Kondo Monjayaki Tsukishima is a japanese restaurant in Tsukishima, Tokyo.
Kondo Monjayaki Tsukishima in Tokyo is the canonical Monja Street counter, on the alley that built the Tokyo style. Mentai-mochi monja is the local order.
Editorially verified June 2, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Mentai-mochi monjayaki, Seafood mix monjayaki, Yakisoba on the same grill
Must order: Mentai-mochi (cod-roe and mochi) monjayaki, cooked tableside.
Tip: Closed Mondays. Cash and major cards. Tsukishima station exit 7 lands on Monja Street.
Address: Chuo-ku, Tokyo 104-0052, Japan
Yoshinoya Branch No. 1 followed the fish merchants from Tsukiji to Toyosu Market in 2018: 5am beef bowls under 500 yen, same noren, same counter ritual.
Signature: Gyudon beef bowl, Gyu-sake set, Pickle plate side
Order: Gyudon beef bowl with extra red pickled ginger and a raw egg.
Tip: Open 5am-1pm to match the fish market shifts; counter seating turns fast.
Sometaro Asakusa in Tokyo has cooked okonomiyaki and monjayaki on tableside teppan since 1937. Wooden house, low tables, the canonical Asakusa griddle.
Signature: Pork and squid okonomiyaki, Monjayaki, Yakisoba on the same grill
Order: Pork and squid okonomiyaki cooked tableside; monjayaki as the second order.
Tip: Closed irregularly; open daily 12:00-22:00 typically. Cash and major cards.
Afuri in Tokyo's Ebisu pours light yuzu-shio ramen from Kochi citrus into a chicken-dashi broth. Open 11:00 until 05:00, the canonical late-night clean bowl.
Signature: Yuzu shio ramen, Yuzu shoyu tsukemen
Order: Yuzu shio ramen with extra chashu and a soft-boiled egg.
Tip: Cashless only at this branch; pay by IC card or credit at the vending machine.
Tsuta in Tokyo's Yoyogi-Uehara was the first ramen shop with a Michelin star (2016), held it four years, still pours shoyu with stone-milled noodles.
Signature: Shoyu soba with truffle oil, Shio soba with white truffle
Order: Shoyu soba with the signature black truffle oil; tsukemen if you prefer dipping.
Tip: Closed Tuesdays. Lunch only, 11:00-15:00, no numbered ticket system. Arrive by 11:00 or after 14:00.
Ichiran in Tokyo's Shibuya runs the solo-booth tonkotsu format 24 hours, with the customisation slip for noodle firmness, broth richness and spicy level.
Signature: Classic tonkotsu ramen, Kaedama refill
Order: The classic ramen with kaedama (noodle refill). Order spicy level 1 on a first visit.
Tip: Vending-machine ticketing only. Queues run after 22:00 and before 02:00 on weekends.
Kanda Yabu Soba in Tokyo has served Edo-style buckwheat noodles since 1880 and is the canonical room for the yabu lineage. Sing-song order calls still in use.
Signature: Seiro cold soba, Kamo nanban duck soba, Anago tempura
Order: Seiro cold soba; kamo nanban duck soba in winter.
Tip: Closed Wednesdays. Queue from 11:30; afternoons are calmer. Cash and major cards.
