With the desire to establish the "flour-based food culture" of okonomiyaki and monjayaki in eastern Hokkaido, we started in Bihoro in 1999.
With over 20 types of okonomiyaki and an incredible 30+ types of monjayaki, the menu is extensive. Our top recommendation is the "Natsuya DX Yaki," which contains six kinds of ingredients: pork, beef, scallops, shrimp, squid, and octopus. Luxuriously topped with various ingredients, the aroma of seafood is irresistible, making it truly an "all-in-one" dish. Also, don't miss "Ruri-chan's Mentaiko Monja," a monjayaki that has been a hit for over 20 years. The name comes from the fact that it uses mentaiko (spicy cod roe) made from Alaska pollock produced in Kushiro by a grandmother named Ruri-chan. It's a popular dish mainly featuring seafood like shrimp and squid.
This popular restaurant is a favorite among tourists from the Kansai region, the heartland of flour-based food culture. The interior features both sunken seating areas and counter seating, allowing families and friends to enjoy a meal around the teppanyaki grill.