A refined monjayaki made with squid ink, creating a dark, visually striking dish with ocean flavors. The squid ink deepens the umami profile. Topped with fresh seafood from Tsukiji. Staff handles all cooking, creating the perfect creamy-center, crispy-edge texture.
The most popular and signature dish at Moheji. Spicy mentaiko (pollock roe) is combined with chewy mochi, shredded cabbage, and dashi-seasoned batter, all cooked on the griddle by staff. The spiciness of mentaiko and creamy texture of melted cheese create perfect balance. This is monjayaki at its iconic peak — what locals queue for.
The restaurant's signature composed dish, prepared with multiple varieties of fresh seafood from the adjacent Tsukiji wholesale market. A more elaborate take on monjayaki that showcases quality ingredients. Staff grills it to perfection, creating the ideal balance of creamy center and crispy exterior.
A seasonal special featuring fresh oysters cooked with butter and monjayaki preparation. The oyster's briny sweetness pairs with the rich butter. When available, this represents seasonal excellence and fresh seafood sourcing from the wholesale market.
For those wanting okonomiyaki instead of monjayaki. The mix-tama version combines multiple ingredients for a more complex flavor. Staff-cooked for perfect execution. A good alternative for those unfamiliar with monjayaki.
Moheji is the most celebrated monjayaki restaurant on Tsukishima Monja Street, with roots tracing back to O-kume, a Tsukiji seafood wholesaler established in 1871. Unlike other monjayaki spots where diners cook their own food on tabletop griddles, Moheji's staff handles all the cooking, ensuring every dish reaches its peak. Fresh seafood is sourced directly from the wholesale market. Three locations cluster on Monja Street itself, each packed with locals and few tourists, all lined up for the same signature dishes.
Mentaiko Mochi Monja at 1,580 yen is the signature — this is what everyone orders and what you should get. The spicy cod roe and mochi combination is Moheji's claim to fame.
Arrive early or expect significant wait times. Weekday lunch (noon-3pm) is less crowded. Dinner from 5pm-10:30pm gets packed. No reservations recommended — this is walk-in only and locals queue up.
Unlike other monjayaki places, you don't cook here — staff does all the grilling. Minimum 2 dishes per person. Just relax and watch them work. 5 minutes from Tsukishima Station on the Oedo Line.
Fresh seafood shipped directly from Tsukiji wholesale market. O-kume, the parent company, has been a Tsukiji wholesaler since 1871. The quality of ingredients here is excellent for these prices.
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