Get set for monja mania: Tsukishima Monja Koboreya is KL’s first offshoot of a Tokyo-born monjayaki specialist, bringing the griddle-cooked scramble to LaLaport BBCC.
This molten, messy cousin of okonomiyaki is stirred up with chopped cabbage and a choice of seafood, meat and more in liquid dashi batter, bubbling with smoky, savoury-briny indulgence.
Scrape the sticky-soft monja with tiny metal spatulas, steaming-hot with caramelised edges, teppan-prepared at 180 degrees Celsius on each customer’s table.
The signature Koboreya Seafood Monja is succulently runny with shrimp, squid, scallops, clams and conger eel.
Koboreya’s most texturally decadent mix folds in mentaiko, mochi, butter and cheese, blanketed with real roe in every gooey, ugly-delicious bite.