The shop is located within a 3-minute walk from the Hanshin Expressway Bayshore Line Awajihanda South exit, tucked away in a back alley. I stumbled upon this place after visiting Rinku Premium Outlets and the thought of trying "kashimin-yaki" popped into my head. It was my first time trying kashimin-yaki, and having it in its place of origin made it quite a contemplative experience. My impression was that it was similar to a Western-style okonomiyaki, and eating it with soy sauce provided a new sensation. As a fan of flour-based dishes, I've added another item to my list of favorites. The photo shows that the staff kindly cut it in half for me. I had the large kashimin-yaki, which was easy to eat. The yakisoba was delicious with a fragrant soy sauce, and the negiyaki was also a hit!

After watching a segment about Kishiwada on the previous "Tetsuwan Dash" show, I decided to visit Kishiwada on Saturday. I had heard about "Kashimin yaki," a local specialty, while researching lunch options. I remembered trying it at a shop called "Izumizuya" in the now-closed "Dotombori Gokuraku Shotengai" back in 2009. I tried to find more information about it, but surprisingly, there wasn't much available. Some sources mentioned that it originated there. I drove there but had trouble finding it. There were no coin parking lots in the area, making it difficult. I parked at a free parking lot near Namikiri Hall and continued my search on foot. I spotted the factory of "Betsumi," a kamaboko shop. The restaurant was located in a narrow alley between here and a park to the northwest. It was surprising to find it in such a small street. A sign for okonomiyaki hung in the middle of the alley, reminding me of "Yamamoto Manbo" in Kyoto. There was no line outside the shop before 1 pm. When I was a child, eating out wasn't as common as it is now, and each region had local okonomiyaki shops or dagashiya (cheap snack shops) that provided affordable and delicious food while serving as important community spaces. This area seems to be known for the Kishiwada Danjiri festival. It felt a bit awkward to intrude on the local people's gathering spot, but when I opened the sliding door, it was quiet inside. No TV or background music. There was only one empty seat, and when I mentioned that there were two of us, the staff kindly asked us to wait outside for a while. I checked if they served beer since I was with my wife, but it seemed they didn't serve any alcohol at all. After waiting for about 15 minutes, we were able to enter. The small counter was in the shape of a "ko" with long benches around it. It was packed with seven people (even though they could only accommodate six at a time). The cooking was done by a woman in her 50s, with an elderly man assisting her. They first cooked a round pancake-like dough made from flour, then topped it with cabbage, followed by a mixture of lightly stir-fried chicken and beef fat on top, sprinkled with a little more flour, flipped it over, and cooked it until the cabbage became soft from steaming. They offered three sizes: large, medium, and small, and asked if we wanted sauce or soy sauce (there was also a sign for ponzu vinegar on the wall). We chose sauce. We also ordered minced yakisoba. (At that time, they asked, "The minced meat will melt and disappear, is that okay?") They boiled the soba on the teppan (iron griddle) before cooking it. The cabbage was cut very finely into small squares, which looked cute. It was enjoyable to watch the efficient process of making the dishes right in front of us. Both the Kashimin yaki and yakisoba were simple and delicious, with a light taste. The service was very polite and pleasant. It felt like a small food stall with a teppan surrounded by a counter. Customers had to be aware of each other. That day, there was a local man, a couple who had returned home for a visit, and the two of us. The shop treated outsiders equally, with no sense of alienation. It seemed that there used to be a famous older lady running the shop. The place had more depth and character than just the food served.

Recently, a dish called "Kashimin-yaki" has been popping up outside of Kishiwada city as well. I realized that I had never actually tried it in its hometown of Kishiwada, so when I had the chance to visit the area, I made sure to try it. I visited one of the popular local spots, "Yamato," which had a nostalgic atmosphere reminiscent of an old fishing town. The menu featured the popular "Kashimin" starting at 400 yen, along with other local favorites like "Kara-yaki" starting at 130 yen. I opted for the "medium" size of the "Kashimin" for 450 yen. The friendly couple running the place cooked it right in front of us on a griddle, creating a thin crepe-like base topped with cabbage, finely chopped kashiwa (oak) meat, and minced beef fat. The finished dish was light and crispy, with a choice of sauce, soy sauce, or ponzu for seasoning. The rich flavors of the beef fat complemented the mild kashiwa meat well, creating a balanced and enjoyable dish. It was more of a snack than a full meal, with a casual and affordable vibe that made it perfect for a quick bite. Overall, it was a unique and delicious experience that I highly recommend trying when in Kishiwada.

November 22, 2014. I decided to go to Kishiwada to try the local specialty dish called "Kashimin yaki". The first restaurant I found on Tabelog was fully booked, so I searched for another place and found "Yamato" restaurant. I drove there and found it located in a small alley in a residential area. The restaurant had about 6 seats surrounding the teppanyaki grill, and luckily we were able to get in without waiting. We ordered the Kashimin (medium) for 450 yen. The dish is a mix of "kashiwa" (chicken) and "minchi" (minced meat). The ingredients looked delicious. The process of making the Kashimin yaki involved spreading out the batter, adding cabbage, green onions, and pickled ginger, then adding the chicken and minced meat. The dish was cooked like okonomiyaki, topped with sauce and beef mince. The batter was thin but firm, and the chicken was crispy and tasty. It was different from the usual okonomiyaki I have had. I was impressed by the variety of toppings available and I look forward to trying more on my next visit. The restaurant had a cozy atmosphere, and I can see myself coming back regularly on weekend afternoons. Thank you for the delicious meal!

In the morning of November 22, 2014, I went shopping in Umeda. In the afternoon, I headed to Kishiwada in search of a slightly different okonomiyaki called "kashimin-yaki". However, the restaurant I found on Tabelog was fully booked today, so I had to give up and walked back to Nankai Kishiwada Station where I parked my car, which was about 1km away. On the way, I ended up eating takoyaki instead. Feeling disappointed, I checked Tabelog again and found a hit - a place called "Yamato" which was a 5-minute drive away from where I was. Upon arrival, I discovered a small okonomiyaki shop run by an old couple tucked away in a residential area. The shop had only 6 seats surrounding a large teppan. Luckily, I got a seat right away as a customer finished eating. I ordered the "kashimin (medium)" for 450 yen, which was made from a blend of firm chicken meat "kashiwa" and minced beef fat "minchi". The okonomiyaki was cooked skillfully on the teppan, and when it was ready, it was topped with oliver sauce and a sprinkle of minced beef fat. The appearance was quite dark, but when I tried it, it was delicious! The crispy texture of the chicken and the richness of the minced beef fat were excellent. I realized I should have ordered the large size or added soba noodles to make it a "kashimin modern-yaki". The shop was very popular with many takeaway orders coming in while I was eating. I left the shop feeling very satisfied and decided that this "kashimin-yaki" was my personal winner of the B-grade gourmet contest.

I, born in Kishiwada, was recently curious about a local specialty dish called "Kashimin-yaki". It seems like it was developed in the past 10 years because I had never heard of it before. Intrigued by this relatively new local specialty, I decided to visit the area. It was located in a residential area near the famous takoyaki shop Sumiyoshi. I ordered the Kashimin-yaki for 350 yen, the flour-based dish with green onions for 190 yen, and the okonomiyaki with meat for 500 yen. The price of 130 yen for the flour-based dish was surprisingly reasonable for the quality. As for the taste of Kashimin-yaki, I'll leave that to other reviews, but the okonomiyaki was incredibly fluffy and delicious. The restaurant can get quite hot in the summer, but the atmosphere is great and the overall experience is fantastic.

I often come to Kishiwada, where there are many nice shops. This time, I came to eat Kashimin. I had Kashimin before at Toribi, but I heard the original shop is here, so I was excited to go. It's quite far from Kishiwada Station, to the southwest. You can go by car, but you definitely can't park in front of the shop, it's barely wide enough for one car. I didn't see any coin parking nearby. There seems to be a big supermarket nearby, so that might be a good option. Inside the shop, there were three people around the teppan grill. If you squeeze in, maybe 5 people can sit. The teppan grill is hot. I ordered the medium size Kashimin for 430 yen. It seems they don't serve alcohol here. They made it quickly, in about 10 minutes. They asked if I wanted sauce or soy sauce, and if I wanted it on the teppan or on a plate. If on a plate, the staff would divide it into 8 pieces with a spatula for easy eating with chopsticks. Now, the first bite. The edges were crispy and delicious. The middle had a chewy texture from the chicken meat, and it was tasty. The sauce itself was also delicious. I think this would go really well with beer. It's different from okonomiyaki, but it's quite delicious in its own way.

I had the opportunity to visit the original Kachimin in Yamato during a radio recording for Radio Kishiwada. Despite being turned down by NHK, Radio Kishiwada welcomed us, which may be the strength of the local community. We were served Kachimin (medium) and Negiyaki (minced) - both were delicious. Kachimin consists of crispy crepe-like texture, tender cabbage and green onion, and chewy chicken meat. The minced beef fat on top added a nice flavor. The name Kachimin comes from "kashiwa" (chicken) and "mince," and I learned that they use minced beef fat. The chicken meat used is from Torimi, and I would love to try Torimi's Kachimin as well. The dish is meticulously cooked, with beef fat added multiple times during cooking for extra flavor. Yamato shared many interesting stories, and the broadcast will air on June 29th, with additional broadcasts on the 15th and 22nd. If you're not in Kishiwada, you can listen online. Don't miss out on trying the Negiyaki with soy sauce when you visit Kishiwada. Kei.

I visited Kishiwada, a town that I have come to visit several times due to various reasons. It is a town that exudes tradition and charm, with a lot of depth to it. On a sunny Sunday, I decided to go on a solo stroll to explore the town. One thing that I really wanted to try in Kishiwada was a dish that I had not experienced before. The weather was nice, and I set out on my adventure on April 25th. I came across a restaurant called "Yamato" in Kamimachi, which I had seen in a friend's blog. It was located in a residential area, deep within the alleys. The atmosphere was very homey, with the owner and his daughter running the place. I ordered "Kashimin" for 430 yen, which is a dish made with chicken and minced beef fat. The thin dough was topped with cabbage, chicken, and minced beef fat, then flipped and cooked with Worcestershire sauce. It was delicious, with a light snack-like feel due to the thin crust. The only downside was that they did not serve beer, probably because there were many junior high school students in the restaurant. I also tried the "Tamago Yaki" for an additional 250 yen, which was a simple and tasty dish made with egg and soy sauce. Overall, it was a great experience trying out new dishes in Kishiwada. I also visited another restaurant called "Sogaetsu," which unfortunately did not serve the dish I was looking for. Nevertheless, I enjoyed exploring the town and trying out different foods. I look forward to more adventures in Kishiwada in the future.

In Kawachi-Nagano City, in the Hamanana-cho area, there is a dish called "Kashiminn-yaki" that can only be found there. It is now becoming more widely known with the opening of the original "Kishiminn-yaki" at Namba Grand Kagetsu near Sen'nichimae. The dish is also famous at the well-established restaurants "Yamato" and "Torumi". Unlike typical okonomiyaki, this dish features a thin crepe-like batter with cabbage, chicken, and a sprinkling of minced beef fat. It is flipped multiple times and topped with sauce and bonito flakes before being cut into small pieces. The chicken provides a nice texture, although it can be a bit greasy. The restaurant has a large teppan grill where you can watch your dish being cooked. The use of disposable chopsticks may be a drawback for some, so bringing your own chopsticks is recommended. The cost performance was not the best considering the ingredients and atmosphere. - Kashiminn-yaki (medium) 430 yen - Yakisoba (pork) 480 yen - Coffee milk 100 yen

Kashimin is a type of okonomiyaki that uses chicken and beef mince as ingredients, hence the name "kashimin." The original Kashimin shop is located in Kishiwada. The shop is small and cozy, run by an elderly couple and their daughter. They work together seamlessly to prepare the ingredients, cook on the griddle, and apply the sauce. The Kashimin itself is like Hiroshima-style okonomiyaki, with a thin batter topped with cabbage, chicken, and beef mince. It is crispy on the outside and moist on the inside, with a delicious texture from the chicken. Unfortunately, they do not serve beer at this shop, as the owner doesn't drink.

When I planned to visit Kishiwada Castle, I was looking for a local specialty in Kishiwada, but all I could find was "Kashimin." What is Kashimin? It sounds like a character name or something... Turns out it's a local food, a B-grade gourmet. So, I decided to head there by car from Kishiwada Castle. Even with a navigation system, I got lost. I asked a local and found out that Kashimin is quite famous, but there was no parking nearby. So, I stayed in the car, and they got it for me as a takeout. Kashimin-yaki seems like okonomiyaki but not really... and it had some good burnt parts! The batter may be thin, but even after eating half, it felt like I could still eat more. Yamato is a long-established place for Kashimin-yaki, operating for almost 40 years. The castle staff took a photo of the moment it was being cooked, but their face was a no-go (laughs). According to my distance measurement, it's about a 15-minute walk from Kishiwada Castle. The parking at Kishiwada Castle was free, so it might be nice to park there and walk!

Located about 2km from Nankai/Kishiwada Station, this restaurant in Kishiwada offers a rare flour-based dish known as "kashimin yaki." The restaurant has a nostalgic atmosphere, with a family-run operation and a menu that includes the classic dish in a large size. The dish is similar to okonomiyaki but is made by first cooking a crepe-like dough, then adding cabbage, green onions, pickled ginger, chicken, and minced beef fat before topping it with more dough and cooking it until crispy. The texture of the dish is unique, with a crunchy outer layer and a flavorful filling. The restaurant, established in 1971, has a long history and is worth a visit for those looking to try a rare and delicious dish in the Kansai region.

The most memorable shop from this Osaka business trip was this shop. Called "Yamato", it is a long-established shop in Kishiwada, Hamanana-cho, serving a local specialty okonomiyaki called "Kashimin". Originally, it was a super local food in Osaka that could only be eaten in Kishiwada, especially along the coast. The shop is located in a narrow alley like in the photo, making you wonder if there really is a shop there. It looks like there are only houses around. The shop "Kashimin" originated from the shop "Kashiwa no Western-style Yaki" that started adding minced beef fat 35 years ago in Hamanana. The shop spread the recipe to other shops. When I went, the shop was very crowded, so I waited behind the shop. The remains of the embankment show that the sea used to be close by. Kashimin yaki has a crispy finish due to the melted fat in the batter. On top of the sauce, there is a sprinkling of minced fat. The richness of the flavor, the texture of the chicken, it was irresistible. The name comes from "kashiwa" (chicken) and "mince" (beef fat mince) being included, hence "Kashimin yaki". This special okonomiyaki unique to Kishiwada was born in this shop. I spoke with the owner, and he mentioned that they have been operating for 37 years in the same place, still using the same iron plate. It's a wonderful story.

The original shop of "kashiminyaki," also known as "Yamato" in Kishiwada. It is located in Hamate in a narrow alley. The exterior is not particularly beautiful, but customers often visit. The owners are an elderly couple who are very friendly and attentive. They have a variety of menu options, but I ordered three pieces of kashiminyaki. The sauce seemed to have a lot of history, and it was delicious. The edges were crispy while the middle was chewy. The texture of the minced chicken was a nice touch. I will definitely visit again soon!

Located just a few minutes' walk from the Izumisano City Hall down a small alley. First, a mixture of flour and water is thinly spread on a hot plate. Then, cabbage and chicken are placed on top, followed by sprinkling minced beef fat. The dry texture of the chicken combines with the beef fat to create a rich, pork belly-like flavor. The use of minced beef fat is unusual, but it's surprising how well it pairs with the chicken. Obtaining minced beef fat may be difficult, but if you can, you could try making it at home. A new genre of okonomiyaki. Give it a try.

This is a place that only locals would know about. But now it's getting popular through word of mouth. Even though I'm not a local, I came here based on recommendations. I was hesitant to enter because it looked like a traditional, old-fashioned house. Inside, there was an old couple cooking classic okonomiyaki on a big iron griddle. I ordered the recommended "Kashimin mix" based on word of mouth. They cooked it skillfully and topped it with a raw egg. It was delicious. I was impressed after a long time. The combination of chicken, egg, and sauce was perfect. I ate about half and then ordered the grilled leeks with soy sauce. I thought it would be a light dish for the end, but it wasn't enough, so I finished with a regular Kashimin. It was delicious. The only downside is that you can't have it with beer.

Kashimin yaki is a type of Western-style grilled dish. It comes with cabbage, green onions, pickled ginger, and tempura crumbs as standard. What makes Kashimin unique is that it uses young chicken thigh meat for the meat base, and finishes it off with a dollop of minced fat. It melts like ramen back fat, adding a delicious depth to the dish. The flavor is rich, but the piping hot dish is incredibly tasty and satisfying.