MENU

Okonomiyaki is a dish of thinly sliced cabbage mixed with batter made of flour, eggs and water and cooked on an iron griddle.

Buta-tama (with pork)	¥980
Ika-tama (with squid)	¥980
Ebi-tama (with shrimp)	¥980
Suji-tama (with beef sinew)	¥1,300
Suggest! Mix-tama (with pork, squid, shrimp)	¥1,500

What is “Aburakasu”(oil cake)？
It is the leftover fat from beef intestines after they have been heated and the fat has been removed. When dried, it becomes very hard as shown in the photo on the left, but when stewed, it becomes very soft and is perfect for okonomiyaki.

Buta Modanyaki (with pork and noodles)	¥1,200
Ika Modanyaki (with pork, squid, and noodles)	¥1,200
Seafood Modanyaki (with seafood and noodles)	¥1,680
Suggest! Mix Modanyaki (with pork, squid, shrimp and noodles)	¥1,680
Suggest! Deluxe Modanyaki (with pork, beef, squid, shrimp, scallops and noodles)	¥1,850

Yakisoba are stir fried noodles with pork or seafood, vegetables, and a sweet and salty sauce.

Buta-soba (with pork)	¥1,000
Ika-soba (with squid)	¥1,000
Ebi-soba (with shrimp)	¥1,000
Kaki-soba (with oyster)	¥1,580

Osaka Botejyu Style
It can also be served “sukiyaki-style” with Ganko Tamago!

Negiyaki is a type of okonomiyaki cooked with lots of green onion, seasoned tendon and konjac jelly.

Buta Negiyaki (with pork)	¥1,300
Suji Negiyaki (with tendon meat)	¥1,500
Seafood Negiyaki (with seafood)	¥1,500
Mix Negiyaki	¥1,500
Deluxe Negiyaki	¥1,850