menu

Half and half of two flavors
A square shaped okonomiyaki with two flavors to enjoy. You can enjoy two flavors at once: mentaiko mochi cheese and pork balls.

If you're a picky eater, here are three flavors
What a long okonomiyaki with three different flavors. Mentaiko Mochi Cheese, Pork Potherb mustard, and Corn Cheese. The volume is 1.5 times larger.

Crispy baked pork balls topped with Momotaro leeks from Okayama and a soft, melty hot egg.

Melted rice cake and cheese topped with charred cod roe sauce. The golden combination is exquisite.

Japanese dried seafood (dried shrimp and cuttlefish) is used as an ingredient, and the aroma of shiso leaves goes well with it.

A classic and popular okonomiyaki filled with ingredients such as pork, shrimp, and squid.

Okonomiyaki with yakisoba. At Tsurujiro, the noodles are baked in lard to crispy to give them flavor and texture.

Soy sauce flavored okonomiyaki. The combination of sweet and dark "beef" and Momotaro green onions is irresistible!

The menu, which was limited time only, became regular due to its great popularity!

Dried small shrimps are savory.

Royal road of okonomiyaki

I'll give it a good taste.

Very popular with children

Lots of plump shrimp.

Lots of pork, squid, and shrimp

Crunchy Soba with pork, Momotaro green onion, and hot egg

This dish is packed with pork, squid, octopus, scallops, shrimp, corn, red ginger, noodles, and egg. The flavors of the ingredients melt into the soup, making it a supreme monja.

A truly golden combination. A staple of monja. The burnt part of the cheese is the best.

Perfect as a snack for alcoholic beverages. The "Momotaro green onion" is also included, making the pork and kimchi a perfect match.

Basic monja. In addition to cabbage, it contains tenkasu, dried shrimp, and cut squid.

Beef cheeks braised in red wine for a long time to concentrate the flavor to the utmost limit.
The meat melts in your mouth, and the rich sauce intertwines with the beef and red wine, spreading the flavor of the beef and red wine in your mouth.

The meat "kainomi" is grilled to juicy perfection. The characteristic onion sauce enhances the flavor to the maximum.

Oysters from Hiroshima are grilled at once on an ultra-hot iron plate.
An irresistible combination of oyster flavor and buttery richness.

A thick slice of bacon is made into a steak. A luxurious dish.

Teppanyaki with wonderful vegetables grown at Yokota Farm

Seasonal seafood grilled on a teppan grill. The fish we purchase differs depending on the season.

The plump, sweet flesh and crispy roasted head are also excellent!

Bite-size steaks with a special sauce to seal in the flavor.

Tender and juicy kainomi steaks with organic, pesticide-free vegetables from Yokota Farm in Ogawa-machi, Saitama Prefecture. Please take this opportunity to enjoy this ultimate combination!

Salad with crunchy baked potatoes and fresh yuba leaves

One of the best salads with a new texture of thick tofu and arare crackers made in house.

Most popular for a la carte dishes! You won't find it anywhere else!

Bacon is grilled on a griddle to a crisp and topped with a tender hot egg.

Add pork, squid, shrimp, fried egg

Sticky dough wrapped with egg, pork and green onion

Cream cheese kneaded with Saikyo miso

Old-fashioned taste is the Tsurujiro way

Fried noodles wrapped in an egg

Vanilla ice cream with vanilla beans for aroma and richness

Ice cream using seasonal ingredients that change with the seasons

Crepe-like dough rolled with red bean paste. With vanilla ice cream