By hanging out with the big boys and giving them a sampling of excellence. Monarch started nine years ago as a seafood wholesaler, providing fresh seafood for restaurants, caterers and hotels. I ended up with a business that gave me less time to fish and meant working more. It gets pretty crowded in there at lunch time, with office workers strolling in to pick up their orders, often 12 to 40 plates at one time. This is especially amazing when you discover many items are cooked before your eyes.
Some customers eat the fish while they wait for their plates.
We know because we supply the restaurants. With a place this size, I'd expect to find five good specials a day. As much as I liked the food here, Mukaigawa said he is in between chefs and relying on his own recipes. Each chef to pass through the kitchen has put his own twist on the menu. They once had a pastry chef in the kitchen, making up to seven different desserts every day.