Rokumonsen Monjayaki
Tokyo's unique take on okonomiyaki
22 May, 2012 by Chad
If Okonomiyaki were Japanese Fried Kway Teow, Monjayaki would be their equivalent of Hokkien Mee. Monjayaki is cooked over the same metal pans, with many of the same ingredients. In fact many shops in Tokyo server both dishes. The difference is that it comes outs a wet and sticky consistency.
Cutting up the toppings first.
The sinful concoction is a Tokyo specialty. Since it is seldom found elsewhere, dropping by Asakusa (where many Monja eateries are located) or Tsukishima (the birthplace of Monjayaki) makes for an at least once in a lifetime experience when in Tokyo.
After the starchy base has been poured over.
Monjayaki lacks the substantiality of regular Okonomiyaki. One might even consider it as a snack. The mix takes a while too cook, and you’re meant to scrape off small bite sized bits with a tiny finger sized spatula. A meal of Monjayaki is thus best treated as a social activity between two to four, and often accompanied with drinks.
To be honest, it is hard to make the messy mixture look decent on camera. Personally, I’m not a fan but I can see how some might enjoy the dish.
Mixing it up.
The pictures here are from a meal at Rokumonsen (六文銭) an established Monjayaki, Okonomiyaki and general barbecue eatery in Asakusa. It is popular enough that they have two outlets here. If you intend to pay them a visit, do take note that while the main branch opens from 11.30 AM, the child branch is only available after 4.30 PM.
Eaten with a tiny spatula.
Rokumonsen Main Shop (六文銭本店)
1-16-9 Asakusa, Taito Ward, Tokyo
Rokumonsen Branch Shop (六文銭支店)
1-8-4 Asakusa, Taito Ward, Tokyo
Cover photo by Wilson.
Supermerlion's Webmaster and Editor-in-Chief. Singaporean Nikkeijin with over 12 years of experience in the media industry. Producer at a Japanese entertainment company. Former Web Developer, Graphic Designer, Multimedia Programmer, Manager and Consultant. Shoots with a Canon 5Dmk2.
