A locally famous okonomiyaki restaurant run by a cheerful couple. The husband cooks the okonomiyaki while the wife makes monjayaki, all while sharing interesting stories. The prices seem to have remained the same for a long time and are very affordable! I hope they continue to thrive with energy. The okonomiyaki is fluffy and the monjayaki is crispy, perfect for adding black pepper for extra flavor. It was delicious. Thank you for the meal.

This morning, I was listening to a radio show and they introduced this shop. I had actually been there a while ago but forgot to post about it, so I'm posting now. Sorry about that. I was taken there by a friend, and the taste is definitely top-notch. It's delicious. But what left a bigger impression was the owner, an old lady. She was so lively (laughs). I feel like going back just to see her again. It's been a while, maybe I should go soon.

Family visited for the third time, my first visit. Started with okonomiyaki. Heard that the tough Edo-style lady would give advice, and it was true! Some people might not like her style, but I found it enjoyable. The kids were a bit nervous, though. She recommended trying the okonomiyaki with different seasonings - first bite plain, second with pepper, third with shichimi. Surprisingly, the generously sprinkled coarse pepper was delicious. The kids tried making monjayaki for the first time, and the lady would jump in if they made a mistake! She also taught us how to use the monjayaki spatula. I want to come back and enjoy it slowly next time. The lady had a warm, nostalgic vibe, like the old neighborhood aunties. Chatted with some young girls at another table, scolding them but still being kind. It felt like a place where you'd find a familiar auntie from the past.

I had the special okonomiyaki menu here. In addition to okonomiyaki, this shop also serves monjayaki, teppanyaki, and yakisoba. When I placed my order, the landlady asked me, "Do you want to cook it yourself, sir?" I replied, "No, it's my first time, so please do it for me." While she cooked it, she chatted away, giving me tips on how to cook it. Finally, she beautifully topped it with mayonnaise in an artistic way. When I exclaimed, "Wow, that's amazing!" she replied, "Oh, it's nothing special!" I couldn't help but think to myself, "Is the landlady really from Edo?" She may be a bit of a hassle, but the taste is really delicious. Thank you for the meal!

Today, I visited Fukuya, a restaurant I've been wanting to try after seeing it on Tabelog. Parking is a bit challenging as there is only space in front of the restaurant. Inside, there are table seats and raised tatami seating, making it child-friendly. I tried monjayaki for the first time, not knowing how to cook or eat it, but the friendly staff explained everything. It was delicious, especially the senbei at the end. I would like to try their okonomiyaki next time. Overall, it was a great dining experience.

I had the special Tsukimi-ten with mayonnaise from Dobadoba. The art was incredibly beautiful and when topped with black pepper and shichimi, it was the best flavor change. It was delicious.

I had mixed okonomiyaki and monjayaki. The chef carefully greased the pan and cooked them perfectly. He explained the process to me so I think I can do it myself next time. It's rare to find a monjayaki place that goes to such lengths. The well-prepared monjayaki was excellent! I will definitely go back!

The funny grandma who gives detailed instructions on how to eat and cook!

This is a shop run by a kind old man and lady. They teach you how to make the food and how to enjoy it in a fun and polite way. If you are not good at receiving this kind of service, I recommend not going. But if you can enjoy even that, please try their super kind okonomiyaki once. The fluffy and light "okonomiyaki for eating cabbage" was delicious. The monjayaki and hanpen were also tasty. I will definitely go again.

Average level.

I have been coming to this special restaurant for about 8 years to eat delicious mixed monjayaki with squid. Every time I come here, I order the same thing, but it always tastes delicious (*´﹃`*) Also, the character of the lady who works here is great, she could easily be on a TV show like "Monday Late Night" (lol). And the shocking fact I learned this time is that this place is not an okonomiyaki restaurant, but a monjayaki restaurant! I will continue to come here as an okonomiyaki restaurant in the future www

When thinking about the traditional downtown monjayaki, I decided to try the recommended Special Tsukimi-Ten. It was a delight to watch the staff create it, especially the skillful and beautiful pattern they made with sauce and mayonnaise as a base, then adding the yolk on top for the moon-viewing theme. It felt like a fleeting moment of art. They even cut it into pieces for us, so all we had to do was eat. The flavor was well-seasoned by the motherly touch of the restaurant owner, with a rich and flavorful taste. Despite being rich, the well-balanced seasoning made the monjayaki delicious and light, and I found myself quickly devouring it. It felt like it would pair perfectly with a beer or cola. While there are other places to eat monjayaki, the live cooking experience of seeing it being made right in front of you was quite enjoyable. The restaurant had the typical greasy feel of a monjayaki place, but having a griddle plate at each table was a nice touch. Overall, I would rate it 3.5 for taste, 3.4 for service, 3.2 for atmosphere, and 3.2 for value for money. I will definitely be back to try their monjayaki next time! Location: Fukuwacha, 12-5-4 Shin-Kotoni-Hatchijo, Kita-ku, Sapporo, Hokkaido.

Otsukimi Tenpukuwa House Ten Mix Monja Squid Grilled is a restaurant that I have been visiting for 10 years. The taste of okonomiyaki is good, but the conversations with the uncle and auntie are also a selling point (lol). Among them, the must-try dishes are Otsukimi Ten, Monja, and Squid Grilled! You get to admire the beautifully arranged Otsukimi before finally breaking it apart to eat. The fluffy and crispy texture enhances the deliciousness even more! In addition, they also serve authentic downtown Monja. Definitely worth a try!

The appearance is not flashy at all, just a yellow tent with "Monjayaki restaurant" written on it. There are no fancy words like "original" or "authentic" to stimulate your appetite. There are no cars parked outside... is it delicious? But I still want to try it, so Konnichiwa~ (^^)/ Inside the restaurant, there is a spacious layout. The aisles are wide enough for even Totoro-sized people to pass by easily (lol). The tables are far enough apart that you won't be bothered by the conversations of the customers next to you. There were no other customers present, though (lol). First, a brisk Edo-style waitress appears~♪ "If you're going to eat Monjayaki, it will take time and the portion may not be enough, so you should eat Okonomiyaki first. What will you have?" she says, in a somewhat forceful way of taking orders. If you're from Hokkaido, you'll definitely be annoyed. But by the time you finish eating, you'll realize that it was the waitress's accurate advice (lol). ◎◎ Food ◎◎ We ordered "Yakisoba with fried egg on top - 840 yen" and "Cheese Monja - 680 yen". The Yakisoba is served on a stainless steel plate as a finished product. (Wait, don't we have to cook it ourselves?) I mutter to myself. The Yakisoba is placed on a hot iron plate with the metal plate to keep it from getting cold. And to prevent it from getting too hot, a spatula is placed between the iron plate and the plate. (I didn't realize it at the time, but later I understood...) There was no explanation, but I imagine that they brought it out on a separate plate so that the sauce flavor wouldn't burn or stick to the iron plate when cooking directly on it. The taste is a bit mild, but it's Yakisoba with dried shrimp, squid, and other ingredients. The Monja... (..)φ Note ① Spread the ingredients roughly on the iron plate so that the broth doesn't spill. ② Use a large spatula to chop the ingredients finely and mix them thoroughly. ③ When the mixture becomes sticky, create a levee and pour in the broth to prevent overflow. ④ When the broth becomes sticky, mix it all at once (^-^; (If there is no overflow, you can ignore steps ①-③ and mix everything with the broth from the beginning) ⑤ Spread the mixture thinly, and eat it bit by bit with a mini spatula. This is the amateur way of eating (or the normal way). Here, they also teach you how to make Monja Senbei (which they automatically made for me♪). As you can see in the images, you can enjoy crispy and delicious Senbei. Also, the seasoning of Monja is only done on the base, and you can finish it with mayonnaise, chili oil, salt, etc., to enjoy it according to your preference. (*^^)v The waitress here doesn't talk much, but her hands are constantly moving. And that is reasonable, and as you eat, you will understand and be satisfied. In the end, you will think that it was good to come here to eat, thanks to the waitress's slightly stern but even greater kindness.

I have a vague memory of living within walking distance of Tsukishima in Tokyo a long time ago, but I didn't eat much monjayaki because it was too close. However, one day I stumbled upon a monjayaki restaurant and finally decided to visit. There is parking available for a few cars in front of the restaurant. The interior is not particularly clean, but it is spacious with a few counter seats, table seats, and a raised seating area. A friendly couple greeted me and guided me on how to eat for a solo diner like me, while providing a toy box for families with children. There didn't seem to be any background music, just the sizzling sound of cooking and the couple's instructions on how to cook. I ordered the "Mix Monja (892 yen)" and the "Yakisoba (787 yen)" from the menu. The yakisoba arrived first, with a spatula underneath to prevent it from overcooking. The yakisoba, with various ingredients and thin noodles, was delicious and well-balanced in flavor. The ingredients included pork, shimeji mushrooms, cabbage, bell peppers, carrots, small shrimp, squid, onions, seaweed, red pickled ginger, and tempura flakes. After finishing the yakisoba, the wife suddenly took away the chopsticks, saying "You don't need these anymore!" Then, the monjayaki lesson began, with instructions on how to cook it, crush the ingredients, adjust the heat, and spread it out. The wife also taught me how to eat it with seasonings like pepper, mayonnaise, and chili oil. It was a fun experience, although I ended up having the wife cook most of it for me. Finally, I enjoyed the crispy monjayaki senbei and finished the meal. Monjayaki is a relatively light dish, so it was a good follow-up to the yakisoba. Some customers may find the cooking instructions a bit challenging, but once you get the hang of it, it's an enjoyable experience to eat while scraping off the crispy edges. Overall, it was a unique and fun dining experience. Thank you for the meal.

At first, some people may find the characters of the mother and father off-putting, but after visiting a few times, you will definitely experience their kindness and warmth. The taste is exquisite. The okonomiyaki is so light and fluffy that you can easily eat a whole one. It's so fluffy and the broth is so rich that you don't even need to put on a lot of sauce! After the okonomiyaki, definitely try the monjayaki! It's so delicious that you might think everything else you've had before was fake. They will teach you the best way to cook it, no matter how busy they are. If you make a reservation over the phone, you'll get a free topping or ice cream! It's always crowded, so it's recommended to call ahead to confirm availability. Try the sweet red bean paste roll for dessert, it's even better with ice cream. If you order a oolong tea once, refills are free.