Hachikō

Okonomiyaki, yakisoba and teppanyaki dishes all feature at Hachikō. One way to build a meal is to start with teppanyaki beef tendon or scallops and asparagus sautéed in butter, then finish with an okonomiyaki or noodles. Some diners have said they enjoyed teppanyaki first, followed by okonomiyaki and yakisoba. To go with your meal, there is draft beer as well as large bottles of Asahi Dry or Kirin Classic Lager.

Okonomiyaki choices range from the classic buta-tama, with pork, to mixed okonomiyaki with pork, squid and prawns, and seafood-mix okonomiyaki with octopus, squid and prawns. Choose a focused combination of fillings or bring several flavours together in one pancake. One diner who tried the buta-tama commented that the batter was fluffy. Sauce, mayonnaise, bonito flakes and seaweed are available to add as you like; start with a little, then adjust the seasoning yourself, perhaps adding shichimi chilli pepper partway through.

For noodles, there is mixed yakisoba with pork, squid and prawns, as well as soba roll (omusoba), noodles wrapped in egg. Yakisoba has also received positive comments, making it another option when you want to add a second dish. The menu also lists kaki-tama and oysters sautéed in butter as winter-only dishes. Whether you begin with teppanyaki or make okonomiyaki the centrepiece, it is easy to put together a meal around what you feel like eating.