Tokyo Food Page
šKurumi/
Kagurazaka:
Okonomiyaki
₯3269-4456
€Data
Hiroshima-style
okonomiyaki is the
specialty at this
friendly neighbor-
hood spot, along
with a good assort-
ment of vegetables
from the teppanyaki
grill. Choose from
seven or eight okon-
omiyaki variations,
all made with a base
of pork, eggs, cab-
bage and other vege-
tables, plus your
choice of ramen (aka
"soba") or udon
noodles. (In case
you're extra-hungry,
we were told that
the ramen noodles
create a more volu-
minous final prod-
uct.)

The seafood version
(Y1300) incorporates
shrimp, squid and
scallops, all of
them very tasty.
Other choices are
tomato-cheese, toga-
rashi (hot peppers),
and a noodle-less
version that leaves
out the soba or
udon. There are also
more than a dozen
optional extra "top-
pings" to choose
from, including
kimchee, natto,
cheese and extra
pork. If you want to
make a night of it
you can add on
grilled side dishes
like eringi mush-
rooms with bacon, or
grilled chicken neck
with asparagus and
black pepper.

Most seating is at a
big counter wrapping
around the grill
area, so your okono-
miyaki can be en-
joyed from the hot
grill directly in
front of you. Adding
to the down-home
feel, there's usual-
ly a fresh vegetable
and fruit stand set
up in front of the
shop. Budget around
Y1000 for okonomiya-
ki, or Y2000-2500
for a bigger dinner
with drinks. Note
that the lunchtime
menu is a bit more
limited than at
dinnertime, but also
a couple hundred yen
cheaper.
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Shinjuku-ku, Kagu-
razaka 5-30.  Open
11:30am-2, 5:30-10:
30pm (LO). Closed
Tuesdays.
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