Dashi to Kona

It’s a universal truth that if you want an authentic meal, go where the locals eat. So when a monjayaki restaurant opens on Tsukishima Monja Street, you know you’re in for the real deal. This narrow charming street in Tokyo’s Tsukishima area is home to over 80 restaurants dedicated to monjayaki — Tokyo’s answer to Osaka’s beloved okonomiyaki. Among them, Dashi to Kona stands out as one of the best. Located across the legendary Maguroya Tsukishima Nishinaka, Dashi to Kona is led by a former Maguroya protege who spent 25 years training there. Now at the helm, he brings his expertise to elevate monjayaki from humble street food to a gourmet experience. Dashi to Kona’s batter is enhanced with a blend of four fish powders — sardine, horse mackerel, mackerel and tuna — to deliver layers of umami. Pour the liquid mixture and watch the whole thing sizzle to create a perfect balance of crunchy edges and molten, savory richness. The thinly spread monja is topped with freshly shaved bonito flakes for an extra punch of flavor. Their signature monja is a cut above the rest. A raw pile of batter arrives at the table with a mountain of green onions, a generous pat of butter, and, most notably, plump, creamy Hiroshima oysters. For those who can’t get enough of sizzling delights, Dashi to Kona also serves other yaki-style specialties. Their okonomiyaki features tender beef tendon and konjac, while their yakisoba is stir-fried with seafood and succulent pork. Cooking is mostly done on the flat-top grill, so it’s a communal affair among friends and families. It’s fitting; Dashi to Kona is all about delivering the originality of monjayaki in exchange for a smile.