Tokyo Food Page
Kyochabana/
Shinjuku:
Okonomiyaki
₯3353-1575
€Data
Original-recipe
Kyoto-style okono-
miyaki is the spe-
cialty of the house
here, but we were
even more impressed
with the kitchen's
creative vegetable
dishes and unusual
yakisoba variations.
The basement dining
room is cozy and
unpretentious, ser-
vice is friendly,
and prices are quite
reasonable - a nice
combination in this
often-overpriced
neighborhood.

We started off a
recent meal with an
entertaining amuse-
bouche of savory
tapioca and sweet-
potato vichyssoise,
followed by a thick
slab of daikon steak
simmered with yuzu
and leek. Our bagna
cauda was a hefty
portion of colorful
Kyoto heirloom vege-
tables served on a
gigantic leaf, the
dip brought to life
by a tangy miso
paste rather than
anchovies. The next
dish - garlic-sau-
teed mushrooms -
seemed more inspired
by Madrid than Kyo-
to, but we quite
enjoyed the garlicky
detour.

When you're done
with starters, the
yakisoba is espe-
cially recommended -
real buckwheat noo-
dles (rather than
the usual ramen-
style wheat noodles)
are cooked up on the
flat grill along
with tomatoes and
other vegetables,
then livened up with
tiny dabs of wasabi
for an appealingly
different take on
this usually mundane
dish.

Both yakisoba and
okonomiyaki are
available in offbeat
avocado- and tomato-
based versions, with
options like pork,
shrimp, cheese,
bacon and mushrooms
ready to add to the
mix. Voluminous
portions are big
enough to share,
especially if you've
had starters.

Drinks include bud-
get wines (we en-
joyed a decent South
American chardonnay)
as well as beer
(Yebisu), shochu and
plum wines. Budget
around Y2500-3000
for dinner with a
few drinks.
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₯Nearest restau-
rants

₯Nearest cafes/
bars


Shinjuku-ku, Shin-
juku 3-6-9, Yamagu-
chi Bldg B1F. 
Open 5-10:30pm (LO)
daily.
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