Tsukishima Monja Moheji Ningyocho

Boiled firefly squid from Namerikawa, Toyama. Small, plump squid with a rich, savory flavor. Served simply to highlight their natural sweetness.

Whole grilled squid served with a rich dipping sauce made from its liver and soy sauce. Chewy texture with a deep umami flavor.

Abalone sautéed with butter. Tender yet firm texture with a rich buttery taste enhancing the shellfish flavor.

Boiled firefly squid cooked in garlic oil (ajillo). Served with baguette slices to dip in the savory oil.

Monjayaki with mapo eggplant flavors. A spicy and savory batter dish cooked on a teppan. Eaten with small spatulas.

Sweet potato and red bean paste rolled in a thin crepe-like dough. A warm and sweet dessert.

Sweet potato rice cake (mochi) cooked on the iron plate. Chewy texture with the natural sweetness of sweet potato.

Green chili peppers pickled in soy sauce. Spicy and salty, perfect as a snack with drinks.

Spicy fermented cabbage. Tangy and crunchy.

Spicy salted cod entrails. Chewy texture with a strong savory and spicy kick.

Seared spicy cod roe. Savory and slightly spicy with a toasted exterior and raw interior.

Dried whole squid including the liver. Intense umami flavor, best enjoyed with sake.

Chives served with an egg yolk. Mix the yolk to create a creamy sauce for the crisp chives.

Fresh cucumber slices served with 'Sumo' meat miso, a rich and savory meat paste.

Smashed cucumber dressed with plum (ume) and wasabi. Refreshing, sour, and slightly pungent.

Chilled tofu topped with an overflowing amount of whitebait (shirasu). Can be served with or without green chili.

Korean-style salad with a savory sesame oil dressing.

Tomato salad topped with whitebait and shiso leaves. Fresh and aromatic.

Edamame soybeans grilled on the iron plate with garlic butter.

Whole garlic cloves roasted in foil. Soft and sweet when cooked.

Steamed potato with butter topped with shiokara (fermented squid guts). A classic combination of rich dairy and salty seafood funk.

Fluffy fish cake (hanpen) grilled with butter and wrapped in seaweed (isobe style).

Grilled squid tentacles. Chewy and savory.

Grilled chicken cartilage. Crunchy texture.

Grilled chicken thigh meat. Juicy and tender.

Grilled chicken neck meat. A rare cut with a unique elastic texture and rich flavor.

Assorted mushrooms sautéed with butter on the iron plate.

Pork and cabbage omelette topped with sauce and mayonnaise. A popular teppanyaki dish.

Shiitake mushrooms and spicy cod roe cooked in garlic oil. Savory and aromatic.

Mixed seafood cooked in garlic oil (ajillo).

Additional baguette slices for ajillo.

Marlin steak grilled with garlic. Meaty and substantial, similar to a swordfish steak.

Classic savory pancake with pork belly. Topped with sauce, mayo, and bonito flakes.

Savory pancake containing stewed Wagyu beef tendon. Rich and tender.

Savory pancake with mixed seafood.

Savory pancake with a mix of meat and seafood ingredients.

Okonomiyaki with noodles (yakisoba) layered inside. Filling and hearty.

Simple savory pancake, likely with tempura bits (tenkasu).

Fried noodles seasoned with homemade soy-based sauce. Savory and aromatic.

Yakisoba (fried noodles) wrapped in a fluffy omelette.

Fried noodles with mixed ingredients (meat and vegetables), seasoned with savory sauce.

Garlic fried rice with seafood, cooked on the teppan.

Omurice (omelette rice) cooked on the iron plate.

Ice cream topped with black sugar syrup (kuromitsu) and roasted soybean flour (kinako). Choose Vanilla or Matcha.

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

Matcha flavored dough rolled with red bean paste.

Mochi (rice cake) and red bean paste cooked on the teppan. Warm, chewy, and sweet.

Add a scoop of ice cream (Vanilla or Matcha) as a topping.

Famous specialty. Monjayaki with spicy cod roe and mochi. A runny, savory pancake cooked on the teppan. Eaten with small spatulas.

Monjayaki with spicy cod roe and shiso leaves. Aromatic and savory.

Squid ink monjayaki. Dark, rich, and full of seafood umami.

Seafood monjayaki. Contains mixed seafood ingredients.

Monjayaki with plum, octopus, pork, and nori seaweed. A complex mix of sour, savory, and meat flavors.

Monjayaki with Wagyu beef tendon and curry flavor. Spicy and rich.

Monjayaki with pork and kimchi. Spicy and hearty.

Monjayaki with pork, chives, and egg. Classic combination.

Monjayaki with chicken and egg (oyako style).

Five-ingredient mixed monjayaki. A standard mix of meat and vegetables.

Plain monjayaki batter. A base for adding your own toppings.