Obachan

While the iron griddle warms up, a relaxed meal at Obachan begins with small dishes and a drink. Sipping a beer alongside house-made squid shiokara or Hakusai kimchi sourced from Tsuruhashi offers an unpretentious pub atmosphere while you wait for dishes to cook.

Teppan Meats Before the Griddle Cakes

Before diving into batter-based dishes, the teppan meat items showcase robust flavors. Special beef tongue salt, cut from the tender base of the tongue, and kuroge wagyu rank 5 kalbi tossed in a sauce prepared fresh per order offer satisfaction beyond typical griddle-house fare. There are also spicy stir-fries like premium beef horumon or beef rumen coated in house-made miso sauce, where the rich fat and spicy sauce pair naturally with drinks.

Fluffy Okonomiyaki and Monjayaki

The primary okonomiyaki arrives thick and fluffy, cooked on the teppan by the staff so diners can relax without worrying about burning it. The signature Obachan-ten features a generous mix of shrimp, scallop, octopus, squid, and pork, while the domestic wagyu beef tendon ten delivers rich savory depth as the ingredients melt into the batter. For parties, switching things up with a well-stuffed mochi, cheese, and spicy cod roe monja or a tomato cheese monja keeps the griddle lively.

Obachan operates Tuesday through Friday for dinner only, with food paced steadily as each order receives careful attention on the iron. Payment is cash only, making it best suited for an unhurried evening centered around the griddle with cash prepared in advance.