Exploring a New World of Flavors

Shinji Yamamoto, owner and head chef of Shochan Hiroshimayaki, is excited to introduce traditional Hiroshima-style okonomiyaki (Japanese savory pancake) to Hawaii’s diners. His cozy eatery, which first opened on University Avenue in 2007, recently relocated to a new-and-improved Kapahulu locale where diners can watch Yamamoto masterfully prepare his hometown dish on an impressive tableside flat top grill.

“This is our specialty,” says Yamamoto, who moved to Hawaii five years ago and insists he is the first to authentically introduce Hiroshima Style Okonomiyaki ($8) to the Islands. The intricately prepared dish begins with a crepe-like batter that is spread over the grill in a typical pancake circle. Then, all familiarily is blown to the wind as customers enter a new world of flavors.

Shredded cabbage, sprinkles of tenkasu (tempura crumbs), bean sprouts and slices of pork pile up on the pancake. While the vegetables cook down, Yamamoto skillfully fries up a batch of yakisoba noodles on one side of the grill and an egg on the other.

All the magic happens when he artfully uses his kote, a utensil made especially for preparing and eating okonomiyaki, to maneuver the pancake pile and batch of noodles onto the egg.

With one swift flip and an easy landing, the okonomiyaki is ready for its blanket of special sauce, which is comparable to katsu sauce, but contains its own unique sweetness. A few sprinkles of nori and your sizzling pancake is ready to be devoured.

For a complete bite, Yamamoto suggests using a kote to scoop out each glorious layer of this one-of-a-kind, Japanese gem.

Shochan Hiroshimayaki