Japan |Multiple regions
Okonomiyaki is a type of Japanese teppanyaki (iron-grill) cuisine. Although their names are the same, there are actually two types of okonomiyaki, Hiroshima-style and Kansai-style. The main difference lies in their cooking styles. With Hiroshima-style okonomiyaki, the batter is cooked in thin circles on the grill, then topped with soba noodles and other ingredients in layers, and grilled. On the other hand, Kansai-style okonomiyaki has cabbage, meat, and other ingredients mixed into the batter before cooking. Why not give okonomiyaki a try through a hot slice of the chef’s enthusiasm and skill?
Micchan Souhonten maintains the classic Hiroshima-style okonomiyaki flavor unchanged since long ago.
In order to create a uniform taste, the okonomiyaki are cooked at three stations: prep, grill, and finishing.
Specialties lie in variation, such as changing the way the cabbage is cut depending on the day or season.
The light and fruity taste of Micchan’s original sauce is perfect for simple okonomiyaki.
NAGATA-YA is a restaurant where you can enjoy Hiroshima-style okonomiyaki with a ‘careful-cooking’ focus. They are known for the rich sweetness of their okonomiyaki, along with the mix of their ingredients.
Each ingredient is carefully selected for its okonomiyaki suitability. Fresh soba noodles are used and sautéed in a secret-recipe pork bone broth, giving an added depth to the flavor.
NAGATA-YA’s original special sauce is a unique blend made with extra tomatoes, providing a refreshing finish to their okonomiyaki.
At Tsuruhashi Fugetsu, you can eat fluffy, loosely bound okonomiyaki filled with plenty of cabbage.
Skilled staff carefully cook the okonomiyaki one-by-one on the grill before your eyes.
Their signature dish is the ‘Fugetsu-yaki’, an extravagant okonomiyaki stuffed with seafood, meat, and other ingredients in abundance.
Their taste remains unchanged through over 60 years of operation.
The whole head-on shrimp in their signature dish, the ‘CHIBO-yaki’, makes quite the impact.
‘CHIBO original sauce’ is spread over freshly grilled hot okonomiyaki to finish, smoothing the acidity with a mellow flavor.
The plump inside and crispy outer surface produce a wonderful texture characteristic of CHIBO.
All the base ingredients, such as the wheat and cabbage, are produced in Japan.
Photos courtesy of: ISE Hiroshima Sodachi Co., Ltd., NAGATA-YA, IDEA Co., Ltd., Chibo Holdings Co., Ltd.
This information is current as of December 10, 2019 and may be subject to change without notice. For further details and the latest information, please inquire directly to the relevant establishments.