Dashi to Monja Gakugei Daigaku

With the classic trio of shrimp, squid, and scallops on a hot plate, enhanced by the fragrant Barbera Frantoio olive oil. And to finish, a generous amount of the renowned Sardinian delicacy from the Smeralda company. Enjoy this luxurious monja that spreads the flavors of the sea in multiple layers.

A dish featuring melting Wagyu beef belly as the star, finished in a sukiyaki style with a sweet and spicy flavor from the dipping sauce. Served with mochi and green onions, the balance of richness and aroma is exquisite. To finish, a sprinkle of premium shichimi from Yamatsu Tsujita. The fragrant sansho pepper and chili pepper tighten 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 gains a roasted aroma, and the fresh mentaiko placed on top at the end overlap, enhancing the richness and lingering flavor.

A monja that attacks with a 'salty flavor' rather than sweet and spicy, featuring a salty broth that becomes addictive. Uses beef kalbi and aromatic vegetables like green onions in double. Enhances the umami with a special salt sauce and black pepper, finishing 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, resulting in 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 combine to create a rich 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 sesame. This is a recommended dish for when you want something light and refreshing.

A monja grilled dish rich in flavor, based on Korean salted seafood 'Shiaccho', combined with squid, octopus, and bean sprouts. The addition of the aroma of cabbage and tenkasu creates a rich yet addictive taste. The overlapping flavors of fermentation and the richness of seafood make it a favorite among connoisseurs.

The classic sumonja served with broth. The ingredients are only cabbage and tenkasu. Therefore, the flavor of the broth is the star.

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 because of its differences. Start with this dish to truly experience the essence of okonomiyaki.

Using our proud dashi, mirin, and tororo to create 'oneri', along with peeled shrimp and two types of small shrimp, we lavishly include three pieces of red shrimp. The flavors of mentaiko and saltiness, the accent of pickled ginger, and the aroma of green onions come together, so please give it a try. 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 green peppers and cheese added to it is strangely emotional, and the roasted red ginger and tenkasu are also great. This is a unique 'Tobai' okonomiyaki that you can only eat here.

The appealing ribeye cut with rich flavor and a chewy texture is seasoned only with salt and grilled to a fragrant finish on a hot plate. Finally, a sauce combining the acidity of balsamic and the aroma of burnt soy sauce is drizzled over it. This is a punchy dish that enhances the meat's flavor.

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