Okonomiyaki

**Mizuno recommendation:** The signature Mizuyaki (美津焼き, ¥1,550) includes pork, shrimp, squid, and mochi in fluffy cabbage-rich batter. The shop's technique — gentle flipping, precise timing, controlled heat — produces lighter texture than standard okonomiyaki. Expect 30–60 min wait on weekends; arrive at 11:00 opening or after 14:00. **Self-cook vs chef-cooked:** Shops offer both DIY (cook it yourself at griddle built into table) and chef-cooked options. First-timers should order chef-cooked to learn proper technique: how to flip (gently, with two spatulas), when to apply sauce (after 15 seconds resting off heat), and how to cut (into wedges). DIY is fun but risks undercooked centers or burnt exteriors. Ask for okonomi-ya-keru (お好み焼ける, 'can I cook it?') to try DIY on second round. **Pairing and sides:** Order beer (生ビール nama biiru, ¥500) or highball (ハイボール, whisky-soda, ¥400) — okonomiyaki's richness needs carbonation for balance. Add yakisoba (焼きそば, stir-fried noodles ¥700) or negiyaki (ねぎ焼き, green onion pancake ¥900) for variety. Avoid ordering multiple okonomiyaki per person — one 1,200yen pancake is filling; Western stomachs often misjudge.