KINOYA

Even if you have never cooked okonomiyaki yourself, you can give it a go with guidance: one diner says they were shown how to make it at KINOYA. There is a choice of fillings, and the yakisoba also comes in different styles and combinations, making deciding what to order part of the fun.

Yakisoba options range from a simple plate with squid and pork to the Shio Yakisoba, made with seafood such as squid, prawns and scallops. To try Kujo-negi, consider the Kujo-negi Yakisoba, a salt-seasoned dish with a flavourful sauce that is prepared slowly. One diner who tried it alongside okonomiyaki described the yakisoba as gentle in flavour and something they would want to eat again, and said they enjoyed the okonomiyaki to the last bite.

For okonomiyaki, choose from fillings such as pork, beef, prawns or Kujo-negi. The Kyoto-style Higashiyama assortment brings together seafood and meat, while Kitayama is a selection of seafood. Both are good options if you would rather try a variety of fillings than choose each one individually.

Some diners have cooked their own okonomiyaki with guidance at the table; others report that a member of staff cooked it in front of them. If it is your first time, you could ask how it will be prepared when you order. KINOYA serves lunch and dinner, with dine-in available.