Okonomiyaki: Mizuno

Walking into Mizuno is sensory overload. The narrow shop is a horseshoe counter surrounding a massive iron griddle. The chefs move like synchronized swimmers, flipping pancakes with metal spatulas. You order immediately upon sitting. Here is your cheat sheet.

In 1960, Mr. Mizuno, the founder of Mizuno Okonomiyaki, opened his doors to the public with a simple yet ambitious goal: to create the perfect okonomiyaki. With a passion for cooking and a dedication to quality, Mr. Mizuno spent years refining his recipe, experimenting with various ingredients and techniques. His hard work paid off, and Mizuno Okonomiyaki quickly gained popularity among locals and visitors alike. Today, the restaurant remains family-owned and operated, with Mr. Mizuno's son and grandson continuing the tradition of serving exceptional okonomiyaki. mizuno okonomiyaki

: A unique flourless pancake made with 100% mountain yam ( yamaimo ), giving it a distinctively soft and creamy texture . Popular toppings include roast pork and scallops . Walking into Mizuno is sensory overload

The chef smiled. “Most okonomiyaki is ‘as you like it’— okonomi . But Mizuno is ‘as it should be.’ We don’t rush the yam. We don’t drown the cabbage. We trust the griddle and the waiting.” You order immediately upon sitting

The classic. Simple, cheap, and perfect. This allows you to taste the quality of the base dashi batter without distraction. The pork belly is placed on top to crisp up, rendering fat down into the pancake.