Iroha Main Branch

Okonomiyaki mixed with plenty of vegetables like cabbage. A healthy and basic dish where you can enjoy the sweetness and texture of the vegetables. Enjoyed with sauce and mayonnaise.

Okonomiyaki mixed with plenty of green onions. Characterized by the aroma and crisp texture of green onions. Offers a refreshing taste.

Okonomiyaki with pickled red ginger. The sharp spiciness and sourness of ginger add an accent, making it refreshing to eat.

Okonomiyaki with dried squid slices. The squid flavor spreads as you chew, offering a fragrant taste.

Okonomiyaki with fresh squid slices. The chewy texture of squid and the seafood umami pair well with the batter.

The most popular okonomiyaki, topped with pork belly. The pork fat soaks into the batter, resulting in a juicy and rich flavor.

Okonomiyaki using small, pan-fried sakura shrimp. The fragrant shrimp flavor fills your mouth.

Okonomiyaki with raw peeled shrimp. Enjoy the plump texture and sweetness of cooked shrimp.

Okonomiyaki with chopped octopus pieces. Characterized by the chewy texture and umami of octopus, it also has a flavor reminiscent of takoyaki.

Luxurious okonomiyaki made with crab meat. The unique flavor and sweetness of crab blend with the batter for a refined taste.

Okonomiyaki with oysters, available only in winter. The rich oyster extract permeates the batter, offering a taste of the sea.

Okonomiyaki using canned salted beef, corned beef. The saltiness and umami of the meat are strong, resulting in a hearty flavor.

Okonomiyaki with slow-cooked beef tendon. The melt-in-your-mouth texture of the tendon and its rich flavor are popular.

Okonomiyaki with beef. Offers a different umami and texture compared to pork.

Mixed okonomiyaki with three types of ingredients: pork, sakura shrimp, and cut squid. Enjoy the umami of both meat and seafood at once.

Luxurious okonomiyaki with 5 types of ingredients including pork, seafood, and egg. Hearty and filling.

Okonomiyaki combining pork and kimchi. The spiciness and sourness of kimchi are a perfect match for the richness of pork, creating a mouth-watering taste.

Okonomiyaki with pork in a curry-flavored batter. Spicy aroma, enjoyable for all ages.

The signature dish named after the restaurant. Combines pork and plenty of green onions, a simple yet ingredient-focused dish.

Dish of udon noodles stir-fried with vegetables and meat on a griddle. You can choose between miso or soy sauce seasoning. The fragrant stir-fried noodles are appetizing.

A classic Japanese dish of Chinese noodles stir-fried with vegetables and meat on a griddle, seasoned with sauce. Served with aonori (seaweed flakes) and beni shoga (pickled ginger).

Yakisoba finished with seafood ingredients and a light salt flavor. Different from the sauce flavor, it allows you to enjoy the natural taste of the ingredients.

Yakisoba with a variety of ingredients like meat, vegetables, and seafood. The flavors of the ingredients blend with the noodles.

Fried rice stir-fried with finely chopped various ingredients. Fried rice made on a griddle is fluffy and fragrant.

Plain white rice. Served as a staple to accompany okonomiyaki or teppanyaki.

Thick-rolled omelet with mentaiko and cheese. The sweetness of the egg, the spiciness of mentaiko, and the richness of cheese are a perfect match.

A cut of pork neck, which is fatty and has a firm texture. Simply grilled with salt and pepper.

Thick-cut pork grilled on a griddle. Fragrant and juicy, it's great as a snack or a main dish.

Dish of beef offal (hormone) stir-fried in miso sauce. Characterized by its unique texture and rich miso flavor.

Beef tendon grilled on a griddle until fragrant. Offers a different fragrance and chewy texture compared to simmered tendon.

Teppanyaki of high-quality, fatty beef short rib. Melts in your mouth with tenderness and rich beef flavor.

Beef loin steak. Good balance of lean meat and fat, allowing you to fully enjoy the natural flavor of the beef.

Thinly sliced grilled beef tongue. Characterized by its unique, crisp texture. Recommended to be enjoyed refreshingly with lemon juice.

Simple dish of bean sprouts sautéed in butter. The crisp texture and buttery flavor are addictive.

Sweet corn sautéed in butter. The sweetness of corn and the saltiness of butter pair well.

Green onions sautéed in butter. Enjoy the sweetness and melt-in-your-mouth texture of cooked green onions.

Onion rings or slices butter-fried. Brings out the sweetness of the onion.

Classic dish of steamed potatoes served with butter. Melted butter soaks into the fluffy potatoes.

Maitake mushroom sautéed in butter. The unique aroma and texture of maitake pair well with the butter flavor.

Asparagus sautéed in butter. Enjoy its vibrant green color and fresh texture.

King oyster mushroom sautéed in butter. Characterized by a chewy texture similar to abalone.

Sausage butter-fried. Enjoy the crisp skin and juicy meat.

Squid tentacle (geso) butter-fried. Chewy and perfect as a snack with drinks.

Squid sautéed in butter. Tender, mild squid enhanced by the richness of butter.

Octopus pieces butter-fried. The umami of the octopus and the flavor of butter are a perfect match.

Scallop butter-grill. Enjoy the simple, sweet flavor of thick scallops.

Winter-limited oyster butter-sauté. Heating concentrates the oyster's umami for a rich flavor.

Shrimp butter-fried, either whole or peeled. Enjoy the fragrant flavor and plump texture.

Abalone butter-sauté. Tender yet with a pleasant chewiness, the aroma of the sea and butter are exquisite.

A teppanyaki dish originating from Tsukishima, Tokyo. It has a higher liquid content than okonomiyaki, with ingredients like cabbage stir-fried to a thick consistency. Eaten hot with a small spatula.

Monjayaki with perilla leaves (shiso). The refreshing aroma acts as an accent, leaving a clean aftertaste.

Monjayaki with plenty of pickled red ginger. The sourness and spiciness are strong, making it a great accompaniment to drinks.

Spicy monjayaki seasoned with curry powder. The aroma stimulates the appetite.

Classic monjayaki with Baby Star ramen snacks. Enjoy the fun texture as the noodles soften or stay crispy.

Stamina-style monjayaki with garlic. Characterized by its strong aroma and umami.

Monjayaki with yakisoba noodles added. It's filling and more substantial.

Monjayaki with mochi added. The melted mochi blends with the batter, offering a chewy texture.

Monjayaki with the gentle sweetness of corn. Popular with children.

Western-style monjayaki with tomato. Sour and refreshing. Also pairs well with cheese.

Monjayaki flavored with yuzu pepper. The spicy kick and yuzu aroma offer an adult taste.

Japanese-style monjayaki combining pickled plum paste and green onions. Refreshing with the sourness of plum, also recommended for finishing a meal.

Monjayaki with plenty of mushrooms like enoki and shimeji. Enjoy the umami and texture of the mushrooms.

Rich monjayaki with pork. The pork fat melts into the dish, creating a rich flavor.

Spicy monjayaki with kimchi. The umami of fermented food is added, making it addictive.

Monjayaki with pork and kimchi. Filling and energizing.

Monjayaki with plenty of melted cheese. The melted cheese is fragrant, offering a rich and mellow taste.

Monjayaki with pieces of octopus. The octopus has a good texture and you can enjoy the seafood flavor.

Monjayaki with the saltiness and umami of corned beef. The unique flavor is addictive.

Monjayaki with raw squid. The squid broth creates a deep flavor.

Monjayaki with extra dried squid slices. The squid flavor spreads as you chew, making it irresistible.

Rich monjayaki with beef. The sweetness of the beef fat spreads throughout.

Monjayaki with simmered beef tendon. The tender beef tendon blends with the batter for a rich flavor.

Monjayaki with scallops. The sweetness and umami of scallops offer a refined taste.

Winter-limited oyster monjayaki. Oyster extract dissolves into the soup, filling it with the aroma of the sea.

Monjayaki with a pizza-like flavor using tomato, corn, and cheese. A popular variation with an Italian flavor.

Monjayaki with ingredients inspired by miso butter corn ramen. Rich with the flavors of miso and butter.

Monjayaki with plump shrimp. The sweetness of the shrimp is enhanced, and the texture is good.

Monjayaki using whole mentaiko. Characterized by its popping texture and spiciness, it's a particularly popular dish in Tsukishima.

Luxurious monjayaki mixed with meat and seafood ingredients. Enjoy the umami of various ingredients at once.

A unique monjayaki that recreates the taste of omelet rice. You might enjoy the flavor of egg and ketchup rice.

Winter-limited special monjayaki combining oysters, miso, green onions, and soba. Hearty and luxurious.

Monjayaki with the ultimate combination of mentaiko, mochi, and cheese. Rich and filling, a very popular dish.

Monjayaki generously using fragrant sakura shrimp. The shrimp flavor stands out.

Rich monjayaki that seems to contain a whole Camembert cheese. Creamy and rich, it pairs well with wine.

Monjayaki made with squid ink, resulting in a jet-black color. Despite its striking appearance, it offers a deep, rich seafood flavor.

Extra butter to add richness to okonomiyaki or monjayaki.

Extra raw egg. Add for creaminess.

Miso for flavor change.

Pickled plum paste for a refreshing sourness.

Spicy pickled red ginger.

Classic monjayaki topping, Baby Star Ramen.

Flavorful chopped green onions.

Minced garlic for a punch.

Aromatic perilla leaves.

Extra rice for monjayaki or soba meshi.

Topping for adding curry flavor.

Natto with a sticky texture and unique flavor.

Yakisoba noodles. For added volume.

Melt-in-your-mouth mochi.

Sweet corn.

Fresh tomatoes.

Sliced sausage.

Spicy yuzu pepper.

Rich squid ink paste.

Melted cheese. Goes well with any ingredient.

Spicy kimchi.

Easy-to-use tuna.

Assorted mushrooms.

Pork Slices

Raw Squid

Chopped Octopus

Mix of various seafood.

Corned Beef

Beef Slices

Dried squid slices.

Oysters

Scallops

Simmered Beef Tendon

Raw Peeled Shrimp

Spicy Mentaiko

Sakura Shrimp

Camembert Cheese

Simple appetizer of chilled tofu topped with condiments like green onions and ginger. Served with soy sauce.

Assortment of Japanese pickles. Refreshing and perfect as a palate cleanser.

Spicy napa cabbage pickles. Perfect with drinks.

Sliced cold tomatoes. Simply enjoyed with mayonnaise or salt.

Tuna and raw vegetable salad.

Salad with seafood.

Salt-boiled soybeans. A classic beer snack. Eat the beans out of the pods.

Squid tentacles butter-fried.

Shimeji mushroom sautéed in butter.

Enoki mushroom sautéed in butter.

Rolled omelet with crab meat.

Pork and kimchi stir-fry.

Chicken Cartilage Grill. Enjoy the chewy texture.

Rolled omelet with cheese.

Classic vanilla ice cream.

Japanese-style dessert: vanilla ice cream drizzled with kuromitsu (black sugar syrup) and kinako (roasted soybean flour).

Rich raw chocolate ice cream.

Refreshing mango-flavored sherbet.

Bite-sized dessert with a strawberry filled with condensed milk ice cream.

Sherbet with plenty of fruit juice, served in a melon-shaped container.

Nostalgic sherbet served in a melon-shaped container.

Classic dessert at monjayaki restaurants: a thin crepe grilled on a griddle, rolled with sweet red bean paste.

Dessert with apricot rolled in batter.

Dessert for those with a sweet tooth, rolled with plenty of chocolate.

Dish rolled with crispy chocolate.

Mixed maki with both red bean paste and apricot flavors.

Luxurious rolled dessert combining red bean paste and strawberry ice cream (Ichihime).

Japanese-style dessert with red bean paste rolled in matcha-flavored batter.

A dish where the sweetness of red bean paste and the saltiness of cheese match perfectly.

A great value course that includes popular monjayaki and okonomiyaki, side dishes, drinks, and desserts.

A luxurious set where you can enjoy both hearty monjayaki and okonomiyaki.

A representative Japanese draft beer. Crisp finish and well-balanced flavor.

Bottled premium beer. Characterized by its deep richness and full-bodied flavor.

A historic lager beer affectionately known as 'Akaboshi'. Features a moderate bitterness and a full-bodied flavor.

Non-alcoholic beer-taste beverage.

Australian white wine. Fruity and easy-to-drink dry wine.

Australian red wine. Fruity with moderate tannins, a medium-bodied wine.

Italian semi-sparkling white wine. Enjoy its gentle sweetness and effervescence.

Italian semi-sparkling red wine. Fruity and sweet, easy to drink.

On the rocks with Suntory's classic "Kakubin" whiskey.

Whiskey mixed with soda water. The refreshing carbonation complements the meal.

Highball mixed with ginger ale. Adds sweetness and ginger flavor.

Highball mixed with cola. Sweet and easy to drink.

Italian dry sparkling wine. Crisp taste.

Luxury champagne. Enjoy its elegant aroma and delicate bubbles.

A top-class champagne with a distinctive floral bottle. For celebrating special occasions.

Standard sake. Served chilled or warm.

A famous sake from Niigata. Fruity, clear, and elegantly flavored.

Traditional Korean cloudy rice wine. Sweet with a slight carbonation and sourness, making it easy to drink.

Cocktail made by adding grapefruit flavor to makgeolli.

Makgeolli with the aroma and sweetness of peach.

Makgeolli mixed with cassis liqueur.

Fruity makgeolli with the sweet aroma of Kyoho grapes.

A sweet and sour, easy-to-drink blend of Calpis (lactic acid drink) and makgeolli.

Bottle order of makgeolli. Recommended for sharing among groups.

Plain sour made with shochu and soda water. Refreshing and does not interfere with the taste of the food.

Classic lemon-flavored sour.

Grapefruit-flavored sour.

Sour with the tang of Shikuwasa, a citrus fruit from Okinawa.

Sour concentrated with the saltiness and umami of pickled plums.

Sour with the sweet aroma of Kyoho grapes.

Sour flavored with Chardonnay, a white grape.

Sweet and sour apricot sour.

Sour with the refreshing aroma of green apple.

Healthy and refreshing sour made with apple vinegar.

Sweet Calpis-flavored sour.

Ramune (Japanese soda) flavored sour.

Sour with whole pickled plum. Drink while mashing the plum.

Fresh sour made with freshly squeezed lemon.

Sour with plenty of freshly squeezed grapefruit juice.

Shochu mixed with oolong tea. Refreshing and pairs well with greasy food.

Shochu mixed with gyokuro green tea. Enjoy the aroma of the tea.

Shochu mixed with jasmine tea. Fragrant and easy to drink.

Shochu mixed with black tea.

Alcohol mixed with healthy aojiru (green juice).

Alcohol mixed with black oolong tea, said to help inhibit fat absorption.

Cocktail with the refreshing aroma of mint and lime.

Cocktail using cassis liqueur. Choose your preferred mix.

Cocktail made with peach liqueur. Characterized by its fruity sweetness.

Fruit liqueur with the delightful aroma of lychee.

Apricot liqueur with a sweet and sour taste.

Refreshing lemon fruit liqueur.

Classic plum wine. Mellow sweetness and sourness.

Apricot liqueur with pulp. Rich and fruity.

A classic Japanese lactic acid drink. Sweet and sour taste.

Pineapple Juice.

Apricot juice.

Okinawan citrus Shikuwasa juice.

Grapefruit Juice.

100% Orange Juice.

White Grape Juice

Apple Juice.

Pineapple-flavored carbonated drink.

Lemon-flavored carbonated drink. Also called 'Resca'.

Apricot-flavored carbonated drink.

Aojiru (Green Juice) made from mulberry leaves. Non-alcoholic.

Iced Oolong Tea.

Strong Oolong Tea

Iced green tea with gyokuro.

Iced Jasmine Tea.

A Japanese cider with a distinctive bottle featuring a glass marble.

Coca-Cola.

Ginger Ale.

Vibrant green melon-flavored carbonated drink.

Drink with ice cream on top of melon soda.

Drink with ice cream on top of cola.

Drink with ice cream on top of pineapple juice.

Plain sparkling water.