Komugian

Thai-style sobameshi is an appealing choice for anyone curious to try the dish without its usual sauce-based flavour. One diner who says they have visited several times describes lemon and fish sauce as their go-to finish; another names the Thai-style version as a favourite. The menu lists it as a half portion, making it a good option alongside monjayaki or okonomiyaki, or as a change of pace at the end of a meal.

Choosing monjayaki by its fillings and seasonings opens up plenty of options. Komugi Monja combines pork, squid, prawns and scallops; Hakata Monja adds mentaiko and mochi. Kobe Monja, meanwhile, pairs beef tendon with konjac and spring onion in a soy-seasoned mix. The choices range from seafood to the savoury richness of tendon. There is also Bombay Monja, flavoured with keema curry and filled with corn and potato; Milan Monja, with cheese and tomato; and Sapporo Monja, with pork, kimchi and garlic chives seasoned with miso and butter. Diners have mentioned enjoying their choice of toppings, as well as being shown how to cook their monjayaki. If it is your first time, you can ask the staff for help with the cooking as you decide what to order.

For okonomiyaki, Komugi-yaki stands out for its generous helping of pork and spring onion, while the large Komugi Special comes with pork, mochi, sausage, potato and corn. The yakisoba selection includes familiar flavours, a kimchi version with a spicy kick and a Thai-style option with a choice of chilli heat, so you can build a meal around dishes cooked on the griddle. Groups dining in the evening can also opt for an omakase course with a beer tower. The menu describes the tower as holding 3 litres, equivalent to about 10 small mugs of beer. The course includes okonomiyaki, yakisoba, monjayaki, sobameshi and a griddled dish, making it an option for a meal to share.