Montee
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Montee 13 packs a Bangkok street-stall into a Tokyo backstreet: dim lighting, blinking string lights strung across the room, a Thai flag, a small altar by the door, portraits of Thai royalty, and Thai pop blaring over the speakers. Opened in 2006 in the Asakusa underground arcade and relocated to Azumabashi in 2018, it has kept its unfiltered, not-toned-down-for-Japanese-tastes spice level throughout. The kitchen leans into Isaan cooking — fiery larb, fermented pork sausage (naem) stir-fries, a clear sour-spicy Po Taek seafood soup, and its own yellow-curry take on khao soi noodles.
Address
Japan, 〒130-0001 Tokyo, Sumida City, Azumabashi, 1-chōme−7−７−７ 斉藤ビル
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Hours
TodayLast order: 20:30
Opens soon11:45 – 14:3017:30 – 21:00
MondayLast order: 20:30
11:45 – 14:3017:30 – 21:00
Tuesday
Closed
WednesdayLast order: 20:30
11:45 – 14:3017:30 – 21:00
ThursdayLast order: 20:30
11:45 – 14:3017:30 – 21:00
FridayLast order: 20:30
11:45 – 14:3017:30 – 21:00
SaturdayLast order: 20:30
11:45 – 14:3017:30 – 21:00
SundayLast order: 20:30
11:45 – 14:3017:30 – 21:00
Features
Very spicy, not toned down for Japanese tastesNon-smoking (all seats)Cash and PayPay accepted, no credit cardsKids friendlyBangkok street-stall decor with string lights and Thai pop musicAuthentic unlocalized Isaan-style Thai foodReservations acceptedAvailable for private party hire
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Soups
Salads
Rice
Stir-Fries
Noodles
Drinks
Soups
Po Taek Talay (Seafood Sour-Spicy Soup)
A clear, sour-spicy Thai seafood soup served bubbling in a traditional Thai hot pot. Made without the red chili paste and coconut milk used in tom yum, giving it a lighter, more miso-soup-like character. Flavored with lemongrass, galangal, and kaffir lime leaf, loaded with tomato, greens, mushrooms, chicken, shrimp, shellfish, squid, and fish balls.
¥1,300
Salads
Larb Gai (Spicy Minced Chicken Salad)
Isaan-style minced chicken salad tossed with mint, kaffir lime leaf, toasted rice powder, red onion, cabbage, fish sauce, lime, and bird's eye chili. Served extremely spicy with a strong sour-hot kick balanced by fresh herb aromas.
¥920
Rice
Khao Niao (Thai Sticky Rice)
Soft, chewy Thai sticky rice served in a traditional woven rice basket (gatip kao). A classic side for spicy salads and soups.
¥450
Stir-Fries
Naem Pad Kai (Fermented Pork Sausage Stir-Fry with Egg)
Isaan-style fermented raw pork sausage (naem) stir-fried with egg, onion, and green pepper. A tangy, umami-rich house specialty with a sour edge from the fermented pork balanced by egg sweetness and oyster sauce.
¥950
Noodles
Bamee Montee (Yellow Curry Egg Noodles)
The restaurant's namesake noodle dish: egg noodles and crispy fried noodles in a rich yellow-curry broth, topped with red onion, shredded cabbage, and tangy pickled mustard greens (pak dong). Similar in spirit to northern Thai khao soi but built on a yellow curry base; served with lime for extra brightness.
¥900
Drinks
Singha Beer
Thai lager beer, 5% ABV, crisp and balanced, a classic pairing for spicy Thai food.
¥600
Chang Beer
Thailand's top-selling lager beer, 5% ABV, light and easy-drinking with a clean finish.
¥600