I felt like eating monjayaki, so I decided to try a restaurant I found near the station. The cute female staff and energetic male staff were working efficiently. Although the total came to over 3000 yen for 2 cups of oolong tea, 1 monjayaki bowl, and appetizers, it was a bit pricey.. but I was satisfied with the monjayaki after a long time. It was unexpected to be forced to eat the squid appetizer (^_^; I hope in the future I can just order and eat what I really want without feeling too full. The open layout of the restaurant allowed for good ventilation, and the staff were friendly and provided good service, making it an enjoyable experience.

I don't usually eat Monjayaki, but I was curious about this restaurant so I decided to try it. I ordered the Mentaiko Mochi Monja with cheese topping, Tonpei Yaki, and Wagyu tendon stew. The style of having the staff cook it for you (they ask if you want to cook it yourself) may make some people feel uneasy. If you're not good at small talk, it might not be the best choice, as the staff tries to engage in conversation. I'm not good at that, so I felt bad for not being able to keep the conversation going (laughs). The taste is delicious. It may not be suitable for those who want to eat slowly while chatting.

A newly opened okonomiyaki restaurant in front of the station. It seems better to make a reservation as it gets crowded on weekends and holidays. There was no line after 8 pm on weekdays, so I tried to enter, but ended up waiting outside. Although there were empty seats, I wish they had given a brief explanation like "Please wait about 10 minutes." The dishes were consistently good, and the squid tentacles served as appetizers were delicious. The staff cooks all the monjayaki and okonomiyaki. Also, there is a half-size option for monjayaki, so I recommend it for those with small appetites or those who want to try various flavors. There is a smoking room and credit cards are accepted.

I have been here a few times for lunch on weekends, and at first, I didn't have high expectations for the food. However, after trying their dishes, I got hooked. My favorite dishes to order are the mentaiko mochi monjayaki with cheese topping, the squid ink monjayaki, and the tonpei yaki. The mentaiko mochi monjayaki is a classic, but what makes their monjayaki special is the delicious broth they use. The staff prepares the hot monjayaki on a hot plate at your table, allowing you to enjoy it slowly while sipping on some drinks during the weekend. One surprising recommendation is the squid ink monjayaki, which might not sound appealing to some, but it is a must-try. The combination of rice, cream, and seafood flavors creates a rich and tasty dish that resembles a risotto. I usually add extra garlic toppings for more flavor. Another fun dish to try is the tonpei yaki, where pork belly is cooked with eggs. Not only is the taste great, but watching the process of making it is enjoyable. This dish is easy to eat, making it a good choice for kids as well.

A popular restaurant where there is always a line outside. It was highly recommended in columns and had good reviews, so I was curious and decided to go for the first time, but it was extremely disappointing! I usually don't post negative reviews when I don't like a place, but this time I felt compelled to share because it was so different from the hype and reviews. 1. Despite the second floor being empty, we were seated next to another group. They prioritize operations over customer care. 2. The monjayaki service was messy, with broth splattering and toppings left in the pan. The fire was weak, and even when we asked to turn it off, they continued with unnecessary conversation. If they won't respond, they shouldn't engage in conversation. 3. I ordered sake, and they used frozen glasses. While the chilled glass is a nice touch, it seemed like they froze the glasses with water still inside, diluting the sake. They should dry the glasses before chilling them. There were other issues, but overall, I won't be going back to this place. However, if you can overlook the service and price, I would recommend it for the taste.

I noticed the restaurant was open so I decided to have lunch there with my child. We were kindly welcomed and seated on the second floor. The interior had a lot of box seats, which gave a slightly cramped impression. It seemed like a chain restaurant that is common in Tokyo lately. We tried some seafood monjayaki and grilled dishes, which were delicious as they seem to pride themselves on their seafood.

Anyway, it's slow. I think it's because it's full on weekend nights, which makes it tough to go with kids. If you're just drinking and eating slowly, it's okay. I think it's because they don't have a rotating system on the third floor. Eating one dish and waiting repeatedly gets tiring. The taste is just okay, so I think it might be better if the staff let the customers cook instead of doing it themselves.

I have always loved the monjayaki at Tsukishima's Moheji, and whenever I crave monjayaki, I usually go to the main Moheji store in Tsukishima, Hanare, or Hanare no Hanare. However, I have never been to Tamatoya, a related store, which has been expanding its presence in Tokyo recently, including opening a branch in front of Koenji Station. I made a reservation and visited the restaurant on this day. The president of Kanou Corporation, which operates many monjayaki restaurants, is said to have a family background in a 150-year-old established seafood wholesaler in Tsukiji. The famous Mentaiko monjayaki here contains a large amount of Mentaiko, giving it a milky flavor due to the creamy base. When I visit a Moheji restaurant, my husband and I always order the Mentaiko Mochi Monjayaki without the mochi, topped with cheese. While it is delicious with mochi, I prefer it without mochi as it can make the monjayaki too sticky, preventing me from enjoying another monjayaki afterwards. The other monjayaki we usually order is the Ikasumi monjayaki with cheese topping. This monjayaki has a strong garlic flavor and contains rice with Ikasumi, creating a savory dish that resembles a crispy Ikasumi risotto when cooked on the hot plate. Adding cheese topping enhances the Italian-like flavor, making it my personal favorite. On this day, we also ordered a Tomato, Shirasu, and Ooba salad (the Shirasu here was delicious and refreshing, perfect as a palate cleanser) and a Shirako butteryaki (the fresh Shirako was creamy and delicious). The complimentary dish was a fluffy Tamagoyaki. Overall, the taste was good as expected from a Moheji restaurant, but personally, I still prefer the taste of Moheji from the main Moheji store in Tsukishima, Hanare, or Hanare no Hanare. Tsukishima is a highly competitive area, and perhaps due to the pride of the main store, there are many skilled staff members who excel at cooking monjayaki. Hanare and Hanare no Hanare, being close to the main store, also have many skilled staff members. The staff at Moheji restaurants are known for cooking the monjayaki for customers, and if desired, customers can cook it themselves. While the staff at this restaurant were all hardworking and pleasant, I felt that the operation was not running smoothly, perhaps due to the lack of experienced staff members or the newness of the restaurant. The restaurant has three floors, and there seemed to be a shortage of staff, resulting in a long wait from ordering to receiving and cooking the monjayaki. Despite being a new establishment, I understand that this is inevitable. Additionally, all Moheji restaurants in the Kanou Corporation chain play endless Southern All Stars songs, but Tamatoya played songs other than Southern All Stars, possibly due to its more izakaya-like concept. Nevertheless, some Southern All Stars songs were occasionally played. It's interesting to see the rapid expansion of Moheji restaurants in recent years. As someone who has been a longtime customer of the main store in Tsukishima, it makes me reflect. When I feel like having monjayaki along the Chuo Line without going to Tsukishima, I think this branch could be a good option. (As it is still new, the interior of this branch is very clean and it has three floors.) In conclusion, while the taste was good, I still prefer the main Moheji store in Tsukishima, Hanare, or Hanare no Hanare for their exceptional cooking skills and delicious monjayaki.

I happened to be walking in Koenji on a rare holiday and discovered a Monjayaki restaurant that I had been curious about because a reviewer I follow had visited. It's located right outside the north exit, with eye-catching illuminated signs (although I missed taking a picture of the exterior). The menu was displayed outside, and when I was looking at it, a staff member came out and mentioned that they also serve lunch on weekdays, so I decided to come back for lunch another day. They seem to be open from the morning, so they might offer a brunch as well. I'm originally from the Kansai region, so I hadn't eaten Monjayaki much before coming to Tokyo, thinking of it as a lesser version of Okonomiyaki. However, after trying Monjayaki in Tsukishima, my opinion completely changed. The main branch of this restaurant is apparently in Tsukishima, so my expectations were high. I also love Okonomiyaki, so this time I decided to order both Monjayaki and Okonomiyaki, planning to have the Monjayaki cooked while waiting for the Okonomiyaki to be ready. However, despite it being a weekday afternoon, the place was crowded! When I entered, it was already full, and there was a constant flow of people coming and going. The seats had storage space underneath for bags and coats, which was convenient. The menu probably consisted of the main menu only, with one food item and one drink item. There were also recommended dishes written on a blackboard! I quickly ordered the "Mentaiko Mochi Monja" and the "Butatama" Okonomiyaki. The place was so busy that I felt the need to order quickly, but before I knew it, I was the first to order both items. They must be the recommended dishes of the restaurant. The Monjayaki was cooked by the staff as I requested it, and it was done in no time. I personally like to eat it starting from the crispy burnt edges, but I couldn't wait and ended up eating it all. It was delicious! While I was eating, the Okonomiyaki set arrived. I thought they needed to clear the current hot plate to cook it, so I continued eating the Monjayaki (laughs). After finishing the Monjayaki, I quickly asked the staff to make the Okonomiyaki, and they skillfully cooked it. The egg yolk was strong, giving the pancake a yellow color. It was topped with sauce, mayonnaise, bonito flakes, and seaweed. The cooking process was all taken care of by the staff, which made it easy (although it takes about 10 minutes from the start of cooking, so it's better to order with some time to spare). I was curious about what the Monjayaki restaurant's Okonomiyaki would be like, and it seemed to be more of a Kansai style in terms of cooking. It was fluffy and delicious. The size was a bit small, so even women might be able to eat one by themselves! The "Chawan" Monjayaki seemed to be a half size, and I could probably have eaten another one, but due to time constraints, I had to stop there for today (I imagine they can only make one at a time even if you order multiple Monjayaki). They accepted various payment methods, so I paid with PayPay (the staff member used a reading device). On the way out, the staff sprayed Fabreze on my coat as they bid me farewell (I accidentally wore my coat inside the restaurant). Even though there were many people drinking during the daytime on a weekday, I thought it was suitable for daytime drinking, but since it had been a while since I had Monjayaki, I was happy to be able to eat it nearby.

Business hours, Tabelog information and changes [None] - - - - - - If you keep saying "delicious" many people will start saying "I want to go" and each time we end up going together, the "Tamatoya" in Koenji Kitaguchi Rotary, which I have written about many times, I used to live in the Tokyo downtown area when I was a child, so I was used to eating monjayaki. It wasn't a matter of liking or disliking. Even during the monjayaki boom in Tsukishima, I only went a few times. The reason for this series of revisits is simply because it's delicious. I sense the arrival of a new monjayaki boom ^ ^ Depending on the menu, monjayaki here is made with cream as a binder, giving it a new wave of flavor. Of course, it's still a "monjayaki flavor". The balance between 95% in the past and 5% now is good. As a complimentary dish, the staff will cook a rolled omelette for you. Then, one dish after another arrived. The "chawan" is a half-size dish, and it's best to try various kinds if you want to eat a lot! (The large size is called "don") ▪️Mentaiko mochi (chawan) ¥858 ▪️Pork kimchi (chawan) ¥803 ▪️Iron plate edamame ¥528 ▪️Fried potatoes ¥418 ▪️Pork and leek (chawan) ¥803 ▪️Anko roll ¥748 I feel like I've finally come to like monjayaki after living for so long. Delicious~ The iron plate edamame was more delicious than I expected. Even ordinary edamame becomes fragrant when grilled, and the butter did a great job! I have a feeling that I will repeat many times this year. The cheerful response of the staff is also good. ※By making a reservation by 17:00, you can secure a seat on the same day.

I chose the sashimi platter with four types of sashimi and the mochi with spicy cod roe. There are two sizes available: a tea cup size for 780 yen and a bowl size for 1,480 yen. The staff recommended starting with the tea cup size and adding more if needed to try different flavors. I found the mochi with spicy cod roe to have a creamy sauce similar to Western pasta dishes, which I'm not a big fan of. Next time, I'd like to try a seafood dashi or soy sauce-based option. The staff was very friendly and welcoming, although I wish they would tone down the strong perfume scent while working.

The staff cooked a delicious omelette with green onions as a complimentary dish right in front of me, and I ended up drinking a whole beer because it was so good. Although I was intrigued by the recommendation for fish and sashimi, I decided to go with mentaiko monjayaki and butatama today. I'm not particularly fond of monjayaki, but the dashi used here was excellent and made it very tasty. The restaurant opens at 10:45 am and has three floors. It's usually quite crowded, but I will definitely be coming back here more often. They have space under the chairs to store your belongings or coat. As I left, the staff sprayed some Febreze, and everyone was very friendly and provided great service. Thank you for a wonderful meal! They accept card payments.

This is a monjayaki restaurant run by a fishmonger in Tsukiji. In addition to monjayaki, they offer a variety of seafood dishes. The atmosphere of the restaurant is not traditional, but rather modern, and it is filled with young people. The staff is also mostly young and may seem a bit inexperienced, giving the place a fresh vibe. There is a person in charge of grilling who skillfully cooks the dishes. The taste is slightly sweet and rich, possibly due to the use of seafood broth. It made me realize that monjayaki is more of a snack-like food.

Just a 30-second walk from Koenji Station North Exit, this is a branch of Tamatoya in Tsukishima that opened around November this year. I felt like eating monjayaki after a long time, so I decided to check it out. I arrived around 6:15 pm on a Sunday and found the place fully packed, so I had to wait outside for about 10 minutes before being seated. The whole building is a 3-story structure and both the customers and staff seemed to be mostly young, creating a lively atmosphere. This time, I ordered the following: "Mentaiko Mochi Monja Chawan" (780 yen), "Butatama" (880 yen), "Bottled Beer" (550 yen), and "Sashimi 3-piece Assortment". There are different sizes available for the sashimi assortment, with options for a bowl or a rice bowl, so it might be nice to enjoy a variety if you're in a large group or just with two people. The sashimi assortment on the chalkboard menu consisted of white fish with excellent freshness and was delicious. While enjoying the appetizer omelette and sashimi, I waited for the monjayaki to arrive. When you order the "Mentaiko Mochi Monja," the staff will cook it for you. Since monjayaki is not something I make often, it's best to have them cook it for you. It was delicious to have monjayaki after a long time. The slight crunchiness of the mentaiko and the spicy kick complemented the sweetness and umami of the monjayaki. I also tried topping it with cheese, which added richness and made it even more delicious. The burnt cheese paired perfectly with the beer! The "Butatama" is prepared in the kitchen and brought to your table. The sweet batter and spicy sauce complement each other perfectly, and there is plenty of vegetables, pork, and other ingredients, making it more filling than it looks. It goes really well with beer! It was a bit disappointing that the service took about an hour, probably due to the crowdedness. Payment can be made via QR code. The staff were energetic and the atmosphere was lively. While the table cooking system is nice, the long wait for the food was a downside. I thought it would be better if customers could cook it themselves. But the taste was great! I will definitely go back again. Thank you for the meal!

There are many okonomiyaki restaurants in Koenji, but there are no monjayaki restaurants. As someone who grew up in a downtown area and now lives in Koenji, I am happy to have found this place. They specialize in seafood. The monjayaki is delicious. There is a seven-spice blend with sansho pepper on the table, so you can adjust the flavor to your liking. The only downside is that the teppan grill is not cleaned thoroughly, so there may be residue from the previous customers on the grill or spatula. Also, while I have fond memories of 100 yen monjayaki, here a bowl (enough for 1-1.5 people) and a bottle of beer can add up to nearly 2500 yen, which is quite expensive. However, personally, I find it within an acceptable range. The staff usually cooks for you, but you can decline and cook it yourself if you prefer. The food is delicious, and I will continue to visit this place in the future.

Located inside the Koenji Minami Rotary, "Tsukishima Monja Tamatoya Koenji Store" opened after the closure of a certain restaurant. I stumbled upon this place on a Sunday at 1pm while searching for lunch options and decided to give it a try. It seems to be a seafood wholesaler that opened in the Tsukiji Market in 1871, as their monja sauce is made from seafood broth. I ordered the following dishes: - Mentaiko Mochi (regular size) for ¥858 - Cheese topping for an additional ¥275 - Tamatoya Yakisoba for ¥1,298 Apart from okonomiyaki, the staff will cook the dishes for you. However, you can request to cook them yourself if you prefer. [Impressions] I used to visit Tsukishima occasionally when I was a child, so this monja experience brought back memories. The soup in the monja at Tamatoya has a seafood broth base, which is incredibly delicious! It's a new wave of monja that is truly tasty. It reminds me of the impact I felt when I first tried a seafood broth ramen after the era of soy sauce, salt, and miso ramen. The monja was seriously delicious! The yakisoba was also refined and highly recommended. Since the staff need to operate the grill, you'll need to finish your monja before they can cook the yakisoba, so it's a leisurely dining experience. They also offer a variety of side dishes (such as sashimi, kimchi, and karaage), making it a versatile option for a drinking establishment as well!

I visited this place to see an acquaintance who works here. I love the delicious monjayaki and friendly service. The omelette appetizer is addictive with its flavorful broth. The monja here is consistently good with delicious crispy edges. Seafood dish for 1780 yen.

Just a minute's walk from Koenji Station. If you run from the ticket gate, you might get there in 30 seconds! Seafood Monja (bowl) ¥1,780 + tax, Tamatoya yakisoba ¥1,180 + tax. They make Monja-yaki right in front of you. I was able to enjoy every last bite, even the burnt bits of Monja-yaki! Thank you Fumiya, Reishi, and Rinka. I could hear you guys well up to the 3rd floor, haha! Thanks to everyone, I had a fun meal. I'll stop by after work next time. P.S. Asahi Super Dry was delicious after a long time.

All the dishes were delicious! The staff's smiles were lovely ( ＾ω＾ ) However, even though it was not busy, the teppan was left dirty and I had to wait a bit to be seated... But it was so tasty that I can forgive that w ===========

I made a reservation and went there. There were two floors, and the second floor had a more relaxed atmosphere. I had monjayaki and okonomiyaki. I love umeboshi sour, and the umeboshi sour here was the most delicious. I want to go back to drink umeboshi sour again.