Maguroya Honten

Seen here: world champion boxer Naoya Inoue. Though Maguroya, an acclaimed monjayaki specialist in Tokyo, has the charm of a neighborhood eatery with its scarlet eaves, don’t be fooled — this restaurant has long been a hotspot for celebrities and industry elites. A window at the storefront is lined with autographs from those who have discovered this hidden gem, which might include baseball star Shohei Ohtani and pro athletes. Maguroya’s main branch is located in Tsukishima, which is best kown for its Monjayaki Street, a quaint stretch lined with 80 restaurants specializing in monjayaki. This street food, originating in downtown Tokyo, is the city’s answer to Osaka’s okonomiyaki. While both share similar ingredients, monjayaki is gooier and meant to be eaten straight from the griddle. Inside, the atmosphere buzzes, with low-set tables equipped with hot plates where most of the cooking will be. The air is rich with the sizzling sound and aroma of monjayaki. The store excels in its batter crisps to perfection, infused with deep umami from a dashi base and balanced by the crunch of cabbage and the sweetness of fresh protein. One of the standout creations is the decadent Hiroshima oyster monjayaki — a towering pile of seafood and batter ready to get mixed together. Out of all of its delicious monjayaki, what truly sets Maguroya apart is its namesake: maguro, or tuna. Regulars know to order the restaurant’s signature bluefin tuna kamatoro, a prized cut from the collar, beautifully marbled and pink, akin to the finest wagyu. This ultra-fresh tuna is also cut into steak-like chunks and incorporated into its signature monjayaki. Despite its star reputation, Maguroya stays at the top by focusing only on what it does best — well-executed monjayaki, top-shelf tuna sashimi and communal dining.