Every monjayaki dish at Azabu Ichimaru is made with meticulous attention to detail, from the selection of ingredients to the cooking method. The dough, the cornerstone of monja, is made from carefully selected flour and blended with several kinds of dashi broth to achieve a mild and deep flavor. Natural ingredients such as kelp and bonito are used for the dashi to enhance the flavors of the ingredients. The amount of water and consistency of the dough is also carefully adjusted to further enhance the savory flavor created when baked on the griddle.

In addition to the standard ingredients such as fresh cabbage, aromatic green onions, and crispy fried egg, there is a wide variety of seafood such as shrimp, squid, and scallops, as well as pork, cheese, and cod roe. The ingredients are exquisitely cut and sized, and each ingredient is calculated to blend well with the entire monja dish.

The grilling process requires expert skill. Careful attention to the temperature of the teppan, the placement of the ingredients, and the order of grilling ensures that the “okoge,” the real appeal of monjayaki, is done to perfection. First, the ingredients are slowly sauteed to bring out their aroma, and then the batter is poured into the center, so that the flavor of the ingredients and the broth can be thoroughly mixed together. While providing customers with the pleasure of grilling their own, the staff also offers advice so that even beginners can enjoy making delicious okoge.

Special sauces and condiments are also carefully selected. Simple sauces are blended so that they do not spoil the flavor of the monja and can be arranged for each ingredient. A variety of additional options are also available, such as mentaiko (cod roe), cheese, nori (seaweed), and other toppings to change the flavor of the dish.

Ichimaru Azabu’s monjayaki is a unique fusion of downtown atmosphere and refined flavor.