This nostalgic Monja-yaki restaurant, located away from Monja Street, exudes a retro atmosphere. Despite being fully packed and busy, the staff were attentive to each table, allowing us to enjoy our Monja-yaki. The service was excellent, with the staff being flexible and accommodating. All my friends were very satisfied!

A group of friends ordered a course meal at the restaurant. We started with a seafood teppanyaki, which was delicious with butter. The okonomiyaki we were looking forward to had plenty of ingredients, and we had fun making and eating it together. It was rare for an okonomiyaki restaurant to have my favorite drink, Hoppy, so we enjoyed drinking as well. The prices for each dish were reasonable, so it was wallet-friendly.

Monja♪ is fantastic with great service and quick drink refills. My friends and I enjoyed cooking our own okonomiyaki and monja, which made for a fun and interactive dining experience. I proudly declared "I'll cook the yakisoba" and had a great time cooking it myself. Will definitely be coming back for more!

Tonight we went on a Monja tour in Tsukishima, and it's the 7th round! We started with Anzu soda mix and Mentaiko mochi cheese for a toast! This time, we visited Kazuki, which specializes in traditional Monja. The restaurant is located right after exiting Tsukishima Station's 10th exit and crossing the signal. We started with the classic Mentaiko mochi cheese. We were so hungry that we ate in silence! Cooking Monja is hot and there's a technique to crush the Mentaiko with a spatula, so we asked a man to do it. It was fun to watch it being cooked! It's recommended to divide it into portions once it's cooked. We also had okonomiyaki and yakisoba and ate until we were full! Thank you so much!

Visited the Monja restaurant Kazuki in Tsukishima! The restaurant is located just off Monja Street, so be sure to check the map before visiting! The interior of the restaurant can accommodate about 20 people ⭐︎ This time, I tried the classic Mentaiko Cheese Monja and another Monja with a little bit of octopus in it. It was delicious and unique! I also had okonomiyaki and yakisoba, so I was really full! The staff were very friendly! I realized that I really like the friendly atmosphere of Monja restaurants, and I feel like this is what I'm looking for! I definitely recommend this place and would love to come back!

I visited this restaurant after being recommended by a friend because my usual place was too crowded. I liked it so much that I already made a reservation for a year-end party.笑

I used this place for a banquet. I was looking for a place in Tsukishima, Toyosu, Koto-ku area with all-you-can-drink for around 3500-4000 yen. It was difficult to find a place that met my requirements, but I found this one. We had over 20 people, so we rented out the place. There were regular customers there that day, but from the first drink, being able to order a glass of beer was great. In large groups, we usually start with bottled beer or chasers. We chose the 4000 yen course, and started with enoki mushrooms, bean sprouts, and then pork belly and bean sprout stir-fry. The older guests seemed quite satisfied with this. Then we had two types of monjayaki. Personally, I thought the mentaiko monjayaki was delicious! We were able to cook it ourselves, but if you're not sure how, I recommend asking the staff for help. Then we had okonomiyaki. Some were already full, but I managed to finish mine. Finally, we had yakisoba. It was seasoned with sauce already at the table. The portion size was good for the price. I think it's great to have a course menu with a good variety of teppanyaki dishes that go well with drinks.

I have been attending the Hoppy Exploration Team's drinking parties for about 7 years now. The couple who runs the place provides excellent service, making it a pleasant experience to eat and drink there. Despite always being crowded, they are willing to accommodate large groups and even offer private rooms on the second floor, which I really enjoy for the added privacy. The variety of monja dishes is delicious, but they also offer a selection of yakiniku and other menu items, so even those who are not fans of flour-based dishes can find something they like. The harami yakiniku is particularly tasty. Overall, I think the prices are reasonable for Tsukishima. I hope to continue enjoying their hospitality for a long time to come.

Visited the restaurant with 8 colleagues for the first time on September 11, 2013, with a reservation at 7 o'clock. There were four customers already inside. We ordered draft beer and then normal monjayaki. I realized that it's difficult to evaluate self-made okonomiyaki and monjayaki. No matter how good the ingredients and broth are, the way it's cooked can make a big difference. We added dishes like potato butter, hormone yakis, okonomiyaki, and anko rolls as we continued to drink. Before we knew it, the restaurant was almost full. We left feeling full and satisfied. Thank you for the delicious meal.

On Saturday night, the shopping street in Tsukishima was crowded with people. There were plenty of monjayaki restaurants, but some people couldn't get their hands on any, waiting in line with fans in hand. "Everyone, do you all really like wheat flour that much?" I guess they do, since we were also looking for it. After about 10 minutes of waiting, we were able to get in. Sitting on the chairs outside for waiting, we couldn't help but feel sorry for the customers inside, it must be uncomfortable. But we wanted them to hurry up and leave. The scallop butter yaki and the monjayaki were both delicious. You season them yourself.

I was looking for a store that offers "an-ko maki" service in HP and found a hit. I entered the store with a friend, but we were told that it is for groups of four or more. I was about to leave, saying, "That's okay, there are plenty of other stores," but then they said they would provide the service since we came all the way. The food they served was delicious. We ended up staying longer than planned because we got caught up in conversation. The Italian dishes were original and tasty, using only high-quality ingredients. Finally, the an-ko maki they served was well-received by my friend from Osaka.

Today, I went to Monja Oneju with 6 colleagues to eat monjayaki in Tsukishima. The restaurant was quite crowded, even though it was a bit away from the main Monja Street in Tsukishima. While we were waiting for everyone to arrive, we ordered pork tempura and shrimp tempura. I forgot to take a picture of the shrimp tempura... I must have been really hungry. Next up was the monjayaki. The restaurant recommended the gyoza monja, which had gyoza mixed in. I thought the gyoza would be inside, but it was actually on top. It had a subtle gyoza flavor. It was delicious!

Unintentionally, we ended up trying an Italian-flavored Monjayaki this week. Due to Hayashi's busy work schedule, it seemed impossible to make it happen. Today, unable to wait any longer, we found a Monjayaki restaurant near the office, but they only served regular lunch menus like omurice. Reluctantly, Hayashi ordered omurice and Yagatan ordered grilled mackerel set. However, despite being very affordable at 700 yen with coffee and Caspian Sea yogurt included, we both felt like we probably wouldn't come back for dinner. Nevertheless, we managed to finish work late and researched a Monjayaki restaurant that was open late. This time, we chose "Ichiki". The owner (Ichiki?) was not overly talkative but not unfriendly either, and the atmosphere was pleasant. We started with "Corned Beef Monja" with cheese topping. The restaurant's hot plate was large (possibly larger than the previous one) and the portion seemed generous. This time, we aimed to eat the Monja neatly and carefully, picking off bits from the edges and eating slowly. As a result, we both felt quite full after just one piece. The taste was good, with the cheese and corned beef pairing well, giving it an Italian flavor. However, the cheese was strong and tended to overpower the other ingredients, which could be seen as a drawback. After a while, we both simultaneously exclaimed, "It's delicious now!" It took about 25 minutes from the start of cooking to reach the best timing for Monja. It was pouring rain outside, and we didn't have an umbrella, so we couldn't leave. We figured another piece of Monja would give us enough time for the rain to stop. Next, we ordered the "Stamina Monja", which had garlic and chives, giving it an Italian aroma. The second piece tended to burn faster, especially in the hot center of the hot plate. We realized that we needed to be careful where we ate from on the hot plate. In the end, we gave names to the two spatulas used to cook the Monja - the larger one was called "Benkei" and the smaller one was called "Ushiwaka". We still have a long way to go to master Monja.