Update-date: Nov 07 2023
Categories:
Okonomiyaki
Tokyo
Okonomiyaki (Japanese savory pancake) is more than just delicious Japanese soul food. A visit to an okonomiyaki restaurant can be a fun and memorable Japanese experience in and of itself. As the term "okonomi" means "as you like", the name okonomiyaki translates to “cooked the way you like”. Like this name suggests, this is a very customizable dish! In this article, I'll break down the types of okonomiyaki you'll find in Japan and everything you need to know about how to order and eat it in a restaurant.
Types of Okonomiyaki
When it comes to okonomiyaki, there are many regional variations out there. From the classic Kansai and Hiroshima styles to some lesser-known local types, there's plenty to try.
Kansai Style Okonomiyaki
Kansai style okonomiyaki, also called Osaka style okonomiyaki, is commonly found all over Japan. This style of okonomiyaki is made by mixing ingredients like cabbage and meat into a savory batter and frying it on a hot, oiled iron griddle called a teppan. A variant of Kansai style okonomiyaki, called modanyaki, also adds noodles to the batter. Okonomiyaki is finished with okonomiyaki sauce, which is a sweet, thick sauce descended from Worcestershire sauce, and is topped with other flavorings such as Japanese mayonnaise, seaweed, bonito flakes, and so on.
Hiroshima Style Okonomiyaki
Hiroshima style okonomiyaki often will be made with similar ingredients to Kansai style, but its cooking process is quite different. Instead of mixing all of the ingredients together, it's made up by adding individual layers such as thin pancake, cabbage, meat, seafood, fried egg, and noodles like soba or udon. The exact makeup and ordering of the layers will change from chef to chef, but what characterizes the Hiroshima style are the contrasting textures and flavors like fresh bean sprouts, salty pork, and springy fried noodles. The use of fried soba or udon noodles makes Hiroshima style okonomiyaki a little more voluminous than your standard Kansai style version, so if you want to try a few types, my advice is to coordinate your order with the people you're eating with so you can share.
Regional Variations of Okonomiyaki
[Monjayaki]
Monjayaki is a similar type of grilled savory pancake said to have originated in the Tsukishima area of Tokyo. Popular throughout the Kanto region, monjayaki resembles Kansai style okonomiyaki, but with finely chopped ingredients and a diluted batter that cooks to a soft, gooey texture. Personally, the look of this dish was a little off putting to me at first, and even my Japanese friends tell me the texture can be a challenge if you didn't grow up eating it. This type of pancake is eaten straight off the griddle with small, spatula-like spoons. My friends from the Kanto area tell me the trick is to spread portions of batter more thinly on the plate before eating so that it caramelizes to a crispier texture on the base.
Monjayaki is a similar type of grilled savory pancake said to have originated in the Tsukishima area of Tokyo. Popular throughout the Kanto region, monjayaki resembles Kansai style okonomiyaki, but with finely chopped ingredients and a diluted batter that cooks to a soft, gooey texture. Personally, the look of this dish was a little off putting to me at first, and even my Japanese friends tell me the texture can be a challenge if you didn't grow up eating it. This type of pancake is eaten straight off the griddle with small, spatula-like spoons. My friends from the Kanto area tell me the trick is to spread portions of batter more thinly on the plate before eating so that it caramelizes to a crispier texture on the base.
[Kurukuru Okonomiyaki and Dondon-Yaki]
These types of okonomiyaki are made portable by rolling them up on disposable wooden chopsticks or other skewers, and are a popular street food around Japan, especially in areas such as Sendai and Yamagata Prefecture. The name and ingredients used for this street food varies from region to region, so it’s definitely worth keeping an eye out for the local style at food carts and stalls.
[Okonomiyaki with Local Flavors]
My personal favorite variation of okonomiyaki are the types that take advantage of the area's most delicious local produce. Shobara-yaki, a type of okonomiyaki from Shobara City in Hiroshima, uses locally-grown rice instead of noodles, and ponzu (citrus-seasoned soy sauce) instead of the usual richer okonomiyaki sauce. This creates a fresher, lighter style than the classic type. Hatsukaichi-style oyster okonomiyaki is another Hiroshima variant that includes a generous serving of breaded and fried locally-grown oysters. Hatsukaichi City is famous for both its oysters and the UNESCO World Heritage Site Miyajima Island, and I highly recommend this dish as a way to try two local delicacies in one while sightseeing.
These types of okonomiyaki are made portable by rolling them up on disposable wooden chopsticks or other skewers, and are a popular street food around Japan, especially in areas such as Sendai and Yamagata Prefecture. The name and ingredients used for this street food varies from region to region, so it’s definitely worth keeping an eye out for the local style at food carts and stalls.
[Okonomiyaki with Local Flavors]
My personal favorite variation of okonomiyaki are the types that take advantage of the area's most delicious local produce. Shobara-yaki, a type of okonomiyaki from Shobara City in Hiroshima, uses locally-grown rice instead of noodles, and ponzu (citrus-seasoned soy sauce) instead of the usual richer okonomiyaki sauce. This creates a fresher, lighter style than the classic type. Hatsukaichi-style oyster okonomiyaki is another Hiroshima variant that includes a generous serving of breaded and fried locally-grown oysters. Hatsukaichi City is famous for both its oysters and the UNESCO World Heritage Site Miyajima Island, and I highly recommend this dish as a way to try two local delicacies in one while sightseeing.
How to Order Okonomiyaki
There’s lots of ways to customize okonomiyaki, but if you're eating it for the first time in Japan, you might be like me and think, “Just tell me what's good!” If you don't know what to choose, my advice is to go for the classic pork and egg Kansai style okonomiyaki, or the pork, egg, and soba Hiroshima style okonomiyaki. They're considered the standard for a reason, after all.
Of course, not everyone eats pork and egg, so feel free to customize or try a different option if that doesn't suit you. One word of advice, though: if you don't eat seafood for any reason, be aware that most okonomiyaki batter is flavored with dashi, which is a stock typically made with bonito. Today, some restaurants will prepare a vegetarian batter, but it's best to check in advance if you have allergies or dietary restrictions.
Of course, not everyone eats pork and egg, so feel free to customize or try a different option if that doesn't suit you. One word of advice, though: if you don't eat seafood for any reason, be aware that most okonomiyaki batter is flavored with dashi, which is a stock typically made with bonito. Today, some restaurants will prepare a vegetarian batter, but it's best to check in advance if you have allergies or dietary restrictions.
One other thing that can trip newbies up is okonomiyaki-specific jargon on menus. One confusing term you might see even on a translated menu is the letter “W”. In Japan, "W" can be used as short for “double”, and in Hiroshima style okonomiyaki restaurants, this means a double serving of noodles. Another potentially confusing designation you might see is “mix”. If you're like me, you might wonder what this is about, since all okonomiyaki are made of a mix of ingredients! This actually means you’ll get a mix of soba and udon noodles.
How to Eat Okonomiyaki
The “okonomi" in "okonomiyaki" doesn’t just extend to the ingredients! There’s also a lot of choice when it comes to eating okonomiyaki. I'll go through some of the common choices you might need to make when eating okonomiyaki in Japan, but my advice is to not sweat it: I've personally never been to an okonomiyaki shop that wasn't friendly and laid back. After all, okonomiyaki is a type of comfort food, so don't hesitate to ask questions and do what you feel comfortable with.
Chef-Made or Cook It Yourself?
When you visit an okonomiyaki restaurant, the most important choice you might need to make is whether to cook it yourself, or have it cooked for you. Kansai style restaurants, with their comparatively simple cooking process, often give you the option of receiving bowls of batter and ingredients that you can cook yourself on a grill. This can be a lot of fun, but if you have never tried okonomiyaki before, I recommend trying one cooked for you first so you know what it should taste and look like. If a bowl of ingredients arrives at your table and you're not sure what to do, ask the staff to help you out.
Sit at the Counter Grill or at a Table?
Another choice you may need to make is whether to sit at the counter seats by the grill or at a table. Tables can be best if you're with a group or want to unwind with a little more space, but if you can, I recommend sitting at the counter and watching the chefs at work at least once while you’re in Japan. Counters are great if you're eating alone - it can also be a fun way to practice your Japanese with the chef or fellow diners. If you choose a table, you'll most likely see a personal grill there, too. Even if your dish is made for you at the main grill, you'll use your table grill to keep your okonomiyaki warm and crispy while you eat.
Use Chopsticks or Hera?
Even Japanese people wonder whether it’s better to use chopsticks or eat straight from the hera, a metal flat bottomed spatula you can use to cook and cut the okonomiyaki. The practice of eating with a hera originated in the period where okonomiyaki was sold as quick street food: it's said that vendors popularized the practice because it saved them from needing to provide plates and chopsticks. Today, some people consider it more authentic to eat with a hera, especially at Hiroshima style restaurants, but most restaurants will give you chopsticks and a serving plate, too.
Okonomiyaki Ingredients and Toppings
Finally, what kind of toppings should you order with okonomiyaki? Besides the egg and pork combo I mentioned above, there are a few other staples. Seafood like squid, oyster, and prawn are popular toppings, and while pork is the most popular red meat option, you can find beef and chicken as well. Cheese and mentaiko (seasoned cod roe) or cheese and mochi (rice cakes) are common pairings, while kimchi, corn, and mushroom are popular vegetable choices. My recommendation for a less-standard style is tomato okonomiyaki: if you see it on the menu, give it a try! You'll be surprised how well it matches with the okonomiyaki base.
Kansai style okonomiyaki will often be finished with okonomiyaki sauce, mayonnaise, bonito flakes, and red ginger. Hiroshima style often has plenty of green onion, but the final touch will ultimately vary from restaurant to restaurant. Be sure to ask if you have a specific preference!
Kansai style okonomiyaki will often be finished with okonomiyaki sauce, mayonnaise, bonito flakes, and red ginger. Hiroshima style often has plenty of green onion, but the final touch will ultimately vary from restaurant to restaurant. Be sure to ask if you have a specific preference!
Recommended Okonomiyaki Restaurants in Tokyo
Osaka and Hiroshima may be okonomiyaki hotspots, but you can enjoy this dish all over Japan. Here are our picks for great okonomiyaki and monjayaki restaurants in Tokyo.
Kyo CHABANA Shinjuku Toho Bldg. branch
Located in the Kabukicho area of Shinjuku, Kyo CHABANA is a teppanyaki (grilled on iron griddle) restaurant that serves [Kyoto Style Okonomiyaki Mix] (1,166 JPY) as well as other grilled dishes like yakisoba (fried noodles), steaks, and monjayaki. The okonomiyaki here is made in the classic Kansai style, with fluffy dough and a range of toppings to choose from including shrimp, rice cakes, and cheese.
This affordable restaurant is decorated with plenty of character and charm. Sit at the counter and watch the chefs whip you up a fresh grilled meal, or take a seat at one of the cozy booth style tables with individual grills.
Kyo CHABANA Shinjuku Toho Bldg. branch
Open: Lunch 11:00 am - 5:00 pm, Dinner 5:00 pm - 11:00 pm (L.O. 10:30 pm)
Closed: None
Average price: [Dinner] 3,000 JPY / [Lunch] 1,500 JPY
Address: 1F, Shinjuku Toho Bldg., 1-19-1, Kabuki-cho, Shinjuku-ku, Tokyo
Closed: None
Average price: [Dinner] 3,000 JPY / [Lunch] 1,500 JPY
Address: 1F, Shinjuku Toho Bldg., 1-19-1, Kabuki-cho, Shinjuku-ku, Tokyo
Okonomiyaki Monjayaki Asakusa Tsurujiro
Tsurujiro is a restaurant located a 3-minute walk from Asakusa Station that specializes in creative okonomiyaki. Chef Hamada, who is fascinated by the still-unexplored potential of okonomiyaki, has come up with some styles you won't find anywhere else, including the [Two-Flavor Yaki], which is half classic pork and egg, half roe and cheese.
The cuisine may be experimental, but the modern Japanese-styled restaurant is welcoming with a soft, warm light and cozy wood tones. Sit at the bar or relax Japanese-style at the horigotatsu (sunken kotatsu table) and either grill your own okonomiyaki or leave it to the professionals.
Okonomiyaki Monjayaki Asakusa Tsurujiro
Open: [Weekdays, Saturday, Days before National Holidays] Lunch 11:30 am - 3:00 pm (L.O. 2:30 pm), Dinner 5:00 pm - 10:00 pm (L.O. 9:00 pm)
[Sunday, National Holidays] 11:30 am - 9:00 pm (L.O. 8:00 pm)
Closed: Tuesday
Average price: [Dinner] 2,000 JPY / [Lunch] 980 JPY
Address: 1-20-8, Asakusa, Taito-ku, Tokyo Map
More Details
[Sunday, National Holidays] 11:30 am - 9:00 pm (L.O. 8:00 pm)
Closed: Tuesday
Average price: [Dinner] 2,000 JPY / [Lunch] 980 JPY
Address: 1-20-8, Asakusa, Taito-ku, Tokyo Map
More Details
Iroha Main Store
First founded in 1955, Iroha is an okonomiyaki and monjayaki restaurant located in Tsukishima, an area of Tokyo said to be the birthplace of monjayaki. If you're looking to try this Tokyo style of okonomiyaki, look no further! [Sakura Shrimp Monja] (980 JPY) and [Cod Roe Mochi Cheese Monja] (1,630 JPY) are two of the restaurant's most popular choices.
This charmingly retro-feeling restaurant features comfortable booth tables and smoke extraction fans, which go a long way to sparing your clothes from smelling like cooked meat after you leave. Local Tsukishima craft beer is also available here so you can take the local vibe to the next level.
Iroha Main Store
Open: 12:00 pm - 1:00 am (L.O. 12:00 am)
Closed: Irregular
Average price: [Dinner] 2,500 JPY / [Lunch] 1,500 JPY
Address: 3-4-5, Tsukishima, Chuo-ku, Tokyo
Closed: Irregular
Average price: [Dinner] 2,500 JPY / [Lunch] 1,500 JPY
Address: 3-4-5, Tsukishima, Chuo-ku, Tokyo
Monja Oshio Makoto
Monja Oshio Makoto is the sixth branch of the popular Oshio chain of monjayaki restaurants in Tsukishima. This restaurant prides itself on its slow-cooked stock recipe, which has been used by the restaurant for over 30 years. If you're a fan of spicy foods, make sure to try the [Tantan] (1,200 JPY), a past favorite revived exclusively at the Makoto branch. With a generous serving of hearty noodles, minced meat, and a spicy kick, this is a real crowd pleaser.
This comfortable, low-key restaurant features wide windows and plenty of natural light, making it a great casual lunch spot. Okonomiyaki and a wide range of sides and salads are also available here.
Monja Oshio Makoto
Open: [Tuesday] 5:00 pm - 10:00 pm
[Wednesday - Sunday, National Holidays, Day before National Holidays] 11:00 am - 11:00 pm
Closed: Monday
Average price: [Dinner] 2,500 JPY / [Lunch] 1,500 JPY
Address: 1F/2F, 3-12-10, Tsukishima, Chuo-ku, Tokyo
[Wednesday - Sunday, National Holidays, Day before National Holidays] 11:00 am - 11:00 pm
Closed: Monday
Average price: [Dinner] 2,500 JPY / [Lunch] 1,500 JPY
Address: 1F/2F, 3-12-10, Tsukishima, Chuo-ku, Tokyo
Hopefully this guide to okonomiyaki comes in handy for your trip to Japan! Whether you pick Kansai style, Hiroshima style, or another variation, we highly recommend adding okonomiyaki to your list of must-try Japanese dishes.
Disclaimer: All information is accurate at time of publication.
