumpkin. Enjoy the natural sweetness of pumpkin.