Tsukishima Monja Tamatoya Main Store

Dried sardines grilled over charcoal. Salty and slightly bitter, rich in umami. Often eaten whole including the head and bones as a snack with sake.

Grilled mackerel with salt. The skin is crisp and the flesh is juicy and oily. A classic Japanese fish dish served with grated daikon radish.

Greeneyes fish grilled whole. Soft texture with a rich, fatty flavor. A popular delicacy for drinking.

Black cod marinated in sweet Saikyo miso and grilled. The fish is buttery and flaky with a sweet and savory miso glaze.

Okhotsk atka mackerel. grilled open. Large, fleshy fish with a savory taste. Very popular in izakayas.

Chicken thigh grilled over charcoal. Juicy and tender.

Beef offal (intestines) grilled over charcoal. Chewy texture with rich, fatty juices.

Chicken hearts grilled on an iron plate. Firm, slightly springy texture with a clean, meaty flavor.

Fatty meat grilled on the teppan. Rich and melting texture.

Whole garlic cloves roasted in foil with oil or butter. Soft, sweet, and aromatic. Mash the cloves to eat.

Steamed potato with butter topped with Shiokara (fermented squid guts). The funkiness of the squid contrasts perfectly with the creamy potato and butter.

Squid tentacles grilled with soy sauce flavor. Chewy and savory.

Assorted mushrooms grilled on the iron plate. Earthy and aromatic.

Pork and vegetables wrapped in an omelet, topped with sauce and mayonnaise. A popular Kansai-style teppanyaki dish.

Marlin steak grilled with garlic. Meaty fish texture similar to a swordfish steak.

Seafood Ajillo. Assorted seafood cooked in garlic oil. Served with baguette slices for dipping.

Extra portion of baguette bread.

Simmered dried daikon radish strips. Sweet and savory flavor, crunchy texture.

Simmered hijiki seaweed with soy sauce and sugar. A classic home-style side dish.

Burdock root and carrots sautéed and simmered in sweet soy sauce and sesame oil. Crunchy and savory.

Simmered pumpkin (kabocha squash). Sweet and tender.

Chilled cucumber drizzled with olive oil. Refreshing and crisp.

Assorted platter of three side dishes (obanzai). Great for sampling different flavors.

Green chili peppers pickled in soy sauce. Very spicy and savory, goes well with alcohol.

Spicy salted cod entrails. Chewy, spicy, and full of umami. A Korean-style delicacy.

Chives served with raw egg yolk. Mix the yolk with the chives for a rich flavor.

Raw green peppers served with seasoned ground meat miso. Crunchy peppers act as a scoop for the savory meat.

Steamed chicken topped with salted green onions. Tender and flavorful.

Chilled tofu topped with whitebait. Choose between Green Chili (spicy) or Plum (sour) topping.

Whole dried squid, grilled. Intense squid flavor.

Salad with tomatoes, whitebait, and shiso leaves. Fresh and aromatic.

Korean-style salad with a savory sesame oil dressing and seaweed.

Fish cake (chikuwa) tempura flavored with green laver (aonori). Chewy and fragrant.

Freshly fried french fries.

Deep-fried squid tentacles. Crispy coating and chewy squid.

Meat and potato stew. A comforting Japanese dish with beef, potatoes, carrots, and onions in a sweet soy broth.

Fried chicken topped with aromatic sauce (scallion/ginger). Crispy and savory.

Stewed Wagyu beef tendons. Slow-cooked until tender in a rich miso or soy based broth.

Monjayaki with spicy cod roe (mentaiko) and rice cake (mochi). The most popular combination. Creamy, spicy, and chewy.

Monjayaki with spicy cod roe, shiso (perilla leaf), and butter. Aromatic and rich.

Squid ink monjayaki. Black in color, rich in seafood umami.

Classic 'Gomoku' style with mixed ingredients. A traditional mix of pork, seafood, and vegetables.

Pork and green onion with salt flavor. Simple and savory.

Clams, green onions, and butter. A popular seafood combination.

Hot and Sour Soup style monja. Spicy and sour flavors.

Wagyu beef tendon curry monja. Rich curry flavor with tender beef tendons.

Plum, octopus, and pork. A refreshing mix of sour plum with savory meat and seafood.

Pork and kimchi. Spicy and savory, a standard popular flavor.

Pork, garlic chives, and egg. A stamina-boosting combination.

'Oyako' means parent and child, referring to Chicken and Egg. Mild and savory.

Basic plain Monjayaki. Add toppings to customize.

Pork Okonomiyaki. The standard version with pork belly slices.

Beef Tendon Okonomiyaki. Rich and savory with slow-cooked beef.

Seafood Okonomiyaki. Contains assorted seafood.

Mixed Okonomiyaki. A deluxe version with various ingredients like meat and seafood.

Modern-yaki. Okonomiyaki layered with yakisoba noodles. Hearty and filling.

House special Yakisoba. Stir-fried noodles with sauce, meat, and vegetables.

Seafood Garlic Rice. Fried rice with seafood and strong garlic flavor.

Grilled rice ball with soy sauce. Crunchy outside, soft inside.

Matcha ice cream with black sugar syrup (Kuromitsu) and soybean powder (Kinako).

Vanilla ice cream with black sugar syrup (Kuromitsu) and soybean powder (Kinako).

Red bean paste wrapped in a crepe-like dough cooked on the teppan.

Anko maki with matcha flavored dough/paste.

Red bean paste and mochi grilled on the teppan.

Scoop of ice cream. Choose Vanilla or Matcha.

Sapporo Black Label (Medium Bottle). A classic Japanese lager.

Sapporo Lager 'Red Star' (Medium Bottle). A traditional, slightly bitter lager.

Hoppy Set. A beer-flavored non-alcoholic mixer served with shochu. Choose White or Black type.

Naka (Shochu refill for Hoppy)

Soto (Hoppy mixer refill). Choose White or Black.

Original Vice Sour. A shiso-plum flavored sour drink, pink in color, popular in Tokyo shitamachi.

Apricot stick sour. Includes a frozen apricot ice stick.

Denki Bran. A historic herbal brandy cocktail from Asakusa.