01 / ABOUT THE PLACE
About this place
For diners curious about monjayaki but unsure how to cook it, one reviewer welcomed the fact that the staff prepare it. Their first order, mentaiko, mochi and cheese monjayaki, stood out for its generous cheese, the contrast of the mochi and the savoury depth and toasted aroma of the Kansai-style dashi. Other choices include cheese monjayaki and sujikon monjayaki, made with beef tendon and konjac, so you can choose a combination to suit your tastes.
After trying the pork okonomiyaki, one diner remarked on the generous amount of cabbage and rich sauce. Another enjoyed the abundant fillings in the mixed modern-yaki, with its crisp exterior and soft centre. Choose pork okonomiyaki or mixed modern-yaki for a substantial single dish, or mentaiko, mochi and cheese monjayaki to share around the table. Monjayaki also comes in a curry flavour; one reviewer ordered it with an extra cheese topping. Adding cheese is one way to give a familiar combination a twist.
Beyond monjayaki and okonomiyaki, the menu features tecchan hot pot, described as a house speciality and centred on a special sauce. It can also be enjoyed sukiyaki-style, dipped in beaten egg, offering a change of pace from dishes cooked on the iron griddle. Dinner is served from 17 to 22, except on Tuesdays. Takeaway is available as well as dine-in.
