Our Craft
Concept
The way of grilling handed down at Kiji, a long-established okonomiyaki house in Osaka, is carried on here in Roppongi, Tokyo. This page introduces what we care about, from the ingredients and the griddle to the time you spend with us.
dashi
The base
The batter is made with a dashi of bonito, kelp and chicken bones. Letting the flour drink up that stock gives the okonomiyaki its airy texture and its savoury depth.
beef tendon
The signature
Suji-yaki, our most popular dish, is made with beef tendons simmered for eight hours. Their melting texture and the richness of beef fat meet egg and green onion.
from osaka
The noodles
The noodles for our modan-yaki are chewy and sent directly from Osaka. Two styles are available.
western
Beyond the classic
A potato batter with Iberico pork bacon and cheese makes a Western-style okonomiyaki that steps outside the classic.
vin bio
The drinks
Organic wines, mainly from France and Spain, are poured alongside the okonomiyaki. Shochu and highballs are also available.
Room to settle in
The 42-seat dining room has counter seats around the griddle and roomy tables. The whole restaurant is non-smoking, and it is accessible by stroller and by wheelchair.
Lamps shaped after okonomiyaki spatulas hang from the ceiling. The room suits dates, business dinners and meals with friends alike.
Before You Reserve Reservation
Reservations are accepted for both lunch and dinner. Seating is limited to two hours per party.
If you have allergies or ingredients you cannot eat, please let us know when you reserve. A vegetarian menu is available.
Casual attire is acceptable.
Please refrain from strong perfume or fabric softener fragrances.
Please arrive five minutes before your reserved time.