In Tokyo’s Chūō-ku (Chuo Ward), Tsukishima Monja Street stretches for approximately 500 meters, lined with over 50 restaurants dedicated to monjayaki, a popular dish featuring a pan-fried batter mixed with ingredients like cabbage, meat and seafood.
From classic flavors beloved for generations to creative, modern variations, you can discover a diverse range of monjayaki experiences on this street.
Tamatoya: a must-visit for lovers of fresh seafood monjayaki
The origins of monjayaki trace back to traditional dagashi (cheap nostalgic candy or snacks), popular with children. It consisted of simply wheat flour dissolved in water, seasoned, and cooked on an iron plate.
Over time, as monjayaki became more well-known, its ingredients and recipes evolved.
Unlike the simple ingredients used in dagashi-style monjayaki’s humble beginnings, today’s versions use a wide range of ingredients such as seafood and meat, with flavors ranging from sauce to curry varieties.
No longer just a snack for children, monjayaki has evolved into a dish that adults can also enjoy.
For those looking to experience contemporary monjayaki, “Tamatoya Tsukishima Honten” (hereafter referred to as “Tamatoya”), located on Tsukishima Monja Street, is a highly recommended choice.
Taking advantage of being run by a seafood wholesaler established in 1871 and now based at Toyosu Market, the restaurant offers monjayaki using high-quality ingredients, especially seafood.
Tamatoya’s exterior
“Squid Ink Monjayaki”: a signature dish with a striking black appearance
One of the signature dishes at Tamatoya, which specializes in seafood, is their “Squid Ink Monjayaki.”
This monjayaki is packed with squid ink and pleasantly chewy squid legs.
“いか墨もんじゃ,” Squid Ink Monjayaki (regular size pictured), regular: 1,958 JPY (tax included), half-size: 1,034 JPY (tax included)
Because of their seafood wholesaler background, Tamatoya ensures that only the freshest, carefully selected seafood is used. Their expertise in selecting quality ingredients shines through.
The fresh squid legs have a satisfying chewiness when grilled, with a pleasantly firm texture. The squid ink is rich and full-bodied without any off-flavors, making its taste stand out exceptionally well.
What elevates the flavor even further is chopped garlic. It adds an enticing aroma and just the right amount of saltiness.
The monjayaki batter combines fresh cream and Tamatoya’s special seafood-based dashi broth.
The mild texture, combined with the savory ingredients including garlic, creates a well-balanced flavor that pairs well with both red and white wine.
In addition to wine, Tamatoya’s extensive drink menu also features sake and sour cocktails. Enjoying a pairing of monjyaki and alcohol is an indulgence for adults.
“Mentaiko Shiso Butter Monjayaki”: a perfect fusion of Japanese and Western flavors
The “Mentaiko Shiso Butter” is another seafood-based dish.
This dish features a large serving of flavorful mentaiko (pollock roe flavored with seasonings spiced with chili pepper) as the main ingredient, the refreshing aroma of shiso (perilla leaves), and a rich butter that enhances the natural sweetness of the cabbage. It all blends harmoniously for a truly flavorful bite.
“明太子しそバターもんじゃ,” Mentaiko Shiso Butter Monjayaki (regular size pictured), regular: 1,848 JPY (tax included), half-size: 979 JPY (tax included)
It has a mild richness with a subtle saltiness from the squid ink.
If the squid ink variety is considered a monjayaki flavor geared toward adults—thanks to its bold color and rich, briny taste—then the mentaiko shiso butter monja offers a well-balanced flavor that even children can enjoy.
As it cooks, the batter develops a crispy, golden crust, which some consider the best part of the dish. Definitely give these parts a try!
Of course, the soft, gooey texture of freshly made monjayaki is also delightful, and enjoying the changes in texture and flavor over time is part of the charm.
“Beef Tendon Curry Monjayaki”: a hearty and flavorful choice!
One of monjayaki’s charms is the versatility and freedom in making it—there are no strict rules about what ingredients can be used. The flavors change dramatically depending on the combination of ingredients.
For those who love rich, hearty flavors, the “Beef Tendon Curry Monjayaki” is a must-try.
This monjayaki combines slow-cooked beef tendon with curry paste, resulting in a bold and filling dish.
“牛すじカレーもんじゃ,” Beef Tendon Curry Monjayaki (regular size pictured), regular: 1,958 (tax included), half-size: 1,034 JPY (tax included)
A key point at Tamatoya is that they use wagyū beef tendon. The concentrated umami and natural sweetness of the marbled wagyu create a rich and deeply flavorful taste.
The special seafood-based dashi pairs perfectly with wagyu beef tendon.
While Beef Tendon Curry Monjayaki is delicious as is, those who prefer a spicy kick can add some shichimi tōgarashi (seven-spice blend) provided on the table.
This blend of takanotsume chili pepper, sanshō (Japanese pepper), sesame, yuzu citrus, and other seasonings adds a refreshing, aromatic heat to the dish.
The three pillars of Tamatoya’s committment to quality
Tamatoya is a bustling spot, drawing in visitors both on weekdays and weekends.
There are good reasons why it boasts high popularity and stands out among the many monjayaki shops that line Tsukishima Monja Street.
Mr. Kishi, manager of Tamatoya
Homemade monjayaki dashi
As already mentioned, Tamatoya is operated by a seafood wholesaler.
The base batter, which determines the flavor of monjayaki, also uses a umami-rich broth extracted from seafood.
We’ve barely changed the broth recipe since our founding. We make our broth daily by simmering not only seafood but also chicken bones and aromatic vegetables.
The special broth at Tamatoya, calculatedly prepared to pair with any ingredients, is an essential part of the store’s identity. It’s because of this special broth that the restaurant can create a deeply rich flavor not found elsehwere.
Furthermore, by taking full advantage of its access to fresh seafood, the restaurant also prides itself on an impressive lineup of seafood specialties, starting with sashimi.
These à la carte dishes mainly feature seasonal seafood that is at its peak during the time of year. Thanks to their freshness, you can be assured that whatever you order will be delicious.
A cooking method that brings out the sweetness and umami of monjayaki
At Tamatoya, the staff cooks monjayaki right in front of you. They say there are two tricks to making it delicious.
The first is to rhythmically stir-fry the ingredients on the iron plate, chopping them with spatulas.
By heating and stir-frying carefully selected cabbage from our own farm, we bring out its sweetness. For seafood ingredients, this releases their broth, and for beef tendon, it brings out the sweetness. The umami of the ingredients multiplies.
At Tamatoya, customers can cook their own monjayaki if they wish to. However, it’s highly recommended to let the staff do it so you can enjoy the cooking process as well.
The quick and skillful movements of the staff as they stir-fry are almost like a mini performance, so impressive that you’ll want to capture it on video.
The second trick is to pour the batter onto the iron plate in two separate additions.
We add it in two parts to prevent the umami and broth from settling at the bottom of the bowl. Also, if we pour all the batter at once, the temperature of the iron plate drops. We divide it into two parts to ensure it cooks hot.
Half-size portions for solo diners
One of the unique features of Tamatoya is their offering of half-size monjayaki. The “Chawan Monja,” a half-size monjayaki, looks as it does in the picture below compared to the regular size.
All monjayaki dishes offered at the restaurant can be ordered in half size.
(left) regular size, (right) the half-size Chawan Monja
Half the size of a regular portion, the customers can enjoy a variety of flavors, and we can cook two different types together on the iron plate.
The advantages of half-size monjayaki don’t end there.
By cooking two types of monjayaki together and mixing them, customers can enjoy the overlap and blend of different flavors.
This means you can actually enjoy three different tastes at once. It’s not only perfect for solo diners but also an opportunity to discover new flavors.
Tsukishima Monja Street is home to a wide variety of monjayaki restaurants.
Whether you’re craving the classic, traditional flavors, trendy creative variations, or high-quality monjayaki made with carefully selected ingredients, you’re sure to find a monjayaki that suits your taste here.
Information
| Store name | 月島もんじゃ たまとや 月島本店 Tsukishima Monja Tamatoya Tsukishima Honten |
|---|---|
| Address | 1-21-6 Tsukishima, Chūō-ku, Tokyo
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| Access |
Tsukishima Station 2-minute walk from Exit 10
Kachidoki Station 9-minute walk from Exit A1
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| Phone number | 03-6225-0415 |
| Reservations | Accepted Phone（Weekdays 10:45-18:45, Sat-Sun. & nat’l holiday 10:30-17:30） |
| Payment |
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| Service charge / Table charge | None |
| Hours | Mon-Fri. 10:45-23:00（last order: food 22:00, drink 22:30） Sat-Sun. & nat’l holidays 10:30～23:00（last order: food 22:00, drink 22:30） |
| Closed | No fixed holidays |
| Seating | 73 table seats |
| Smoking | All seats are non-smoking A smoking room is available |
| Official website | https://www.instagram.com/tamatoya_monja |
| Other information |
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※Menu contents, prices, store information, etc. are current as of March 2025.
