01 / ABOUT THE PLACE
About this place
One diner who ordered the modern-yaki with beef tendon and konjac remembered the pleasingly firm noodles paired with the tendon. At Amano, you can turn a pork okonomiyaki into modern-yaki by adding soba or udon, or choose a filling-led option such as beef tendon, konjac and spring onion okonomiyaki or seafood okonomiyaki with squid, prawns and octopus. Will you add noodles for a heartier dish, or make the combination of fillings the focus? There is plenty to compare if you are starting with okonomiyaki.
Another detail to note: the cooked okonomiyaki is brought to the teppan hotplate at your table. Diners say it arrives already seasoned and can be eaten as it is, with mayonnaise, sauce and bonito flakes on the table for changing up the flavour. To add a teppan-grilled dish, consider beef tendon with ponzu, salt-grilled chicken neck, or the seafood medley with squid tentacles, prawns and octopus.
Lunch-only dishes listed include pork okonomiyaki, pork yakisoba, stir-fried vegetables, pork kimchi and tonpei-yaki. Weekend lunch service runs from 11:30 to 14:30; the restaurant also opens in the evening on Saturdays and Sundays.
