A Dotonbori okonomiyaki institution founded in 1945, now third-generation and a multi-year Michelin Bib Gourmand, famous for its 'yamaimo-yaki' bound with grated mountain yam. Long waits are common; it is not suitable for vegan, vegetarian, halal or gluten-free diets, as dishes use flour, egg, pork and bonito-based dashi.
Can I eat here?
We haven’t confirmed specific diets here yet — use the phrasebook to show staff what you can and can’t eat.
★ Soba nikutama — layered okonomiyaki with a mountain of sweet steamed cabbage, crisp noodles and pork
Often called Hiroshima's greatest okonomiyaki, this tiny Yagenbori counter has earned a place on Tabelog's national 'Okonomiyaki 100' list for six different years. The Hiroshima style is built in layers — a crepe-thin batter, a towering pile of slow-steamed cabbage, fresh noodles griddled crisp and pork belly — so it is not suitable for vegetarian, vegan, halal or gluten-free diets (wheat batter and noodles, pork, and a shared griddle). It opens late afternoon, closes Mondays, and queues form before opening.
★ Cook-your-own okonomiyaki with a gluten-free rice-flour batter option
A large, tourist-friendly DIY okonomiyaki spot in Harajuku that offers a gluten-free rice-flour batter on request, with an English menu and vegan/vegetarian options. You cook on a shared griddle where wheat batter is also used, so ask staff about cross-contamination if you are highly sensitive.
