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Best Osaka-style Okonomiyaki in Chicago

“The bonito flakes on top visibly curl and 'dance' from the heat rising off the pancake — reviewers say a still, flat topping means it's already gone cold.”

Osaka-style Okonomiyaki

What the real thing tastes like

Shredded cabbage is mixed directly into a flour-and-egg batter (rather than layered on top, as in Hiroshima-style) and griddled into a thick pancake, often with pork belly or seafood, then finished with a sweet-savory okonomiyaki sauce, mayo drizzle, and bonito flakes. The 'mix-it-yourself into the batter' technique is what distinguishes Osaka style from the layered Hiroshima version.

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Reviewers judge the cabbage-to-batter ratio (should stay slightly crunchy, not mushy) and the griddle's char on the pancake's crust as top factors. Restaurants that let diners griddle it themselves at the table are often rated as more authentic to the Osaka izakaya tradition.

Order it here when it has

  • crispy edges soft center
  • umami rich sauce
  • fun interactive cooking

Walk away when you see

  • can be greasy
  • sauce very sweet
  • heavy dish

Restaurant-level rankings for Chicago land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

Osaka-style Okonomiyaki on Polydish →