Osaka Botejyu’s Hospitality
Since our establishment, we have continued with our motto of “hospitality with a heart of gratitude”.
We hope that our customers will continue to love and enjoy our restaurant and say, “It was delicious! I will come again!
We will continue to strive to be a restaurant where customers love and enjoy our food and feel free to say, “That was delicious!
We look forward to your continued patronage.
Osaka Botejyu’s Specialties
Original Source
We take the time and effort to carefully examine the ingredients, cook dozens of vegetables in a kettle for several days, wait for them to mature, and separate the supernatant from the lees to create this fruit sauce.
Now, in addition to the original sauce, we offer four types of sauces: sweet sauce, hot sauce, and spicy sauce.
Okonomiyaki Flour
This original flour is made from domestically produced flour and is layered with a secret formula to give a crispy surface and a fluffy “crunchy” texture inside when baked.
Pork
The oval shaped okonomiyaki is the origin of our particular okonomiyaki, which is made by placing two 3 mm thick, 18 cm long pieces of domestic pork belly straight down the middle of the okonomiyaki and covering the top with dough, allowing the fat from the pork to be absorbed into the dough and baked.
Noodles
Osaka Botejyu is also known for its yakisoba, a special kind of noodle that is handmade thick and made in individual bowls.
Yakisoba is grilled and steamed repeatedly.
History of Osaka Botejyu
It all started around 1951 when Mr. and Mrs. Nishino ran an okonomiyaki restaurant in Tamade, Osaka, which had a reputation for delicious okonomiyaki in the neighborhood.
As a long-established okonomiyaki restaurant, they have created the Osaka okonomiyaki style.
1957 Botejyu Nakamise opens in Namba 1-chome, Chuo-ku, Osaka.
In 1953, we welcomed Mr. and Mrs. Nishino when we opened a restaurant in Soemon-cho, Minami, Osaka. They were the first in Osaka to use a counter system in their restaurant. We cooked delicious okonomiyaki right in front of our customers, to their delight. Osaka Botejyu was the first to introduce mayonnaise and mustard to suit their palates.
1963 Opened Minami Store at 3-chome, Namba, Chuo-ku, Osaka.
1970 Opened Nijichikamise Store in Niji-no-Machi, Chuo-ku, Osaka.
1970 Umeda branch opened in the Umeda Tokai Building, Kita-ku, Osaka.
1971 Opened Petanko-mise store in Hankyu Sanbangai, Kita-ku, Osaka City
1978 Minami-mise store closed.
1979 Botejyu’s main restaurant opens in Namba 3-chome, Chuo-ku, Osaka.
1984 Opened Nangai-mise Store in the basement of Toho Minamigai Building, 3-chome, Namba, Chuo-ku, Osaka
May 1998 Hisao Miyahara appointed Representative Director and the company name changed to Botejyu Corporation.
In August 1998, the West Branch opened on the first floor of the head office building. In December of the same year, tables are set up on the second floor of the head office building and operations begin.
December 1999: Renovated the 2nd floor of the Naka Branch. Opened Osaka Monja as a monjayaki restaurant.
April 2000 Garden Terrace BTJ2000 opens on the site of the former head office.
August 2001 BTJ2000 is renovated and reopened as Osaka Botejyu’s main restaurant.
January 2004 South Street Store closed due to demolition of Toho South Street Building.
Osaka Botejyu Compilation, an easy-to-read manga depicting the history of Osaka Botejyu, a long-established okonomiyaki restaurant founded in 1953, from its establishment to the present day, is released.
