なにわの夢 | This month's spotlight venue[Information Service TOWNMAP]

This month's spotlight venue

Naniwa no Yume

Osaka / Namba & Shinsaibashi
Izakaya & Restaurant

Using the burner keeps the insides soft and the outside crunchy

You can find multiple restaurants at Minami/East Shinsaibashi battling each other to see who can attract the most customers. This area is specifically known for the Okonomiyaki scene. It opened back in July of 2014 and is the largest of its kind of Kansai.
Okonomiyaki is very common and is well known by locals and tourist, which have given the Okonomiyaki a high rating. One of the highest rated, and reputable restaurant is named “Naniwa no Yume”. It has an amazing taste and such a quality that can only be found in this restaurant.

The delicious flavor is kept inside from the moisture that is created.

The Okonomiyaki is cooked on Iron Plates [Teppan], which are set up on the tables or counters. The owner of Naniwa no Yume, Mr. Nishimura, keeps the traditional method of cooking Okonomiyaki by a burner. He uses his techniques in order to keep moisture on the inside and to create a brown, crunchy outside. These will bring out the flavors of the multiple ingredients used and the Okonomiyaki is filled with a stunning flavor.

Mr. Nishimura will pour the batter on to the grill, shaping it with a metal spatula. Folding and adding various ingredients on top of the batter while it is being prepared. As it is burning the outside to make the perfect shade of brown, the green insides are slowly cooked on the Teppan. Cooking it slowly will steam the Okonomiyaki, which will keep all the flavors and taste on the inside parts [Mr. Nishimura’s theory].

All of these different techniques will truly bring out the crispy and crunchy texture on the outside, and maintain the soft textures on the insides. There are various recipes to make the Okonomiyaki. He uses pork, seafood, or combines them together in one, this is called “Naniwa no Yumedama”. [1580 yen]. Mr. Nishimaru is dedicated to using the best ingredients and materials only.

The ingredients that are used, is one of the reasons why this okonomiyaki is popular

One of the many ingredients he uses is “Iberico Bellota.” Named “Chami Pig” from Kagoshima. The eggs used are from the Hens who are 480 days of age. These eggs are deep and rich in taste, known as “Satumi red balls”. He uses these good quality ingredients and cooking method to make his homemade mayonnaise, a “foamy” substance. This is surprisingly a very light texture that compliments the Okonomiyaki. Making his mayonnaise one of the most original substances and another reason why his products are one of the most popular in the area. You will not want to miss this amazing restaurant when you are near, so come and taste the originality of Mr. Nishimura’s Okonomiyaki at Naniwa no Yume