Dashi to Monja Gakugei Daigaku

A classic trio of shrimp, squid, and scallops on a hot plate, enhanced with fragrant Barbera Frantoio olive oil. Finally, topped generously with the renowned Karasumi from the Smeralda company in Sardinia. Enjoy this luxurious monja that spreads the flavors of the sea in layers.

Featuring melt-in-your-mouth Wagyu beef belly as the star, this dish is prepared in a sukiyaki style with a sweet and savory flavor from the dipping sauce. Served with mochi and green onions, the balance of richness and aroma is exquisite. To finish, a sprinkle of 'Yamatsu Tsujita' premium shichimi adds a fragrant touch, with the aroma of Sichuan pepper and chili pepper tightening the aftertaste.

A classic monja combining cabbage, tenkasu, mochi, and cheese with plenty of mentaiko. Our commitment is to use mentaiko in two stages: 'for grilling' and 'for finishing.' The grilled mentaiko, which becomes more fragrant, and the fresh mentaiko added at the end overlap, enhancing the richness and lingering flavor.

A monja that attacks with a 'salty flavor' instead of sweet and spicy, featuring a salty broth that becomes addictive. Uses beef kalbi and aromatic vegetables like green onions in double. Enhanced with a special salt sauce and black pepper to bring out the umami, finished with lemon - a dish that stands out in aroma and texture, perfect for stealing beer.

A special hot pot sauce based on spices like Sichuan pepper and star anise, combined with green onions, ginger, doubanjiang, and fermented seasonings, creating a deliciously spicy monja. Coarsely ground meat and wood ear mushrooms are added, finished with a light aroma of perilla leaves. This medicinal-style monja is characterized by its spicy fragrance and deep richness that becomes addictive.

A creamy monja base combined with soy milk, featuring cabbage, tomato, bacon, mozzarella cheese, and basil. This Western-style monja has a gentle richness, with the acidity of the tomato, the accent of black pepper, and the aroma of basil, making it an addictive dish. Feel free to add Tabasco to your liking!

What wafts over the hot plate is the aromatic blend of curry and green onions. Pork belly and shallots are stir-fried together, and sugar is added to the curry for a sweet and spicy Nanban style. With melting cheese added, the richness of the broth and creaminess come together in this decadent dish.

A refreshing Japanese monja topped generously with the gentle saltiness of boiled shirasu, the sourness of pickled plum, and the refreshing taste of perilla leaves. The umami of the dashi gently envelops the dish, leaving a light aftertaste of toasted white sesame. This is a recommended dish for when you want something light and refreshing.

A monja grilled dish based on Korean salted seafood 'Shiaccho', combined with squid, octopus, and bean sprouts, packed with umami. The addition of the aroma of cabbage and tenkasu creates a rich yet addictive flavor. This is a dish favored by connoisseurs, where the fermented flavor and the richness of seafood intertwine.

The classic plain monja served with broth. The ingredients are only cabbage and tempura scraps. That's why the flavor of the broth takes center stage.

Using our proud broth, mirin, and tororo to create a fluffy batter, this simple yet distinctive dish features cabbage, pickled ginger, and green onions. Finally, it is topped generously with Wagyu for a luxurious finish.

Using our proud dashi, mirin, and tororo to create a fluffy batter, we add pork belly, cabbage, pickled ginger, and green onions. This simple dish stands out for its differences. Start with this dish to truly experience the essence of okonomiyaki.

Using our proud dashi with mirin and tororo to create a 'oneri', combined with peeled shrimp and two types of small shrimp, generously topped with three red shrimp, accented with the flavor of mentaiko, saltiness, and the aroma of pickled ginger and green onions. Please be sure to try it. This is a luxurious and deep-flavored seafood okonomiyaki.

Do you know 'Tobai'? We combined a fragrant dashi with the chef's original special keema curry. The combination of bell peppers and cheese adds a strangely emotional touch, and the roasted red ginger and tempura bits are also great. This is a unique 'Tobai' okonomiyaki that you can only eat here.

The middle cut of ribeye, known for its rich flavor and firm texture, is seasoned only with salt and grilled to a fragrant finish on a hot plate. Topped with a sauce that combines the acidity of balsamic vinegar and the aroma of burnt soy sauce. A punchy dish that enhances the meat's deliciousness.

A dish stir-fried with crunchy bean sprouts and tender simmered beef tongue, flavored with garlic and a special spicy sauce. The sharp spiciness lingers, making it perfect as a snack or a side with rice. A simple yet addictive flavor.

The chicken gizzards are stir-fried with plenty of black pepper, salt, and garlic for a fragrant flavor. A touch of lemon juice added at the end gives a refreshing aftertaste, while the crunchy texture and spicy aroma are addictive. This dish pairs perfectly with alcohol.

Stir-fried pork belly rich in flavor, mixed with thick and deeply savory spicy kimchi, finished with a sprinkle of Sichuan pepper for a fragrant touch. A classic yet uniquely adult version of pork kimchi. It's deliciously spicy and addictive.

The dried squid is grilled to a fragrant finish on a hot plate, layered with the aroma of abalone oyster sauce and ginger. Please enjoy it together with quickly stir-fried greens.

Tender lamb shoulder grilled generously with onions, chives, and garlic on a hot plate. Special sauce infused with the aroma of garam masala enhances the rich flavor of the dish. Finished with lemon to tighten the sweetness of the fat, this is an appetizing plate.

A simple dish to enjoy the taste of the ingredients. The aromatic tea beans are boiled with just salt. The sweetness of the beans and a hint of astringency make it a classic snack that keeps you coming back for more.

The moist and smooth potato salad has a nice accent from the Shiba-zuke! The texture and acidity of the Shiba-zuke, mixed in without cutting, adds a great touch. The slightly pink color makes this dish visually enjoyable.

The richness of the delicious spicy yangnyeom and the umami of the slowly seeping broth, with a lingering spiciness that is addictive, this kimchi is a must-try.

You might not be able to stop eating the thick fried tofu. It is paired with a special ponzu sauce made with fragrant ginger scallion sauce, where the flavors of ginger and scallion burst in your mouth. It's refreshing yet addictive in taste.

Fresh raw mushrooms are seasoned with salt, pepper, and grated cheese, finished with a refreshing lemon dressing.

The green peppers, chilled with ice water, have an astonishingly crispy texture. Served with Korean fermented salted seafood 'Siaccio', it offers a savory and salty flavor that is addictive. Despite its simplicity, this dish has a captivating taste that keeps you coming back for more.

Crisp-textured yam is marinated in homemade dashi and white dashi, enhanced with a hint of fragrant wasabi. This dish harmonizes the umami of the dashi with the refreshing spiciness of the wasabi, making it perfect as a palate cleanser or a companion to drinks.

A dish featuring a soft-boiled egg drizzled with smooth mayonnaise infused with garlic, finished with a sprinkle of paprika powder and chopped parsley for color. This is a classic and simple appetizer known by everyone in France.

Served with flavorful mackerel, refreshing gari, and creamy cream cheese, presented in an unexpectedly delightful combination. A snack that becomes addictive for adults.

A dish that perfectly matches the crunchy texture of yam with the delicacy 'Ume Suishou', which is made by mixing shark cartilage with plum paste.

Thinly sliced green and yellow zucchini arranged beautifully in an alternating pattern. Finished lightly with pink rock salt and lemon dressing. A refreshing vegetable appetizer that is also visually appealing.

A delicious garlic rice cooked with black garlic, stir-fried with ribeye and butter, topped with fried garlic.

The aroma of grilled rice balls on a hot plate, the tanginess of red ginger, and the fragrance of tempura bits and sesame stimulate the appetite. When you pour our homemade gentle dashi over it, the scent of bonito and kelp rises softly. Be sure to try it as a finishing dish after your drink. [Made with domestically produced rice]

Slowly cooked beef tongue is shredded and luxuriously topped with homemade sauce. The udon soup, which is carefully made with dashi and kaeshi, allows the rich flavor of the beef tongue to gently blend in, creating a satisfying bowl.

Luxuriously using the rare and flavorful 'young seaweed'. A rich udon soup, carefully made with dashi and homemade kaeshi, gently envelops this bowl. While simple, the quality of the ingredients stands out.

Luxuriously using the rare and flavorful 'Wakame' seaweed. A rich udon soup, carefully made with dashi and homemade kaeshi, gently envelops the dish topped with pickled plum.

The aroma of caramelized nuts combined with the texture and sweetness of rum raisins and dried fruits, with a gentle hint of honey and lemon, creates a cold and soft dessert with a lingering finish. The texture melts softly in your mouth, truly resembling a 'half-frozen mousse.' Indulge in a little luxury after your meal and be sure to try it.

A homemade panna cotta that spreads the elegant aroma of almonds and the creamy sweetness of condensed milk. Made with milk and fresh cream for a smooth melt-in-your-mouth finish.