Monja Kurya Restaurant

A visually spectacular dish with high-quality Wagyu beef piled high like a volcano. A generous 300g portion, grilled with vegetables on a hot plate. Enjoy the fragrant special sauce and the umami of the meat.

Fresh raw egg to enjoy with mild grilled dishes like Wagyu Volcano. Dip the meat in it like sukiyaki.

A classic Tokyo monja with spicy mentaiko (spicy pollock roe) and chewy mochi. The umami of the mentaiko and the texture of the mochi are a perfect match.

A refreshing monja combining the sourness of plum, the texture of octopus, the aroma of perilla, and the umami of pork.

A stamina-boosting monja made with Matsusaka pork, a premium brand, and kimchi. The sweetness of the pork and the spiciness of the kimchi whet your appetite.

A monja in the style of Oyakodon (chicken and egg bowl), using Daisen chicken and egg. Characterized by the umami of the chicken and the mellowness of the egg.

A luxurious seafood monja, our restaurant's specialty. Contains various seafood, with the umami of the seafood permeating the broth.

A gomoku monja with various ingredients such as meat and vegetables. A well-balanced and satisfying flavor.

A simple monja with only the batter and no other ingredients. Enjoy by adding your favorite toppings.

A black, risotto-style monja using squid ink. Enjoy the unique richness and aroma of squid ink.

Tenderly simmered Kuroge Wagyu beef tendon and curry-flavored monja. A spicy and rich flavor.

A Western-style monja with the umami of clams and a cream-based batter, similar to clam chowder.

A cream-based monja using Daisen chicken and mushrooms. A mellow and gentle flavor.

An Italian-style monja with fragrant basil sauce. Pairs well with chicken and has a refreshing aftertaste.

A monja combining a tomato-based batter with abundant seafood. Tastes like seafood pasta or pizza.

A rich cream monja luxuriously made with sea urchin. A premium dish with the sweetness and richness of sea urchin.

Fragrant shredded nori. Adds an accent to your monja.

Raw egg. Recommended when you want to add mellowness.

Chopped pickled ginger. Its sourness and spiciness sharpen the flavor.

Minced garlic. Adds a punchy flavor.

Butter that adds richness and aroma.

Bean sprouts with a crisp texture.

Chinese noodles. Adding them to monja creates a modern-yaki style and adds volume.

Kirimochi (cut mochi). Melts when heated, offering a gooey texture.

Curry roux perfect for changing up the flavor of your monja.

Melting cheese. A popular topping that goes well with any ingredient.

Fragrant basil sauce. Gives it a Western flavor.

Simply boiled edamame. Perfect as a snack with drinks.

Edamame grilled fragrantly on a hot plate. You can choose the seasoning.

Cold tofu. A refreshing dish.

Salad made with fresh vegetables recommended for the day.

Spicy pickled napa cabbage. Perfect as a palate cleanser.

A juicy rolled omelet steeped in plenty of broth.

A dish of daily assorted vegetables stir-fried on a hot plate.

A dish of potatoes grilled on a hot plate and coated with butter.

Fluffy french fries fried with the skin on.

Our restaurant's special sauce yakisoba. Finished with a fragrant char on the hot plate.

Garlic rice with an appetizing garlic aroma. Stir-fried until fluffy on the hot plate.

A cold dessert to finish your meal. Choose between vanilla or matcha.

Warm anko mochi grilled on a hot plate. A Japanese-style sweet.