Kobe has a unique iron-griddle cooking culture. For example, even the Chinese restaurants there cook using a hot plate. A few Okonomiyaki restaurants in and around the Kansai region that are also said to be rather unique, so remembering some of these unique dishes (like Sobameshi – Soba noodles mixed with rice) I visited ‘Misaku’, the first popular shop in Kobe’s Sannomiya area.
Yes! Pouring beer with Kimchi pork … I wonder what is in this simple dish, it’s wonderfully delicious. What goes well with Kimchi … the answer is Kobe’s original dish, fried shellfish. Only baked, and it can reduce me to tears.
Sweat meat stewed with Konnyaku potato (‘Bokkake'style), and cabbage are wrapped together with a thin omelette is way too delicious! Sauce is dry and sweet and the former is exciting blended together with black pepper.
Quick and basic Okonomiyaki are fluffy and delicious, grilled Kansai-style. Though not on the menu I ask for it mixed with some Yaki-Soba, which proves exquisite.
I think Okonomiyaki and Teppanyaki are best made this way. I eat quickly as I drink my beer. Move to the riverside if in need of more to drink. Let’s go and research Kobe Okonomiyaki a little bit more.
​ ​Let’s go and research Kobe Okonomiyaki a little bit more.