Monjayaki
Monjayaki is Tokyo's looser, wetter relative of okonomiyaki: a very thin batter with cabbage and mix-ins that never fully sets, cooked down on the table griddle into a browned, gooey, slightly crusty mass. It looks unfinished on purpose. Tsukishima island in Tokyo has a street of nothing but monja shops. Outside the Kanto region it is little known, and visitors often find the texture strange at first.
FLOUR-BASED
ABOUT
Monjayaki is Tokyo's looser, wetter relative of okonomiyaki: a very thin batter with cabbage and mix-ins that never fully sets, cooked down on the table griddle into a browned, gooey, slightly crusty mass. It looks unfinished on purpose. Tsukishima island in Tokyo has a street of nothing but monja shops. Outside the Kanto region it is little known, and visitors often find the texture strange at first.
DIETARY NOTES
General guidance for the standard version of this dish. Recipes vary by shop and region — always confirm with the restaurant if you have an allergy or a religious dietary requirement.
WHERE TO EAT
DETAILS