Kiji Okonomiyaki: How to Reserve, Explore Branches, and Discover Its Legacy
Okonomiyaki, often called Japan’s savory pancake, combines fresh cabbage, meat, seafood, and a smooth wheat-flour batter, grilled to golden perfection. While it’s a staple in homes and casual eateries across the country, specialty okonomiyaki restaurants elevate the dish to an art form. Among them, Kiji Okonomiyaki stands out as a nationwide favorite, celebrated for its rich flavors and perfectly cooked pancakes. In this guide, the OMAKASE editorial team—an official Michelin partner—dives into everything you need to know about Kiji: from how to make reservations to exploring its main branch, affiliated locations, and the legacy behind this iconic eatery.
Discovering Kiji: Osaka’s Legendary Okonomiyaki Spot
Since opening its doors in 1969 in the lively Shin-Umeda Shokudogai, just steps from Osaka Station, Kiji has earned a reputation as one of the arcade’s oldest and most beloved eateries. Among roughly 100 dining spots in the bustling arcade, it stands out for its dedication to perfecting okonomiyaki.
Kiji keeps its menu focused but irresistible: okonomiyaki, modern-yaki (a variation of okonomiyaki with noodles layered inside), yakisoba (stir-fried noodles with vegetables and meat in a savory-sweet sauce), and yaki-udon (thick udon noodles stir-fried with similar savory ingredients), each offering a variety of flavorful fillings. A cold beer or other drink pairs perfectly with these savory creations, enhancing the experience.
Kiji Main Branch Details
An overview of the Kiji Main Branch, located in the lively Shin-Umeda Shokudogai food arcade.
Feature 1: A Popular Spot Worth the Wait
Located in Shin-Umeda Shokudogai, a bustling food arcade filled with popular eateries, Kiji is one of the standout destinations. Look for the yellow sign with black lettering or the red curtain with white “Kiji” characters. Customers often queue on the staircase leading up to the restaurant, so even if the outdoor line seems short, don’t be caught off guard.
Feature 2: Traditional Kansai-Style Okonomiyaki
Okonomiyaki generally comes in two styles: Hiroshima-style and Kansai-style. Hiroshima-style involves spreading thin layers of batter on the griddle and layering cabbage, seafood, and meat on top. Kansai-style, used at Kiji, mixes cabbage, other ingredients, and the batter before cooking.
Kiji’s okonomiyaki features a perfectly crispy exterior and a fluffy interior where cabbage and other ingredients harmonize beautifully. The batter isn’t just flour and water—it’s a unique Kiji blend passed down to apprentices, ensuring consistent flavor even at their branch locations.
Feature 3: Welcoming to Tourists
Okonomiyaki is a quintessential Japanese dish beloved by locals, but Kiji also attracts many tourists. The Shin-Umeda Shokudogai arcade is friendly and approachable, making it easy for visitors to feel at home. Menus are displayed throughout the restaurant, allowing even first-time guests to order without hesitation.
Feature 4: Cozy Interior
Kiji’s interior is surprisingly compact, with roughly 20 seats. The aroma of okonomiyaki fills the space and wafts up the staircase, whetting the appetite of those waiting in line. Chairs feature built-in storage for bags and coats, maximizing the use of limited space.
Feature 5: How to Use the Table Griddles
While each table has a built-in griddle, okonomiyaki isn’t cooked there. The chef prepares each okonomiyaki individually on the main griddle at the counter, ensuring the crispy-on-the-outside, fluffy-on-the-inside texture that keeps customers coming back. Table griddles serve as warming plates, and diners use a small spatula called a kote to cut the okonomiyaki into portions—a local custom. Plates and chopsticks are provided upon request.
Feature 6: Kiji’s Unique Modern-Yaki
One of Kiji’s signature dishes is the Modern-yaki. Typically, Modern-yaki features noodles layered within okonomiyaki, resembling a burger with noodles in the middle. At Kiji, however, Modern-yaki is a creative twist: stir-fried yakisoba with squid and pork is wrapped in an omelette, similar to omurice (seasoned rice wrapped in a thin layer of cooked egg), and does not use the traditional okonomiyaki batter. The noodles, sauce, and egg blend into a delicious harmony. This dish is a must-try for visitors seeking a unique take on Osaka-style cuisine.
Kiji Main Branch Reservation Information
How can you enjoy the delicious okonomiyaki at Kiji Main Branch?
Kiji Main Branch Does Not Accept Reservations
Unfortunately, Kiji Main Branch does not take reservations. The only option is to arrive at the restaurant around its 11:30 AM opening and join the queue. Many customers line up even before opening. However, turnover is relatively quick, so even a long line moves faster than expected. Typically, with 20–30 people waiting, the wait time ranges from 30 minutes to an hour.
What About the Branches?
The secret to Kiji’s okonomiyaki lies in the unique flour-and-water mixture used with cabbage and other ingredients, as well as the skill of the chefs. Therefore, you can enjoy the same delicious taste at branches opened by apprentices of the main chef. All branches also do not accept reservations—except for one location independently operated by an apprentice, which does accept reservations (details discussed later).
Kiji Main Branch & Branches List
Kiji Main Branch (Shin-Umeda Shokudo-gai)
The Kiji Main Branch is one of Japan’s most famous okonomiyaki restaurants. It has been serving customers for over 50 years in Shin-Umeda Shokudo-gai, a bustling dining street with around 100 establishments in Osaka’s Umeda area. The restaurant has been awarded a Michelin Bib Gourmand and is currently ranked among the Best 100 okonomiyaki on a major Japanese gourmet review site. The standard dish is the Butatama, an okonomiyaki with pork and egg.
Kiji Umeda Sky Building Branch
Opened in 1993, this branch is run by a chef trained at the main branch. Like the main branch, it is ranked among Japan’s Best 100 okonomiyaki. The cooking style follows the main branch, ensuring the same high-quality taste. In addition to the main branch menu, this branch offers unique items named “Naniwa,” “Inaka,” and “Oedo,” which staff can explain. Reservations are not accepted.
Kiji Marunouchi Branch
Opened in 2003 as Kiji’s first Tokyo location, this branch is managed by the main branch’s top apprentice, Wataru Toda. It is also ranked in the Best 100 okonomiyaki. With twice the seating of the main branch, it still does not accept reservations and often has long lines. Skilled chefs prepare each okonomiyaki individually, and the branch offers a unique menu item called “Sujipon,” ideal as a snack while waiting for your okonomiyaki.
Kiji Shinagawa Branch
Kiji’s second Tokyo branch, also produced by Wataru Toda, offers a spacious and calm dining experience. Like the Marunouchi branch, it includes “Sujipon” on the menu and is ranked in Japan’s Best 100 okonomiyaki. Reservations are not accepted, so visitors should expect to wait in line.
Kiji Lineage Restaurants
Kiji has trained many apprentices, but only a few establishments openly identify as “Kiji-origin.” Okonomiyaki is Osaka’s soul food, and each chef has their own unique style, so many choose not to claim the Kiji lineage. Here, we introduce one guaranteed-to-be-delicious Kiji-related restaurant.
Santekan : Wataru Toda’s Okonomiyaki
This restaurant in Roppongi was opened by Wataru Toda, who led Kiji’s Tokyo expansion, under his own name. It is ranked among the Best 100 okonomiyaki on a major Japanese gourmet site. The menu includes Kiji’s original okonomiyaki as well as a variety of other okonomiyaki and modern-yaki dishes. Grilled vegetables and seafood are also plentiful, perfect for pairing with a beer straight off the teppan (iron griddle). Toda himself is often present at the restaurant. The spacious interior allows for a relaxed dining experience. This restaurant accepts reservations, which can be made online via major Japanese gourmet websites.
Summary
Kiji is a celebrated okonomiyaki institution in Osaka. While there are over 5,000 okonomiyaki restaurants in the city, Kiji’s main branch and all of its branches are consistently ranked among the Best 100 on a major Japanese gourmet site. “Santekan” in Roppongi, run by Toda, continues Kiji’s legacy while offering a unique Tokyo-style experience.
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