While strolling around Asakusa, four of us visited this restaurant before noon. We were informed that each person needed to order one dish. We ordered Chorogi salad, Mentaiko mochi monjayaki with cheese topping, seafood monjayaki, and pork okonomiyaki. The monjayaki was very gooey, lacking the crispy texture I enjoy. It didn't stick to the spatula at all. The okonomiyaki was also more gooey than fluffy, and it tended to fall apart when cut with the spatula. The restaurant itself is spacious and stylish.

I would like to deduct points for the service. When I was seated right by the entrance, the air conditioning was not working well and it was almost the same temperature as outside, so I requested to change seats. There were empty seats and it was before I placed my order, so there should not have been a problem, but I was told that this was the coolest spot in the restaurant and they couldn't change my seat. As a result, I had to eat monjayaki in the heat, but when I went to the restroom later, I found that the air conditioning was working fine and it was cool inside the restaurant... I honestly feel upset about why they didn't change my seat. The staff were friendly and cheerful, but I have serious doubts about the response of one of them.

I ate mentaiko mochi cheese monjayaki and pork leek salt monjayaki with a friend from out of town. Both were delicious, but the pork leek salt monjayaki was packed with plenty of garlic and had a hearty flavor.

The location of the restaurant is excellent, being a large ground floor establishment with plenty of seating. Upon entering, the reviewer is presented with two huge squid tentacles as a complimentary appetizer, with the advice to wait a few minutes before cutting them. The reviewer orders kimchi and squid ink monjayaki, which surprisingly comes with rice. The dish also includes small squid, green onions, butter with squid ink, and a separate broth. The reviewer declines the offer to have it cooked by the staff and instead cooks it themselves, receiving praise for their cooking skills. Overall, the reviewer enjoys the experience at this long-standing restaurant and looks forward to trying more items from the menu in the future.

After eating and drinking all day, we finished the day with monjayaki. The appetizer was squid legs with squid ink sauce. We ordered mentaiko mochi monjayaki. The staff cooked everything for us, so we just waited while drinking. It was creamy, almost like gratin, and didn't taste too much like mentaiko. We also had pork balls at the end, but no photos. The yuzu sour at this place was extremely sour! Even though I love sour flavors, it was really sour. I want to drink it again.

I had Monjayaki at Okoge in Asakusa. We took the train there, so we started with beer in the afternoon. We had to order one Monjayaki per person, which cost around 1,000 yen each, and since only one can be cooked on the grill at a time, it took a while from ordering to finishing the meal. It's a bit pricey for Monjayaki, probably because it's a tourist spot. We ended up ordering multiple drinks while waiting, so it got even more expensive. But since we weren't in a hurry, we enjoyed our meal slowly and deliciously. Thank you for the meal.

This is my first visit. The interior of the restaurant is clean, spacious, and very lively. The monjayaki is made by the staff. It was very delicious because the base broth contains cream. I would love to visit again.

The efficiency is terrible. They have the ingredients ready, but you have to wait for them to cook it. You wait for the staff to come around and cook one at a time, so if there are two of you, one has to wait even longer. The bowls are small, so the ingredients spill over the table when you mix them, and they don't clean up properly, leaving the place dirty. Looking at the reviews, many people mention the same inefficiency, but it seems like the restaurant hasn't made any improvements based on their responses.

I visited around 17:00 on a weekend evening. Despite the early time, the restaurant was full and we had to wait for about 10-15 minutes. I heard that the Mentaiko Monja (with cheese topping) is the most popular dish, so I chose that. We also ordered Okonomiyaki (with squid), Shirako and Mushroom Butter Stir-fry, Seafood Garlic Rice, Anko Maki, and Teppan Anko Mochi. The Monja was incredibly delicious! It might be the best Monja I've had in Tokyo so far. The seafood broth really stood out. The Okonomiyaki was also tasty with tender squid, but if you come here, the Monja is the way to go. Honestly, two Monja might have been enough... The Anko Maki had a chewy skin wrapped around sweet bean paste, like a Japanese crepe. The Teppan Anko Mochi consisted of small mochi, a milky sauce, and sweet bean paste mixed on a hot plate, similar to Monja. It may not look appealing, but it's really delicious! I preferred this over the Anko Maki. We grilled the Seafood Garlic Rice and Teppan Anko Mochi ourselves, but the rest was cooked by the staff. It was quite crowded on the weekend, and maybe there weren't enough staff, so we had to wait quite a bit... It took about 30 minutes for the dessert to be cooked, so it's better to ask the staff to cook the next dish while you're eating. But the taste was really great! I would love to come back for the Monja. By the way, we were served omelette as a complimentary dish, which was also cooked by the staff. We went with three people, had about two drinks each, and the total bill was around 10,000 yen.

When I landed in Asakusa and was looking for lunch, I came across a Monja restaurant! It had been a while since I had Monja, so I decided to give it a try. Even though it was a weekday afternoon, the place was packed with people. It felt like we were always waiting in line. Despite the crowd, the service was a bit slow. However, the fact that the staff takes care of everything was quite helpful, and the taste was amazing! They also provided good recommendations, making it easy to choose. I would definitely like to visit again.

I wanted to eat Monjayaki, so I tried it for the first time alone. It was mentioned that the batter has flavor, but it's different from the Monjayaki I've had since I was young because it's not sauce-flavored. It seems to be a modern taste. I cooked it the way I liked, but it might be good for beginners to have it cooked for them.

I arrived at the restaurant around 1 pm on Sunday and waited for about 30 minutes before being seated. Despite providing my name and confirming it before, I was called in late, one group behind schedule. I had to check if I was skipped, otherwise, I might have never been called. The new restaurant was very clean and the young female staff member who served us was very friendly. The okonomiyaki she cooked for us was delicious. I believe this restaurant deserves a higher rating than the current 3.00 stars on Tabelog (as of July 2, 2022).

It was an 8-minute walk from Asakusa Station, and we paid around ¥7,000 for two people. We ordered the most popular mentaiko cheese monjayaki, Osaka-yaki, and buta-hirayaki. The staff cooked the monjayaki for us and it was very delicious. It was a bit disappointing that we weren't told whether to cook or eat the octopus appetizer. However, the drink order and service were quick and very tasty.

The squid appetizer and mentaiko monjayaki were delicious! The restaurant was quite warm and I ended up sweating, haha. Rina-chan's service was lovely and kind, she was so cute and perfect! (;o;) Also, the monjayaki that Rina-chan made was amazing!! Thank you very much. It was a great meal. ( ´ ▽ ` )ﾉ

I visited Asakusa, where I used to live about 5 years ago, for the first time in a long time. I walked from Ueno for a stroll, and it was just before 6 o'clock. Even though it was a weekday, there were quite a few foreign tourists walking around, creating a lively atmosphere. We were looking for an early dinner, and we came across a clean monjayaki restaurant. Since we could be seated right away and there were a decent number of customers inside (including many female customers), we decided to go in. The waitress confidently recommended the seafood monjayaki, and said that each person had to order at least one item, so we ordered the octopus monjayaki and the clam butter monjayaki. We both had soft drinks, and when the appetizer of large squid tentacles arrived (could we refuse?), we started by grilling and eating that. The monjayaki was cooked by the staff, so when I asked if the staff cooked it, they said, "Yes, that's how we do it here," and so we left it to them to cook (although from other reviews, it seems you can cook it yourself). First was the octopus. After the waitress grilled the ingredients, she crushed the vegetables with a spatula to create a mound. It seemed like she was quite skilled, and after pouring the broth into the mound, I thought, "Oh, this is how it's done..." but it was short-lived. She immediately broke down the mound and started mixing it, spreading it all over the griddle, and said, "Here, it's done." Huh...? This was different from the way I had been taught at an old monjayaki restaurant in Asakusa when I was in my 20s. However, it was too late to say anything now, so I tried to stay positive and wait, thinking that maybe this was the best way to eat this dish... As time passed, the clam butter monjayaki arrived. Maybe this one will be better! I hoped (more like wishful thinking), but once again, it was made the same way. We both exchanged glances silently... "Here, it's done." Wait, could it be that the foreign customers and young people in the restaurant think this is how monjayaki is supposed to be eaten, and they're eating it all messy like this...? I looked around and saw them eating. They were eating the messy monjayaki. Huh... During the pandemic, did the way of eating monjayaki change? I couldn't feel any of the joy of slowly creating a crispy crust while eating monjayaki. And I couldn't really tell what I was eating. It felt like I was being forced to eat undercooked pancakes (strangely sweet)... From there, it was like a penance. I didn't want to waste food, so I forced myself to eat the sticky, undercooked mess. By the time we finished eating, the restaurant was full. Was everyone really enjoying this? The young couple next to us had also ordered okonomiyaki with their monjayaki, and they were saying, "What's this? It's too soft..." Wait, is the okonomiyaki also undercooked? We quickly left the restaurant, saying, "Well, that was a disaster. It's a shame if foreigners think this is what monjayaki is like," and as we followed the path to the station, we came across Okoge's second restaurant!! Huh, could this style of monjayaki be popular? Are we being left behind by the times? No, that can't be... Frustrated, I decided that next time, I'll go to the old, well-known monjayaki restaurant I used to frequent. Lesson learned. Oh, the staff were mostly young women, very friendly, so that was a plus (maybe that's their selling point).

I went around 4:30 pm on Saturday and it was very crowded. Each type of Monja had a distinct flavor and they were all delicious! They cook the Monja for you, which is helpful. They also cooked Okonomiyaki for us and it was also delicious. The only downside was that the Monja took a little while to arrive.

The staff were lively, and the food tasted better than other stores. In particular, Noe and Saya were full of energy. We ordered mentaiko mochi cheese and tako umenori pork. In addition, the octopus appetizer was quite large!