Shoriki

Spreading a bright, aromatic scent the moment it touches the hot griddle, the basil and tomato cheese monjayaki is one of the standout draws at Shoriki. The tang of tomato and the richness of melted cheese combine with the savoury dashi broth to lend this Tokyo classic an addictive, Italian-leaning spin. The menu also includes beloved staples such as mentaiko, mochi, and cheese, alongside options like clam salt-butter monjayaki, where the broth's depth takes center stage.

Alongside monjayaki and okonomiyaki, the tabletop takoyaki is a signature highlight. Guests can roll and shape the batter directly on the built-in iron plate, with the option to enjoy them Akashi-style by dipping each bite into delicate dashi broth. Every okonomiyaki includes an egg in the batter, and diners can sample different styles ranging from the airy fuwa-fuwa ten to the traditional pork butatama.

Between rounds on the teppan, a cold draft beer pairs effortlessly with sides such as a 150 g steak, butter-grilled scallops, or salted Japanese Black Wagyu offal. Seating options include Western tables and sunken kotatsu spaces. Guests can round off the meal by ordering griddle-cooked sweets, such as sweet bean paste crepes or sweet red bean oshiruko monjayaki.