Okonomiyaki & Takoyaki: Japan’s Comfort Food on a Griddle

Japan is a foodie’s paradise!

Here you can find everything from refined kaiseki (multi-course) meal events and Michelin-starred restaurants (Tokyo has the most in the world!) to hole-in-the-wall noodle joints and convenience store eats for those on the go. 

For many visitors and locals alike, it's comfort food that truly captures the essence of everyday Japanese cuisine. 

Two stars of this category are okonomiyaki and takoyaki – dishes that are as fun to eat as they are tasty.

These comfort foods, often associated with the Kansai region (Osaka & environs in western Japan), have won fans across Japan and beyond. Okonomiyaki and takoyaki provide a good window into Japanese food culture, showcasing local ingredients, cooking techniques and the social aspect of dining. 

In this article, we'll explore the what, where and how of okonomiyaki and takoyaki, from their origins and regional variations to the best places in Japan to try them.

What Are Okonomiyaki and Takoyaki?

Before we talk about where to find the best versions of these dishes or how to make them, let's start with the basics. What exactly are okonomiyaki and takoyaki?

The Origins of Okonomiyaki

Okonomiyaki, often described as a savory pancake or "as-you-like-it" crepe, is a versatile dish with roots in the pre-World War II era. The name itself is a combination of "okonomi" (meaning "what you like" or "how you like") and "yaki" (meaning "grilled" or "cooked").

At its most basic, okonomiyaki consists of a batter made from flour, grated nagaimo (a type of yam), dashi (fish stock), eggs and shredded cabbage. This mixture is then cooked on a flat iron griddle, often with various ingredients mixed in or layered on top. Common additions include pork belly, seafood, noodles… even cheese!

The finished product is typically topped with a sweet-savory okonomiyaki sauce, Japanese mayonnaise, aonori (dried seaweed flakes) and katsuobushi (dried bonito flakes). When cooked right (and no self-respecting Japanese would have it any other way!), okonomiyaki is a hearty, flavorful dish that's versatile as a quick lunch, a late-night snack or the centerpiece of a social gathering.

Okonomiyaki's popularity surged in the post-war period, particularly in the Osaka area, where food shortages made its adaptable nature especially valuable. Today, okonomiyaki is enjoyed throughout Japan, with regional variations adding local flair to the basic concept.

Takoyaki: Osaka's Iconic Snack

If okonomiyaki is Osaka's comfort food, takoyaki is its street food king. 

These ball-shaped snacks, whose name literally means "grilled octopus," were invented in Osaka in 1935 by a street food vendor named Tomekichi Endo.

Takoyaki are made from a wheat flour-based batter and cooked in special molded pans. The batter is poured into the half-spherical molds, and then bits of boiled octopus, tempura scraps (tenkasu), pickled ginger and green onion are added. As the batter cooks, the balls are turned with special picks to create their spherical shape.

Once golden and crispy on the outside, takoyaki are typically served in “boats” of 6-10 pieces, drizzled with takoyaki sauce (a bit similar to Worcestershire sauce) and mayonnaise, then sprinkled with aonori and katsuobushi. The contrast between the crispy exterior and the gooey, savory interior – all steaming in pillow heat – makes for an irresistible treat.

While octopus is the traditional filling, modern variations could include squid, cheese or bacon, among others. Despite these innovations, the classic octopus variety remains the gold standard, particularly in Osaka where takoyaki is practically synonymous with the city's food culture.

Both okonomiyaki and takoyaki represent the Japanese knack for turning simple ingredients into something greater than the sum of their parts. Okonomiyaki and takoyaki are experiences – often cooked right in front of you, customized to your liking and enjoyed in a casual, convivial atmosphere. 

Regional Variations of Okonomiyaki

While okonomiyaki is enjoyed throughout Japan, two main styles dominate the scene: Osaka-style and Hiroshima-style. Each has its devoted followers and unique characteristics.

Old School: Osaka-Style Okonomiyaki

Osaka-style, often considered the "original" okonomiyaki, is what most people picture when they think of this dish. 

Here, all ingredients are mixed together before cooking. The result is a cohesive pancake-like creation where flavors meld together. Osaka okonomiyaki often features pork belly slices, giving it a rich, savory taste.

In many Osaka restaurants (as is often the case elsewhere in Japan, too), customers cook their own okonomiyaki on hot plates built into the tables. This DIY aspect adds a fun, interactive element to the dining experience.

Hiroshima-style Okonomiyaki

Hiroshima takes a different approach. 

Instead of mixing ingredients, they're layered. A thin crepe-like base is topped with shredded cabbage, bean sprouts, pork belly and often noodles. The stack is then flipped and topped with a fried egg. This method results in distinct layers of flavor and texture.

Hiroshima-style okonomiyaki also typically uses more cabbage than its Osaka counterpart, creating a heartier dish. The addition of yakisoba or udon noodles makes it a filling meal on its own.

Other Regional Twists on Okonomiyaki Across Japan

Beyond these two major styles, you'll find local variations of okonomiyaki across Japan. 

In Tokyo, monjayaki, a runnier version of okonomiyaki, is popular. Tokushima in Shikoku is known for its unique okonomiyaki topped with a raw egg and soba noodles. 

Each region puts its own spin on the dish, often incorporating local specialties.

Where to Find the Best Okonomiyaki and Takoyaki

While you can find these dishes throughout Japan, some places stand out for their quality and atmosphere.

Top Spots in Osaka for Okonomiyaki & Takoyaki

In Osaka, Okonomiyaki Chitose in the Shinsekai district is a local favorite, serving Osaka-style okonomiyaki since 1956. 

Other Osaka okonomiyaki spots that are favorites of locals and travelers alike include Mizuno, Sakaba, Moegi and Dontaku Doyama.

For takoyaki, try Aizuya in the popular Dotonbori area (or at one of their other branches in Osaka), known for their perfectly crispy exterior and molten interior.

Among the myriad spots for takoyaki in Osaka, 

Must-Try Okonomiyaki & Takoyaki Shops in Tokyo

Tokyo offers its own excellent options. Sakuratei in Harajuku is popular with travelers when in this famous part of Tokyo for its all-you-can-eat okonomiyaki and monjayaki (they also have all-you-can-drink menu options, for those who like to partake). Other Tokyo okonomiyaki eateries worth a try include Ocomo, Azabujuban Romantei, Monja Mugi and Temari.

For takoyaki, Gindaco is a reliable chain found throughout the city. You can also try Ginza Fukuyoshi, Takahachi or Takoazabu – if you happen to be near one of those spots.

Comfort Food Gems in Other Japanese Cities

In Hiroshima, Okonomimura is a food theme park dedicated to okonomiyaki, housing dozens of restaurants under one roof. 

For a unique takoyaki experience, visit Ako Takosenka in Hyogo Prefecture, where you can try takoyaki made with locally-caught octopus.

Also in Hyogo prefecture, the city of Akashi is the birthplace of Akashi-yaki, a twist on takoyaki that features an eggier batter and a broth for dipping rather than a sweet sauce. We always enjoy the legit akashi-yaki at Takoiso (which is part of a great local shotengai or shopping arcade, and is also near the Akashi Castle ruins); and at Tsukasa in Kobe.

DIY: Trying Your Hand at Okonomiyaki and Takoyaki

Part of the fun of these dishes is making them yourself. 

Many restaurants in Japan offer the experience, and we highly recommend partaking while you’re here.

You can also learn to make these popular Japanese comfort foods from scratch.

Cooking Classes in Japan Featuring Okonomiyaki or Takoyaki

Several cooking schools in major cities offer classes focused on these foods. 

In Osaka, the Eat Osaka cooking school provides hands-on lessons in making both dishes. 

In Tokyo, Buddha Bellies Cooking School Tokyo includes okonomiyaki in some of its classes.

Making Okonomiyaki & Takoyaki at Home

With some specialized equipment (a flat griddle for okonomiyaki and a takoyaki pan for takoyaki), you can recreate these dishes at home. 

Some Japanese and Asian-focus grocery stores outside Japan now stock the necessary ingredients, including okonomiyaki sauce and katsuobushi. 

Our friends at Japanese Taste have got you covered, too, when it comes to these ingredients and many others! Check out their articles on takoyaki and okonomiyaki for recipes and great info.

Which One is Best: Takoyaki or Okonomiyaki?

There’s no “right” answer to this question!

Both okonomiyaki and takoyaki are at the top of the class for Japanese comfort food. And at the graduation ceremony, we’d have to let both of them speak for their cohorts as co-valedictorian.

If you’re headed to Japan, be sure to include stops on your itinerary for okonomiyaki and takoyaki at least once each on your self guided tour of Japan. It will work great if you’re in Osaka, Tokyo and Hiroshima, since you could try okonomiyaki in all three cities, and then takoyaki in Osaka since it’s the iconic food of this great city.

Have you tried takoyaki or okonomiyaki before? Where at? What’s your opinion? Let us know in the comments section below.

Happy food travels!