Celebrating Food! Celebrating Life!

Japan Mar 2011 Day 2 – Dinner @ 鹤桥风月大阪焼 Fugetsu Okonomiyaki

Fugetsu okonomiyaki

Dinner time and we found ourselves back along shinsaibashi suji 心齋橋筋. Not wanting to travel far out, after a long and tiring day at Osaka Castle and Umeda, Dotonbori seemed like the best option, and 鶴橋風月 大阪焼 Fugetsu Okonomiyaki located just next to Dotonbori-bashi was ideal. It’s authentic and its piping hot for the freezing cold weather!

Cute pinky piggy on the menu whom i’d affectionately called “buta-san”.

Fugetsu okonomiyaki

Having the okonomiyaki prepared right before our eyes – the performance before the feast! Pardon the bewildering and somewhat bizzare-looking photos. The white balance for the photos in this pos seem to be all screwed up!

Fugetsu okonomiyaki

Yakisoba with a bit of everything… Beef slices, shrimp, squid, oysters with assortment of yasai like cabbage, carrots and bean sprouts. The noodles looked so drab but each strand tasted so amazing!

Fugetsu okonomiyaki

Tamago yaki 玉子焼 with cheese and unagi filling. Quite different from the kanto version, the tamago yaki we are accustomed to seeing and eating in our local japanese restaurants which is firmer and more compact with a better defined shape, the Kansai variety is more of a very thick and floppy crepe. Very delicious nonetheless, with a wonderful juxtaposition of sweetness from the kabayaki sauce over the unagi and slight savoury taste from the fondue-like melted cheese.

Fugetsu okonomiyaki

Slice of tamagoyaki dressed with shichimi powder and dried parsley.

Fugetsu okonomiyaki

A molehill of coarsely juilienned cabbage burying all the ingredients within. The top is piled with a big heap of benito flakes which “quivered” and “jiggled” to the heat.

Fugetsu okonomiyaki

After about 10 min, its finally done! The waiting staff smeared mayonnaise followed by okonomiyaki sauce generously on the top. I took the spatula and started scoring criss-crosses on the saucy condiments to get the pattern. Very crudely executed but it was fun nonetheless!!!

Fugetsu okonomiyaki

We chose a seafood filling combo which included shrimp and squid. Sweetness of vegetables combined with sweetness of seafood can only mean one thing…the way to a very rewarding gastronomic experience!

Fugetsu okonomiyaki

The cabbage filling was really moist and sweet owing to the fact its probably steamed in its own juices!!! The batter initially poured over the cabbage cooked quickly and formed a crusty outer skin over the cabbage locked within, preventing any moisture from seeping out. Given how hot the surface was, one would had expected the okonomiyaki to be charred to the core. But no! What a revelation…

Fugetsu okonomiyaki

There was a seasonal menu for “winter delights” offering really big and fat oysters with the okonomiyaki. Judging from what i saw on another table. They are true to the size in the photograph on the menu! J doesn’t take oysters and I try to abstain from shellfish when I’m overseas for fear of getting the runs from consuming nasties like Salmonella.

Now on retrospect, I really regret and remorse over not having gone ahead with the order! With the recent nuclear scare and waste water being piped into the nearby seas, i wonder when it’ll be safe to feast on these big and fat oysters!

Fugetsu okonomiyaki

Working out the damage on the bill… if only okonomiyaki is economiyaki!!!

Fugetsu okonomiyaki


12 responses

  1. Lovely swirly pattern you made – not crude at all! Just curious – do you speak/understand Japanese? If you don’t, was it easy to navigate around Osaka without speaking Japanese? I’m seriously considering a December visit now! 🙂

    April 22, 2011 at 8:51 am

    • firebirdie

      Hi Janine,
      It helps to speak a bit of japanese yes, but my japanese is very very broken. LOL Its easy to get around cities like Osaka and Tokyo without Japanese as the signs are largely in English as well. It certainly helps to be able to read Kanji 漢字, which is used widely for names. This should be easy for us Chinese who are proficient in Mandarin as the two written forms are very similar in pronunciation and meaning.

      December is probably gonna be biting cold. Spring or summer would be better, imo. Especially during the July summer sale week! be prepared to bring an additional luggage!

      April 22, 2011 at 8:40 pm

  2. aiyah..you..nothing wrong with that photo!! agreed with janine, how clever of you to make that swirls on that okonomiyaki, probably the next time you go there, you wld be suprised to see swirls on the okonomiyaki being served to people! aaw, i just feel like having jap food for lunch afterwards!

    April 22, 2011 at 10:25 am

    • firebirdie

      Thanks Lena! the swirls on the okonomiyaki is definitely not my invention! I’d seen it being down in HK and merely replicated it out of pure mischief. haha

      April 22, 2011 at 8:43 pm

  3. 照片是美到~~~

    April 22, 2011 at 2:34 pm

    • firebirdie


      April 22, 2011 at 8:44 pm

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