Tsukishima Monjayaki

Tsukishima, a district that grew on reclaimed land along Tokyo Bay, is known as the home of monjayaki. Along a narrow lane called Monja Street, close to the Sumida River, specialty shops stand side by side, and you grill your own dish at a tabletop iron plate. The charm lies in a distinctive style where you shape a loose batter into a ring, fry the fillings inside, and cook everything until fragrant.

Highlights

- The lively atmosphere of Monja Street, home to more than seventy shops - A wide range of toppings such as cod roe, mochi, cheese, and seafood - The unique method of building a batter ring on the iron plate - The nostalgic mood of back alleys that recall the Showa era

Enjoying the Seasons

In summer many visitors combine a meal with the Sumida River fireworks, and gathering around the iron plate in a light cotton kimono is a treat. In winter the hot plate warms you up, so the cold season is when monja truly shines. It is a downtown flavor to enjoy all year round.

Access and Basic Information

- A short walk from Tsukishima Station on the Yurakucho and Oedo lines - Exit 7 is convenient for reaching Monja Street - Many shops are open from midday until evening - Weekends are crowded, so reservations or an early visit are recommended

A Quick Tip

If it is your first time, ask the staff to show you how to cook it and you will not go wrong. The local way is to eat little by little with the small spatula called a hagashi.