These fat, savory “pancakes” can be made with any number of ingredients — thin slices of pork belly, octopus, shrimp and even cheese — in a variety of combinations. Hence the name okonomiyaki, which loosely translates as “as you like it.”
They’re often cooked on a hot griddle at your table. At several places, you can make them yourself, but it’s probably a job best left to the pros.
Monjayaki is okonomiyaki’s gloopy, soupy cousin. The best place to try it is in Osaka, where you’ll find dozens of restaurants specializing in monjayaki and okonomiyaki.
Mizuno in Osaka’s Dotonbori is a beloved family business in their third generation.
Tokyo’s Oshio (Tsukishima 1-21-5, Chuo-ku, Tokyo, +81 03 3532 9000) is good for first-timers.
Mizuno, 1-4-15 Dotombori, Chuo-ku, Osaka 542-0071 Osaka Prefecture;