01 / ABOUT THE PLACE
About this place
When you want an easygoing meal around the teppan, having the restaurant staff handle the cooking at your table takes away all the guesswork. At Monja Ayaha in Negishi, Taito Ward, staff members skillfully prepare both monjayaki and okonomiyaki on the hotplate, ensuring every dish is enjoyed at its prime without diners having to worry about timing or technique.
One of the house signatures is the Ayaha Special Monja, a generous dish loaded with seafood like oysters, scallops, prawns, and squid alongside spicy cod roe (mentaiko), mochi, and sweetcorn. The roster spans plenty of other classic combinations as well, including mentaiko cheese mochi, wagyu monja, and pork with cheese and Baby Star crispy noodles. For something off the beaten track, there is even a mapo tofu monja, giving guests plenty of room to match their mood.
On the okonomiyaki side, the Wagyu Negitama—piled high with green onions and wagyu beef—is a popular favourite. Beyond cooking the batter to a light, fluffy finish, the menu highlights distinct ingredient textures across varieties such as Kujo Negitama and mixed seafood.
Aside from savoury pancake classics, the teppanyaki selection includes squid tentacles sauteed in butter, premium beef tongue, and raw garlic cloves grilled in foil. With a varied drink selection encompassing beer, highballs, and sake, the spacious griddle makes a comfortable backdrop for sipping a drink while picking at savoury bites.
