Narabiya

The scallop butter-and-soy yakisoba combines grilled scallops with broccoli and root vegetables, finished with melted butter. A diner who ordered it called it “delicious”, making it an appealing option for anyone in the mood for seafood yakisoba. Other choices include a mixed yakisoba with pork, squid and beef, and pork with mushrooms, served with grated daikon and salt ponzu rather than the usual sauce.

One diner described the okonomiyaki with simmered beef tendon as a fluffy pancake topped with a soft-boiled egg yolk. The negiyaki has also drawn praise for the crisp texture of its tenkasu, or crunchy tempura bits. Both are worth considering alongside the okonomiyaki and yakisoba.

The pork yaki udon is prepared Japanese-style with dashi soy sauce and a hint of bonito. The squid version uses the same seasoning, offering a different choice of main ingredient. Dishes are cooked on a large teppan and brought to the table; one diner said they kept the food warm on the teppan built into their table. The restaurant suits anything from a solo okonomiyaki meal to a shared spread, and is in Kamigyo Ward, Kyoto.