Tomo

Will you start with the familiar combination of mentaiko, mochi and cheese, or try a monjayaki topped with basil, bacon and tomato? At Tomo, choosing between a reassuring classic and something a little different is part of the fun. Diners have singled out the presence of the mentaiko in the mentaiko, mochi and cheese version. The basil monjayaki, meanwhile, has been described as reminiscent of pizza, with fragrant basil, sweet tomato, bacon and cheese coming together. There is pleasure in both sticking with a favourite and trying a Japanese–Western combination.

For seafood, options include Japanese-style seafood monjayaki with raw shrimp, raw squid, octopus, scallops and crab, as well as a special mixed monjayaki with soba noodles, pork, corn, mochi, raw shrimp and raw squid. Beyond monjayaki, the menu includes teppanyaki dishes such as butter-grilled spring onion and squid with butter, along with yakisoba and okonomiyaki. One diner worked through several monjayaki before moving on to mixed okonomiyaki and yaki udon, and left full. With dishes cooked on the hotplate at the table, you can build the meal around your group and what you feel like eating.

If you have never cooked monjayaki before, staff can show you how. Diners have described watching a demonstration before cooking for themselves, as well as getting tips on the technique. You can have a go yourself or start by watching a staff member. For dessert, there are anko rolls, matcha anko rolls and vanilla ice cream. A diner who tried the matcha anko roll enjoyed its warmth from being made on the hotplate and the pairing of gently bitter matcha with sweet anko. It is an option when you would like something sweet after monjayaki or teppanyaki.

The drinks list includes beer, sours, sake and soft drinks. Whether you are sharing monjayaki over a meal or want drinks alongside it, there is a range to choose from.