Menu : Tsukishima Monja Koboreya Musubi

This is a sukiyaki-style Monja that combines Yamagata beef rib roast, which has a fine texture and bright marbling, with shungiku, tofu, and Sukiyaki mushrooms. Yamagata beef is a general term for Japanese black beef that has been bred for the longest time in Yamagata prefecture and whose carcass is A4 rank or B4 rank or higher. The major characteristics of Yamagata beef are its long growing time and the quality of its carcass. While regular Wagyu beef takes about 25 months to be shipped, most Yamagata beef is raised over 30 months before being shipped. Because of this upbringing, Yamagata beef has a fine texture and is characterized by sweet-flavored fat. For the seasoning, which is the key, we use warishita from Ningyocho Imahan to create the taste of a long-established restaurant. By adding fluffy eggs and mitsuba leaves to your taste, sprinkle with Japanese pepper to your liking to bring out the delicate flavor and enjoy it till the end.

The luxurious duck meat, which is a high-class ingredient whose fat melts in the mouth, is topped with "Kujo leeks" and the mellow sweetness spreads throughout the mouth. Duck meat is said to be the most delicious of poultry, and is treated as a high-class ingredient both in the East and the West. It is characterized by a high amount of fat and a rich flavor. This fat contains a lot of vitamin B2 and unsaturated fatty acids that are good for your health. Unsaturated fatty acids are found in large amounts in vegetable fats, and have a low melting point of 14°C, so the delicious flavor of the fat melts when heated. This is Koboreya's masterpiece, where "duck", "Kujo leeks", and "light soy sauce" are exquisitely harmonized with Koboreya's dashi stock.

Fresh Seafood (red shrimp, conger eel, Oyster, scallops, clams, squid tentacles) procured from a wholesaler in Toyosu is served in abundance. Koboreya Monja, which has been supported as the signature product named after the restaurant since its establishment, is being improved every day. We have added chopped ginger and used "Janome Sauce", the ultimate Worcestershire sauce carefully selected from 50 types to best match Koboreya Monja. Janome Sauce is made by slowly simmering plenty of raw vegetables, and has a strong sweetness, a taste that lives up to its name of "Kyoto's handmade rich sauce". We have paid careful attention to the appearance, ingredients, taste, flavor, texture, and everything else, so please enjoy the ever-evolving Koboreya Monja.

The rare part of tuna, ``cheek meat,'' which is shipped directly from ``Kitani Suisan,'' a Toyosu intermediate wholesaler, is served on a plate so that it spills out, and is combined with the melt-in-your-mouth sweetness of ``Negitoro.'' The flavors of soy sauce, shredded seaweed, and sesame oil bring out the umami, making this a masterpiece for tuna lovers.

A simple, old-fashioned Monja that was loved by children at candy shops in downtown Tokyo, and has been made into a Koboreya style. The combination of pork belly and baby star has the longest history in Monja and is called the original Monja. Enjoy the history of Tsukishima Monja by dipping it in sauce Senbei (rice crackers).

We use ``Tsuboi squid'' purchased from Hakodate, Hokkaido, and luxuriously use spilled squid ink and carefully selected squid ink. The jet-black monja is made with tomatoes, garlic, and butter, allowing you to directly enjoy the flavor of squid ink, which is rich in amino acids. Not only beginners of squid ink, but also experts are welcome to try it.

Five of the largest Oyster from Hiroshima with a rich flavor are luxuriously placed on top, and served with a specially made top-quality miso stock and yuzu pepper. Hiroshima Oyster, grown in the perfect environment for Oyster, are known as a luxury product for their large, dense flavor. This monja is a must-have for Oyster lovers, with the perfect combination of sea milk and miso stock.

A whole conger eel delivered daily from a wholesaler in Toyosu is luxuriously presented. You won't find monja made with conger eel anywhere in Japan, but you can find it here at Koboreyadeshi. The secret kabayaki sauce brings out the flavor of the conger eel, and the aroma of Japanese pepper makes this a visually stunning dish.

Mentaiko is the key to flavor. At Koboreya, we use a whole batch of extra-large mentaiko from Sanriku, the highest grade in the Toyosu market, from Miyagi Prefecture. The grains have firm elasticity and you can enjoy the chewy texture. The spicy mentaiko flavored with familiar dashi such as kelp and bonito flakes has a refreshing taste at first, but then the flavor of the dashi spreads in your mouth. Please enjoy this exquisite dish that combines the best of Tsukishima's classic Menta Monja with butter and mochi.

We use rare "Yamagata beef tripe" directly sourced from a Yamagata beef wholesaler. It has a soft and bouncy texture and is packed with sweet fat, giving it a juicy taste. With a hint of chili oil, you can choose between soy sauce and dashi miso flavors for this rich and creamy monjayaki that lets you enjoy the full flavor of Yamagata beef tripe.

A lavish presentation of Hokkaido delicacies (salmon, scallops, fresh sakura shrimp, and flying fish roe). This monjayaki was inspired by "chanchanyaki," Local Cuisine from the fishing towns of the Ishikari region of Hokkaido. The crunchy texture of the flying fish roe adds texture and color, and you'll surely be able to enjoy the delicacies of the north. Please enjoy this dish while thinking of Hokkaido.

Slowly stewed beef tendon is combined with garlic, ginger, bok choy, and chili pepper. This is a richly flavored stew that is popular not only in home cooking in the Kansai region, but also in oden shops and Izakaya (Japanese-style bar). Please enjoy the Kansai-style monja that is sure to become addictive to everyone.

A luxurious Seafood monja made with fresh tuna and salmon delivered directly from Toyosu, marinated using Edomae Sushi techniques. Avocado is added to create a rich and mellow dish.

A luxurious Monja made with a box of "Sea Urchin", a high-quality ingredient with a sea scent. The addition of special butter gives it a rich and mellow flavor.