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Tsukishima Kaisen Monja Koboreya Nibangai

月島海鮮もんじゃ　こぼれや　二番街

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050-2030-4678 (+81-50-2030-4678)

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03-5534-9729 (+81-3-5534-9729)

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This dish is lavishly prepared with a generous portion of Hakata spicy cod roe, red rice prawns, negitoro (tuna and green onion), salmon, and squid legs, accented with the wasabi and soy sauce flavor. It is a signature dish that features the freshest seafood, complemented by a rich broth made from pork bones and 10 different types of seafood.

Mentai Mochi - Spicy cod roe from Hakata and sticky rice are in exquisite harmony. Savor the classic monjayaki of Tsukishima.

Mentai Mochi is the most popular monjayaki among Tsukishima monja. The delightful texture of spicy cod roe from Hakata and the savory aroma of grilled mochi harmonize beautifully with the special sauce and broth, carefully mixed to enhance the flavors of the ingredients. You'll enjoy every bite until the very last.

Kaki Miso - Indulge in the winter-exclusive taste of oysters and miso, a delightful combination of savory flavors.

This is a special dish available only during the winter season. Fresh and creamy oysters, known as the "milk of the sea," are cooked to savory perfection on the griddle with the gentle saltiness of miso. Adding a refreshing touch of yuzu citrus pepper enhances the winter flavors.

Seafood Koboreya - Five kinds of seafood from Toyosu flavored with Wasabi sauce

Sichuan-style Mapo Negitoro (tuna and green onion) - Negitoro freshly delivered from Toyosu market and Eggplant in Sichuan Mapo style

Sichuan-style Mapo Monjayaki with plenty of negitoro delivered directly from Toyosu Market and eggplant, enhanced with garlic and authentic chili peppers

Mochi cheese - Kogane Mochi from Uonuma with rich cheese from Tokachi, Hokkaido

Blissful Margherita - Margherita with Hiei Yuba (Tofu skin), Kyo-namafu (wheat gluten), and mozzarella cheese

It has the authentic taste of a Margherita, combining mozzarella cheese grilled to melty and savory, fresh tomato sauce, and garlic oil. The chewy texture of namafu is addictive.

Buta Kimchi - Iwate's Iwachu Pork and authentic, sweet kimchi made with domestic Chinese cabbage

Octopus Genovese - Octopus with house-made genovese sauce and parmigiano-reggiano

Squid and olives with squid ink - Grilled squid, delivered fresh from Toyosu Market, served with olives and a rich squid ink butter sauce

Monjayaki featuring fresh, gutted squid directly from Toyosu Market, lavishly combined with Koboreya's select squid ink, and a blend of tomato, garlic, and butter. The subtle aroma of garlic and olive oil creates an irresistible harmony

Carbonara - Rich and Creamy Carbonara with Authentic Pancetta

Mochibuta pork with lemon - refreshing taste with Setouchi lemon

A refreshing dish featuring the finest Hidaka Yongen Kamui Pork and Setouchi lemons from Hiroshima, Japan's top lemon producer. The plentiful fruit and gentle tartness of the Setouchi lemons provide a delightful accent.

Ake ebi - Three red rice prawns from Toyosu, seasoned with classic sauce

Asari negi - Asari clams and green onions, seasoned with classic sauce

Gyu motsu (Beef giblets) (Soy sauce taste or Bean paste taste) - A rich and thick dish combining the sweetness of Yamagata Beef offal and Chinese chives

Kaki Miso (Oyster w/ Bean paste) - Fresh domestic oysters delivered directly from Toyosu market, with special blended miso broth and yuzu flavor

Yamagata Beef Burger - Yamagata Beef patty on a bun, stylish-looking burger-style

Yamagata Beef rib roast with porcini mushrooms - Yamagata Beef rib roast and porcini mushrooms with spicy cod roe and browned butter sauce

A5 ranked Yamagata Beef rib roast, characterized by its fine texture, marbling, and sweet flavor, and fragrant porcini mushrooms, the king of mushrooms, combined with burnt butter and spicy cod roe