Botejyu Okachimachi Branch

A traditional okonomiyaki that has been meticulously crafted since its founding. The surface is crispy while the inside is fluffy, adhering to the long-standing policy of 'Botejyu.' Made with plenty of yam and packed with carefully selected ingredients, this okonomiyaki is sure to exceed your expectations. It is a proud dish that is skillfully grilled with care by our experienced staff.

Akashi City in Hyogo Prefecture is a town where you can feel nature and history, located along the Japan Standard Time line. It features Akashi Park with its castle ruins and the world's longest suspension bridge, the Akashi Kaikyo Bridge. This is a local gourmet dish born in this area. 'Akashi Tamagoyaki' is a flavorful omelet made by gently cooking eggs, dashi, nagaimo (Japanese yam), wheat flour, and octopus. Please enjoy it with a special dashi sauce.

A specialty of Nagata, Kobe in Hyogo Prefecture, this is a slowly simmered bokkake. It uses domestic beef and is filled with plenty of beef tendon and konjac.

A simple salad where you can freely choose from six types of dressings and change the flavor little by little as you eat.

Please enjoy with the warm bagna cauda sauce made from olive oil, anchovies, and garlic.

Towada Bara-yaki, a local gourmet specialty from Aomori, is a hearty dish made with beef short ribs and plenty of onions, seasoned with a sweet and savory soy sauce-based sauce, and grilled on a hot plate.

The 'Tokachi Pork' raised with great care in the blessed climate of Nakairai, Hokkaido, surrounded by greenery, fresh air, and high-quality water, is characterized by its juicy and delicious meat quality and elegant aromatic fat. This is the culmination of pork tamagoyaki, where the loin and belly of Tokachi Pork are uniquely cut and grilled on a special dough.

A local gourmet dish from Osaka, 'Modern-yaki' is a fusion of okonomiyaki and yakisoba, originating from our restaurant. It is made with plenty of domestic beef tendon and Kansai green onions, finished lightly with our secret sauce that glistens in a savory amber color. This dish is certified as the top-rated item by the Gourmet Academy.

Since its establishment, what has been particularly preserved among the signature dishes of 'Botejyu' is the three types of secret sauces, the 'special noodle production method', and 'cooking techniques'. The secret 'sauce' and 'carefully crafted noodles' are truly a perfect match. We offer the famous 'teppan yakisoba' that cannot be imitated by other restaurants.

Osaka loves Kushi Katsu! This is a must-try dish for those who haven't experienced it yet. The deliciousness of the ingredients and the crispy texture of the batter will make you addicted. Perfect as a snack with beer. Our commitment is to the sauce, and we have prepared six types of sauces that pair perfectly with Kushi Katsu. Enjoy the deliciousness of the hot Kushi Katsu with our special sauces. Six types of special sauces: Special sauce, Demi-glace sauce, Tomato sauce, Tartar sauce, Salt ponzu, Spicy thick sauce.

(Special Tartare Sauce)

・Mayo sauce flavor ・Mayo soy sauce flavor ・Mayo salt garlic flavor

・Green Onion Mayonnaise Sauce Flavor ・Green Onion Mayonnaise Soy Sauce Flavor ・Green Onion Mayonnaise Salt Garlic Flavor

Spicy Doro Sauce / Tomato Sauce / Mayonnaise Soy Sauce Flavor (with Green Onions) Salt Garlic / Special Tartar Sauce / Mayonnaise Sauce Flavor (with Bonito)

The 4th Gold Grand Prix Yokote Yakisoba approved by the Yokote Yakisoba Noren Association. Yokote City in Akita Prefecture is known for its enchanting 'kamakura' snow festival, and it features the Kamakura Museum where you can see 'kamakura' at any time, as well as beautiful nature throughout the four seasons. The local gourmet dish 'Yokote Yakisoba' originated here, characterized by the use of Worcestershire sauce, boiled noodles, and ground pork. It is traditionally eaten with the egg yolk mixed in, and it comes with fukujinzuke (pickled vegetables).

Namie Yakisoba, a thick noodle dish from Namie Town in Fukushima Prefecture, is known for being affordable and delicious, and has been loved for many years. It is said to have been created about 50 years ago to provide a filling meal for workers. The noodles are about three times thicker than usual, featuring a rich and flavorful sauce, with simple ingredients of pork and bean sprouts. It is considered traditional to sprinkle it with chili pepper before eating.

The 1st in Hachinohe and the 2nd in Fujinomiya, Gold Grand Prix Fujinomiya Yakisoba Association approved. Fujinomiya City in Shizuoka Prefecture is located on the southwestern foot of Mount Fuji and has many wonderful natural tourist spots, including the natural monuments Shiraito Falls and Otodome Falls. The local gourmet dish 'Fujinomiya Yakisoba' that was born here is characterized by its unique chewy steamed fine noodles and flavorful meat scraps, topped with katsuobushi (dried bonito flakes).

Approved by the 6th Himeji Gold Grand Prix Hiruzen Yakisoba Association, the Hiruzen Highlands in Maniwa City, Okayama Prefecture, is a picturesque resort area featuring Japan's largest Jersey cow farm and a herb garden. It is ideal for outdoor activities such as horseback riding and skiing, and at night, you can enjoy a sky full of stars. The local gourmet dish 'Hiruzen Yakisoba' is characterized by its secret rich miso-based special sweet and spicy sauce, with chicken added. 'Yoruzen Yakisoba' is also available locally.

The Akashi Tamagoyaki Promotion Team 'Approval' - Akashi City in Hyogo Prefecture is a city where the Japanese standard time meridian passes through, a place where nature and history can be felt. It features Akashi Park with its castle ruins and the world's longest suspension bridge, the Akashi Kaikyō Bridge. This is a local gourmet dish born in this area. 'Akashi Tamagoyaki' is a flavorful egg dish made with eggs, dashi, nagaimo (Japanese yam), wheat flour, and octopus, baked to a fluffy texture. Please enjoy it with the special dashi sauce.

A specialty menu from Osaka. It is a beef tendon stew made by slowly simmering beef tendon and konjac with white miso, sake, and mirin. The tender beef tendon and konjac, cooked to perfection in slightly sweet white miso, are delicious.

<Domestic Beef> with Tendon and Konjac

Is it a collaboration between Japan and Korea? When you think of kimchi, you think of Tsuruhashi! And when you think of Tsuruhashi, you think of Osaka! It has now become a representative specialty of Osaka.

A traditional vegetable from the Senshu region in southern Osaka. It is commonly associated with light pickling, and can be soaked in rice bran for just half a day to be enjoyed as a salad-like pickle. With water eggplant pickles, you can enjoy as many bowls of tea over rice as you like!

・Italian Prosciutto Paradise…880 yen (Large size…1,680 yen)・Hakata Mentaiko Cucumber…380 yen・Black Soybeans…380 yen・Japanese-style Smoked Salmon Carpaccio…780 yen・Smoked Salmon and Avocado Yukhoe <Wasabi Mayonnaise>…880 yen

S size…580 yen

Size S…480 yen

Size S... 580 yen

Premium domestic black wagyu beef paired with the rich sweetness and refreshing acidity of the domestic ripe 'Momotaro' tomato, along with the crunchy texture of Naniwa's traditional vegetable 'Osaka Shiro-na' creates a perfect match!

Now a staple menu item in izakayas all over Japan, it actually originated in Osaka! We focus on the deliciousness of the ingredients! Please give it a try.

Slowly simmered 'domestic beef' tendon

The specially made frankfurter, packed with concentrated flavor and plenty of juicy meat, is very satisfying to eat.

Please enjoy it with a warm bagna cauda sauce made from olive oil, anchovies, and garlic.

Approved by the Yokkaichi Tonteki Association in Mie, this dish features thick pork sautéed with garlic in a rich sauce, served with a generous amount of shredded cabbage. One of the characteristics of 'Yokkaichi Tonteki' is its unique shape, where one side of the meat is connected, resembling a glove.

Imabari is Japan's number one yakitori city. Imabari's yakitori is not grilled on skewers, but cooked on an iron plate with a weight placed on top. Enjoy the different texture of dishes like the popular 'chicken skin', which is crispy on the outside and juicy on the inside, offering a taste that is distinct from charcoal-grilled options.

The Towada Bara-yaki Seminar 'Certified' Local Specialty 'Towada Bara-yaki' is a hearty dish made with beef brisket and plenty of onions, seasoned with a sweet and savory soy sauce-based sauce and grilled on a hot plate.

Hokkaido pork, domestic black-haired wagyu, squid, shrimp, yamato yam

Hokkaido Pork and Squid

Uses domestically grown ripe tomatoes 'Momotaro'

Contains Hokkaido Pork

With shrimp

Squid, shrimp, scallops

Hokkaido pork, domestic black-haired wagyu, squid, shrimp

<With Hokkaido Pork> Our proud special noodles mixed with eggs and grilled, a dashi-maki modern. A famous Osaka dish 'maze maze yaki'! This is our specialty. Please enjoy it.

Hokkaido Pork, Squid, Shrimp

Television Asahi 'Please! Ranking' Gourmet Academy Perfect Score No. 1 Special Slowly Simmered 'Domestic Beef' Tendon Used

Cuttlefish, shrimp, scallops

Hokkaido pork, domestic black-haired wagyu beef, squid, shrimp

Uses domestically grown ripe tomatoes 'Momotaro'

Hokkaido pork, squid, shrimp

Uses specially simmered 'domestic beef' suji kon

・Plenty of domestic green onions, Negi Mayo Chicken 'Salt' Garlic Yakisoba... 950 yen ・Shrimp Seafood Mix 'Salt' Yakisoba <Special Garlic Salt Sauce>... 1150 yen, Squid, Shrimp, Scallops

When you think of Osaka, you think of kitsune udon! The sweet 'aburaage' paired with udon is a classic. Osaka's famous fried udon combined with 'aburaage'! This is delicious!

Television Asahi 'Please! Ranking' Gourmet Academy 2nd place special slow-cooked 'domestic beef' tendon used

Hokkaido Pork, Squid, Shrimp

Squid, shrimp, and scallops

Delicious yakisoba wrapped in a fluffy egg with broth, featuring Hokkaido pork, domestic black-haired wagyu beef, squid, and shrimp.

Hokkaido pork, squid, shrimp

Squid, shrimp, scallops

・Mochi…150 yen・Domestic green onions…150 yen・Tsuruhashi kimchi…150 yen・Gouda cheese…180 yen・Hokkaido pork…180 yen・Tender squid…180 yen・Plump shrimp…250 yen・Hokkaido pork coarse ground sausage…200 yen・Domestic beef tendon stew…280 yen・Domestic scallops…300 yen・Domestic black-haired wagyu…400 yen・Tsukimi grilled…120 yen

The deliciousness of the ingredients and the crispy texture of the batter will make you addicted. Perfect as a snack with beer... while waiting for your okonomiyaki to be ready... 5 pieces... 880 yen, 10 pieces... 1,650 yen. We are particular about our sauces and have prepared six types that pair perfectly with kushi katsu. Enjoy the deliciousness of the hot kushi katsu with our special sauces: special tartar sauce, demi-glace sauce, tomato sauce, tartar sauce, salt ponzu, and spicy thick sauce.

Contains carefully simmered domestic beef tendon

A new sensation of Italian-style risotto finished on a hot plate. The creamy, rich cheese is exquisite.

・Osaka specialty Kayaku rice…250 yen・Kayaku rice set (with miso soup and pickles)…380 yen・Kyoto-style Chirimen sansho rice…350 yen・Chirimen sansho rice set (with miso soup and pickles)…480 yen・Plain rice…150 yen・Plain rice set (with miso soup and pickles)…280 yen・Miso soup…120 yen

Founded in the third year of the Kaei era (1850), Tsuboichi Seicha Honpo is located in Sakai, the hometown of Rikyū. Under the concept of 'Tea should be prepared as well as clothing' (from Rikyū's seven principles), Tsuboichi's tea appraisers carefully select the quality, flavor, and aroma of the tea to create matcha, which is then aged in a hundred-year-old storehouse. The aging process deepens the richness and flavor. The 'Rikyū Matcha Ice Cream' is made using a generous amount of carefully selected matcha. Enjoy the deep flavor as if you were savoring matcha in a tea room.

Awarded the Grand Prize at the 2012 Local Ice Cream Grand Prix, this ice cream is made with plenty of fresh milk from Iwase Farm. It does not use eggs in its ingredients, resulting in a healthy and refreshing taste. Strawberry Mille-Feuille Ice Cream is the number one popular flavor at Iwase Farm, made with plenty of fresh milk, mixed with strawberry sauce and crispy pastry. It won the Grand Prize at the 2012 Local Ice Cream Grand Prix.