The smell of the sauce on the griddle makes you turn your head to look back.
Yoshihiro," which has been in Fuse for 75 years, is a place that is like the original landscape of okonomiyaki.
Fluffy dough and homemade sauce with a choice of sweet or dry.
But that's not all.
German sausages, French galettes, Indonesian mie goreng...
In this corner of town, the world is on the griddle.
Today, someone is enjoying a plate of unpretentious but memorable dishes.
| Address | 1-1-45 Ashidai Shinmachi, Higashiosaka City, Osaka, JapanGoogleMap |
|---|---|
| Phone number | 06-6789-7149 |
| Business Hours | 11:00-22:00 |
| Smoking allowed | No Smoking! |
| SEKAI PASS Benefits | 1 drink free |
The sound of the griddle lights up the usual night
Walking down the shopping street in Fuse, the smell of sauce suddenly wafted past my nose. Passing through the curtain, I find myself at Yoshihiro, a restaurant established in 1948 that has been cooking okonomiyaki in this town since shortly after World War II.
At lunch time, there are workers at a nearby factory, students after school, and men who stop by for dinner. The time passes in an unpretentious manner around the griddle.
Is the sauce sweet or spicy? Dry? What about mayonnaise?”
It is a pleasure to be asked such questions. Every time the aroma and sound of the fluffy dough rises to the surface, my stomach and my heart slowly relaxes.
The reason for all this time and effort is the 19 spices, cacao, and…
One of the essential ingredients of Yoshihiro’s okonomiyaki is their original sauce. In fact, this sauce is not ready-made, but is handmade from scratch at the restaurant.
The sweet sauce is made with 19 different herbs and spices, as well as cacao and apricot. When you take a bite, a fruity tenderness peeks out from the depths of the sauce. The dry sauce is more mature: 21 spices, habanero, orange, red wine…. It is crisp and spicy, with a deep, rich flavor.
I’ve heard many people ask, “Do you sell this sauce?”
Many people have asked. But I am sure that this flavor is only possible with that griddle and the air.
France, Indonesia, and here in Fuse.
Looking at Yoshihiro’s menu, the word “galette” suddenly catches my eye.
Further down the menu, I am surprised to see “Mie Goreng” and “Cheese Fondue” as well.
It is as if a little trip around the world is spread out on the griddle.
The reason for this lies in the background of the third generation chef, Goro. He used to work as a chef in the United States for nine years. Because he has been exposed to cuisines from around the world, he has freely expanded the enjoyment of teppan cuisine beyond the confines of an “okonomiyaki restaurant.
All of this, mixed with the atmosphere of the town, creates a nostalgic “taste of Yoshihiro.
Today, too, the voices surrounding the teppan overlap.
I pass through the noren (curtain) with anticipation. The smell of the sauce is on my sleeve. In such an everyday scene, “Yoshihiro” is open for business today.
The “taste of the town” created over the past 75 years is more than just food. It is a backdrop to someone’s conversation or a time to take a breather.
I’ll be back again.”
The steam from the griddle gently sent off someone’s back as they left with these words.
