Dondontei

Yōshoku-yaki is made by spreading batter thinly, topping it with cabbage and adding your choice of fillings before cooking. At Dondontei in Nakazakicho, this layered style offers something different from okonomiyaki made by mixing the ingredients into the batter. One diner particularly enjoyed combining beef tendon and pork with a negiyaki base, so the meal begins with choosing your own combination. Others have praised the balance of batter, steamed cabbage and sauce. If you like the fillings to take centre stage, being able to choose them yourself is part of the appeal.

For a version with noodles, modern-yaki is another option. The menu includes a modern-yaki base as well as set combinations such as okonomiyaki with squid, pork and kimchi, and modern-yaki with squid, beef and prawns. Someone who tried the modern-yaki said it reminded them of Hiroshima-style okonomiyaki and left them feeling full. Diners have also commented on the sauces, which vary in heat; if you have a preference, it may be worth asking when you order.

Beyond okonomiyaki, you could add a teppan-grilled dish such as squid-tentacle butter, grilled nagaimo yam or a cheese omelette. One diner singled out the yakisoba made with Japanese soba noodles as especially memorable. With beer and teppan dishes on offer, it could also suit an evening meal. Counter seating is available, and the restaurant is described as suitable for dining alone. It is an easy choice whether you want to take your time over a custom-filled pancake or try several dishes from the griddle.