Enjoy piping hot okonomiyaki (savory Japanese pancake) in Hyogo Prefecture! 19 popular spots to visit across the prefecture

Photograph:しょーご2020

Bon Motomachi Honten is a restaurant that serves voluminous okonomiyaki (Japanese savory pancake) with a diameter of 27 cm. They value the old fashioned downtown feel.

Inside, the careful service creates a homey and warm space. It is about a 1-minute walk from JR Motomachi Station.

Photograph:もとや

The okonomiyaki (Japanese savory pancake) is about the size shown in the photo. At this size, it definitely makes you want to share between two people and order a few different kinds.

The topping menu is quite extensive, and one of the most popular choices is the “buta toro (fatty pork) shiso cheese tama.” You can also choose seafood fillings.

Photograph:OKAYAS。ぐるめっと。

For a more old downtown Tokyo feel, try the monjayaki (savory pan-fried batter). You eat the piping hot, soft batter little by little.

The yakisoba (fried noodles) features thick, chewy noodles, and the Horumon-yaki (grilled offal) made with Domestic beef and seasoned with a special miso sauce is also recommended.

Photograph:料理の鉄人28号

At Showaya, you can enjoy okonomiyaki (Japanese savory pancake) with a soft and airy texture in a retro setting. As you step inside, the aroma of sauce fills the air.

The background music features songs from the Showa kayo genre. It is about a 1-minute walk from Hanshin Railway Kosoku-Kobe Station.

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The okonomiyaki (savory Japanese pancake) turns out light and fluffy because they mix plenty of yamaimo (Japanese mountain yam) into the batter. The contrast with the crisp texture of the cabbage is fun, too.

Besides standard menu items like the “buta-tamayaki (pork and egg okonomiyaki),” the “chanpon-yaki,” which mixes seafood ingredients with pork, is also said to be popular.

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The freshly cooked okonomiyaki (savory pancake) is brought to the tabletop Teppan-yaki before any sauce or aonori (green laver) is added.

A nice plus is that you can season it however you like. Try adding "Bara Sauce," a local sauce from Hyogo (Nagata Ward, Kobe City), and drizzle on some mayonnaise nicely.

Photograph:わさびのブログ

Okonomiyaki Marumo, about a 10-minute walk from JR Sannomiya Station, is a Teppan-yaki izakaya that stays open until close to dawn on some days of the week, making it easy to stop by for a second or third round after drinks.

It has counter seats that work well for solo drinking, as well as table seating for groups.

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The "butatama (pork okonomiyaki)" is generously coated with sauce on the surface. By mixing extra yamaimo (Japanese mountain yam) into the batter and cooking it in a way that gently steams it, they achieve a light and fluffy texture.

The overall flavor is on the lighter side, and the sauce, with its sweetness kept in check, pairs well with alcohol.

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If you are choosing a dish to finish the meal, "yakisoba (fried noodles)" is a must. It features thick noodles with a chewy texture coated in sauce.

If you want to order something to snack on, the winged "Homemade gyoza (dumplings)," which has many repeat fans, and the soy sauce seasoned "grilled beef Horumon with sauce" are both good choices.

Photograph:Ai Nishiuma

Sonezaki Teppan-yaki Shokudo Hanatare Mint Kobe Ten Honten is a casual Teppan-yaki restaurant in Osaka. It serves Nagata-yaki, a local specialty of Kobe, Hyogo Prefecture.

The restaurant is on the 7th floor of Mint Kobe, a commercial complex directly connected to Kobe-Sannomiya Station on the Hanshin Railway.

Photograph:ミースケ(^_^)

Nagata-yaki (Nagata-style okonomiyaki) is said to have a relatively thin batter and a texture close to crisp and crunchy. A popular menu item based on this Nagata-yaki is the “Hanatare Gorgeous-yaki.” It is topped with seafood ingredients as well as pork.

They also serve Western-style okonomiyaki such as “Tomato Cheese-yaki.”

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The local specialty you should try alongside Nagata-yaki is bokkake (beef tendon and konnyaku simmered in a sweet and savory sauce).

When topped on okonomiyaki, it becomes “Kobe specialty bokkake-tama,” and they make this bokkake in-house. Some people also add bokkake to Sobameshi (fried rice with noodles) or yakisoba.

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Okonomiyaki Bar Yuu is a hidden gem bar about a 2-minute walk from Hanshin Railway Motomachi Station, where you can enjoy the pairing of okonomiyaki (Japanese savory pancake) and wine.

All the seats inside are arranged with plenty of space, and the restaurant also has bench seating, counter seats, and round tables.

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The authentic okonomiyaki (Japanese savory pancake), cooked until light and tender on the Teppan-yaki griddle, is served piping hot. Its thickness is sure to surprise you.

Along with the classic "buta-dama (pork okonomiyaki)," the popular choice seems to be the "buta-mochi cheese-dama," which pairs thinly sliced mochi (rice cake) with rich cheese. It comes with plenty of the house original blended sauce.

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They offer both red and white wine, mainly from Italy, selected with care by the owner.

Why not enjoy a glass with not only okonomiyaki (savory Japanese pancake) but also the house specialty, "Wagyu roll served with grated daikon radish". The savory aroma of the meat and the fresh taste of the daikon are said to pair well with wine.

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About a 4-minute walk from Port Liner, Kokoro is on the first floor of the Kobe Chamber of Commerce and Industry & Ariston Hotel Kobe and is a popular spot where you can casually enjoy high level Teppan-yaki dishes.

The interior has a retro modern design, and the brick style space is said to feel like a European bistro.

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Since you can eat okonomiyaki (Japanese savory pancake) at a place that serves Special filet steak and the highly prized Chateaubriand, you could say it feels casual.

In addition to the familiar "buta-dama (pork okonomiyaki)" and "negi-yaki (thin green onion pancake)," you can also order okonomiyaki topped with seafood ingredients.

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To finish the meal, the menu lists Kobe specialty Sobameshi (fried rice with noodles), a local favorite that makes the perfect ending. You can also choose the local dish “bokkake (beef tendon stew) kimchi fried rice,” topped with bokkake.

It seems that each dinner course comes with Kansai-style okonomiyaki (savory pancake).

Photograph:わさびのブログ

Yukai na Okonomiyaki Yaitarokaa, about a 5-minute walk from Hankyu Railway Kobe-Sannomiya Station, is a place that gives you a soothing sense of comfort, almost like coming back home.

They also sell stylishly designed Yaitarokaa goods and seem to be taking on all kinds of new challenges.

Photograph:ちゅちゅちゃん

The okonomiyaki (savory Japanese pancake), made with an original batter and cooked slowly to a light, fluffy texture, is very popular. You can also try one topped with sujikon (beef tendon and konjac), simmered for a long time in a sweet and savory sauce.

For an extra charge, you can add cheese or egg, or top it with abura-kasu (fried beef fat) made from fried Horumon.

Photograph:zenryoku_ayapan

What stands out is the creative okonomiyaki (Japanese savory pancake). They also recommend versions cooked with your favorite dagashi (cheap traditional Japanese snacks), as well as sweet-style okonomiyaki made with banana or kiwi.

The alcoholic drinks are said to be unique too, including Yaitaroukaa Ruby High, listed on the menu as a Nishinomiya specialty.

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Okonomiyaki Teppan-yaki Yanagiya, about a 4-minute walk from Port Liner Sannomiya Station, is a popular spot for creative dishes made with bokkake (Kobe-style beef tendon and konnyaku stew), a local specialty of Kobe, Hyogo Prefecture.

The spacious interior has tatami seating, counter seats, and Private room seating, making it easy to use for a wide range of occasions.

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Bokkake (sweet and savory simmered beef tendon and konnyaku yam cake) is made by simmering beef tendon and konnyaku in a sweet and savory sauce, and the version topped on okonomiyaki (savory pancake) is said to be a popular menu item.

In addition to Bokkake, the luxurious and filling "Yanagiya Special," topped with a fried egg over abura-kasu (crispy beef fat), pork belly, and other ingredients, also comes recommended.

Photograph:わさびのブログ

This is bokkake negiyaki (green onion pancake with stewed beef tendon and konnyaku), and it is said to taste great if you first eat it as is, then try it with the house special grated ponzu sauce or a sprinkle of ichimi (Japanese chili pepper).

Of course, you can also order bokkake as an a la carte dish, and you can pair it with an omelet or Sobameshi (fried rice with noodles).

Photograph:zenryoku_ayapan

Nagata Tank Suji Nankinmachi Ten, about a 5-minute walk from Hanshin Railway Motomachi Station, is the second branch of a popular restaurant in Sannomiya, Hyogo. It is said to serve gourmet food made with carefully selected ingredients.

The interior is spacious, with a nostalgic old-school atmosphere created by retro posters and other decor.

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Okonomiyaki prepared with a crispy, light texture, falling into the local gourmet style generally known as Nagata-yaki.

There is a wide variety of toppings, including bokkake suji and pork, and depending on the season, large oysters from the Seto Inland Sea may also be available.

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The filling yakisoba (fried noodles) made with custom ordered noodles also gets great reviews. The balance of flavor and texture is just right, and they even fine-tune the dough blend depending on the season.

Along with the “Garlic Shio Yakisoba,” which they call the peperoncino of the yakisoba world, the sauce-based yakisoba with a range of possible toppings is also recommended.

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It seems the name of the restaurant reflects their wish that people will say, "This is the place after all."

Besides regular dining, their Banquet courses are said to be especially popular. It is about a 7 to 8-minute drive from the Okuradani IC on the Daini Shinmei Road, and a shared parking lot for 80 cars is available.

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The okonomiyaki (savory Japanese pancake) batter uses wheat from Shiga Prefecture and is known for its light, airy texture. It also brings out the sweetness of the cabbage.

They cook it until soft and fluffy while incorporating as much air as possible. The main ingredients in the sauce are organic vegetables, with a focus on natural umami.

Photograph:Ai Nishiuma

They recommend the monjayaki (savory pan-fried batter), which the staff will cook for you, though you can also cook it yourself if you like. There is also the playfully named "mentaiko (spicy cod roe) mocchicchi chii" and a premium version of monjayaki.

The "fuuwari-yaki," takoyaki cooked okonomiyaki-style, is one of the restaurant's signature dishes.

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The history of Chandora Himeji Ten, located about an 11-minute walk from Tegara Station on the Sanyo Railway, goes back a long way. The person who taught cooking techniques to the first Teppan-yaki chef in the Meiji period was apparently named Chandra.

The entrance is grand, with a giant iron cage filled with stones, and there is even a waterfall inside the restaurant.

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The restaurant's recommendation is the "Ultimate Crispy and Fluffy Butatama (pork okonomiyaki)," a pancake whose batter brings out the cabbage. The surface is crisp, while the inside is light and fluffy.

They make it by kneading together two kinds of special batter with a Special broth, then fully maturing it before cooking it. They also mature the sauce.

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This is the most popular item, the “Butaniku Nokkesugi DX Tama,” topped with three times the amount of pork belly compared with the regular “Buta-tama (pork okonomiyaki).”

The mixed-style “Chandora-yaki,” named after the restaurant itself, is also well liked, and they also offer limited-time menu items.

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Doroyakitei Hirohata Ten, about a 15-minute walk from JR Harima-Katsuhara Station, is a restaurant serving doroyaki (a local savory pancake dish), a local specialty of Himeji City in Hyogo Prefecture and a type of okonomiyaki.

With the concept of a local hangout, the restaurant seems to host dinners and all kinds of gatherings on a daily basis.

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It is called a new kind of konamono (flour-based dish), with Japanese-style seasoned batter quickly wrapped up on a Teppan-yaki griddle heated to 230 degrees.

As a result, it turns crisp on the outside and melty inside. You dip it in a special Japanese-style dashi broth. You can choose from several variations, including “Doromochi Cheese.”

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Even though it is not round, this dish is called takoyaki (octopus balls). This original specialty is named “Teppan-yaki Takoyaki.”

You can enjoy it with dashi broth like akashiyaki (soft octopus dumplings in broth), or Osaka style with sauce and mayonnaise, however you like. In addition to a version with cheese, you can also add mentaiko (spicy cod roe) as a topping.

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Kyo, about a 3-minute walk from Hankyu Railway Kurakuenguchi Station, is a restaurant where you can enjoy creative okonomiyaki (savory Japanese pancakes) paired with a wide selection of wines.

In addition to counter seats where you can watch the cooking and enjoy the lively atmosphere, the restaurant also has table seating. Since there are no Teppan-yaki griddles at the seats, it feels safe even if you have children with you.

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The okonomiyaki (savory Japanese pancake) is beautifully presented. The yam gives it a light and airy texture.

Rather than focusing on standard menu items, they put more effort into creative okonomiyaki that makes the most of seasonal ingredients. On one day's menu, they even had okonomiyaki made with fresh tomatoes.

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Not just okonomiyaki (savory Japanese pancake), but also yakisoba (stir-fried noodles) and modan-yaki (okonomiyaki layered with noodles) come in creative styles. They seem to offer topping combinations such as kimchi and natto, or mentaiko and tororo.

As for wine, they always have 10 kinds each of red and white, plus sparkling, and red is said to pair well with okonomiyaki.

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Okonomiyaki Teppanyaki Kona, about a 3-minute walk from Nishinomiya Station on the Hanshin Railway, is a place where many people come for an izakaya-style meal, with a full lineup of okonomiyaki (savory Japanese pancakes) as well as a wide range of à la carte dishes.

It used to be a Western-style restaurant, and the space still has a stylish atmosphere that reflects those roots.

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Many people order okonomiyaki (Japanese savory pancake) to finish off dinner, but it also sounds filling enough to visit mainly for the okonomiyaki itself.

It is based on either Japanese Black Wagyu tendon or seafood ingredients. They also serve Hiroshima-style okonomiyaki, and the "Kona Special" uses ago-suji (jaw tendon), a rare cut.

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Along with the okonomiyaki (savory Japanese pancake), you will want to order the "Kona Special yannin-dare (spicy Korean-style sauce)." It is said to be a rich, savory sauce that also pairs well with yakisoba (stir-fried noodles).

As for drinks, they offer a Special selection of local sake from all over Japan, and the lineup changes with the seasons. There is a wide range, from sweet to dry.

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Nanpu Amagasaki Ten is a well-known Hyogo restaurant about a 15-minute walk from JR Tsukaguchi Station, famous for its signature "doro-yaki," an improved take on Teppan-yaki takoyaki, and it has been featured by many media outlets.

It was originally called "Okonomiyaki House Minami no Kaze," and was later renamed to its current name.

Photograph:旅するランナー

Doroyaki was apparently created at an okonomiyaki (savory pancake) restaurant in response to customers who wanted to eat takoyaki (octopus balls).

It is a dish where you scoop up the soft batter with a spoon and dip it in Japanese-style dashi (soup stock) before eating, and since the batter itself already contains dashi, it is said to taste great even without adding anything.

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They also have assorted varieties available of topping options, so you can add a fried egg or pour on melted cheese and enjoy it just the way you like.

Meanwhile, you can also order their "Teppan-yaki takoyaki (octopus balls cooked on an iron plate)," which became a regular item as a non-round version of takoyaki. Besides Japanese-style dashi broth, they also recommend eating it Osaka-style with sauce and mayonnaise.

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Hiroshimayaki Teppan-yaki Ichiya, about a 5-minute walk from Hankyu Railway Mukonoso Station, aims for local production for local consumption and makes the most of ingredients sourced not only from Hyogo but also from Hiroshima and Tokushima.

Inside, the restaurant has an atmosphere that blends style and nostalgia, with Japanese pop music from the 1980s and 1990s playing in the background.

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Hiroshimayaki (Hiroshima-style okonomiyaki) is generally made by layering cabbage, meat, and sometimes noodles on top of a thin batter and grilling it. This restaurant is said to serve authentic Hiroshimayaki.

They use ingredients from Hiroshima Prefecture not only for the fresh noodles but also for the sauce and seasonings.

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This one is made by mixing Naruto wakame (seaweed from Tokushima) into the batter. It seems to be finished with a ponzu flavor.

The a la carte dish of koune (beef shoulder brisket), a tender and juicy cut from the chuck short plate, grilled simply with salt, is also popular. Koune is a rare cut, and they say only about 2kg can be taken from a single cow.

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Okonomiyaki and Cafe COCOYA, about a 1-minute walk from JR Hoden Station, is a restaurant with two sides just like its name suggests.

The interior is the kind of space that makes you want to take pictures. It has an antique style centered on wood tones, and the glass walls make it bright and full of openness.

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The classic "buta-dama (pork okonomiyaki)" is a popular order and is known for its light, fluffy texture. In addition to standard Kansai-style okonomiyaki, you can also choose hiroshimayaki (Hiroshima-style savory pancake) and negiyaki (green onion savory pancake).

If you still have room, it may be worth trying the Large size version or kasaneyaki (layered savory pancake) for an extra charge.

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Since there is a Teppan-yaki grill, you will probably want to order sweets made on the iron plate as well when visiting as a cafe.

For Pancake toppings, it seems you can choose from an butter, chocolate sauce, or caramel sauce. It is nice that you can enjoy both an okonomiyaki restaurant and a cafe all at once.

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Okonomiyaki Teppan-yaki Bar ORIGAMI, about a 4-minute walk from JR Higashi-Kakogawa Station, is an okonomiyaki restaurant built around the concept of creating a fun time and space. It is said to satisfy not just your appetite, but your heart as well.

As for the seafood ingredients they serve, the owner personally goes fishing for them.

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This is the "Kaisen-dama," made with Akashi octopus and shiroika (white squid) caught by the owner.

The standard okonomiyaki is the "Buta-dama," made with Chamiton (a branded pork from Kagoshima Prefecture).

If you want to try okonomiyaki with a slightly different taste, why not order the "Yofu Cheese-dama" as well, finished in an Italian style.

Photograph:つっちん

The photo shows the “ORIGAMI Modern,” a full combo style modan-yaki (savory Japanese pancake with noodles) made not only with the previously mentioned Chami Ton (tea-fed pork) but also with seafood and bokkake (sweet-simmered beef tendon and konnyaku).

Whether you choose okonomiyaki or yakisoba, they also offer versions that combine the same three ingredients. The lunch menu, with its wide variety of dishes, is also popular.

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Kin Warai Takarazuka Ten, about an 11-minute walk from JR Nakayamadera Station, is an okonomiyaki (Japanese savory pancake) restaurant that started in Kyoto and has many branches across the Kansai area, including Hyogo and Osaka.

This restaurant in Takarazuka City is said to have a spacious interior and a total of 125 seats, including Private rooms with Sunken kotatsu seating.

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The photo shows the restaurant’s signature dish, Warai-yaki (okonomiyaki in the style of omusoba), a kind of okonomiyaki that is similar to omusoba.

Under the batter, soft-cooked egg and tender noodles blend together, while juicy pork adds extra flavor and richness to this satisfying pancake. You can also choose the double cheese version with plenty of cheese.

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Though it is okonomiyaki (savory Japanese pancake), the "Kyoten-yaki" does not need sauce. Made with a special blend of spices, it is crisp on the outside and soft on the inside, with the crunchy texture of kaiware (daikon radish sprouts) adding a nice contrast.

You can also add toppings such as tsukimi tororo (grated yam with egg yolk) and Kyoto-grown Kujo-negi (Kujo green onions).