Tsukishima Monja Kuuya Tokyo Station

A dish of green chili peppers pickled in our special soy sauce marinade. The sharp spiciness and soy sauce flavor stimulate the appetite. Perfect as a snack with drinks or as a monja accent.

Authentic kimchi from Osaka's Ikuno Korean Town. Well-balanced sweetness of napa cabbage and spiciness of chili peppers, with a rich flavor.

A delicacy made from salted cod milt, seasoned with chili peppers, etc. Features a crunchy texture and rich, spicy-sweet flavor that pairs well with drinks.

Crispy cucumbers seasoned with a numbing and spicy mala sauce with sansho pepper and chili. Enjoy the tingling spiciness and refreshing texture.

A hearty dish of cold tofu generously topped with shirasu (whitebait). You can choose whether to have green chili peppers for a spicy kick.

Crispy chives seasoned with sesame oil and topped with a raw egg yolk. The flavor becomes mellow when you break and mix the yolk.

A Korean-style salad generously using cilantro. The sesame oil-based salt dressing and cilantro aroma pair well.

An adult potato salad with the texture of octopus and the saltiness of olives as accents. A Western-style seasoning that pairs well with wine and beer.

Chilled tomatoes topped with dashi-infused vinegar and plenty of condiments. Perfect as a palate cleanser.

Deep-fried mehikari (deep-sea fish). The flesh is plump and tender, and it's characterized by its crispiness, allowing you to eat the bones.

Deep-fried chicken wing tips with the meat gathered at the end of the bone, shaped like a 'tulip'. Crispy skin and juicy inside, easy to eat.

Thick-cut ham cutlet made from Unzen, Nagasaki Prefecture's pork ham. Concentrated pork flavor with a crispy coating.

Our special sauce yakisoba. Chewy noodles and fragrant sauce are characteristic of this popular dish, perfect as a finishing touch or a meal.

Yakisoba with plump shrimp and egg. The umami of seafood and the mellowness of egg coat the noodles.

Teppan-fried rice seasoned with the umami of seafood and the aroma of garlic. A hearty dish that will boost your stamina.

Edamame stir-fried with garlic butter on a teppan. The fragrant garlic aroma pairs well with beer.

Whole garlic steamed in foil. Enjoy its fluffy texture and sweetness.

A teppan dish recreating Korean glass noodle stir-fry. Characterized by the fragrant aroma of sesame oil and a sweet and spicy flavor.

Hokkaido-style dish with fluffy potatoes topped with butter and salted squid guts. The richness of the butter and the saltiness of the guts are a perfect match.

Assorted mushrooms grilled on a teppan with butter and soy sauce. The aroma of mushrooms and the flavor of butter stimulate the appetite.

Crispy water spinach simply stir-fried with garlic. Chinese-style seasoning, perfect for a vegetable boost.

Giblets with a chewy texture, seasoned with spices and grilled. The slight spiciness is perfect as a snack with drinks.

Juicy chicken thigh grilled on a teppan and finished with a sweet and sour honey mustard sauce.

Simply grilled chicken neck (seseri) with salt. A cut characterized by its chewy texture and rich umami.

A classic Kansai teppan dish of pork and cabbage wrapped in egg. Served with sauce and mayonnaise.

Spanish dish of giblets simmered in olive oil with garlic. Served with baguette to dip in the oil.

Ajillo generously filled with seafood such as shrimp, squid, and octopus. The oil infused with seafood umami is exquisite. Served with baguette.

Extra baguette for enjoying ajillo or sauces.

Hawaiian-style dish of shell-on shrimp stir-fried in plenty of garlic sauce. The fragrant aroma stimulates the appetite.

A dish of swordfish steak topped with a sauce rich in mushroom umami.

Thick-cut pork steak grilled in a rich, garlic-infused sauce. A stamina-boosting dish originating from Yokkaichi, Mie Prefecture.

The most popular combination. The spiciness of mentaiko and the melting texture of mochi are exquisite. A classic Tsukishima monja menu item in Tokyo.

A black monja condensed with the richness of squid ink and the umami of seafood. Despite its striking appearance, it has a deep and profound flavor.

A traditional mixed monja generously filled with ingredients such as meat, seafood, and vegetables. You can enjoy the umami of various ingredients at once.

A Japanese-style monja combining the sourness of pickled plums, the aroma of nori, and the umami of octopus and pork. Light yet addictively delicious.

Monja with pork and plenty of scallions in a salt-based sauce. Simple yet brings out the umami of the meat and the sweetness of the scallions.

A classic combination of pork and kimchi. The acidity and spiciness of fermented kimchi pair well with the monja broth.

A monja dish originating from snack shops, containing pork, cheese, and Baby Star Ramen (snack noodles). The crispy texture is fun.

A gentle, oyakodon-style monja with chicken and egg.

An Italian-style monja using basil sauce. It pairs well with chicken and wine.

Monja with a rich sesame and spicy tantan flavor. A rich taste.

Monja with tenderly stewed beef tendon and curry spices. The sweetness of the beef tendon fat and the spicy curry stimulate the appetite.

A creamy monja with a mellow butter chicken curry flavor. Recommended for those who dislike spicy food and for children.

Monja characterized by the spiciness of mentaiko and the refreshing aroma of shiso. A light and never-tiring taste.

Monja recreating Korean Cheese Dak-galbi. The combination of sweet and spicy chicken and melting cheese is exquisite.

A luxurious monja abundantly using seafood such as shrimp, squid, and octopus. You can directly taste the umami of the broth and seafood.

A Western-style monja finished like a risotto with seafood and a tomato base. Contains rice and is very filling.

An authentic green curry flavored monja with coconut milk and green chili. A must-try for ethnic food lovers.

A simple base monja without ingredients. You can create your own flavor by adding your favorite toppings.

The most standard okonomiyaki topped with pork. Enjoy the crispy outside and fluffy inside.

Okonomiyaki generously filled with seafood such as shrimp and squid. The umami of the seafood permeates the entire batter.

Okonomiyaki mixed with mentaiko and cheese in the batter. The melting cheese and the saltiness of mentaiko create an exquisite harmony.

A special okonomiyaki generously using our ingredients. A satisfying and voluminous dish.

A voluminous okonomiyaki with yakisoba noodles layered on top and grilled. You can enjoy the crispy noodles and fluffy batter simultaneously.

A simple okonomiyaki flavored with deep-fried tempura batter (tenkasu). It has a fragrant and rich taste.

A Japanese-style dessert with ice cream generously topped with kuromitsu (black sugar syrup) and kinako (roasted soybean flour).

A classic dessert at monjayaki restaurants: thin dough grilled on a teppan and rolled with sweet red bean paste.

A fragrant anko maki with a matcha-flavored dough rolled with sweet red bean paste.

A warm dessert made by combining grilled mochi and sweet red bean paste on a teppan.

Ice cream that can be added to desserts. Recommended to accompany warm anko maki.

Draft beer with a rich barley flavor and a refreshing aftertaste.

Japan's oldest brand beer. It has a solid, rich flavor unique to heat-treated beer.

Non-alcoholic beer-taste beverage.

A style of drink popular in Tokyo's old town, made by mixing shochu with malt beverage. Zero purine and low calorie.

Refill for Shochu (inner) in Hoppy Set.

Refill for Hoppy's mixer (outer shell).

A specialty drink of Tsukishima made by mixing shochu with kuwamochi tea. It has a matcha-like flavor, is easy to drink, and is said to be healthy.

A classic brandy-based cocktail loved in Asakusa since the Meiji era. Characterized by its unique sweetness and strong aroma.

A highball made by mixing Denki Bran with soda. A tingly, stimulating taste.

A pink sour made with shiso and apple juice. Its refreshing acidity and nostalgic taste are popular.

A sour made with frozen apricot kernel sticks (a snack) added whole. As it melts, the sweet and sour apricot flavor spreads.

Barley shochu from Kumamoto. Smooth finish.

Barley shochu with a fragrant barley aroma and a solid richness.

Sweet potato shochu that allows you to enjoy the original sweetness and aroma of the potato.

A mellow and elegant sweet potato shochu. One of the hard-to-get brands.

Authentic rice shochu made by a sake brewery. Enjoy a gorgeous ginjo aroma like sake.

Rice shochu made by Hakkaisan. Smooth and easy to drink, using sake yeast and yellow koji.

Whiskey highball. Refreshing and crisp taste.

Classic highball made with Suntory Kakubin.

Highball made with the single malt whisky Hakushu. Enjoy the refreshing aroma like young forest leaves.

Highball made with the single malt whisky Yamazaki. A floral and rich flavor.

Highball made with the blended whisky Hibiki. Delicate and well-balanced harmony.

A sour with less sugar, allowing you to directly feel the acidity and aroma of lemon. It doesn't interfere with the taste of your meal.

An easy-to-drink lemon sour with a touch of sweetness.

Sour made with fresh sudachi juice. Enjoy its unique refreshing aroma and acidity.

A juicy sour made with fresh grapefruit juice.

Shochu with matcha. Slightly bitter and refreshing.

Shochu with oolong tea. A classic drink.

An alcoholic beverage mixed with corn silk tea. Characterized by its fragrant flavor.

Sour drunk while crushing pickled plums. The saltiness and sourness are addictive.

A healthy drink mixed with tomato juice.

A luxurious sudachi sour made with the rice shochu 'Yoroshiku Choman Aru Beshi'.

Sake from Tochigi Prefecture. A summer sake characterized by its refreshing acidity and light sweetness.

Sake from Iwate Prefecture. Fresh, fruity aroma and clean umami.

Sake from Yamaguchi Prefecture. Complex and deep flavor from wooden vat brewing.

Sake from Gifu Prefecture. Super dry with a clean, crisp taste.

Sake from Fukushima Prefecture. Enjoy its rich aroma and full-bodied umami.

Sake from Miyagi Prefecture. Known as the ultimate food-pairing sake, it enhances the flavor of dishes.

Sake from Chiba Prefecture. A well-balanced sake with the umami and acidity of rice.

An alcoholic beverage with the rich texture of peach pulp. It's like a peach dessert.

An alcoholic beverage with the gorgeous aroma of lychee and the milky sweetness of condensed milk.

An alcoholic beverage with the elegant aroma and sweetness of pears.

A rich, cloudy plum wine made from Hakkaisan genshu (raw sake) with added plum paste.

A fragrant and refreshing plum wine made with Hakukaga plums from Gunma Prefecture.

A rare alcoholic beverage combining the floral aroma of lychee with the milky sweetness of condensed milk.

A classic drink with a refreshing carbonation.

A carbonated drink with a ginger flavor.

A nostalgic carbonated drink, a symbol of Japanese summer.

An easy-to-drink tea that pairs well with meals.

Lactic acid beverage. Sweet and sour, mild taste.

Juice full of orange flavor.

Juice with the refreshing sweetness of apples.