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Teppan Sakebou Maido Ookini

Name: Teppan Sakebou Maido Ookini
Telephone: +81761580768
Price range: JPY 1,500
Rating: 3.02

鉄板酒房まいどおおきに

3.02

（2 reviews）

JPY 1,500

Okonomiyaki / Monjayaki

Komatsu-shi, Ishikawa, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 1,500

Hours

Sunday

17:30~26:00

(L.O.25:30)

Accepts reservations

Monday

17:30~26:00

(L.O.25:30)

Accepts reservations

Tuesday

17:30~26:00

(L.O.25:30)

Accepts reservations

Wednesday

17:30~26:00

(L.O.25:30)

Accepts reservations

Thursday

17:30~26:00

(L.O.25:30)

Accepts reservations

Friday

17:30~26:00

(L.O.25:30)

Accepts reservations

Saturday

17:30~26:00

(L.O.25:30)

Accepts reservations

Public holiday

17:30~26:00

(L.O.25:30)

Accepts reservations

Address

Nearby stations

0.54km from Komatsu station

Facilities

Parking lot available

July 26 to August 22, 2026

S	M	T	W	T	F	S
26	27	28	29	30	31	8/1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22

：Real-time reservation

：Request

：No available seats

：Closed

Ratings

3.02（2 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.06(2 reviews)

Food

-

Service

-

Ambience

-

Value

-

Reviews

Yuka

@yuka-656618

Japan

Apr 19

3.8

The taramosalata that came out first was delicious, and it got me excited from the start. The red wiener, which was carefully prepared on the hot plate, has a flavor that becomes addictive, and I couldn't stop using my chopsticks. The okonomiyaki was pleasantly light with a thin batter, pork, and egg combination that made me want to have seconds. The chicken nanban, with grilled chicken on the hot plate combined with nanban sauce and homemade tartar, made me want to drink more. The okonomiyaki I had at the end was fluffy and light thanks to yam as a binding agent, topped with yakisoba and a fried egg, which was fun. When I mixed the yolk with the noodles, a satisfying deliciousness spread.

Sachiko

@sachiko-207900

Japan

Mar 18

3.6

The teppanyaki menu is abundant, and everything pairs well with alcohol. The appetizer of Neapolitan pasta and the minced meat with maitake mushrooms in a mapo style were great snacks. The red sausage had a unique twist, and the aroma unique to teppanyaki was irresistible. The tonpeiyaki is made by layering pork with thin batter and egg, providing a pleasant texture. The chicken nanban, finished on the teppan without frying, pairs perfectly with homemade tartar sauce, making you want to drink. To finish, I had the yakisoba wrapped in a soft-boiled egg, and I was satisfied until the end.

1