Ashikawa

At Ashikawa, the pork okonomiyaki comes with a substantial layer of batter and pork. One diner singled out the crispness of the pork on top; another praised the thick, pleasantly crisp batter in both the pork version and the modern-yaki, a style of okonomiyaki served with noodles. It makes a tempting place to start if you prefer a classic combination.

For a dish with plenty of toppings, try the mix-yaki with shrimp, squid and pork, or okonomiyaki with shrimp, squid, tuna and chikuwa (a tube-shaped fish cake). One diner remembered the mix-yaki as fluffy and generously filled. There are many other combinations, too, including pork with kimchi, pork with mochi and corn, and mushrooms with pork, making it easy to choose according to your tastes.

Yakisoba and teppan-grilled dishes offer alternatives to okonomiyaki. A visitor mentioned the Neapolitan-style yakisoba; the menu lists it with pork, onion, green pepper, shimeji mushrooms, corn and chikuwa. Other options include yakisoba with pork and kimchi, or with pork, shiitake, shimeji and enoki mushrooms. These dishes put something other than batter at the centre of the meal.

To add another dish, consider tonpei-yaki, a rolled pork-and-egg dish, or chicken grilled with black pepper. One diner enjoyed the pork-and-egg roll alongside okonomiyaki and yakisoba, a good way to add variety to the table.

Dine-in service is available, and the restaurant is described as suitable for solo diners. One visitor said the owner explained the menu when they were unsure what to choose. If it is your first time, you could ask about the dishes that catch your eye.