9 okonomiyaki places to eat in Kyoto! There is no doubt that choosing from these places to eat Kyoto-style okonomiyaki which Kyoto local people loves will be no mistake.

Osaka is famous for okonomiyaki, but Kyoto has many okonomiyaki places to eat too.

The style of okonomiyaki varies depending on the place, but Osaka-style is more of mixing the ingredients with the dough and baking which is called the “kneading type,” however Kyoto-style is putting the ingredients on top of the dough which is called the “beta-yaki type.”

Kyoto is only 30 minutes away from Osaka by JR Limited Express, but you can enjoy a completely different style of okonomiyaki.

We will introduce Kyoto’s okonomiyaki as a new way to enjoy Kyoto for the people who go there several times.

Manmaru no Tsuki Nishikiten

“Manmaru no Tsuki” is famous for Kyoto okonomiyaki. The important element of okonomiyaki is the dough.

The okonomiyaki of “Manmaru no Tsuki” uses plenty of yam to make the fluffy texture.

It is a healthy-oriented okonomiyaki restaurant that uses local ingredients such as Kyoto vegetable, Kyoto pork, and stocks natural wine.

The specialty dish is “Kyoto Okonomiyaki,” which is an okonomiyaki using Kyoto’s specialty tofu.

Okonomiyaki made with whole homemade tofu is softer and more mellower than regular okonomiyaki using lots of cabbage.

This is one of a kind menu which you cannot find someplace else, so we recommend that you try it.

Yamamoto Mambo

“Yamamoto Mambo” is a place where you can eat the precious “Mambo-yaki,” which can only be found in a limited area of Kyoto (concentrated in the narrow area on the east side of Kyoto Station).

Mambo-yaki is an okonomiyaki with ingredients such as fried noodles, meat, squid, and green onions on a thinly baked flour sandwiched with thinly-fried eggs.

It has an original taste different from Osaka’s okonomiyaki which features thick dough and Hiroshima’s okonomiyaki which mainly uses fried noodles.

The inside atmosphere is like a traditional Japanese restaurant where you can learn more about Japan more deeply.

Issen Yoshoku Gion Main Store

Issen Yoshoku is a simple teppanyaki dish with various ingredients such as green onions, chikuwa, beef, and eggs placed on a thin crepe-shaped dough that has been dissolved and thinned in water finished with Worcester sauce on top.

Also called the Western-style grilling, it is said to be the roots of the okonomiyaki. During the Taisho era (1912-1925), it was a popular fast food for the common people.

The interior of the store is like a townscape during the Taisho era with toys that children used to play and the streets which has a very fun atmosphere. The spicy soy sauce taste is perfect for enjoying the change in taste after eating continuous meal with gentle taste of Japanese food.

KYO CHABANA Minami Shinmachi Branch

“KYO CHABANA,” an okonomiyaki chain restaurant originated from Kyoto, and now expanding mainly in Osaka and Kyoto.

Offers okonomiyaki with a new arrangement with the traditional okonomiyaki.

Tomato okonomiyaki is the classic menu of “KYO CHABANA.” The healthy okonomiyaki using plenty of vegetable is almost like a vegetable salad.

The smell of the sauce that matches the sweetness of the tomatoes and cabbage will increase your appetite.

Mozzarella cheese is a popular topping which goes well with tomatoes.

“KYO CHABANA” has original menus using abundant vegetables and the atmosphere of the store is very modern and sophisticated that being popular with women.

DONGURI Shijoteramachi Branch

“DONGURI” is a Kyoto-style okonomiyaki and teppanyaki restaurant that only runs in Kyoto.

Various ingredients are mostly particular about “Kyoto products,” from the flour as the base for okonomiyaki, Kyoto vegetables, as well as soy sauce, rice, tea, and sake. With saying, the store is only located in Kyoto.

The green onion-yaki with Kyoto vegetables and Kujo green onion is recommended.

Kujo green onions, famous as one of Kyoto vegetables, has a mild taste, sweetness, and a slight sliminess.

The green onion-yaki of the kujo green onion are cut into large pieces to enjoy the different texture and smell compared to the usual okonomiyaki using cabbage.

Nishikiwarai Nishiki Main Store (Daimaru Kita-ten)

“Nishikiwarai” was born near Nishiki Market, which is called the kitchen of Kyoto.

“Warai-yaki” and “Kyoten-yaki” are the recommended menus from “Nishikiwarai.”

“Warai-yaki” is an original “omu-soba-style (yakisoba noodle omelette)” okonomiyaki born in Kyoto.

The fluffy texture of the soft noodles and soft-boiled eggs are addicting.

“Kyoten-yaki” okonomiyaki is crispy on the outside and fluffy on the inside with spicy radish sprouts sauce served on top for the taste to be more refreshing.

Usually okonomiyaki is served with a strong sauce flavor but “Kyoten-yaki” can be eaten without the sauce.

Hana-Tanuki Kawaramachi Branch

An okonomiyaki restaurant specializing in Kyoto’s traditional okonomiyaki “Beta-yaki.” It is a Kyoto-style okonomiyaki that is baked with cabbage and green onions on a thin crepe-like dough.

Hana-Tanuki’s specialty menu is “Tanuku-yaki” that has been around since its founding.

The cabbage, carefully fried small beef intestine, and homemade oil cake is topped on a crispy thinly baked dough which is baked slowly over low heat.

It is a beautiful okonomiyaki with raw eggs on top with plenty of Kujo green onions. It is an excellent dish that has plenty of vegetables and exquisite beef umami.

Okonomiyaki Wa Kokoyanen Shijo Kawaramachi Branch

“Okonomiyaki Wa Kokoyanen” is a place where you can enjoy Kyoto-born specialty teppanyaki and okonomiyaki.

Not only Kansai area okonomiyaki but you can also eat hiroshima-yaki and monja-yaki.

Monja-yaki, a famous Tokyo specialty, is taken ahead in Kyoto and has been thoroughly pursuing the taste.

“Kyoto Shio Monja,” which combines the taste of Kyoto and original flavor is very popular.

Each okonomiyaki uses a special dough with dashi to pursue the taste.

The baking skills of the staff is also high-level so you can eat it at the most delicious moment.

Ikkakuju Shijyoshinmachi Branch

Ikkakuju’s okonomiyaki is simple. Buta-tama (pork okonomiyaki) which is made from plenty of tsukune yam (dried yam) and broth is classic.

Tsukune yam is characterized by the strong stickiness and elasticity among many yams and creates a texture suitable for okonomiyaki.

The okonomiyaki dough uses gluten-free rice flour instead of regular flour which makes it crispy on the outside and fluffy on the inside.

It is an okonomiyaki which people who are allergic to flour can eat.

With the okonomiyaki cabbage, the vegetables are purchased fresh from contract farms.

There are many kinds of salad which you can taste the original flavor of the vegetables which are said to be very fresh.

Kyoto okonomiyaki’s umami of the broth spreads through your mouth. If you try various original okonomiyaki at each restaurant, the texture and the taste will be completely different. Compare the different taste and enjoy a variety of Kyoto okonomiyaki.

*The information herein is as of February 2020.