I went to a newly opened monjayaki restaurant in Tsukishima last month with my mother and sister. Tsukishima is known for its "Monja Street," lined with about 50 monjayaki restaurants, and one of the highly recommended ones is the "Tsukishima Monja Koboreya Honten." We decided to visit their new branch, the "Tsukishima Monja Koboreya Betten." Arriving in Tsukishima just in time for our 5 pm reservation, we walked along Monja Street towards the restaurant. Along the way, we saw an old man walking with a turtle, a unique sight that has become a hidden specialty of Tsukishima. It felt like the turtle was guiding us to the restaurant. We arrived at the restaurant and were seated right away as we were the first customers. We started with a draft beer, and the selection of drinks, including highball and freshly squeezed sour, was impressive. We ordered the staff-recommended "Hakata Mentaiko Mochi" for our monjayaki. The staff cooked the monjayaki for us, so we didn't have to worry about how to cook it. The monjayaki was delicious, made with premium ingredients like spicy cod roe and the finest Koganemochi rice from Uonuma, simmered for 5 hours in broth, and topped with tempura crumbs from the Michelin-starred "Ginza Tempura Abe." The flavor was outstanding, and both my mother and sister were amazed by its deliciousness. The highlight of cooking monjayaki was the unique rhythm the staff played with their spatula while cooking. It added to the fun experience. We also ordered the "Iwajuniku" monjayaki, which had a different taste but was equally delicious. The yakisoba we ordered to cook ourselves was easy to make. We also enjoyed some appetizers like "Hokkaido Shitagawa Premium High-Purity Tomato" and "Cucumber Tataki with Nanko Ume Dressing." Overall, the monjayaki was superb, especially the "Hakata Mentaiko Mochi." The broth's deliciousness was the foundation of all the dishes and made them exceptional. The restaurant also offered high-quality drinks and appetizers, making it a top-notch monjayaki restaurant. The restaurant is located in a stylish new building called City Tsukishima, with glass curtain walls. Visiting around 5 pm, we had the chance to see the famous Tsukishima turtle taking a stroll, adding to the unique experience of dining at a monjayaki restaurant in Tsukishima. With so many monjayaki restaurants to choose from, it's easy to get lost, but you can't go wrong with the "Tsukishima Monja Koboreya Betten." It's a great place to dine.

Tsukishima Monja Korobeya Betten is located on Tsukishima Nishi-nakadori Samban-gai in Tsukishima Monja Street. I had previously visited the main branch of Korobeya and had a great experience, so this time I made a reservation to visit the Betten branch. The reservation allowed us to smoothly enter the restaurant, despite the long line outside. We ordered and enjoyed various dishes and drinks, such as Japanese sake from Iwate and Aichi, beer from Tokyo, monjayaki with Hakata mentaiko mochi, traditional pork tempura, yakisoba, and more. We also tried two new types of sake, AKABU F and Jukichi Kura Hitoshi, which were both refreshing and paired well with the dishes. The monjayaki with Hakata mentaiko mochi was a delight to watch being prepared in front of us, and the Kyoto-style beef tendon yakisoba was rich and satisfying. The staff guided us on how to cook the pork tempura okonomiyaki at our table, which was a fun experience. We ended the meal with a delicious premium vanilla ice cream. Overall, it was a delightful dining experience at Tsukishima Monja Korobeya Betten.

Hakata mentaiko mochi ¥1639 Yamagata beef Kyoto-style sukiyaki ¥2189 Pork belly special soy sauce yakisoba ¥1419 On Saturday around 12:30, there was a wait of about 30 minutes for 4-5 groups ahead of us, but once we got in, it was worth it. It was my first time seeing sukiyaki and monjayaki. It was delicious when you pour raw egg as a topping halfway through!

Today we had Monja at Tsukishima. There are many Monja restaurants in Tsukishima, but Koboreya Bettei is always crowded. Today, we tried their specialty dish: Hakata mentaiko mochi Monja. The mentaiko is whole and the mochi is plentiful. The staff cooks it for you. First, they stir-fry the mochi until it gets a crispy edge. Then, they make a mound, add dashi, mentaiko, butter, and sprinkle cheese on top. Finally, they mix it all together. Eating the hot Monja with a small spatula, the dashi is delicious. The mentaiko becomes slightly firm when grilled, and the mochi and cheese have a melty texture. You can change the flavor by sprinkling seaweed and shiso halfway through. It's refreshing, and the shiso is tasty. For a break from the hot Monja, the chilled cucumber with Nankou Ume dressing is perfect. The refreshing taste of the plum pairs well with the cucumber. The Pork Belly Special Soy Sauce Yakisoba is a DIY dish. You start by frying pork in oil, then add cabbage and soba noodles. Finally, drizzle the special soy sauce, mix it all together, and it's ready. The soy sauce is light and not overwhelming, just the right amount of lightness. It's easy to see why Koboreya Bettei is popular.

I visited a popular Monja restaurant in Tsukishima with my baby stroller, which was convenient. The staff cooked the Monja for us, which was even more helpful. It seemed a bit busy as it took a little while for the order placed through the QR code to arrive. The taste was delicious.

In Tokyo Tsukishima, there is a shopping street called Monja Street with around 80 specialty stores lined up, where you can enjoy Monjayaki, a local delicacy where various ingredients like cabbage are stir-fried on a hotplate with a ring-shaped levee made of flour mixture, then the batter is poured into the center and thinly cooked. Recently opened in July 2022, "Tsukishima Monja Koboreya Bekketsu" offers a chic atmosphere different from traditional Monjayaki shops, with partitioned table seats for a relaxed dining experience. Tonight, I enjoyed Monjayaki with friends at "Koboreya Bekketsu Monja". The dishes included: - Appetizers: Hokkaido Tomatoes, Cucumber Tataki with Umeshu Dressing - Teppanyaki: Thick Asparagus, Red Eggplant from Kyoto, Grilled Whole Squid from Hakodate, Grilled Mountain Beef Tripe - Monjayaki: Mentaiko (Spicy Cod Roe) with Rice Cake - Drinks: Draft Beer, Highball, Hoppy (White). The Monjayaki broth is made by simmering over 10 ingredients like mackerel, bonito flakes, kelp, pork bones, chicken bones, and vegetables for 5 hours to condense the umami flavor. The Mentaiko is made using premium cod roe from the Sanriku region, and the rice cake is from Kogane Mochi in Niigata. The Mentaiko Monjayaki was delicious with excellent ingredients. Thank you for the wonderful meal.

I have been to this restaurant before and visited again this time! The food was delicious as always, it was amazing! There are many restaurants in Tsukishima, but I want to come back here next time. However, the seating arrangement or maybe because of the season, it was extremely hot and I felt like I was dying.

I was able to eat a delicious monjayaki! The sukiyaki monja and mentaiko monja were cooked by the staff. Monjayaki that is cooked for you always tastes special, doesn't it? However, it was disappointing that the service suddenly became slow depending on the ingredients in the menu.

Today, I visited the Tsukishima Monjayaki Koboreya Betten, located on Monja Street in Tsukishima, Chuo-ku, Tokyo, near Tsukishima Station. This restaurant is currently ranked number one on Tabelog, known as one of the top three Monjayaki establishments in Tsukishima, along with "Kondou" and "Moheji Honten." The restaurant opened at 11:00 AM and operates until 11:00 PM. The interior of the restaurant is spacious, with wooden tables and a unified iron griddle, giving it a clean and modern look. Tsukishima's Monja Street is home to around 50 Monjayaki restaurants, with some being easily visible from the street and others hidden from view until you step inside. Tsukishima Monjayaki Koboreya Betten is definitely a standout among them. I have only been to three Monjayaki restaurants in the area, but this one was the most delicious. The ordering system involves scanning a QR code, and I chose the unique "Hakata Mentaiko Mochi" for 2,079 yen. The staff graciously cooked the first one for me, and then I cooked the rest myself on the griddle. The quality of the Mentaiko used here is exceptional, and the addition of Kyushu's Agodashi (dashi made from flying fish) gives it a distinct flavor. The use of Kombu from Ginza Abe and the well-balanced broth and mochi make this Monjayaki stand out. To finish, sprinkle some shiso leaves and seaweed from a separate plate on top. The dish is perfectly seasoned without the need for any additional condiments. We also ordered the classic "Buta-Ten" for 1,419 yen, and the "Buta Bara Teshoku Yakisoba" for 1,419 yen. With two orders of beer and shochu on the rocks, the total came to just over 7,000 yen, which seems to be the standard price range in this area. A young couple from Kansai sitting next to us struck up a conversation, praising the delicious Monjayaki in Tokyo and how this place stood out for its quality ingredients and expert preparation. The rich aroma and flavor of the Kyushu Agodashi really shine through in the Monjayaki here. It was truly delicious, and I look forward to visiting again. Thank you for a wonderful dining experience.

Delicious. It doesn't cause heartburn even after eating. However, the back seats are hot, and in this scorching summer, you might almost get heatstroke even at night. I recommend sitting in a seat where the air conditioning blows directly. The staff is efficient, with a pleasant smile. The service is consistent from paying the bill to leaving the restaurant. I lined up with my child, but I think it's a good restaurant worth visiting again.

First visit. Made a reservation on a Sunday night and there was a line outside. Orders are done by scanning a QR code with your smartphone. The menu doesn't have a wide variety of monjayaki options, but each one looks unique and delicious. Prices are a bit high. Started with the duck and leek monjayaki for ¥1,859. While it was cooking, there was a wonderful aroma of dashi broth. They apparently spend 5 hours making the broth. Of course, it was delicious! Followed by the asparagus yakisoba and the Kujyo green onion okonomiyaki, we then tried the signature overflowing seafood monjayaki. It was packed with seafood! The price reflects the quality, and the taste was elegant. Recommended for those who want to try unique monjayaki dishes.

The traditional monjayaki restaurant has a nice charm, but this place seems newer and the interior is clean and pleasant for a meal. They offer a variety of monjayaki, from classic to unique options. I ordered duck and green onion monja and pork and egg monja. As someone from Kansai who has been living in Tokyo for 10 years, I have only found 1 or 2 places where I truly enjoyed okonomiyaki. The sauce here was delicious. The monja had a good dashi flavor.

The restaurant was a bit hard to find and we got lost, but it was actually on the floor below the one we were looking on, with the same entrance as the one above. The food was delicious but a bit pricey for two people, and the portions were large so we couldn't try a variety of dishes. We could only order one okonomiyaki and one monjayaki each. The ordering was done through a QR code, with a time limit for ordering. The atmosphere seemed quiet at first, but it was actually lively and bustling. The staff were attentive and efficient, but the food and drinks took a bit of time to arrive due to the crowd. The mentaiko cheese monjayaki came with shiso and seaweed, which was a new combination for me, but surprisingly tasty. The flavor was not overpowering, and despite the large portion, it remained delicious until the end.

I guided a friend from afar to this restaurant. They enjoyed cooking by themselves and had a fun and delicious meal. The restaurant seemed popular and was crowded. The monjayaki went well with hoppy. If someone from the countryside wants to eat monjayaki, I will guide them here.

It had been a while since I last had monjayaki, but I was intrigued by this relatively new restaurant and made a reservation. The result was delicious! We ordered for four people: Mentaiko (spicy cod roe) mochi cheese, koboreya (overflowing toppings), okonomiyaki, and gyu motsu yakisoba (beef tripe fried noodles). They really do pay attention to the ingredients, as everything was incredibly tasty. Each dish had a distinct flavor, so we were able to enjoy all four without getting tired of them. I was very satisfied. The monjayaki costs around 2000 yen, which includes drinks, making it a good value for the price. Also, if it's busy, you'll have to cook the food yourself. They have a variety of monjayaki options and teppanyaki as well. This is a restaurant I would definitely want to visit again. Personal note: There is one restroom for men and one for women. They are small but clean.

I visited during the Bon season. I arrived around 4 pm and after writing my name down, I was called in about 10 minutes. I ordered the Yamagata beef rib roast sukiyaki style for 1,098 yen, Hakata mentaiko mochi for 1,639 yen, Tsukiji seafood platter for 1,890 yen, beer, and lemon sour. The Hakata mentaiko mochi was made by the staff. The combination of mentaiko and mochi was excellent, making it a staple of the menu. The Yamagata beef was thin, so I finished it quickly by rolling it up. I wanted more! The seafood platter had a taste of the sea and left me satisfied. It wasn't too crowded even during the Bon season, making it a good day.

[Spillageya Betten] Tokyo: Located on Monja Street, a 5-minute walk from Tsukishima Station, this Monja restaurant is where you cook your own food! ☑︎ Mentaiko Monja 1749 yen A specialty menu at Spillageya using top-grade Mentaiko from Miyagi Prefecture. It has a chewy texture and is full of flavor. The combination of butter and rice cakes is exceptional, making you feel satisfied. ☑︎ Sukiyaki-style Yamagata Beef Rib Roast 1089 yen Using A4 or B4 grade Yamagata beef, this dish is amazing! It melts in your mouth, especially when mixed with egg. The first floor has table seating, while the basement offers semi-private rooms for a relaxing dining experience. Reservations are a must, so it's recommended to arrive just in time to avoid waiting outside. For more posts, visit @kgu.rume @kgu.rume2 ⚪︎ Store Information ⚪︎ Address: 〒104-0052 Tokyo, Chuo-ku, Tsukishima 3-7-12 The City Tsukishima 1F Business Hours: 11:00-23:00 Closed on: None #TokyoGourmet #KachidokiGourmet #TsukishimaGourmet #TsukishimaMonjaStreet #Spillageya #RecommendedGourmet #GourmetAccount #WantToConnectWithMonjaLovers #TsukishimaMonja #WantToConnectWithGourmetGirls #GourmetInstagram #UrakaGourmet #Kaogourmet #Monja #MentaikoMonja #Okonomiyaki #TsukishimaLunch #TsukishimaDinner #TsukishimaDate #LoveTsukishima #MonjaStreet #RibRoast #IzakayaTour #Hanan #GourmetTour #GourmetGirls

In early August, it was hot and tiring, but I wanted to eat Monja-yaki, so I went to Tsukishima. There were many shops lined up, but I chose a clean and refreshing-looking restaurant called Koboreya. It was past 5 o'clock, so we managed to get in without a reservation. We ordered the specialty Monja with mochi cheese and received instructions on how to cook it. We all enjoyed the first dish with mochi cheese, and then the overflowing dish arrived, filled with local ingredients. It looked delicious, but I thought it would be even better if the ingredients were less chopped up. We paired it with juice, but I think it would be even tastier with beer. Overall, the Monja experience was a great choice.

"If you want to try popular monjayaki, this is the place to go! The restaurant is perfect for a date with its beautiful atmosphere. The yakisoba is incredibly delicious. I made a reservation in advance and it was definitely worth it. If you go on a Friday around 7 pm, you'll see a long line outside the restaurant. It's best to make a reservation on Tabelog. The monjayaki here is cooked for 5 hours and is so tasty. The broth is made with pork bones and ten different ingredients. The tempura bits are sourced from a famous Ginza restaurant featured in the Michelin guide. You must try the high-quality monjayaki here."

There are about 4 shops in Tsukishima. My recommendation is the sukiyaki monjayaki. It goes well with alcohol and disappears in no time. The braised beef tendon was also very delicious. It was a shame that there were a few order mistakes, maybe because the staff is young. I think it's a good place for a date.

I made a reservation for lunch and visited the restaurant. I tried the full course including mentaiko mochi cheese, pork kimchi, sukiyaki, squid ink, yakisoba, and anko roll. The restaurant was crowded, and for the monjayaki, you have to cook it yourself. I wish they had explained the cooking process a little more at the beginning. The mentaiko mochi cheese and squid ink monjayaki were delicious! The sukiyaki was better as a regular sukiyaki. It was a bit pricey for four people, costing just under 20,000 yen for a monjayaki lunch. Thank you for the meal.

I received a menu with Monja and Monja-style Okonomiyaki for 2,035 yen, special soy sauce yakisoba with Yamagata beef tripe for 1,859 yen, red eggplant for 859 yen, thick and meaty shiitake mushrooms for 869 yen, and yam sashimi for 594 yen. I was craving Monja and powder-based dishes so I decided to go to Tsukishima after a long time. Even though I have been to another restaurant in the area before, this was my first time at this place. The interior was clean and I would recommend it to women. I ordered the Monja-style Okonomiyaki with lots of seafood, and it was delicious! The staff member who cooked it had only been working there for a few months as a student and I was surprised by how skilled they were. I also ordered the soy sauce yakisoba, which was incredibly tasty and I highly recommend it. The beef tripe was tender and delicious. I also ordered grilled vegetables, and the eggplant was huge and tasty when grilled, and the shiitake mushrooms were thick and juicy. Each table was separated, making it suitable for dates, family outings, or hanging out with friends.