01 / ABOUT THE PLACE
About this place
The fragrant aroma of dashi rising from a heated iron griddle immediately stirs the appetite. At Mondy, teppan cooking centers on monjayaki built upon traditional Japanese broth, alongside a broad selection of iron-griddle dishes. A perennial favorite is the seasoned pollock roe, nori, and cheese monjayaki, which layers savory, umami-rich stock with the saltiness of mentaiko, rich melted cheese, and aromatic seaweed—a natural companion to an evening drink. Other choices cater to diverse tastes, from a refreshing pork shabu monjayaki scented with yuzu kosho to hearty seafood and Monzen-Nakacho's own local Fukagawa-style version with clams.
From Hamayaki Seafood to Fluffy Okonomiyaki
Before diving into monjayaki, many guests start with coastal hamayaki seafood sourced directly from Toyosu Market. Whole scallops and oysters in their shells cook directly on the iron plate, paired with butter or fragrant combinations like shiso and melted cheese. For classic griddled batter dishes, the menu features Kansai-style okonomiyaki and pork tama-ten enriched with grated mountain yam for an airy, tender texture—ideal for a satisfying, hearty meal. Between teppan courses, quick nibbles such as ume suisho (shark cartilage with pickled plum) or spicy changja cod innards provide an easygoing interlude.
Teppan Dining for Groups and Late Nights
Beyond standard table seating, the dining room includes sunken horigotatsu tables where guests can kick off their shoes and settle in, making it well-suited to gatherings of friends or after-work groups. Draft beer, highballs, and sour cocktails are well represented, with all-you-can-drink and all-you-can-eat plans available for added flexibility. Open late into the night, Mondy works just as well for an unhurried dinner as it does for gathering around a sizzling griddle over drinks well after midnight.
