东京的稀软铁板经典——刮起来细细品味。
文字烧是东京稀软版的御好烧表亲——以稀薄流动的面糊拌入高丽菜与配料，在铁板上烹制，再用一把小铲（hera，铲子）直接从铁板上刮起来吃。月岛一带是它的精神故乡，文字烧店鳞次栉比。
文字烧曾是老下町东京的儿童零嘴，后来成为深受喜爱的本地仪式：你用食材围出一圈，倒入面糊，再亲手刮起那焦脆又柔软的边缘。
它需要亲手操作、热闹融洽——半是料理，半是手艺。口感独一无二：柔软鲜香，配上黏在铁板上、令人上瘾的焦脆碎块。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Tokusei Kondo monja (squid, shrimp, octopus, beef, corn)
Tsukishima's oldest monja house, opened in 1950 in the corner of an old candy shop, where you scrape and griddle your own loose, savory batter exactly the way the neighbourhood invented it.
Cook-your-own okonomiyaki with a gluten-free rice-flour batter option
A large, tourist-friendly DIY okonomiyaki spot in Harajuku that offers a gluten-free rice-flour batter on request, with an English menu and vegan/vegetarian options. You cook on a shared griddle where wheat batter is also used, so ask staff about cross-contamination if you are highly sensitive.
