01 / ABOUT THE PLACE
About this place
Some diners say Tonchinkan changed their impression of monjayaki. The version with mochi, mentaiko and cheese offers more than an appealing mix of toppings: its textures shift as you eat. Visitors describe the sharp accent of mentaiko, the soft, stretchy mochi and the richness of cheese, with cabbage bringing everything together more gently. The browned crust formed on the hotplate is fragrant, and contrasts with the softer parts. First-time monjayaki eaters have also remarked on its soft, gooey texture, so different from okonomiyaki. It is an option for anyone looking to try something a little different from the usual flour-based dishes.
Diners praise the fluffy texture of the okonomiyaki and the savoury depth of its dashi. For a wider variety of toppings, comments from those who ordered the mixed version—with pork, squid, octopus and prawns—may help guide your choice. The toppings bring different textures from bite to bite, and diners say you can add sauce, mayonnaise, bonito flakes and aonori to taste. If you would also like noodles, modern-yaki is another option. One diner who ordered the mixed version described a satisfying combination of fluffy batter, pork and seafood, with the fragrance of the noodles. It could also be a good dish to share among a group looking for something beyond standard okonomiyaki.
Diners report that dishes are cooked in the kitchen and brought to the table; the monjayaki, too, arrived ready to eat. The restaurant serves lunch and dinner, with dine-in available. It is on the 3 floor of the Daimonji Building, west of Rokkaku on Kawaramachi-dori, and is reached by stairs. With monjayaki to share and its changing textures to discuss, alongside okonomiyaki or modern-yaki to divide among the group, Tonchinkan is an easy choice for a meal centred on Japanese flour-based dishes.
