AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstSakura-ebi monja (桜えびもんじゃ)
- TechniqueIron griddle
Monjayaki, the batter Tsukishima cooks on the teppan, the iron table griddle, topped only with sakura-ebi, the tiny dried pink shrimp the house has always used. We'd build the ring of fillings and pour the batter in, the house's way.
From Iroha Honten's own menu and pages, as we read them in October 2026.
Iroha Honten
Japanese · monjayaki · Tsukishima, Tokyo
Sun Granpa 2F, 3-4-5 Tsukishima, Chūō, Tokyo 104-0052
A Tsukishima house of monjayaki, griddle batter, topped with sakura-ebi, dried pink shrimp.
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