Monjya is delicious but you have to cook it yourself and it looks exactly like throw up when its raw and cooked thrown up when its done.
The ingredients in Monjayaki are finely chopped and mixed into the batter before frying. Monjayaki batter has ingredients similar to okonomiyaki. The difference between the two dishes is the additional dashi or water added to the monjayaki batter mixture, making it runnier than okonomiyaki. The consistency of cooked Monjayaki is comparable to a pool of melted cheese.
Monjayaki also differs from okonomiyaki because the diners eat it directly off of the iron grill using a small spatula. Monjayaki diners also participate in the cooking by spreading raw monja on the grill so that crispy bits form and caramelize. Many monjayaki restaurants can be found in the Tsukishima district of Tokyo where the dish is said to have originated. Most of these restaurants also serve regular okonomiyaki.
Ridiculously tasty and I haven't found them anywhere outside of Scotland.