This time, I visited a newly opened Monjayaki restaurant in Asagaya, which is directly managed by the Toyosu Market wholesale market established in Meiji 4th year. The location is a 1-minute walk from Asagaya Station. The opening hours are Monday to Friday from 10:45 to 23:00 (last order for food at 22:00, last order for drinks at 22:30), and on weekends and holidays from 10:30 to 23:00 (last order for food at 22:00, last order for drinks at 22:30). I visited with another person at 7:00 pm on a weekday. The restaurant was quite crowded, with a total of 80 seats on two floors. It is recommended to make a reservation for Fridays. The lively and fittingly located Asagaya area had a good atmosphere with a young customer base. We were seated at a table at the back of the first floor. The menu features Monjayaki as the specialty, as well as Okonomiyaki, Yakisoba, and various side dishes like Kimchi, Mozuku Tororo, Cold Tomato, one-plate dishes, fried foods, teppanyaki, Napolitan, Sobameshi, Garlic Rice, and desserts. We ordered the most popular item, Mentaiko Mochi Monja (1,408 yen tax included), as well as Butatama Okonomiyaki (968 yen tax included), Seafood Yakisoba (1,408 yen tax included), Seasonal recommendation - Grilled whole squid with liver butter soy sauce (1,280 yen), and Chicken Karaage (858 yen tax included). For drinks, we ordered Grapefruit Sour (638 yen tax included) and Wenzhou Mandarin Soda (528 yen tax included). Overall, it was a really great restaurant. The staff cooked all the dishes, were friendly and easy to talk to, and the atmosphere was comfortable. The food was delicious, especially the Monjayaki, which was the best I've ever had. The Mentaiko Mochi Monja was particularly delicious, with a flavorful broth and a perfect match of Mentaiko and Mochi. The other dishes like Okonomiyaki and Yakisoba were also cooked perfectly and tasted great. The Karaage and Grilled squid with liver butter soy sauce were also delicious. Thank you for the meal.

Background music from the Showa 70s was playing in the restaurant. The staff, who is in their 20s, said they know the songs well because they heard them a lot here (laughs). The classic pork Baby Star was delicious. The seafood mixed with mentaiko also had a great taste.

A few minutes walk from Asagaya Station, this shop appears just inside the shopping street. It has a casual and welcoming atmosphere. The appetizer is squid, I wonder why it's squid? The okonomiyaki is cooked on an iron plate, but I ordered the mentaiko mochi cheese okonomiyaki. Adding shiso and Baby Star toppings is a must! It's reassuring that the staff will cook it for you, but it seems they are short-staffed. It was delicious!

The open and spacious wooden building with the entrance left wide open gave a welcoming feeling. The restaurant used to be a seafood place, and it still had that vibe. The friendly staff quickly made the okonomiyaki in front of us, pouring the batter onto the hot plate. It was fun to watch. Eating okonomiyaki together and chatting made for a lively atmosphere, perfect for a date. We ordered the most popular mentaiko okonomiyaki with cheese topping, and it was a great choice. We finished it in no time.

There was always a long line whenever I passed by, but around 3 pm on the day of the Asagaya Tanabata Festival, there was no line so I decided to enter. I ordered the recommended squid ink monjayaki, which cost around 1600 yen. It was a bit pricey, but it was worth it as it came with plenty of rice and a generous portion on the hot plate. The lemon and cheese topping added a delicious flavor, and it was so good that it was addictive. The staff, although mostly young, were friendly and kind, leaving a good impression.

"Okoge" [Asagaya / Monjayaki] On a Saturday night, on my way back home, I decided to have dinner in Asagaya. Unexpectedly, there was a Tanabata festival going on, causing a surprising crowd. I found out that this festival has been organized by the shopping street since 1954, and they had photos of the festival from the first year on display. The highlight of the festival is the handmade paper-mache decorations. I originally planned to go to a meat bar, but since I didn't make a reservation, I had to give up. I checked out a monjayaki restaurant nearby that caught my eye. Despite the line outside, there were empty seats inside, so I thought I could get in quickly. While waiting for the tables to clear up, I noticed that the staff was busy because they cook both monjayaki and okonomiyaki for customers. After waiting for a while, I finally got a table. I started with Baby Star monjayaki, and it tasted even better when cooked by the staff. Next, I had a tonpei-yaki. Instead of the dish being brought to the table, they placed pork belly, raw egg, green onions, and tempura crumbs in front of us, and skillfully cooked it right there. This restaurant boasts seafood from its days in Tsukiji, so I also ordered seafood ajillo. Then, I had modern-yaki, which was also cooked in front of me. Lastly, I ended the meal with black honey kinako vanilla ice cream. The service and hospitality of the staff were excellent, and despite being a walk-in customer, I was very satisfied with this wonderful restaurant experience.

I went to a restaurant in Asagaya for a daytime drink with a friend. It was surprising to find that there are not many options for daytime drinking in Asagaya. The place is usually crowded, but yesterday, due to the dangerous heat, there were fewer people around in Asagaya, and we were able to get a table without much wait as some lunchtime customers were leaving. We ordered salted potato butter, pork and vegetable okonomiyaki, and butter sautéed eringi mushrooms from the teppanyaki menu. The okonomiyaki ingredients were laid out in front of us, and not knowing how to cook it, we asked the staff for help. They kindly offered to cook it for us, and did so efficiently. The staff were all young and friendly.

I have always loved the monjayaki at Tsukishima's Moheji, and whenever I crave it, I usually go to the main store, Hanare, or Hanare no Hanare in Tsukishima. I heard that a new branch of their affiliated restaurant "Okoge" has opened in front of Asagaya Station and it's been bustling every day, so I made a reservation and visited there. The president of Kanou Corporation, which operates many monjayaki restaurants, is said to have a family background in a 150-year-old traditional seafood wholesaler in Tsukiji. The specialty dish, mentaiko monjayaki, features a large piece of mentaiko with a creamy base that has a milky flavor, which I love. Whenever my husband and I visit a Moheji restaurant, we always order 1) mentaiko mochi monjayaki without mochi but with cheese topping. We find that without mochi, the monjayaki is less sticky, allowing us to enjoy another dish without feeling too full. The other monjayaki we always have is 2) squid ink monjayaki with cheese topping. This dish has a garlic flavor, and with rice mixed in with squid ink, it turns into a delicious, crispy squid ink risotto when cooked on the iron plate. Adding cheese topping enhances the Italian-like flavor, making it a must-try in my opinion. On this day, I also tried 3) tuna cheese corn monjayaki for the first time. This dish, with plenty of corn, has a sweet taste, and the tuna and cheese make it mild and family-friendly. It's also creamy, making it easy to enjoy for everyone. The appetizer for the day was 4) self-grilled butter soy sauce squid legs, which were deliciously tender. Overall, the taste of the monjayaki at Okoge was good, but personally, I still prefer the taste of the monjayaki at the main store or Hanare in Tsukishima. The main store and its branches seem to have skilled staff in monjayaki cooking, which might be due to the fierce competition in Tsukishima or their pride in the main store. Although the staff at Okoge were also friendly and hardworking, I noticed that the table condiments were greasy and the iron plate had some burnt residue in the corners, which affected the overall impression. Despite these issues, the taste at Okoge was significantly better than at Tamatoya in Koenji, so when I crave monjayaki along the Chuo Line, I would choose Okoge. The restaurants under Kanou Corporation's management all seem to have well-trained staff, but I hope they pay more attention to cleanliness, especially with the iron plate, to maintain a good impression. The increasing number of Moheji restaurants in recent years has led to a shortage of staff in many branches, which makes me reflect on various aspects as someone who has been a loyal customer of the main store in Tsukishima.

I went to eat monjayaki for lunch. There was no separate lunch menu, so I ordered the same menu as dinner. I asked for cheese, cod roe, and baby star noodles monjayaki to be cooked for me. They cooked it efficiently, the portion was generous, and it was delicious!

The other day, while taking a walk in Asagaya after a long time, I found a nice Monjayaki restaurant and decided to stop by! It was located on the first floor of a street-front shop and had a bright atmosphere inside. The staff were friendly and the Monjayaki was delicious. I will definitely visit again!

I had been curious about this restaurant for a while. There was always a line during lunchtime, mostly young people. When I visited this time, I went a bit later and only had to wait behind one other group. The staff cooks everything for you, so it takes a while for the food to be ready because they are very thorough. We ordered both monjayaki and okonomiyaki, and it took almost an hour for us to finish eating. The food was really delicious, but the long line wasn't just because of that.

I stopped by because it was newly opened! The staff cooks for you, but the teppan was a bit dirty and overflowing. I understand they are busy, but since it's food, I would like them to be more careful. The taste was delicious, so I want to go back again.

I visited this recently opened busy monja-yaki restaurant for lunch. I ordered a Super Dry draft beer for 550 yen and the mentaiko mochi monja for 1408 yen. The monja is cooked by the staff. They use two big spatulas to chop up the cabbage finely, create a ring, and pour the batter in the middle. While they were cooking it, the staff suggested adding cheese as a topping, but I declined since it was my first time trying monja. Later, I overheard them saying in the kitchen, "They didn't want cheese as a topping." It would have been better if they had a menu option for "Mentaiko Mochi Cheese" from the start. Even though it was still tasty without the cheese, the experience left a bad aftertaste.

The restaurant is always crowded with customers. The staff, from veterans to newcomers, are all working hard to cook the monjayaki. It's a friendly place where you can enjoy delicious monjayaki without having to go all the way to Tsukishima. I always order the mentaiko mochi cheese monjayaki, it's a must-have. Surprisingly, the fried potatoes are also delicious and a must-try. I will definitely come back! The photo is an additional Baby Star curry cheese monjayaki.

The customer service was excellent, and the staff made both monjayaki and okonomiyaki for us, making it easy for us. It's a very popular restaurant, so it can get crowded. It's best to come early to enjoy your meal at a leisurely pace without having to wait long for your order. I would definitely like to visit this restaurant again.

I always gave up on going because there were always a lot of customers lined up outside on weekend nights, but when I went on a weekday night, there was just one table available so I could get in (apparently it's easier to get a reservation on weekdays). I ordered the butter-grilled shirako as it was recommended for seafood. Among the many options for monjayaki, the only one with a recommended mark was the "squid ink monjayaki," so I was going to order that, but it turns out even the staff didn't know why only that one had the mark, and the most popular dish is actually the "mentaiko mochi monjayaki," so I ended up ordering that (lol). It was really delicious. The service where the staff cooks everything for you was also much appreciated for monjayaki beginners.

I made a reservation for 7:30 pm on a weekday and arrived to find the restaurant full. This was my second visit this month, as I really enjoyed the menu last time and wanted to come back. I ordered a variety of dishes at this okonomiyaki restaurant, including draft beer, chicken soboro and Kujo negi omelette as appetizers, changja (spicy stir-fried squid), spring choy salad, grilled whole squid with liver in butter soy sauce, pork and negi salt okonomiyaki with mentaiko butter, cheese, and Kujo negi toppings. The total bill came to 6400 yen, which I found to be reasonable. The service was great, but there seemed to be fewer staff members working today. The omelette was light and fluffy, but a bit too simple without any additional toppings. The spring choy salad was as delicious as ever, with a perfect balance of oiliness and bitterness from the choy. The changja was too spicy for my taste, but the beer helped to wash it down. The grilled whole squid was rich and flavorful, with a nice balance of liver bitterness and buttery richness. The main dish, okonomiyaki, was outstanding, with the pork adding a punch of flavor, cheese providing creaminess, negi adding a kick, and mentaiko contributing a complex umami taste. Overall, it was a great dish to enjoy while drinking.

Reservation: Yes Number of visitors: 2 Duration: 2.5 hours Price: 5000 yen per person This is a delicious seafood okonomiyaki restaurant. As a starter, we were served a fluffy omelette. There were many varieties of okonomiyaki to choose from, ranging from classic to unique options, making it hard to decide. We were highly recommended the squid ink okonomiyaki, as well as the classic seafood okonomiyaki with added mentaiko topping. The squid ink okonomiyaki had a rich and creamy flavor with garlic undertones, while the seafood okonomiyaki had a refreshing taste with a strong seafood broth. Although there were interesting options like cream pumpkin okonomiyaki and gapao okonomiyaki, we had to pass this time due to limited stomach space. Menu items ordered: - Omelette with Kujo green onions and beef tendon (starter) - Smashed cucumbers - Grilled oysters with butter - Grilled shirako (cod milt) with butter - Squid ink okonomiyaki - Seafood okonomiyaki with mentaiko topping - Red bean paste roll

I was reaching my limit of craving for Monja-yaki as there was no Monja-yaki restaurant in my neighborhood, but when I was invited to have some Monja-yaki, I happily accepted and visited the restaurant. As I left Asagaya Station and tried to find the restaurant using a map app, I didn't need to worry as soon as I entered the shopping street and saw a big neon sign, which made it easy to find the restaurant. First, I toasted with a Sudachi sour cocktail! They served an omelette as a starter, cooked on a hot plate. The combination of minced meat, eggs, and green onions was delicious, and I was looking forward to the rest of the dishes. The first Monja dish was "Seafood Monja" with mentaiko topping. I hesitated between mentaiko and mochi, but since they source fresh seafood from the fish market every morning, I decided to go with a seafood base today. The amount of mentaiko was generous and it was not artificially colored, which I appreciated. I enjoyed some snacks like chilled tomatoes, young chicken Karaage, and Tataki cucumber while waiting for the Monja to cook. The Karaage had a crispy coating and the meat was well marinated, which I really liked. The Seafood Monja with mentaiko topping had a rich seafood broth and the flavor was perfect without adding any seasoning, unlike other Monja restaurants where you have to adjust the taste yourself. It was so delicious that I couldn't stop eating. The warm dish was a whitefish butteryaki, which was hot and rich in flavor. I ordered a Japanese gin-based Roku soda and then tried the "Squid Ink Monja" with cheese, clams, and squid legs topping. This Squid Ink Monja had rice in it, giving it a risotto-like feel, and it was creamy and rich. The cheese paired perfectly with it. It was the best Monja I've ever had. I also found out that they have other branches, so I'll definitely check them out. *Update: I couldn't stop thinking about how delicious the Monja was, so I decided to upgrade my rating to 4 stars.

A few minutes' walk from Asagaya, this okonomiyaki restaurant is located in a shopping street. Although the main store is in Tsukishima, this branch opened in October last year. The neon sign clearly indicates that they specialize in okonomiyaki. I made a reservation for a Sunday night visit. They are open all day from lunch to dinner, which is convenient. Even during the odd hours of the evening, it was fully booked, which is impressive. There are seating options on both the first and second floors, all table seating. We were seated at the back of the second floor. In addition to okonomiyaki, they have a wide variety of menu items including a la carte dishes and teppanyaki. There are so many options for okonomiyaki that it can be overwhelming. Although there were some unique choices, we ended up ordering the classic mentaiko okonomiyaki and squid roe okonomiyaki. We also ordered the oyster butter and edamame garlic butter as single items. An omelette is served as a complimentary appetizer. The mentaiko okonomiyaki was undeniably delicious with a rich dashi flavor. The squid roe okonomiyaki had a strong garlic kick and was a substantial dish with plenty of rice. It seems like a versatile place for casual dining and is conveniently located near the station.

I visited this restaurant after making a reservation because it always seemed to be full of customers. The omelette served as a complimentary dish was fluffy and delicious. The pickled green chili peppers were spicy and a great appetizer. The butter-cooked shirako was flavorful, and the garlic butter grilled swordfish was a tasty choice. The spring chrysanthemum salad was a favorite, and the staff cooked the okonomiyaki for us. The Gapaomonomiyaki was unique and paired well with the pickled green chili peppers. The seafood curry monjayaki was creamy and full of various seafood. Adding plum and kujo negi toppings balanced out the sweetness of the curry. The matcha red bean roll for dessert was a delightful end to the meal. I look forward to trying more dishes, both unique and traditional, during lunchtime next time.