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  • It may not be comparable to those you have tried from Japan, however I do respect this place cook it freshly from the scrap (unlike many other places just bought frozen one and fried it then serve you overprice ...I can just microwave at home by myself) Okonomiyaki and takoyaki are popular street food in Japan, therefore we don't need to bring our Zagat Michelin star judge eyes in here. However, I do think there's a lot place to improve in this restaurant. For instance, cabbage( main ingredient) ratio should be more than the dough, you don't have to make a "big fluffy pancake" with little ingredient, it can be half of the size but more cabbage and meat. Also, we should be able to customize it more, like add yakisoba base. There's no need to spread the sauce all over the top, it will reduce the crispness texture. Button line...Benito and seaweed should be part of the Okonomiyaki not add on... ( you know it's not right) This restaurant should take a leap of faith, since there's no competitor, and people live here are open to try new food.
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