01 / ABOUT THE PLACE
About this place
Not sure which monjayaki to choose? You could go for a generous mix of toppings or the fragrance of yuzu pepper. Monja Mugi offers both. The Mugi Special brings together pork belly, prawns, squid, shimeji mushrooms, enoki mushrooms, corn, chikuwa, tuna, shredded dried squid and sakura shrimp. It is the signature choice for anyone keen to try a range of ingredients; one diner reported ordering it with a lemon sour.
Chicken thigh monjayaki with yuzu pepper takes a lighter approach, with the flavour of spring onion and the aroma of yuzu pepper. Diners have also singled it out as a favourite. Another popular option is the Chicken Cartilage Toropuru Monjayaki, made with domestically sourced chicken cartilage and Ran-oh eggs. It is served piping hot, with a soft-boiled egg to mix through, making it a tempting choice if you like a mellow richness.
If you are unsure how to cook your order, staff can prepare it at your table. One diner, for example, had staff cook their yakisoba and enjoyed the thick noodles. The menu includes extra-thick yakisoba in mixed, salt-and-garlic and offal varieties, offering another griddled dish to add alongside the monjayaki.
For dessert, choose from hotcakes, anko mochi rolls, or vanilla and black sesame ice cream. Cream soda and cola floats are available too, whether you fancy something sweet after your meal or a drink to round it off. The restaurant opens in the evening and stays open until 5 the following morning on Fridays and Saturdays.
