Tsukushiya Juhachibanchi

A representative Japanese dish made by mixing ingredients like cabbage into a flour-based batter and grilling it on a griddle. Contains pork and seafood, seasoned with sauce and mayonnaise.

An okonomiyaki generously using green onions and pork. Enjoy the flavor of green onions and the umami of pork.

An okonomiyaki generously using green onions as an ingredient. Delicious even with soy sauce flavor.

An okonomiyaki incorporating elements of takoyaki, using octopus as an ingredient.

An okonomiyaki mixed with pork and kimchi. The spiciness and texture of kimchi are accents.

A voluminous dish combining okonomiyaki with yakisoba noodles.

An okonomiyaki with potatoes and cheese as ingredients. The fluffy potatoes and melted cheese are a great combination.

An okonomiyaki mixed with natto (fermented soybeans). It has a unique aroma and sticky texture.

Okonomiyaki with mochi and cheese. Enjoy the chewy texture and rich cheese flavor.

An okonomiyaki with potatoes and spicy cod roe as ingredients.

An okonomiyaki with a refreshing Japanese flavor using plum paste, perilla, and grated daikon radish.

Okonomiyaki seasoned like pizza, using cheese and tomato sauce.

A stamina-type okonomiyaki containing beef offal, leeks, and garlic.

An okonomiyaki featuring various parts of squid and squid ink, a squid-lover's dream.

An okonomiyaki generously using seafood such as shrimp, scallops, clams, and squid.

A Korean-style okonomiyaki (chijimi) using leeks and squid legs, with plenty of cheese, served with ponzu sauce.

A famous dish from Tsukishima, Tokyo. A loose batter made from flour and dashi stock, grilled on a griddle and eaten with small spatulas. A luxurious dish containing pork and seafood.

The most popular classic flavor of monja yaki, combining mochi, mentai, and cheese.

A monja yaki characterized by its pitch-black appearance using squid ink. The umami of squid is concentrated.

A monja yaki packed with stamina, containing beef offal, leeks, and garlic.

A monja yaki with pork, topped with Baby Star Ramen (snack noodles) for a crispy texture.

A monja yaki with pork and kimchi, with a spicy and rich flavor.

A unique monja yaki that offers a flavor similar to miso butter ramen.

A monja yaki characterized by a pungent spiciness and mellowness, combining wasabi and mayonnaise.

A monja yaki with a refreshing Japanese flavor using plum paste, perilla, and grated daikon radish.

A monja yaki combining clams, green onions, and butter, offering the aroma of the sea and the richness of butter.

A monja yaki luxuriously using two types of cheese: Camembert and melting cheese.

A classic noodle dish made by stir-frying Chinese noodles with pork and vegetables on a griddle and seasoning with sauce.

Yakisoba with pork and kimchi, finished with a spicy flavor.

A stimulating yakisoba with plenty of leeks and garlic.

Yakisoba generously filled with seafood such as shrimp, scallops, squid, and clams.

Yakisoba seasoned with a refreshing salt sauce using seafood.

A dish of udon noodles stir-fried with vegetables and meat on a griddle, seasoned with soy sauce or sauce.

A classic fried rice containing shrimp. It becomes fluffy when stir-fried on a griddle.

Spicy fried rice seasoned with curry powder.

Fried rice with a spicy flavor using kimchi as an ingredient.

A flavorful and refreshing fried rice using pickled takana and red shiso (yukari).

A crispy snack. Popular as a topping for monja yaki.

Sweet corn kernels.

Addition of curry powder or other curry flavoring.

Ginger pickled in plum vinegar.

A strongly flavored yellow-green vegetable.

Chinese noodles.

Mochi. It becomes soft when heated.

Chopped green onions.

Garlic

Fermented soybeans.

Japanese seasoning, miso.

Ume (Plum) paste

Spicy pickled napa cabbage.

Cheese

Small dried fish.

Camembert cheese.

Pork

Clams

Raw squid

Canned salted beef.

Chicken

Perilla (Japanese herb).

Spicy cod roe (pollock roe pickled in chili peppers).

Raw shrimp

Octopus

Scallops

Squid ink

Sausage

Tuna (oil-packed tuna).

Salami sausage.

Dried squid cut into thin strips.

Squid legs

Grilled chicken gizzards. Characterized by their crunchy texture.

A dish of Daisen chicken, a premium brand chicken, salt-grilled and eaten wrapped in lettuce.

Sausage grilled on a griddle.

Skewered enoki mushrooms wrapped in pork.

Asparagus and bacon stir-fried with butter.

Asparagus wrapped in pork and grilled.

A stamina dish of beef offal and leeks stir-fried with miso.

Spicy stir-fried pork and kimchi.

A steak using high-quality Yonezawa pork shoulder loin.

A steak of beef diaphragm (harami). The meat is tender and juicy.

Simple dish of grilled squid legs.

Clams steamed in sake and baked in foil.

A dish of fluffy "hanpen" (fish cake) made from ground fish paste, grilled with butter.

Hanpen (fish cake) grilled with cheese inside.

Hanpen (fish cake) grilled with spicy cod roe.

Hokkaido squid grilled with butter and soy sauce.

Hokkaido whelks sautéed with butter.

Scallops from Hiroshima Prefecture, sautéed with butter. Characterized by their rich umami.

A luxurious dish of large Aomori scallops, butter-grilled.

Steamed potatoes served with butter.

Eggplant grilled with butter.

Corn stir-fried with butter.

Green onions stir-fried with butter.

Garlic baked in foil with oil. It becomes fluffy.

Mochi and cheese grilled.

Asparagus sautéed with butter.

Potatoes and cheese grilled.

A dish of grilled potato with butter, topped with salted squid. The saltiness of the squid and the butter pair well.

A dish of grilled enoki mushrooms.

Enoki mushrooms and shimeji mushrooms sautéed with butter.

A set of 5 types of mushrooms for griddle cooking.

Fresh cucumbers served with miso paste.

Cucumbers served with plum paste, a refreshing appetizer.

Boiled soybeans. A classic accompaniment to beer.

A snack of "Iburigakko," a smoked pickled radish from Akita, topped with smoked cheese.

Fermented food made by salting squid with its internal organs.

Cucumbers seasoned with sesame oil and salt.

Simple sliced chilled tomatoes.

Chikuwa (fish cake) with wasabi mayonnaise.

Chikuwa with plum paste and perilla, a refreshing appetizer.

A simple dish of chilled tofu served with condiments and soy sauce.

Assortment of homemade pickles.

Boiled chicken topped with plenty of green onions and ponzu sauce.

Chicken mixed with wasabi mayonnaise.

A specialty seaweed from Okinawa. Characterized by its popping texture.

A salad of sliced tomatoes and onion slices, with Italian dressing.

A salad topped with crispy fried whitebait. Served refreshingly with perilla dressing.

Steamed chicken and onsen tamago salad. Served with a rich sesame dressing.

A salad of octopus and seaweed, seasoned with a soy sauce-based Japanese dressing.

Caesar salad topped with onsen tamago (hot spring egg) and cheese.

A salad using tofu, green onions, and cucumbers, with a Chinese-style sesame miso dressing.

A salad using Okinawan ingredients Goya and sea grapes. It has a Japanese flavor with yuzu dressing and bonito flakes.

A warm dessert with red bean paste wrapped in griddle-baked dough.

A dessert with chocolate wrapped in griddle-baked dough.

A Japanese-style dessert with red bean paste wrapped in matcha-flavored dough.

A popular dessert with chocolate and banana wrapped in dough.

A dessert with two types of fillings, such as red bean paste and fruit, wrapped together.

A sweet dessert combining red bean paste and chocolate.

Simple vanilla ice cream.

A refreshing sherbet with the flavor of Japanese cider "Ramune."

A Japanese-style dessert of vanilla ice cream topped with brown sugar syrup and kinako (roasted soybean flour).

Limited-time ice cream using seasonal ingredients.