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.
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.
Fluffy Osaka okonomiyaki on a secret chicken-bone, kombu & bonito dashi
Osaka's legendary Kiji recreated in a Tokyo Station basement, turning out fluffy dashi-rich okonomiyaki a minute from the platforms.
Cook-it-yourself okonomiyaki
Since 1937, Tokyo's oldest okonomiyaki house lets you grill your own savory pancake at low tatami tables in a wonderfully creaky wooden shack.
Kitsune udon — sweet fried tofu over a delicate kombu-and-fish dashi
A serene, historic udon house in Dotonbori (founded 1946) famed for its golden kombu-and-mackerel dashi and signature kitsune udon. Despite the tofu topping, the broth is fish-based so it is not vegetarian or vegan, and the udon noodles contain wheat, so it is not gluten-free. Closed Wednesdays.
