01 / ABOUT THE PLACE
About this place
Pork, cheese, shiso, squid tempura, noodles and two eggs make Kajita’s Kaji-ta Special a substantial, generously layered okonomiyaki. Diners have remarked on its plentiful cabbage and spring onion, as well as the sweetish sauce coating the noodles and cabbage.
The classic choice is niku-tama soba, or pork, egg and noodles; there are also specials with different combinations of toppings and an Onomichi-style okonomiyaki made with gizzards and squid tempura. For negiyaki, try the suji-kon negiyaki, topped with a heap of locally produced spring onions and served with a choice of house-made ponzu or soy sauce.
Add a teppanyaki dish such as tonpeiyaki or suji shio before your okonomiyaki. One diner’s post describes enjoying grilled beef tendon with salt alongside a beer, making the menu suited to a meal or a light early-evening drink. At lunchtime, set meals are available, including ton-tama-yaki, pork kimchi and sobameshi.
Some visitors mention receiving their food straight from the griddle at the counter, and the restaurant can also work for a solo meal.







