Niroku

The yakisoba at Okonomi Teppan Niroku is worth a look if you enjoy noodles with a firm bite. The noodles are made from fresh dough, boiled and thoroughly chilled under running water; they are low in moisture. The sauce is blended with Ajiro sauce from Hinode Shokuhin as its base. The restaurant describes it as light and low in sweetness, a good match for the noodles. One diner, drawn in by the yakisoba, returned the following evening to try the salt-and-lemon version. Menu photos show toppings including pork belly, shiso and shrimp. Pork and shrimp each cost ¥250, while shiso costs ¥200.

The other mainstay is okonomiyaki, made soft by keeping the binding flour to a minimum. The toppings are simple, so the restaurant suggests adding your own favourites, such as cheese, squid, shrimp or grated yam. Diners have shared combinations including pork with shiso, and squid, shrimp and cheese—an appealing way to customise the simple base. Another visitor recalled a crisp, fragrant exterior and a soft, fluffy centre, saying it was easy to enjoy as a final dish after drinks.

For a meal of small plates cooked on the griddle, consider the motsulet: beef offal stir-fried in a sweet-and-savoury sauce and wrapped in fluffy egg. Other options include thick-cut Japanese yam grilled with soy sauce, and tonpeiyaki, pork belly and chopped spring onion wrapped in egg. Beer is also available.

The restaurant is open Monday to Saturday from 18:00 until 2:00 the following day, and is closed on Sundays. Reservations are recommended for dinner, whether you are planning an evening centred on the yakisoba or a gathering to share several griddle dishes.