Okonomiyaki Monja Teppanyaki Ittaro

This summer, Ichitaro presents a captivating selection of 'Hiroshima-style gourmet' that will delight teppanyaki fans! We have recreated the essence of Hiroshima, known as the country of okonomiyaki where 'okonomiyaki is a staple food!', along with the beloved local specialties from Kansai, all in the luxurious Ichitaro style. Enjoy it hot and steamy with a chilled beer or soda!

Hiroshima's soul food, boasting the highest number of okonomiyaki restaurants in Japan! The basic style is to layer plenty of cabbage and Chinese noodles and grill them. Ichitaro's Hiroshima-style okonomiyaki is packed with the sweetness of meat and vegetables, making it very filling! *Here, our staff will carefully grill each piece with professional skill and serve it to your table. We will serve it in the most delicious state, so please feel free to ask us! Recommended toppings: Squid tempura (+110 yen) - a must-have topping that infuses the batter with the umami of dried squid, a classic in Hiroshima! Fried egg (+110 yen) - adds a creamy richness that pairs perfectly with the rich sauce. Green onions (+110 yen) / Grilled cheese (+220 yen) - also very popular for changing the flavor!

A highly popular dish in Kansai, this okonomiyaki is lavishly topped with the blessings of the sea! The rich essence that overflows from the plump oysters seeps throughout the fluffy batter, creating an exquisite piece. The aroma of the sea and the savory sauce combine, making it impossible to stop eating after just one bite!

A delicious stamina yakisoba loved by those in the know, a specialty of Kure that is also cherished at food stalls! Juicy and flavorful beef hormone is grilled generously with a special sauce. The juicy fat of the hormone clings to the noodles, showcasing its excellent potential as both a snack with drinks and a main dish!

1. Lightly oil the griddle. Use a brush to lightly coat the surface of the griddle. Be careful not to use too much oil, as it can transfer its smell to your hair and clothes! 2. Mix the batter well. Before the griddle heats up, make sure to mix the batter thoroughly. Stir it with a spatula to incorporate air and make it fluffy. 3. Cook each side for 6 to 7 minutes, do not press down! Cook slowly to a diameter of about 15 centimeters. Pressing down with a spatula will make it tough! 4. Once both sides are fluffy and golden brown, it's done! Enjoy it hot and fresh! Feel free to add your favorite toppings like sauce, mayonnaise, bonito flakes, or aonori.

■4 types mix (minced, grated, chips, chives)

■3 types mix (pork, squid, shrimp)

■4 types mix (Kimchi, Shrimp, Chives, Squid)

■4 types mix (pork, pork soboro, potato, carrot)

■4 types mix (pork, squid, shrimp, yam)

■4 types mix (pork, cheese, chives, garlic)

■3 types mix (Natural, Mozzarella, Camembert)

■4 types mix (squid, shrimp, octopus, scallop)

■5 types mix (pork, squid, shrimp, scallop, cheese)

1. Lightly oil the teppan. Use a brush to lightly coat the surface of the teppan. Be careful not to use too much oil, as it can transfer its smell to your hair and clothes! 2. Start by cooking the 'ingredients'. Scoop the ingredients from the dashi (batter) and stir-fry them well while chopping. Especially cabbage tends to concentrate its umami flavor and enhances its sweetness. 3. Form the 'ingredients' into a donut shape and pour in the dashi. Pour the dashi into the center of the donut shape in 2-3 batches, and once it boils, break down the donut shape and mix it together. It’s ready to eat when it becomes sticky. 4. Spread it out thinly and flat to finish! Enjoy it by scraping it off with a spatula. Please enjoy with your favorite toppings such as sauce, mayonnaise, bonito flakes, or aonori.

■3 types mix (pork soboro, potato, carrot)

3 types mix (pork soboro, shrimp, cheese)

■4 types mix (pork soboro, cheese, chives, garlic)

■3 types mix (green onion, pork soboro, tofu)

■3 types mix (Natural, Mozzarella, Camembert)

■4 types mix (shrimp, octopus, scallops, sliced squid)

■5 types mix (pork soboro, shrimp, scallop, cheese, sliced squid)

■3 Types Mix (Mentaiko Mochi Monja, Cheese, Fresh Cream)

■3 Types Mix (Seafood Monja, Tobikko, Fresh Nori)

■55 yen flat rate: Spicy adjustment, butter ■110 yen flat rate: Escargot butter, egg, Baby Star, corn, garlic (minced/grated/chips), pickled ginger, green onion, natto, mochi ■165 yen flat rate: Chives, mountain yam, kimchi ■220 yen flat rate: Soba, pork soboro, pork, mozzarella cheese, plum dried fish, tuna, cheese, black curry ■275 yen and up: 275 yen: Sliced squid, 330 yen: Mentaiko, 385 yen: Beef tendon, scallop, octopus

・Addictive Cabbage: 473 yen ・Addictive Cucumber: 473 yen ・Special Kimchi: 473 yen ・Potato Salad: 528 yen ・Yam with Ponzu: 528 yen ・Chilled Tomato: 528 yen ・Plum and Dried Sardine Cold Tofu: 528 yen ・Cod Fish Roe with Spicy Sauce: 528 yen ・French Fries (Salt/Consomme/Nori Salt): 528 yen ・Salted Firefly Squid: 638 yen ・Grilled Spicy Cod Roe: 638 yen ・Fried Chicken: 698 yen

Mini Cold Noodles: 418 yen, Mini Tanuki Udon (Hot): 418 yen, Egg Soup: 308 yen, Seaweed Soup: 308 yen, Rice: 220 yen, Large Rice: 275 yen, Miso Soup: 165 yen, Rice & Miso Soup: 330 yen

How about a hot and rich snack to finish off your okonomiyaki? For the first time ever, we proudly present 'anmaki', which is a sweet red bean paste wrapped in a slightly vanilla-flavored dough, exclusively available at Ichitaro! You can also add butter as an option, transforming it into a reward dessert that will make everyone turn their heads! ■ Anmaki (smooth red bean paste/chunky red bean paste): 528 yen ■ Anmaki (matcha): 528 yen

Seasonal Sherbet: 473 Yen, Vanilla Ice Cream: 473 Yen, Handmade Raw Chocolate: 440 Yen, Warabi Mochi: 528 Yen