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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)	¥990
Ika-tama (with squid)	¥990
Ebi-tama (with shrimp)	¥1,050
Tako-tama (with octopus)	¥1,050
Suggest! Aburakasu-tama (with oil cake)	¥1,300

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)	¥1,190
Buta Ika Modanyaki (with pork, squid, and noodles)	¥1,400
Seafood Modanyaki (with seafood and noodles)	¥1,700
Suggest! Mix Modanyaki (with pork, squid, shrimp and noodles)	¥1,500
Suggest! Deluxe Modanyaki (with pork, beef, squid, shrimp, scallops and noodles)	¥1,950

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

Buta-soba (with pork)	¥990
Seafood-soba (with seafood)	¥1,050
Horumon Kimchi-soba (with variety meat and kimchi)	¥1,200
Aburakasu-soba (with oil cake)	¥1,300
Special-soba (with seafood and pork)	¥1,500

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)	¥1,200
Suji Negiyaki (with tendon meat)	¥1,250
Seafood Negiyaki (with seafood)	¥1,700
Special Negiyaki	¥1,700
Deluxe Negiyaki	¥2,000