Tsukishima monjayaki is a traditional Japanese restaurant in Tsukishima! Tsukishima Monjayaki

  • Tokyo
  • Eating
Tokyo Convention & Visitors Bureau
Osaka-born okonomiyaki and monjayaki are both native to Tokyo! Monjayaki was born in downtown Tokyo. Monjayaki is made by mixing cabbage and various other ingredients with loosely wet flour, grilling it thinly on a griddle, and serving it hot. Do you know the origin of the unusual name "monja"?
When paper and calligraphy tools were hard to come by, children learned to write letters on the dough with a small spatula while baking the wheat dough dissolved in water on the griddle, hence the name "mojiyaki," which in turn became "monja. It used to be a popular and affordable snack sold at dagashiya in Tsukishima. Monjayaki was first eaten by dipping thinly baked dough in soy sauce or honey, and even today, monjayaki stores line the streets of Tsukishima. It is said that monjayaki was introduced to Osaka and Hiroshima, and developed into today's okonomiyaki.

Find your favorite menu item from our regular menu to our original products!

In Tsukishima, there is a corner called "Monja Street" where about 60 monja-yaki restaurants line the street. Some of the restaurants offer original monjayaki, each with its own special taste and flavor.
Another characteristic of monjayaki is that you can enjoy the different textures! The crispy part that is well cooked on the teppan, and the part that is not pressed down enough is tender. You can taste the different textures of each. For people in Kansai, "konamon" may be unfamiliar, but if you have never tried it, please give it a try during your visit to Tokyo!
We also recommend comparing okonomiyaki with okonomiyaki!
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