Visited for lunch. Ordered the Special Hiroshima-style okonomiyaki, yakisoba, koune-yaki, and tonpei-yaki. The Special okonomiyaki had seafood and mochi inside. The cabbage was sweet and delicious. The yakisoba had clams, greens, and pork in a soy sauce base. The tonpei-yaki was simple yet tasty. However, I prefer the nearby Mayadokoro, so I may not visit again. Thank you for the meal!

An acquaintance recommended a okonomiyaki restaurant in Sengawa. It used to operate as "Micchan" in Mitaka. This place specializes in Hiroshima-style okonomiyaki, offering Onomichi-yaki and Mihara-yaki. I ordered the Onomichi-yaki this time. You purchase a meal ticket first, but it would be helpful if they could make the ingredients of Hiroshima-style okonomiyaki more clear on the ticket. I ordered a soft drink since I was driving, and I tried a Melon Soda Juice called "Smack" from Mie Prefecture. It tasted nostalgic and delicious. When you think of Hiroshima, this is it. The taste is familiar. The cabbage underneath, with sesame dressing and pepper, goes perfectly with it! The umesuisho (pickled plum) is served frozen, but it feels like they intentionally freeze it, so you can enjoy it cold until the end. I ordered the Onomichi-yaki, which includes unusual ingredients like onions and carrots in addition to cabbage. Mayo is an additional charge. It was delicious, but the restaurant seemed busy with only one staff member handling everything. They had all the counter seats reserved, and it felt like they intentionally placed them so customers couldn't sit right in front and watch the food being cooked on the teppan. It was a bit disappointing not to be able to see the cooking process up close.

Michan is located a little over a 5-minute walk from Sengawa Station, near the river. It's a restaurant where you can enjoy delicious Hiroshima-style okonomiyaki. They also offer Uber service. The owner may seem a bit unfriendly to first-time visitors, but in reality, he is very playful and kind.笑

Hiroshima-style Okonomiyaki at Okonomi Takumi Micchan Sengawa Main Store in Chofu, Tokyo. You can enjoy fantastic Hiroshima-style Okonomiyaki here. The cleanliness of the restaurant and the extremely careful cooking by the owner were impressive. It is located about 500m from Sengawa Station on the Keio Line. The exterior is easy to spot with a white sign, yellow noren curtain, and orange tent next to an Italian restaurant. The interior is clean with a bright teppanyaki kitchen, counter, and table seating. The menu is ordered through a ticket machine. The owner runs the place alone. We tried the Onomichi Okonomiyaki, Hamajima Soy Sauce Yakisoba, and Squid "Kaizoku-yaki" which were all delicious and well-prepared. The restaurant is spacious and clean, making it a great place to enjoy carefully cooked Okonomiyaki and Yakisoba. Highly recommended. Rating: ★★★★★.

Located next to Manchinha, with a yellow door. Since it's summer, the teppanyaki restaurants were not crowded during lunchtime. I bought a ticket from the vending machine, sat down, and placed my order. I had the Onomichi-style corn and cheese okonomiyaki. It has a slightly Western twist to it. They use their special Carp sauce, which tastes different from the usual store-bought sauce. The okonomiyaki was huge! I was full and satisfied. It was delicious. The lunch set also came with miso soup, which had pickled ginger, wheat gluten, and green onions. It was different from what I had imagined miso soup to be... What could be the reason for this difference? Since it's an okonomiyaki restaurant, as long as the okonomiyaki is delicious, it's all good. They had feedback cards inside the restaurant, so I filled one out. They appreciate direct feedback. I would like to try other flavors as well.

Next to the popular Italian restaurant "Lamancina" is a Hiroshima-style okonomiyaki restaurant. This place used to be a well-known tonkatsu restaurant called "Sannasubi," but after the owner fell ill and closed the shop, several different restaurants came and went, and now it is this restaurant. On this day, there was just one older man running the place, and upon entering, there was a ticket machine on the right side. I pressed the buttons for "Onomichi Modern" (1,000 yen) and "Mega Kaku High" (680 yen) to get my food tickets. When I asked the older man if I could sit at the counter, he looked around and directed me to a two-person table near the entrance. The place was busy with several orders coming in, so I quietly waited. Once the older man seemed to be in a good mood, I felt relieved. Then, he came over to my table, took my food ticket, and also gave me a free topping coupon that was in the newspaper. I decided to go with the "Renzou-san" style for the topping, asking if I could have sweet corn as a topping instead of getting it separately as a snack. The older man agreed. After a while, he brought over a small plate of sweet corn that he had cooked on the griddle, and also my Mega Kaku High. I started with the corn and took a sip of the Highball, which was a bit salty but still good. The older man then began making my Onomichi Modern. It arrived without mayo or pickled ginger, following the simple style of the dish. It included squid tempura, gizzard, and soba noodles, a dish typical of the older man's hometown of Onomichi. The flavor was mature, and the sauce was not too sweet. If you wanted it sweeter, you could add some Carp Okonomi sauce from the table. The crispy soba, soft cabbage, and thinly sliced gizzard were all delicious. It was quite a generous portion, and I left feeling satisfied. I learned about the older man's dedication to maintaining the fermented Carp Okonomi sauce and realized he was a serious and sincere person. I thanked him and left the restaurant.

The restaurant is still new and not very well known as it is a bit of a walk from the station. However, the food was really delicious. It was my first time trying okonomiyaki with noodles in it, and it blended perfectly with the okonomiyaki flavor. Also, there was a dish called "chitama" or something similar with eggs that was also very tasty. The person who seemed to be the owner was very polite and friendly, which I appreciated. When my phone battery was running low, I asked if I could borrow an outlet, and they kindly let me use it. I didn't end up using it, but they mentioned that they have WiFi available as well. I will definitely go back.

A little north of Sengawa Station, across the river, there is a small okonomiyaki restaurant that has opened. As soon as you enter, there is a ticket vending machine right next to you. The shop has a long and narrow layout, with a teppanyaki grill and counter seats near the entrance, and table seats towards the back. You cannot eat directly from the teppanyaki grill at the counter seats. In addition to the ticket system, self-service is also available for water and other items. I tried the Onomichi-style okonomiyaki, which costs 1000 yen. It was topped with soba noodles, pork, liver, and squid tempura. It's worth noting that Hiroshima-style okonomiyaki can vary by region. In Onomichi, they use liver and squid tempura, in Fuchu it's ground meat, in Mihara it's chicken giblets, and in Miyoshi it's spicy noodles. The okonomiyaki itself was not bad, but there was too much batter sprinkled on top, an adequate amount of cabbage, and normal amount of bean sprouts. They use straight raw noodles that are boiled. The liver is boiled and then grilled on the teppanyaki grill. The squid tempura was also just right. The liver and squid tempura are placed on top of the noodles and then combined with the rest of the ingredients. During the cooking process, a weight is placed on top to press and remove excess moisture. Watching the cooking process, it looked delicious. However, when I tried it, I noticed two issues. Firstly, they use my favorite Carp sauce, but they put too much sauce on it. I don't necessarily want to taste the sauce, I want to taste the okonomiyaki. Since sauce preference varies from person to person, it would be better to use less sauce and let the customers adjust it themselves. Secondly, the noodles were lacking in flavor and not the best quality. Perhaps using noodles from Isano Seimen, like at Mitchan Honpo in Hiroshima, would be a better choice. Also, it's a shame that you can't eat directly from the teppanyaki grill, as it diminishes the taste.

It was a beautiful restaurant. I didn't quite understand some of the self-service system, but the staff were very helpful. My wife and daughter had okonomiyaki and they said it was delicious.

When we say "okonomiyaki," there are various styles such as Kanto-style, Kansai-style, and Hiroshima-style. For people from Hiroshima, the local version is the true "okonomiyaki," and they may scold you if you casually refer to it as "Hiroshima-yaki." Here, to make a distinction, we will use the name "Hiroshima-yaki." (laughs) There are over ten popular "Hiroshima-yaki" restaurants in Hiroshima city that have been recognized as "Okonomiyaki Hyakumeiten" (Top 100 Okonomiyaki Shops), and one of those popular shops is "Micchan," which is a branch of that shop. It's safe to say that this is one of the top shops in Tokyo where you can enjoy authentic "Hiroshima-yaki." Located about 20 minutes west of Shinjuku on the Keio Line, at Sengawa Station. From the station, it's about a 5-6 minute walk north into a residential area where the shop stands. The shop has a cozy and casual atmosphere. Perhaps due to the consideration of staffing, they operate on a food ticket purchase system through vending machines. This time, I came to get takeout for dinner during the stay-at-home period due to the spread of the infection. I ordered three items. The "Meibutsu" is a standard type of Hiroshima-yaki with a chewy dough, soba, and a sweet and savory flavor of otafuku sauce. It includes squid tempura and mochi, which are the key ingredients. The "Onomichi" includes sand liver in addition to squid tempura, providing an interesting texture. As a side dish for alcohol, I ordered the "Shiso Moyashi-mushi." It's a steamed dish with shiso leaf, shimeji mushrooms, pork belly, and bean sprouts, all steamed and served with ponzu sauce. (^ ^) Thank you for the meal.

I visited a Hiroshima-style okonomiyaki restaurant intending to have a casual lunch and drink, but due to the prevention measures in place, alcohol service was not available, so I had to settle for takeout. Orders were placed using a ticket machine, which was satisfactory for hygiene purposes. I ordered the Special Okonomiyaki for ¥1,270 and the Onomichi Okonomiyaki for ¥1,100, with an additional topping of green onions for ¥150 and a container fee for each okonomiyaki at ¥50. I requested yakisoba noodles for both. I enjoyed the aroma of the sauce and oil while waiting for the dishes to be prepared, which took about 10 minutes. Once ready, I took them home. The Special Okonomiyaki had seafood toppings, giving it a slightly luxurious feel. The Onomichi Okonomiyaki with green onion topping was just a regular Hiroshima-style okonomiyaki. It was advertised as a specialty of Mihara City, so I had high expectations, but it turned out to be just an ordinary okonomiyaki. It wasn't bad, but I couldn't help but feel disappointed, especially considering that MYTK nearby offers better taste, menu variety, and value for money.