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  • While I can't claim to be an Okonomiyaki connoisseur I do have some limited(albeit authentic) experience with this stuff. I had the pleasure of feasting on this dish daily in Osaka (birthplace of this dish or so they say). I must admit I was no huge fan of it when I first tried it and even now I don't fancy it either but it has grown on me a bit. Even the infamous Mizuno that stands tall up on Mt. Rushmore of Okonomiyakis did little sway my taste buds. Now with that in mind I was pleasantly surprised by Naniwa-Taro; this stuff is good. The batter is light, thin and airy with almost a "rice paper" kind of affect --the way it melts in your mouth. Noodles are soft and slightly chewy with just a right amount of texture. Perfectly seasoned, perfectly sauced with gentle waves of flavours caressing your taste buds. The balance of the flavours are incredible which absolutely defines what Japanese cuisine should be. Delicately made with utmost care, this is no Mizuno however it's not trailing too far behind. The same can be said of the tacoyaki. Delicate with a creamy smooth center (a la Lindt) with hints of octopus, seaweed and wasabi all wrapped in a thin, caramelized dough with a slight crisp. The reason I am taking away 1 star is for the mediocre udon soup and omelette rice. I would suggest you skip these.
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