Okonomiyaki Kiji Shinagawa

The classic 'Butatama' Okonomiyaki. A savory pancake made with batter, cabbage, eggs, and slices of pork belly, grilled until golden. Seasoned with hidden green shiso leaf for a refreshing accent. Topped with sauce, mayo, and bonito flakes.

A deluxe 'Mixed' Okonomiyaki loaded with various ingredients: shrimp, octopus, squid, pork, chikuwa (fish cake), and konjac. Offers a variety of textures and rich seafood flavors.

Okonomiyaki featuring 'Suji' (slow-cooked beef tendon). The melting fat from the beef adds deep umami to the batter. Served with plenty of green onions for balance. A local favorite ingredient.

Manager's Recommendation. Features crispy grilled chicken skin and crunchy long green onions. Seasoned with Ponzu (citrus soy sauce) instead of the usual heavy sauce for a lighter taste. Best enjoyed with a sprinkle of Ichimi (chili powder).

Squid Okonomiyaki. A classic variety with chopped squid mixed into the savory pancake.

'Chikara' (meaning power/strength) Okonomiyaki containing Mochi (rice cake), Konjac, and Chikuwa. Chewy and filling. You can choose between Soy Sauce or Regular Sauce finish.

Potato and Corn Okonomiyaki. A popular combination with mild sweetness, often liked by children.

'Iso-yaki' (Seashore style). Typically features seafood ingredients or plenty of seaweed and green onions.

Chicken Okonomiyaki.

Pork and Cheese Okonomiyaki. The melted cheese adds richness to the savory pork pancake.

Pork and Kimchi Okonomiyaki. Spicy fermented kimchi pairs perfectly with the pork.

Pork, Cherry Tomato, and Cheese Okonomiyaki. The acidity of the tomatoes balances the rich cheese and pork.

Oyster and Pork Okonomiyaki. A seasonal specialty (typically Nov-Feb) using fresh oysters.

Classic Yakisoba. Stir-fried wheat noodles with pork and vegetables in a savory sauce.

Bean Sprout Yakisoba. Features plenty of crisp bean sprouts stir-fried with the noodles.

'Gomoku' (Five Ingredient) Yakisoba. A deluxe version with various ingredients like seafood, meat, and vegetables.

Yakiudon (Stir-fried Udon noodles). Thicker and chewier than yakisoba. You can choose the flavor profile: Sauce, Soy Sauce, or Ponzu.

Beef Tendon Modern-yaki. A hearty dish where Yakisoba noodles are cooked with egg and dashi, then layered with beef tendon. Combining noodles and pancake.

Modern-yaki. A filling dish consisting of Yakisoba noodles fried with egg and dashi, cooked in an omelet-style variation of Okonomiyaki.

Mochi (Rice Cake). Adds a chewy texture.

Green Onions. Adds freshness and crunch.

Cheese. Melts into the dish for richness.

Egg.

Chicken thigh.

Pork belly.

Beef tendon.

Choice of seafood: Squid, Octopus, Shrimp, or Scallop (1 piece). Price per item.

Oyster (1 piece). Seasonal item (Nov-Feb).

Vegetables. Choice of Cabbage, Corn, Potato, Onion, Bean Sprouts, Cherry Tomato, Shimeji Mushrooms, or Garlic. Price per item.

Chinese Cabbage Kimchi.

Soba (Yakisoba noodles).

Slow-cooked beef tendon served with refreshing Ponzu (citrus soy) sauce and green onions. A popular appetizer.

Assortment of three types of Kimchi (Korean spicy fermented vegetables). A blended taste using three types of Korean chili peppers.

Chilled sliced tomato.

Whole pickled cucumber.

Grilled Onigiri (Rice Ball). Crispy on the outside with a savory soy sauce aroma.

Ochazuke with Grilled Onigiri. A grilled rice ball served in hot broth/tea, creating a savory porridge-like dish.

Daily Special Okonomiyaki. Ask staff for today's ingredients.

Lunch portion/price for the classic Pork Okonomiyaki.

Lunch portion/price for the Squid Okonomiyaki.

Lunch price for the Beef Tendon Okonomiyaki.

Lunch price for the Mixed Seafood/Pork Okonomiyaki.

Lunch price for Modern-yaki (Okonomiyaki with noodles).

Lunch price for Beef Tendon Modern-yaki.

Lunch price for Yakisoba.

Lunch price for Bean Sprout Yakisoba.

Make it a set meal! Includes steamed rice and miso soup. In Osaka, it is common to eat Okonomiyaki with rice.

Steamed Rice.

Miso Soup.