Fumiya Okonomiyaki Kajiyamachi

As the only branch of a long-established okonomiyaki restaurant founded in 1952, this spot continues to be loved for its unique style. By using beef tallow and frying the okonomiyaki slowly, guests can enjoy a crispy and fragrant exterior with a fluffy texture inside. The version with chicken liver is particularly praised for its simple seasoning with just sauce, which leaves a lasting delicious impression. The yakisoba, grilled on an iron plate, features smooth noodles that are well-coated with sauce, making it a delightful pairing with the okonomiyaki for a satisfying meal.