Okonomiyaki Kiji Shinagawa

Okonomiyaki (savoury pancake with various ingredients) chefs often start out their career making butatama. When they want to go back to basics, they revisit butatama. Although it uses only a few ingredients, each ingredient affects the dish directly. We agree that a good okonomiyaki restaurant can be determined just by their butatama. Beef tendon meat for sujiyaki (grilled tendon) is taken from high-grade Wagyu (Japanese beef). Other than beef, green onion is the most important ingredient for most of our menus. We use green onion that is not so spicy, and buy noodles from Osaka. The most difficult job at an Okonomiyaki restaurant is not making the okonomiyaki, which we believe is a simple task (we hope we do not sound arrogant when we say this), but to keep a moderate distance between the customers and the staff over the teppan (iron plate) counter. While serving, we try to make small talk with the customers to make them feel at ease. Besides counter tables, we ave tables for two, four, or six. A table for six is perfect for small parties, family dinners, girls' night out or get-togethers with co-workers. read more