Cook it yourself on a sizzling iron griddle, share it straight from the plate, and taste a downtown-Tokyo classic the way locals do — a five-minute walk from Kawagoe Station.
Monjayaki is a savoury Tokyo griddle dish — a loose, custardy batter folded with cabbage and your choice of seafood, pork, cheese or mochi. It was born in the old shitamachi (downtown) district of Tsukishima, and it’s meant to be cooked right at your table and eaten slowly, together. Less a meal you’re served than one you make.
A flat iron plate (teppan) is built into your table and heats up in front of you. Your bowl arrives raw, ready to cook.
Brown the cabbage and fillings, shape them into a ring, then pour the broth inside. New to it? Just ask — our staff will cook the first one with you.
Once it thickens, press it thin and scoop it up with a tiny spatula (hera) straight off the plate. No rush — that’s the whole point.
Your table has a hot iron griddle. It’s relaxed and hands-on — and staff are happy to cook the first plate with you, so there’s nothing to worry about.
Most monja contains wheat and dashi (fish stock); plates may include seafood, pork, egg or dairy. Tell us about any allergy and we’ll guide you to a safe choice.
Private tatami and sunken-table seating is available, and course menus with all-you-can-drink suit parties. A quick reservation by phone is recommended.
Children are welcome. Because the griddle gets hot, we’ll seat younger guests away from the plate edge and keep an eye out.
