Moheji Hanare-no-hanare

Whole squid grilled with butter and a sauce made from its own liver. Rich, savory, and full of umami. Chewy texture. Great with alcohol.

Creamy soft cod roe (shirako) and maitake mushrooms sautéed in butter. Rich, creamy texture with earthy mushroom flavors.

Plump oysters and mushrooms grilled with butter. Savory and juicy with a briny ocean taste.

Spanish-style garlic oil stew containing soft cod roe and mussels. Served with baguette slices (bucket) to dip in the savory oil.

Spanish-style garlic oil stew containing oysters and mussels. Served with baguette slices (bucket) to dip in the savory oil.

A savory, runny pancake-like dish with mixed seafood and a spicy kick. Cooked on a hot iron plate. Eat directly from the grill using small spatulas.

A hot dessert cooked on the iron plate, featuring sweet potato and red bean paste. Sweet, warm, and creamy.

The restaurant's most popular dish. A runny batter grilled with spicy cod roe, mochi, and cream. Savory, creamy, and slightly spicy.

Monjayaki featuring spicy cod roe and aromatic shiso (perilla leaf). A creamy dish with a refreshing herbal accent.

A black Monjayaki made with squid ink, squid, and rice. Rich seafood flavor similar to a creamy risotto.

Green chili peppers marinated in a garlic soy sauce. Spicy and savory. A great side dish for alcohol.

Fresh cucumber served with a savory meat miso paste and garlic. Crisp and flavorful.

Smashed cucumber dressed with plum (ume) and wasabi. Refreshing, tart, and slightly spicy.

Fresh kimchi (fermented spicy cabbage). Spicy, sour, and crunchy.

Spicy salted cod entrails (Changja). Chewy texture with a strong spicy and savory flavor. A popular delicacy for drinking.

Sticky grated yam (tororo) served with mozuku seaweed. Slippery texture and refreshing taste.

Spicy cod roe that has been lightly seared. Savory, salty, and spicy with a unique granular texture.

Chilled tofu topped with an overflowing amount of shirasu (boiled whitebait). Light and healthy.

Simple salad of sliced cold tomatoes and onions. Fresh and palate-cleansing.

Japanese beef tendons stewed slowly until tender. Savory and slightly sweet flavor.

Edamame beans stir-fried on the iron plate with garlic and butter. A savory twist on a classic snack.

Whole garlic cloves roasted in foil. Soft, sweet, and aromatic.

Steamed potato with butter topped with Shiokara (salted fermented squid). A classic combination of buttery potato and salty, umami-rich squid.

Squid tentacles grilled with butter. Chewy and savory.

Assorted mushrooms grilled with butter. Earthy and aromatic.

Chicken cartilage grilled until crispy. Crunchy texture and savory taste.

Juicy chicken thigh meat grilled on the iron plate. Savory and tender.

Chicken neck meat (seseri) grilled. Known for its springy texture and rich flavor.

An omelette filled with pork and cabbage, topped with savory sauce and mayonnaise. Soft and savory.

Garlic oil stew with spicy cod roe and shiitake mushrooms. Served with baguette slices (bucket).

Mixed seafood cooked in garlic oil. Served with baguette slices (bucket) for dipping.

Extra portion of baguette slices to accompany Ajillo dishes.

Steak of swordfish grilled with garlic sauce. Meaty texture similar to pork or chicken.

Sweet red bean paste wrapped in a thin, crepe-like dough grilled on the iron plate. Served warm. Soft and sweet.

Sweet red bean paste wrapped in a matcha-flavored crepe dough. Served warm with a distinct green tea aroma.

Vanilla ice cream topped with brown sugar syrup (kuromitsu) and roasted soybean flour (kinako). A classic Japanese flavor combination.

Matcha ice cream topped with brown sugar syrup (kuromitsu) and roasted soybean flour (kinako).

Mochi (rice cake) and sweet red bean paste grilled on the iron plate. Chewy, warm, and sweet.