01 / ABOUT THE PLACE
About this place
The batter and the way an okonomiyaki is cooked can shape the experience. One diner praised its fluffy texture, crisp, fragrant surface and flavourful sauce; another described a firmer, more substantial finish. Some return for what they call a classic Osaka-style okonomiyaki. These differing impressions may help you decide whether to order a softer pancake or a heartier one.
The menu ranges from pork and squid okonomiyaki for ¥600 to prawn for ¥700, beef tendon for ¥800 and scallop for ¥900. You can also add mochi or choose modanyaki, an okonomiyaki served with noodles. One diner ordered a larger squid okonomiyaki topped with soba noodles. For something extra, the listed options include modanyaki for ¥130 and an egg for ¥60.
Weekday set lunches are served from 11:00 to 14:00. The menu lists pork okonomiyaki, yakisoba and yaki udon sets, each for ¥700. One visitor said their pork okonomiyaki set came with rice, miso soup and pickles. Another ordered the Western-style set, which they described as omu-soba, salad, rice, miso soup and pickles. It’s a choice between a lunch centred on okonomiyaki and one built around yakisoba or omu-soba.
Drinks include Asahi and Kirin bottled beer, small servings of sake, and lemon or ume canned chu-hi. Shochu can be served with hot or cold water. There is also oolong tea and cola. The restaurant is small, and one visitor reported that it can be full at lunchtime, leaving them unable to get in. Reservations are accepted. Payment is cash only, so bring cash when you visit.
