Yasubee

Diners who ordered yakisoba appreciated being able to keep it warm on the teppan at their table. On another visit, a reviewer ordered yakisoba with pork, along with teppan-cooked bacon and corn, and teriyaki chicken with onion. They kept the food warm at the table and adjusted the flavour with the sauces and seasonings provided. Combinations vary by order, so you could make yakisoba the main event or pair okonomiyaki with a side dish.

The menu’s pork-mix okonomiyaki is a classic, with a fluffy batter, crisp cabbage, pork, squid and prawns. Negiyaki with beef tendon and konjac is topped generously with Kujo spring onions and uses slowly simmered tendon, offering a different mix of fillings from cabbage-led okonomiyaki. Yasubee’s namesake dish pairs fluffy okonomiyaki with a soft-cooked egg and Kujo spring onions. For a lighter bite, try the cheese-filled tonpeiyaki, wrapped in pork and egg and made with a generous amount of the restaurant’s original cheese blend.

One diner had beer with stir-fried bean sprouts before moving on to okonomiyaki, a nice example of stopping for a small dish during a night out for drinks. The listed drinks include beer, highballs, chūhai, sake, shochu, plum wine and wine, giving you options to match your food or your mood.

Yasubee is a dine-in restaurant, and reviews describe eating dishes at the teppan tables. Payment is cash only. The restaurant is closed on Tuesdays and open from 16:00 to 21:00 on Mondays and Wednesday through Sunday.