Tsukishima Monja Teppanyaki Sachi

The mentaiko selected from 30 varieties is not too spicy and has an irresistible popping texture. It pairs perfectly with cheese sauce, and there are many repeat customers!! This is a dish you definitely want to try.

A luxurious okonomiyaki filled with squid, octopus, and shrimp. The umami of the seafood is packed tightly!

A new type of takoyaki grilled on an iron plate! You can create shapes like dashi-maki tamago or pancakes.

A special set with sakura shrimp, raw shrimp, mochi, pork, and beef! It's a savory okonomiyaki packed with the flavors of the sea and land.

Pork can be grilled from the beginning or mixed into the batter before grilling! When the pork is grilled to a crispy and fragrant finish, it becomes even more delicious.

A classic yakisoba with pork, bean sprouts, bell peppers, carrots, and onions. The aroma of the sizzling sauce is irresistible!!

Heat oil on the griddle, place only the ingredients first, and stir-fry over high heat. The key is to chop the ingredients finely with a spatula while stir-frying. This will make everything stick together later and bring out the sweetness of the cabbage. *Prepare the mentaiko and mochi by heating them on the edge of the griddle. *Stir-fry the pork, beef, scallops, and raw shrimp separately and combine them in step 3. *Mix the curry roux, miso, yakisoba noodles, and wieners with the remaining broth in the bowl and combine them in step 3. *It is recommended to sprinkle cheese and Baby Star just before completion (mixing from the beginning is also okay).

When the cabbage becomes wilted, mix in a little broth and create a donut-shaped dike. Having no gaps will make it less likely to fail in step 3.

Mix the dashi well in the bowl and pour it into the center of the dam. Once it thickens, mix it with a spatula as if cutting it, blending it with the dam. At this time, shape it so that the dashi that overflows from the dam is returned to the center for a neat finish.

While shaping the overall form, spread it evenly, and when the surface starts to get a little bubbly, it is ready to eat. Reduce the heat to low, and gradually char it while bringing bite-sized pieces closer to you.

Beef/Raw Shrimp/Sakura Shrimp/Sliced Squid

Tomato/Onion/Mochi/Kimchi/Yakisoba Noodles

Chopped Green Onion/Pickled Ginger/Shiso Leaf/

Beef/Raw Shrimp/Sakura Shrimp/Sliced Squid

Tomato/Onion/Mochi/Kimchi/Yakisoba Noodles

Chopped Green Onion/Pickled Ginger/Shiso Leaf/

1. Cook the plain okonomiyaki as usual. 2. Once cooked, spread mentaiko mayo evenly on the surface instead of sauce. 3. Sprinkle with chopped seaweed to finish.

1. Pour half of the batter onto the iron plate and shape it. 2. Place cheese on top and pour the remaining batter over it to sandwich it. 3. Flip it over as usual and cook both sides, then season to your liking to finish.

1. Grill pork on a hot plate while slightly overlapping the pieces. 2. Pile cabbage on top and add green onions. 3. Next to that, crack an egg onto the hot plate and use a spatula to spread the egg flat while cooking. 4. When the cabbage has slightly wilted, place the egg on top of the filling and shape it. 5. Add your favorite toppings to finish.

Please ask the staff about the contents of the day.

For detailed information, please ask the staff.