Tsukishima Monja Tamatoya Shimokitazawa

A dish of grilled dried sardines, baked to a fragrant crisp over charcoal. The umami is concentrated, and it pairs excellently with sake.

Salt-grilled mackerel, rich in fat. The skin is crispy and the flesh is fluffy.

Grilled deep-sea fish (Mekari). Enjoy its delicate, elegant white flesh and the texture of its soft bones.

A grilled Atka mackerel fillet. It is thick and fatty, a standard izakaya menu item.

Tender thigh meat of parent chicken with a firm texture and rich umami. The flavor deepens with each chew.

Charcoal-grilled Wagyu small intestine, etc. The sweetness of the fat and the aroma of charcoal are appetizing.

A Japanese home-style dish of daikon radish cut into long strips, dried, and simmered. It has a gently sweet and savory flavor.

A traditional side dish of hijiki seaweed simmered in a sweet and savory soy sauce and sugar sauce.

Gobo and carrots are julienned and simmered in sugar and soy sauce. Characterized by its crisp texture.

A dish of fried eggplant simmered in dashi soy sauce. It is well-infused with flavor.

A spicy appetizer of green chilies pickled in soy sauce. It's a flavor that goes well with drinks.

Blanched chives topped with egg yolk. Enjoy the rich flavor by mixing in the yolk.

A Korean-style salted dish of pollack intestines pickled with chili peppers, etc. Characterized by its crunchy texture and spiciness.

Grilled chicken hearts. Enjoy their firm, springy texture.

Pork neck (collar) meat. It is fatty and has a unique, crisp texture.

Whole garlic cloves steamed in foil. They are fluffy and sweet.

Steamed potatoes topped with butter and salted squid, a Hokkaido-style preparation. The saltiness and richness are exquisite.

A fragrant dish of grilled squid legs on a teppan grill. The aroma of soy sauce is appetizing.

Several types of mushrooms sautéed with butter and soy sauce.

Chicken neck meat. It's a well-exercised part, so the meat is firm and has a strong umami.

A teppan-grilled dish of stir-fried pork and cabbage wrapped in a thin omelet, topped with sauce and mayonnaise.

Swordfish steak-style, grilled with a strong garlic flavor.

Spanish dish of seafood simmered in garlic and olive oil. Served with baguette.

Fried rice infused with the umami of seafood and the aroma of garlic. Finished to a fluffy texture on the teppan.

The most popular combination with large mentaiko (spicy cod roe) and mochi. The saltiness of the mentaiko and the texture of the mochi are exquisite.

A rich monjayaki made with mentaiko and plenty of whitebait, seasoned with butter.

A standard mixed monjayaki containing various ingredients such as pork, shrimp, and squid.

A black monjayaki using squid ink. It has a rich flavor and is abundant in seafood taste.

A luxurious monjayaki generously using seafood such as shrimp, squid, and scallops.

Monjayaki finished with pork and green onions in a refreshing salt flavor.

A dish where the umami of clams and the richness of butter pair well with green onions.

Monjayaki with a sour and spicy Sanラータン flavor.

A curry-flavored monjayaki with slowly simmered Wagyu tendon. It is spicy and rich.

A Japanese-style monjayaki where the sourness of plum, the texture of octopus, and the aroma of seaweed match the pork.

A teppan combination of pork and kimchi. The spiciness and umami are appetizing.

A stamina-boosting monjayaki with pork, chives, and egg. It has a mellow and easy-to-eat flavor.

A gentle-flavored monjayaki in the style of Oyakodon (chicken and egg bowl).

The most basic okonomiyaki, grilled with pork on top. Crispy on the outside, fluffy on the inside.

Okonomiyaki with simmered Wagyu tendon. The umami of the tendon permeates the batter.

A hearty okonomiyaki containing ingredients such as pork and seafood.

Okonomiyaki generously filled with seafood such as shrimp and squid.

A voluminous okonomiyaki made by layering and grilling yakisoba noodles.

Okonomiyaki characterized by its fragrant flavor and texture, made with plenty of agedama (tempura scraps).

Chikuwa (fish cake) deep-fried with a batter mixed with aonori (seaweed flakes). The aroma of the seaweed makes it a good appetizer.

French fries seasoned with fragrant herb salt.

A representative Japanese home-style dish of meat, potatoes, and onions simmered in a sweet and savory soy sauce broth.

A dish of juicy fried chicken coated with a savory sauce containing green onions and ginger.

A dish of Wagyu tendon simmered slowly until tender. It has a rich flavor.

Our special sauce yakisoba. The aroma of the sauce stir-fried on the teppan is irresistible.

A salad with a Korean-style dressing using shungiku (edible chrysanthemum), which has a unique aroma.

A salad combining fresh tomatoes, salty whitebait, and refreshing perilla leaves.

A dish of fried salmon pickled in a sweet and sour sauce with vegetables. It is refreshing.

Chilled tofu topped with whitebait. Green chili can be added as desired.

An appetizer of raw bell peppers topped with a sweet and savory meat miso. The bitterness of the bell pepper complements the miso.

Garlic rice infused with the umami of seafood. A finishing dish prepared on a teppan grill.

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

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

A standard dessert at monjayaki restaurants, made by rolling anko (red bean paste) in thinly grilled dough on a teppan.

A dessert with red bean paste rolled in matcha-flavored dough.

A warm dessert made by grilling mochi and anko on a teppan.

Ice cream for topping desserts.