Murayama

One diner shared yakisoba with a companion and ordered a whole okonomiyaki as well. What stood out was the generous amount of toppings and a gentle flavour in which the sauce did not overpower everything else. They chose the mixed yakisoba and mixed okonomiyaki. The menu lists them at ¥1,300 and ¥1,300, respectively, making them options for anyone keen to try a variety of ingredients. The yakisoba portion came with two servings of noodles, and the diner said it went particularly well with beer. Sharing a plate and adding okonomiyaki could be a good way to sample a little of each.

A visitor describes Murayama’s negiyaki as generously filled with thick, firm leafy green onion rather than slender scallions. They enjoyed the contrast with the fragrant, griddled batter, and say it is a dish they find themselves ordering again. Negi-buta and negi-ika are ¥1,100 each; negi-sujikon and negi scallop are ¥1,400 each. With a choice of toppings, negiyaki offers an alternative to the more familiar style of okonomiyaki.

The signature Murayama-yaki is another distinctive choice. It is an okonomiyaki made without egg, with squid, prawns and konnyaku, topped with yakisoba cooked separately and then a fried egg. Someone who ordered pork okonomiyaki to take away describes a substantial, closely packed batter and pork that was thicker than usual. That impression may help diners decide if they would prefer a heartier okonomiyaki over a lighter, fluffier style.

For dessert, there is homemade ice cream in flavours including vanilla, matcha and yuzu. At Murayama, a meal centred on okonomiyaki or yakisoba can also end with something sweet.