Okonomiyaki Monjayaki Eetoko Yoyogi

Born and raised in Osaka, the chef's deep love for okonomiyaki was cultivated from childhood. Driven to share his enthusiasm for this Osaka staple, he opened his own restaurant in Tokyo, in the trendy backstreets of Hobo Shinjuku Norengai, just a stone's throw from Yoyogi Station, and on the fringes of the Shinjuku Gyoen National Garden. Eetoko Yoyogi invites guests to enjoy okonomiyaki, paired with sake and appetizers, starting with the popular "miso cabbage" — seasonal cabbage with homemade miso dressing. But the highlight of the meal is the "white okonomiyaki", which is not served on weekends, and available only by order on weekdays. Consisting of a base of pork, yam, tenkasu (tempura batter crumbs), dried bonito flakes and mayonnaise, the okonomiyaki is then topped with a labour of love: egg whites vigorously whisked into a feather-light meringue, then drizzled with the house's special sauce. It is the labour-intensive nature of the meringue that makes it a weekday-only item even to regulars. Diners making reservations through byFood, however, can enjoy the privilege of white okonomiyaki regardless of day. Other izakaya staples are on offer at Eetoko as well. Tokyo's take on okonomiyaki, monjayaki, is always a popular choice. Meanwhile, the yakisoba boasts freshly boiled, textured noodles, and is the perfect addition for a fun izakaya night out. Guests are reminded to wear easy-to-wash clothes though — leaving the restaurant smelling like smoke is key to the okonomiyaki experience.