Mon

Named for the restaurant, the Umai MON-yaki is a special okonomiyaki made with Sangen pork, squid, a large prawn, domestic beef tendon, mochi, yakisoba noodles and up to 2 eggs. It is 1.5 times the regular size, with enough to share. Diners who have tried it have praised its fluffy batter and satisfying portion. For a generous mix of toppings, this is the one to order; if you would rather start with a classic, consider the pork belly buta-tama or ika-tama with squid. The mix-tama combines pork, squid, prawns, beef tendon and konjac, so there are several ways to choose your preferred combination.

Modern-yaki, okonomiyaki with yakisoba added, is another popular choice at MON. One visitor found that the fine noodles were well balanced and did not overwhelm the okonomiyaki. On another visit, a diner ordered noodle dishes including squid yakisoba and asked for a milder flavour to suit a child. That experience may be useful if you would like to ask about seasoning. Yakisoba options include buta-soba with Hirata Farm Sangen pork belly and suji-kon soba with domestic beef tendon and konjac. The salt yakisoba, made with Sangen pork and squid tentacles, offers an alternative to the sauce-flavoured version. Choose noodles as the main event, or order a plate to share alongside okonomiyaki.

For another dish, try negiyaki with domestic beef tendon and konjac. Choose from dashi soy sauce, ponzu or sauce and mayonnaise; diners have mentioned the generous filling and the satisfying finish of the soy-based seasoning. Teppan-grilled dishes such as salted squid and tonpei-yaki with Sangen pork also make good bites to share with beer. The winter-only grilled oysters come with a choice of butter, ponzu or salt. One visitor enjoyed comparing all three flavours, a useful idea if you want to add a seasonal dish to the meal. Black sesame and vanilla ice cream are available for dessert.