A Guide to Monjayaki: From the Recipe and Ingredients to the Top Restaurants! Discover Oishii Japan -SAVOR JAPAN -Japanese Restaurant Reservation Guide-

Update-date: Jun 17 2024

Author: SAVOR JAPAN

A Guide to Monjayaki: From the Recipe and Ingredients to the Top Restaurants!

"Monjayaki" is a specialty loved by the working-class inhabitants of Tokyo since old times. At first glance, you'll be surprised by its unique appearance, but after a bite, you'll immediately fall in love with its flavor! This is a complete guide to monjayaki that will explain what it is, what it's made of, and how it's cooked! There is also a list of recommended monjayaki restaurants in Tokyo, so make sure to check that out, too!

See full listings of Okonomiyaki restaurants found in and around Tokyo.

What Is Monjayaki?

A Guide to Monjayaki: From the Recipe and Ingredients to the Most Recommended Restaurants!

It is said that monjayaki was born in the "shitamachi" areas of Tokyo. The word "shitamachi" refers to an industrial or commercial area—distinct from entertainment or business districts—usually located by the water, with a highly-concentrated population. They are generally known as working-class areas lined with residential buildings. The base of monjayaki consists of a batter made from a mixture of flour, sauce, and dashi (broth). This is topped with cabbage, seafood, or meat, and cooked on a teppan (iron griddle). Most of the appeal of monjayaki lies in the fact that you can use anything as a topping, including cheese, mochi, or even snacks. The combinations are countless and differ from place to place, so trying and comparing different varieties is part of the fun!

Monjayaki vs. Okonomiyaki

Okonomiyaki is a specialty from Osaka or Hiroshima. The ingredients used for monjayaki are almost the same, so many restaurants serve both dishes. Japanese people consider the two dishes to be quite similar, but with one huge difference: the thickness of the batter. Okonomiyaki takes on a thick pancake-like shape and can even be cut into slices. On the contrary, monjayaki is characterized by a nearly liquid batter that needs to be scooped up with a small spatula when eaten. This has to do with the amount of water mixed in with the flour. Compared to okonomiyaki, a lot more water is used to make monjayaki, making it difficult for the batter to firm up.

How to Make Monjayaki

It takes a few special tricks to make monjayaki. Let's start with the setup. Start by heating the griddle and lightly greasing it with oil. Thoroughly mix the dashi and other ingredients in the monjayaki bowl. Once the griddle is hot enough, it's time to cook! Scoop the non-liquid ingredients onto the griddle and cook until the cabbage softens up. If you chop up the ingredients with the small spatula as you cook, it will be easier to eat later! Once everything is cooked nicely, form everything into a donut shape. This is important! If you don't make sure that there are no gaps, the liquid part will leak out, so press everything well together when creating the base. When you're done, pour the liquid batter left in the bowl into the center of the donut.

After you've added all the broth, wait until it starts to boil. When it does, you can break the base and mix everything until you get a sticky texture. Then, spread everything to make a thin layer and it's done! Scrape the batter off of the griddle with your spatula and eat. It's super hot though, so be careful!

Recommended Monjayaki Spots in Tokyo

1. Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch

Ganso Ebidashi Monja no Ebisen is a restaurant specializing in monja-yaki, using their meticulously crafted shrimp broth. The rich broth, simmered for 6 hours with shrimp and vegetables, allows guests to fully savor the deep umami of the shrimp. Their diverse selection of monja and okonomiyaki, featuring original sauce, is quite popular. Particularly recommended is the "Ganso Ebidashi Monja Special," a luxurious monja filled with generous portions of shrimp, mentaiko (spicy cod roe), squid, baby scallops, tobiko (flying fish roe), mochi, and cheese. The substantial ingredients provide a satisfying and visually impactful dish. Customers can enjoy the enticing aroma and flavor of the shrimp broth, making it a guaranteed enjoyable experience for meals with family and friends.

Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch

Open: [Weekdays] Lunch 11:30 am - 2:30 pm Dinner, 5:00 pm - 11:00 pm / [Saturday, Sunday, National Holidays] 11:30 am - 11:00 pm
Closed: None
Average price: [Dinner] 3,000 JPY / [Lunch] 1,500 JPY
Access: 1-minute walk from JR Shibuya Station. Located on the 2nd floor of Shibuya Stream.
Address: 2F, Shibuya Stream, 3-21-3, Shibuya, Shibuya-ku, Tokyo Map
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2. Shibuya Kotegaeshi

Shibuya Kotegaeshi offers a self-cooking experience where customers grill their own okonomiyaki and monjayaki, aided by a grilling guide and recipe videos. The restaurant is popular with overseas customers for its unique experience. Using seasonal domestic cabbage and high-purity "first-grade flour," they help you create fluffy, hot okonomiyaki with an original sauce. The Tsukiji Monjayaki uses top-notch ingredients from Maruju, a 160-year-old Tsukiji fish wholesaler. The dashi broth blends seabream, dried bonito flakes, scallops, and chicken broth, all sourced from Japan, for a robust flavor.

Shibuya Kotegaeshi

Open: 12:00 pm - 10:30 pm (L.O. 9:30 pm) Drink L.O. 9:30 pm *Please contact the restaurant for New Year's holiday hours.
Closed: None
Average price: [Dinner] 2,000 JPY
Access: 2 minutes walk from Shibuya Station / 5th floor of the building with Family Mart on Shibuya Center-gai Street
Address: 5F, Towa Shibuya Bldg., 25-4. Udagawa-cho, Shibuya-ku, Tokyo Map
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3. Monja Mugi (Tsukishima)

Monja Mugi is a long-established restaurant appreciated by many locals. Here you can choose from a large variety of items, from the basic [Monja] (750 JPY) to the [Mugi Special Monja] (1,450 JPY) made with vegetables and mushrooms. All the ingredients are carefully selected: the seafood comes from Tsukiji, while the vegetables and flour used to make the base are all super fresh.

Monja Mugi

Open: [Tuesday-Sunday/Holidays/Day Before Holidays] Normal hours: 11:30 am - 10:30 pm (L.O. 9:45 pm)
Closed: Sundays
Average price: [Dinner] 2,000 JPY
Access: A two minute walk from exit 7 in Tsukishima Station.
Address: 1-23-10 Tsukishima , Chuo-ku, Tokyo Map
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4. Ocomo (Asakusa)

If you want to try slightly unique types of monjayaki, head to Ocomo in Asakusa. The basic [Base Monja + Topping of Your Choice] (680 JPY (excl. tax)) is quite affordable. The most popular dish is their Western-style [Italian Monja (Pescatore Style)] (1,180 JPY (excl. tax)). This original monjayaki combines the flavor of tomato with seafood. Be sure to try this restaurant's unique version, because you won't regret it. There's even a monjayaki all-you-can-eat plan for when you're really hungry!

Ocomo

Open: [Weekdays] Lunch 11:30 am - 3:00 pm Dinner 5:00 pm - 12:30 am *During lunch on weekdays, only groups reservations are accepted.

[Saturday, Sunday, and national holidays] Lunch 11:30 am - 5:00 pm Dinner 5:00 pm - 12:30 am *We are open non-stop 11:30 am - 12:30 am
Closed: None
Average price: [Dinner] 2,000 JPY / [Lunch] 1,000 JPY
Access: A 1-minute walk from either exit 1 from Asakusa station on the Toei Asakusa line, exit A4 from Asakusa station on the Ginza line or exit A1 from TX Asakusa station.
Address: KN Asakusa Bldg. 2F , 1-10-5 Asakusa , Taito-ku, Tokyo Map
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5. Oshio Ataru (Tsukishima)

In addition to all sorts of monjayaki dishes, Oshio Ataru serves wine, champagne, and other alcoholic drinks. You'll definitely want to pair your drink with their [Ataru Original Monja Served with Mentaiko, Mochi, and Cheese] (1,250 JPY). "Mentaiko" is walleye pollack roe pickled in salt and seasoned with chili pepper and other condiments. The saltiness of the mentaiko tastes amazing with the mild flavor of the cheese. Mochi is added to accent everything with a pleasant stickiness.

Oshio Ataru

Open: Normal hours: 12:00 pm - 11:00 pm (L.O. 10:30 pm)
Closed: None
Access: Leave exit 5 of Tsukishima station and turn right at the first corner, the restaurant is down the second left, at the first corner.
Address: 1-10-4 Tsukishima , Chuo-ku, Tokyo Map
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6. Tsukishima specialty Monja Daruma

Tsukishima Meibutsu Monja Daruma serves exceptional monja, often converting first-timers into regulars. With a choice of two types of dashi that harmonize with the ingredients, it creates a unique, umami-rich flavor. Using fresh seafood and vegetables from Toyosu for both monja and okonomiyaki, the restaurant also offers the exclusive "Sapporo Edelpils" beer, available only at select Tokyo stores. The calm, nostalgic interior, renovated from an early Showa period building, provides a relaxed atmosphere for customers to enjoy their meal and drink.

Tsukishima specialty Monja Daruma

Open: [Weekday,Day Before Holidays] 11:30 am - 11:00 pm (last order 10:00 pm)[Sunday,Saturday,Holidays] 11:00 am - 11:00 pm (last order 10:00 pm)
Closed: We do not accept reservations on Saturdays, Sundays, or holidays. Please visit us directly.
Average price: [Dinner] 2,000 JPY / [Lunch] 1,200 JPY
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7. Nakayoshitei

Nakayoshitei, a hidden gem near Chitose-Karasuyama station, welcomes you with sizzling okonomiyaki. They currently offer an all-you-can-eat & drink deal for 3938 yen per person for 120 minutes, including okonomiyaki, monjayaki, yakisoba, chijimi, and unlimited beer, cocktails, and soft drinks. This unbeatable deal is the hottest offer in Karasuyama. You can also order individual items in the warm, wooden interior filled with enticing aromas.

Nakayoshitei

Open: [Weekday] 4:00 pm - 12:00 am (last order 11:00 pm)[Sunday,Saturday,Holidays] Other 12:00 pm - 12:00 am (last order 11:00 pm)
Closed: Irregular
Average price: [Dinner] 2,500 JPY / [Lunch] 2,500 JPY
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8. Hyotan

Just a minute from Kachidoki station, Hyotan serves authentic Monjayaki made from high-quality ingredients. The staff help newcomers with cooking techniques. The Okonomiyaki, packed with grated yam, pairs beautifully with a sweet-spicy sauce, offering a fluffy texture and subtle sweetness. The extensive drink menu ranges from shochu to sophisticated cocktails. This accessible restaurant, frequented more by locals than tourists, provides a unique downtown Tokyo experience.

Hyotan

Open: 4:00 pm - 12:00 am (last order 11:30 pm)
Closed: Regarding business days of year-end and New Year holidays, we will take a day off from 12/31 to 1/2.
Average price: [Dinner] 2,500 JPY / [Lunch] 2,500 JPY
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What do you think? Monjayaki can come in many different shapes and flavors. The ingredients vary according to the restaurant, and you can even create your own combination with your favorite toppings! Go ahead and try one!

Disclaimer: All information is accurate at time of publication.