Three days ago, I tried to make a reservation but it was fully booked. So, I decided to wait in line on the day of. I arrived at 2:15 PM and there were 11 groups ahead of me. I got seated after about 30 minutes. When I looked back at the line, there was only one group waiting. There were no more lines after around 3 PM. We ordered the set menu for two people, which included drinks x2, half-sized monjayaki x2, full-sized okonomiyaki x1, and ice cream x2. We chose draft beer for drinks, squid and mentaiko for half-sized monjayaki, pork for okonomiyaki, and vanilla and chocolate for ice cream. The monjayaki with squid and mentaiko had a simple yet elegant flavor, with a rush of sweetness and umami. Then, the okonomiyaki arrived and filled the gap left by the monjayaki. We finished with the ice cream. The timing of the dishes and the attentiveness of the staff were perfect. The quality for 3300 yen for two people was unbelievable. The set menu for two people is the best deal. Just be careful of the steam burns when cooking the monjayaki. I found the best monjayaki in Japan.

Good evening everyone! It's Toshichan, feeling a bit overwhelmed with 220 emails to catch up on after being away from work for a week for training (*´-`). But, what better way to lift my spirits than by sharing a delicious gourmet experience! Have you ever tried Monjayaki in Tsukishima? Even if you haven't, you've probably heard of it before. First, let's trace the roots of "Monjayaki" back to the Edo period. In those days, there was a dish called "Mojiyaki," where wheat flour mixed with water was used to draw characters and pictures on a hot plate. Over time, this evolved into "Monjayaki." The modern form of Monja is said to have originated from a candy store in Tsukishima, where a thin, wheat flour mixture was cooked on an iron plate and served with soy sauce or honey to children. Tsukishima is known as the birthplace of Monjayaki. Today, Tsukishima is famous as the Monjayaki town, with over 80 Monjayaki restaurants lining the Tsukishima Nishi-Nakadori Shotengai (also known as "Monja Street"). Tourists visit throughout the year to enjoy Monjayaki. As someone from Tohoku, Monja was not a familiar dish to me, but with my gourmet spirit ignited, I decided to try it in Tokyo. I visited Tsukishima station to try the original Monjayaki at "Kindo," the pioneer of Monjayaki founded in 1950. Kindo is located just off Monja Street. Despite it being a holiday afternoon, I was lucky to get a table without much wait. As soon as I entered, I was greeted by the walls adorned with signatures of famous people, including one from actress Masami Nagasawa. I ordered the "Mochi Cheese Mentaiko Monja," the specialty of Kindo. The Monja was served promptly. The appearance and portion were impressive. You could tell it was going to be delicious! You can choose to cook the Monja yourself or have the staff do it for you. Since it was my first time, I opted for the staff to cook it. They did it skillfully and efficiently, almost like a show. Once it was ready, I dug in! The taste of authentic Monjayaki was a delight! The cabbage was sweet and crispy, the mentaiko's spiciness paired perfectly with the mildness of the cheese, and the mochi added a nice chewy texture. The broth enhanced the overall flavor. This dish was incredibly satisfying and I could have eaten more! The Mochi Cheese Mentaiko Monja is a representative dish of modern Monjayaki and is a must-try at any Monjayaki restaurant. I highly recommend visiting Tsukishima station and trying it for yourself! Enjoy your meal!

I visited around 5:00 PM on a weekday without a reservation. I was able to get a table without waiting, but by 6:00 PM it was fully booked. The okonomiyaki was served quickly after ordering. You can also ask the staff to cook it for you. The mentaiko cheese okonomiyaki was delicious.

Hello. I'm a fan of okonomiyaki. Yesterday, I had okonomiyaki in Tsukishima. The atmosphere was great, but I wasn't completely satisfied with the okonomiyaki I had. So, I did some research on YouTube and found out where to go for the best okonomiyaki in Tsukishima. I was recommended a place called "Chikadou." It's a popular spot just off the main okonomiyaki street. I ordered the most popular item, the Mochi Cheese Mentaiko for 1700 yen, and added squid for an extra 300 yen. The dish arrived quickly and was delicious. The cabbage was crisp, the cheese was melty, and the Mentaiko was flavorful. The chef's technique in cooking the okonomiyaki was impressive, creating a beautiful and tasty dish. I highly recommend Chikadou for a satisfying okonomiyaki experience.

We ordered three types of monjayaki, one okonomiyaki, and grilled eringi, squid, and asparagus as a side dish. Everything was delicious, but it was a bit challenging because the staff didn't cook it for us. Luckily, one of the people I was with was experienced and helped out. It might be confusing for inexperienced people to cook everything themselves.

In the evening of that day, there was an event for the castle app near Iidabashi Station. It had been decades since I last visited Tokyo, so meeting my castle friends in Shinjuku was quite a challenge for a person from the countryside. However, we managed to meet up and enjoy the event. Afterwards, we headed to a restaurant that my friend had reserved for six of us. We quickly entered the restaurant and it was bustling with many people. We started with drinks and ordered various types of monjayaki, leaving it to my friend to choose. The first one was a traditional style, soft and gooey, and the second one was monjayaki with mentaiko, which was delicious. Next, we had yakisoba, expertly cooked by my friend with a nice char and a good amount of salt and pepper. Lastly, we tried the cheese curry, which had a subtle curry flavor that left a lasting impression. By this time, we were already a bit tipsy and enjoyed the meal. We shared a beer, two lemon chu-his, and the monjayaki, and the total cost per person was around 3000 yen. It was my first time trying monjayaki, and I particularly liked scraping off the bits stuck on the hot plate with the spatula. Thank you for the delicious meal.

At the company alumni gathering in May, we decided to go for monjayaki with old friends. Despite the rainy and humid weather a month later, we managed to make a reservation and the place was already bustling when we arrived at 7pm. We started with the classic mentaiko mochi cheese monjayaki, followed by some beer to toast. We also ordered baby star curry and pork okonomiyaki. We ended the meal with anko maki, although we were so caught up in conversation that I can't remember exactly what we ordered. It was hot, fun, and we ended up drinking too much beer. My only regret was forgetting to bring my old stamp card, which could have given us a 1,000 yen discount for each card. I'll definitely come back when the weather cools down.

Today, I joined a walking tour in the morning and then headed to Kasai Rinkai Park for dinner. I decided to try monjayaki in Tsukishima since it was my first time. Monjayaki has been a soul food for me since I was a child, even cooked at home occasionally. I did some research on which restaurant to go to and ended up choosing Fukudou. The restaurant was quite crowded when I arrived around 5 pm. They offered to guide us to the second floor of their sister store across the street as long as we left by 6:30 pm. We ordered two drinks, two half-size monjayakis (mentaiko and shrimp), and one okonomiyaki (pork) along with two ice creams, totaling 3300 yen including tax. The portion sizes were smaller than I expected, with the dishes being about the size of a child's rice bowl. I usually like to cook monjayaki myself, but due to the time limit, I let the staff handle it this time. The monjayaki was tasty, especially the okonomiyaki which had a nice chewy texture. The monjayaki sauce was different from what I've had before, more savory with a soy sauce base. Overall, the experience was good, although I expected a bit more. The atmosphere in Tsukishima was lively with many monjayaki restaurants lining the streets, creating a unique and enjoyable dining experience. Additionally, I bought a freshly baked melon bread from a bakery called Kyuei for 200 yen, which was delicious and something I'd definitely want to try again.

I tried Monja for the first time. I had the most popular Cheese Mentaiko Mochi. If you don't know how to cook it, the staff will do it for you. There are many restaurants on Monja Street, but I chose this one because it is a well-known long-established restaurant. There were also many autographs of celebrities.

When it comes to Tokyo, you have to try Monja-yaki! I went to Tsukishima thinking it was a famous place, as there was a line. Luckily, we only waited about 10 minutes before getting in. There were many types to choose from, but we went with the popular ones. With four friends, we devoured everything and even ordered seconds! The side dishes we ordered were also delicious. Personally, I thought topping the Monja with Baby Star Ramen was the best!

This is a Monja-yaki restaurant located on a street one block before the main street in Tsukishima. The place has been quite crowded recently, with most stores requiring reservations and a wait of around 10 groups. However, this particular restaurant has multiple floors and serves customers in two separate stores, making the turnover rate very fast. They don't have any particular specialties, so if you want to enjoy Tsukishima's Monja-yaki with a short wait time, this restaurant is recommended! It's delicious too. ☀️ I have opened a personal Instagram account! (@memoryna_326) There are also many things other than food, so feel free to take a look. ☀️

I had a terrible experience at a Monja-yaki restaurant, so I decided to go to "Chikado" after all. I couldn't leave Tsukishima feeling grumpy without something to lift my spirits. I've been visiting this restaurant a few times a year for almost 30 years, but I haven't been in about 10 years. I have about 3 full stamp books from this place. I was lucky to just make it in around 11:40-50. I ordered two types of Monja, and for dessert, I upgraded from "Anko roll" to "Mixed roll." It's a roll with anko and apricot wrapped in dough, served with black honey. This dessert is truly comforting. I hope it gets recognized as one of Japan's top three desserts! It had been a while, but the restaurant was as busy and packed as ever. The service was efficient and polite, and I left feeling completely satisfied. Thank you for the meal. I will definitely be back.

There was also a store in Shinbashi, but the atmosphere is different in Tsukishima. This time, I visited with someone who was going to eat monjayaki for the first time in their life. When they said it was their first time, I immediately thought of "Kin Dou" and we went there. We were impressed by the monjayaki we had while also enjoying teppanyaki as part of the course. They left saying, "I'll try making it at home!" but when you come to Tokyo again, please stop by!

I decided to go to Tsukishima for some monjayaki after a long time. I went around 2 PM on a Sunday, but everywhere was crowded with customers even though it was past lunchtime. I was aiming for Kon-Dou, and luckily there were not many people waiting, so I only had to wait for 10 minutes to get a table. I ordered butter-grilled oysters and mentaiko cheese monjayaki. The oysters had no fishy smell at all, and the butter soaked in perfectly, making them delicious. Eating them on the hot iron plate made them taste even better. The mentaiko cheese monjayaki had a nice chewy texture from the mochi, and the combination of cheese and mentaiko was rich and made me want to keep drinking. It was consistently delicious and I was very satisfied.

I went to Monja Street in Tsukishima with my friends! I'm not very good at cooking monja or okonomiyaki, so I was glad to have a friend who could cook. The taste was just delicious! Also, there were a lot of people at the surrounding shops and this one. You can enter without a reservation, but it might be better to make a reservation for places that accept them, especially for dates. Thank you for the meal! :)

This is the real deal Monjayaki in Tsukishima, but since I cooked it myself, it was not fully cooked. I wanted to eat something delicious, so I decided to go to a restaurant where the staff would cook it for me. I headed to "Kondo" located just off Monja Street and ordered their popular mentaiko mochi cheese Monjayaki. A young but skilled staff member cooked it for me. It turned out beautifully. I enjoyed it with beer and highball, savoring the flavors. It feels great to eat in Tsukishima, Tokyo. Eating local food in its hometown is always a good experience.

The classic mentaiko cheese monjayaki had a strong flavor. It was cooked well, with the ingredients evenly distributed. The pork okonomiyaki looked delicious even before it was cooked, with the pork nicely browned. The staff was very efficient in cooking and preparing the dishes. Evaluating monjayaki and okonomiyaki is quite challenging. The staff seemed a bit blunt, but they provided good service, which was reassuring.

Ordered 30 minutes before closing time. Visited when the crowds had settled down. Tried the Mochi Cheese Mentaiko Monja, Buta Shio Yakisoba, and Anko Maki with a coupon. The Mochi Cheese Mentaiko Monja was made smoothly and beautifully. It was the first time trying Monja, and the experience was luxurious and satisfying. The Mochi Cheese had a prominent Mentaiko flavor rather than a sauce base, which was a nice twist. Then, we had the Buta Shio Yakisoba as a main dish. It was delicious with three large slices of thinly sliced pork on top. Lastly, we had the Anko Maki with the coupon. It was a perfect ending to the meal, not too heavy. It had been a while since I had Monja, and I left the restaurant feeling satisfied. The tourists were starting to come back, and I silently cheered for the restaurant as I left.

I had always wanted to try this famous and popular restaurant, so I finally made a reservation and went. I didn't know this at first, but even though it's called the second branch, they actually let some customers who reserved for the main branch in. We ended up at the second branch. There were two young male staff members on one floor. The okonomiyaki was brought from downstairs, and drinks were made on each floor. The staff kindly cooked the okonomiyaki for us, which was delicious with the sauce flavor. However, the variety of other menu items was lacking. I wish there were more options for drinks, appetizers, and teppanyaki. The appetizers were limited to standard items like cucumber pickles and salted cabbage, and there were no interesting sours. I might go back for the sauce okonomiyaki, but the long lines make it a hassle, so reservations are a must when going!

I visited the restaurant without a reservation. It took about 30 minutes to get a table because it's a popular spot. They offer a wide variety of okonomiyaki dishes, from traditional to unique ones. I ordered the salt okonomiyaki with plum and the spicy okonomiyaki. The salt okonomiyaki was refreshing with the plum flavor, while the spicy one had garlic, kimchi, and spices for a punchy taste. Both were delicious. Although your clothes might smell like okonomiyaki after eating, they provide Fabreze outside the restaurant, which is a nice gesture.

Tonight, on my business trip to Tokyo, I ordered the usual three classic dishes at Monja Street in Tsukishima: Basic, Mochi Mentaiko, and Pork Kimchi. Among them, the taste of the venerable Chikado-san stands out. I enjoyed them on the hot iron plate while battling the staff who kept the heat low and the fire thin. ⭐︎⭐︎⭐︎⭐︎⭐︎ Great value for money! ⭐︎⭐︎⭐︎ Revisit-worthy value! ⭐︎⭐︎⭐︎ Decent value! ⭐︎⭐︎ Keep it up value! ⭐︎ Once in a lifetime experience. "It is good manners to eat the food served to you immediately," meaning freshly made is the best state. You should savor delicious food quickly and thoroughly. "Good sense makes a good restaurant." I want to encounter a restaurant with good sense that provides a comprehensive combination of taste, appearance, atmosphere, staff, and value, making me smile on the way out. I want to recommend such a restaurant that truly stands out. As a food and beverage professional, I dream that the prices of such restaurants with good sense will be high. I hope that high added value and high prices will improve the working environment for food and beverage staff across the industry.