Tsukishima Monja Kuuya

The most popular one, Mentaiko Mochi Monjayaki, features a broth made from chicken bones, seafood, and aromatic vegetables enriched with fresh cream. The spiciness of mentaiko (spicy cod roe) becomes milder, making it suitable for even children to enjoy. Topping it with mozzarella cheese is also highly recommended.

The Anko Maki, a dessert beloved in Tokyo's Tsukishima, is a Japanese sweet featuring a crepe-like batter wrapped around sweet red bean paste, finished with black sugar syrup and kinako (roasted soybean flour). One of the joys is observing the staff prepare it right in front of you.

Utilizing the advantages of being directly operated by a seafood wholesaler, this dish features fresh squid grilled whole, including its liver, and finished savory with butter and soy sauce. It's a luxurious dish that allows you to enjoy the tentacles, body, and liver in their entirety. The experience of savoring it freshly cooked on the teppan is truly special, and it pairs wonderfully with sake or other alcoholic beverages.