Hyotan

奥さんと子供たちを連れて、自宅マンションから徒歩数分の勝どき駅前にあるもんじゃ焼き屋さん「ひょうたん」に訪問しました。清澄通り沿い、勝どき駅前の交差点すぐという分かりやすい立地で、赤い提灯が目印の外観です。 いただいたのは、野菜の盛り合わせ、焼き豚もんじゃ、めちも天、そして締めのあんこ巻。野菜の盛り合わせは人参、かぼちゃ、茄子、玉ねぎ、長ねぎ、ピーマンなどがバランスよく盛られ、カットの厚みが非常に均一。鉄板焼きでの火入れを前提に設計されているのが分かります。焼きはすべてスタッフさんのフルアテンドで、焼き過ぎることがなく、仕上がりは塩・胡椒・バターのコクが活きた完成度の高い一品でした。 名物...の焼き豚もんじゃは、黒糖で仕込んだ焼豚が特徴的ですが、甘さが前に出過ぎることはなく、黒糖由来のコクが全体を下支えする印象。繊維感を残した焼豚は存在感があり、脂の甘みとソースの塩味が自然につながります。ボリュームはありますが、食べ進み具合を見ながらスタッフさんが丁寧に管理してくれるので安心感があります。 めちも天は明太子、チーズ、餅が主役のお好み焼きで、こちらも焼きはすべてお任せ。ふんわりとした生地と餅の弾力が心地よく、満足度の高い一品でした。締めのあんこ巻も、鉄板で軽く焼くことで香ばしさが加わり、もんじゃ店らしい自然な締め方です。 月島のイメージが強いもんじゃ焼きですが、こちらは焼きの技術、目配り、サービスの質が非常に高く、焼きに入ったテーブルを最後まで見続ける責任感に驚かされました。スタッフさんは外国人の方々でしたが、全員が非常に丁寧で、仕事ぶりも素晴らしいと感じました。家族連れでも安心して利用できる、完成度の高い一軒です。 I visited this monjayaki restaurant called “Hyotan” near Kachidoki Station with my wife and children. The location is very convenient, right by the main intersection along Kiyosumi Street, and the red lantern outside makes it easy to find. We ordered a vegetable assortment, pork monjayaki, mentai-mochi-cheese okonomiyaki, and an anko roll for dessert. The vegetable platter immediately stood out for its precise and even cuts, clearly prepared with iron-plate cooking in mind. All the grilling was handled by the staff, who carefully controlled the heat to avoid overcooking. The vegetables were finished simply with salt, pepper, and butter, allowing their natural flavors to shine. The pork monjayaki, made with pork braised using brown sugar, was especially impressive. While you might expect the sweetness to dominate, it actually adds depth and balance instead. The pork retained its texture and presence within the monjayaki, with the sweetness of the fat blending naturally with the savory sauce. Despite the generous portion size, the staff closely monitored the cooking process, which made the experience very comfortable. The mentai-mochi-cheese okonomiyaki featured a fluffy batter and a satisfying chew from the mochi, with a rich and savory flavor profile. The meal concluded with an anko roll lightly grilled on the iron plate, adding a subtle crispness and serving as a fitting dessert for a monjayaki restaurant. Although monjayaki is often associated with the Tsukishima area, this restaurant impressed me with its high level of technique and service. What stood out most was the staff’s strong sense of responsibility, carefully watching over each table until the cooking was finished. The staff members were all foreigners, and their professionalism, attentiveness, and work ethic were truly excellent. This is a reliable and welcoming place, even for families with children.

Visited January 2026