Jingujaya Kamimaezu

The monjayaki from 'Monjayaki Specialty Store Jingu Chaya', made with a seafood and chicken bone-based broth, is carefully grilled one by one right in front of you by the staff. The average order is one plate for two people.

Popular No.2. A refreshing style monjayaki made with carefully simmered domestic beef tendon konnyaku and plenty of domestic green onions. Soy sauce flavor.

Popular No.1. A generous amount of cheese blended with mozzarella cheese and a single piece of mentaiko with reduced salt content, made with domestically produced mochi rice, achieving an outstanding repeat rate in first place.

Popular No.3. A slice with plenty of cheese blended with mozzarella cheese and domestic pork soboro simmered slowly, enhanced by fried onions for depth of flavor. Finished with Baby Star Ramen for a nostalgic taste.

Uses 1/2 Camembert cheese. Mildly flavored with the right amount of saltiness from the bacon and a drizzle of beaten egg. Finished with black pepper for a stimulating kick.

A large volume monjayaki filled with bacon, lettuce, and tomato, along with a generous amount of original blend cheese. It's great with a change of flavor using Tabasco.

A healthy type of monjayaki filled with plenty of enoki, shimeji, king oyster mushrooms, and shiitake. The aroma and richness of the butter are good.

A slightly spicy monjayaki made with carefully simmered domestic pork soboro, mildly sweet kimchi with subdued acidity, and plenty of domestic green onions. It's great with a change of flavor using mayonnaise.

Plenty of spinach for iron supplementation. A monjayaki with a moderate saltiness from a specially blended cheese and bacon.

Base (dashi, cabbage, tenkasu, sakura shrimp, sliced squid) .. 748 yen, you can create your own preferred monjayaki with your choice of toppings.

Onion, corn, lettuce, egg, bean sprouts, fried onion, mochi, Hachijo miso, garlic, butter, Baby Star

Natto, yakisoba noodles, kimchi, ume paste, salted kelp, enoki mushrooms, shimeji mushrooms, maitake mushrooms, shiitake mushrooms, spinach

Pork, bacon, shrimp, octopus, squid, tuna, curry (pork soboro & fried onion & curry powder)

・ B・L・T (Bacon, Lettuce, Tomato) ・ Mentaiko ・ Beef Tendon Konnyaku ・ Domestic Green Onion

Seafood (squid & shrimp & octopus)

Mix (pork & squid & shrimp & octopus) - Original blend cheese

・Camembert cheese (with fried onions) ・Mushrooms (enoki & shimeji & eryngii & shiitake)

The okonomiyaki at Jingu Chaya is basically a mixed grill. By finely chopping the cabbage, it is finished to be fluffy. The size is approximately 25 centimeters in diameter and about 3 centimeters thick. The sauce is finished with a perfect balance of sweetness and spiciness.

Fluffy-style okonomiyaki with carefully simmered domestic pork soboro and seafood

A Hiroshima-style okonomiyaki made by thinly grilling the batter and stacking cabbage, bean sprouts, pork belly, pickled ginger, tempura scraps, sliced squid, and yakisoba noodles, all wrapped in three eggs. It is quite voluminous.

Okonomiyaki with a fluffy and creamy texture made only with seafood.

A large volume okonomiyaki sandwiching specially grilled yakisoba noodles made with domestic pork soboro. *The photo shows it with added green onions.

Pork Kimchi Ball / A fluffy and spicy okonomiyaki filled with pork soboro and kimchi, slowly cooked with a base of cabbage and domestically produced green onions. Cheese Ball / A fluffy okonomiyaki made with plenty of cheese blended with mozzarella cheese.

A simple fluffy okonomiyaki filled with plenty of carefully simmered domestic pork soboro. *The photo shows it with added green onions.

Mainly using green onions produced in Kyoto. A thin pancake mixed and grilled, served with a light soy sauce dressing with a hint of lemon, making it a refreshing snack-style okonomiyaki.

A grilled dish filled with plenty of domestic beef tendon konjac that has been slowly cooked.

Mainly using oysters from Hiroshima. Seasonal limited green onion grilled dish.

A healthy green onion griddle cake filled with plenty of enoki, shimeji, king oyster, and shiitake mushrooms.

A simple negiyaki made only with domestically produced green onions

Using thin noodles steamed in a traditional noodle shop. The sauce is simply Worcestershire sauce, which adds sweetness and depth to the flavor. This is a 'fried' soba with well-fried noodles, not a saucy soba using a thick sauce.

Luxurious yakisoba with pork belly, squid, octopus, and shrimp

Seafood Soba / Fried soba with plenty of squid, octopus, and shrimp. Omelette Pork Soba / Fried soba wrapped in three eggs using domestic pork belly.

Simple yakisoba made only with domestic pork belly

Awarded the Grand Prix at the Kanayama Yakisoba Battle. Seasoned with a rich soy sauce made from Kyushu soy sauce and aromatic vegetables. This is a stir-fried noodle dish topped generously with domestically produced green onions.

Mainly using oysters from Hiroshima. Seasonal limited negi yakisoba from November to March.

A generous serving of enoki, shimeji, eryngii, and shiitake mushrooms in a green onion pancake.

Simple stir-fried soba with only domestic pork belly

White yakisoba? Finished with sesame sauce for a mild finish.

Salt yakisoba with the deliciousness of tuna

Domestic pork belly and plenty of garlic in spicy salt yakisoba

Originating from Kobe. Finely chopped yakisoba noodles, cabbage, and rice are stir-fried with a savory sauce.

Soba rice made with plenty of domestic beef tendon and konjac, slowly cooked together.

Simple soba rice made only with domestic pork belly

Cooked on a teppan right in front of the customer

We grill freshly slaughtered red chicken on a hot plate right in front of you with our homemade sauce. The half size for 1-2 people is 1078 yen.

We wrap and grill domestic green onions with the rib meat of Black Wagyu beef.

Please enjoy with salt, wasabi, and grated ponzu sauce.

Enjoy the delicious flavor of the moderately fatty local Aichi brand pork with a special ponzu sauce sourced from Kyoto.

We prepare it in the kitchen and serve it hot.

Seasonal limited from November to March

※The photo is of stir-fried greens

※The photo is Corn Butter

～Freshly slaughtered Yoro Red Chicken and Miyazaki Local Chicken in the morning～ We are particular about the sauce! Using sweet soy sauce sourced from Kyushu and special ponzu sourced from Kyoto♪ Freshly ground local chicken with special sauce♪

Blanched skin of young chicken to remove excess fat, combined with crunchy texture and fragrant domestic green onions, mixed with special ponzu sauce.

~ Directly shipped from Kumamoto Prefecture, enjoy with Kyushu soy sauce ~

Spicy Dressing

Only the center part of the Chinese cabbage is used. The umami of salted kelp adds an accent.

Special Ponzu Sauce

Please enjoy it wrapped in carefully selected sticky ingredients of natto, okra, and yam in grilled seaweed. The number one popular snack at Jingu Chaya.

A dish loved by Senichi Hoshino.

Plum or Kombu

Ume or Kombu

Nagoya specialty using takosen

All desserts come with warm hojicha tea

A warm dessert made by wrapping homemade sweet red bean paste in dough and baking it.