Kondo Monjayaki Tsukishima is a japanese restaurant in Tsukishima, Tokyo.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
2h 30m
Learn how to make mochi and nerikiri(traditional sweets) in a private studio in Tokyo. Discover the cultural significance of mochi and learn the etiquette of drinking matcha.
1 hour
Shout “Yoisho!” and pound fresh mochi in Asakusa! This is not a show, you become the mochi craftsman. Make your wishes come true with every strike in this unique, hand...
1 hour
Learn the art of mochi-making in Tokyo. Pound the rice, shape and fill the mochi, and enjoy your handmade creations with a cup of traditional matcha tea.
Address: 3-12-10 Tsukishima, Chuo-ku, Tokyo 104-0052
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.
OrderGyudon beef bowl with extra red pickled ginger and a raw egg.
TipOpen 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.
OrderPork and squid okonomiyaki cooked tableside; monjayaki as the second order.
TipClosed 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.
OrderYuzu shio ramen with extra chashu and a soft-boiled egg.
TipCashless 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.
OrderShoyu soba with the signature black truffle oil; tsukemen if you prefer dipping.
TipClosed 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.
OrderThe classic ramen with kaedama (noodle refill). Order spicy level 1 on a first visit.
TipVending-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.
OrderSeiro cold soba; kamo nanban duck soba in winter.
TipClosed Wednesdays. Queue from 11:30; afternoons are calmer. Cash and major cards.
