Tsukishima Monja Koboreya Nibangai

Monja made luxuriously with Hakata mentaiko.

A superb monja where the rich flavor of Kagoshima black pork gyoza, full of meat juice, intertwines with the special broth and chicken white soup broth.

Using elegant sweetness and lower salt content, we crafted this Tantan Monja with beautiful light yellow 'Saikyo Miso' with great care.

Rich squid ink butter grilled Tsuboi squid directly from Toyosu.

A refreshing homemade Japanese-style Genovese made with carefully selected ingredients such as octopus, shiso leaves, green onions, olive oil, and garlic, finished with Parmigiano-Reggiano.

A perfect combination of sea milk and dashi miso in a monjayaki.

Traditional monjayaki finished with a sprinkle and a breeze.

A signature dish featuring fresh Hakata mentaiko, negitoro, salmon, red shrimp, squid tentacles, and tamagoyaki.

A punchy flavor with extra fat and garlic. Super power-style monja.

A dish that combines the renowned Iwate brand pork 'Iwate Pork' with authentic Korean kimchi that captures the umami of domestic napa cabbage kimchi.

Hawaiian B-class gourmet 'Garlic Shrimp' style monja.

A creamy dish made with a combination of three types of cheese from Yotsuba Dairy in Hokkaido Tokachi (Cheddar, Gouda, Mozzarella).

A rich and smooth flavor finished with fresh cream and cheese, made with red snow crab and crab miso broth.

The fragrant 'Agedama' crafted by a Michelin-listed famous restaurant in Ginza enhances the flavor of the rich pork bone broth that has been simmered for a long time. This dish, stripped of additional ingredients, allows you to savor the depth and richness to the fullest.