Chibo Okonomiyaki

When my wife's aunties flew in from Japan for their Hawaiian vacation, they brought a list of restaurants to visit. Near the top of that short list was Chibo Okonomiyaki in Waikiki's Royal Hawaiian Shopping Center. You see, these aunties don't just hail from Japan, but specifically from Osaka, the birthplace of okonomiyaki and home to the world famous parent Chibo restaurant.

Okonomiyaki is sometimes referred to as a kind of "Japanese pancake." The base batter is a mix of flour, egg, cabbage and grated mountain yam. These are usually cooked table-side on a teppanyaki grill into a large pancake shape, topped with various meats or vegetables, then more batter. When the pancake is done cooking, mayonnaise, okonomiyaki sauce, dried seaweed and shaved bonito are spread generously across the top. It was this specific dish the aunties came to sample. If anyone could judge authenticity and whether Chibo-Honolulu can create the okonomiyaki of Chibo-Osaka, it'd be these ladies.

Chibo primarily draws Japanese tourists to its Waikiki location with a decor that blends traditional Japanese design elements with utlra-modern flourishes, creating a space that is both cozy and dynamic at the same time. The servers are bilingual and helpful, willing to explore the menu in great detail with gaijin like myself.

Restaurant seating is a mix of booths or grill-side counters. We always request the grill so that we can watch our food being prepared and talk with the cooks. In addition to their signature okonomiyaki variations, they also offer an uninspiring teppanyaki menu. Take my advice: go elsewhere for your teppanyaki; come to Chibo for the pancakes.

Although there are okonomiyaki variations to satisfy every taste and budget, my favorite is one of the cheapest: mattari-yaki ($15.50). It isn't listed on the main menu, but can be spotted on signs along the walls. Mattari-yaki starts with the standard okonomiyaki pancake, but then fills it with spinach, asparagus, pork and mochi. The last ingredient is the magic one. As it cooks, the mochi melts like mozzarella to give the dish a warm, gooey center. The pancake is placed in a serving dish then spread with the mayonnaise and mayonnaise. It gets a quick dusting of seaweed then a large pinch of shaved bonito. The bonito waves and wiggles in the heat of the dish, causing your meal to squirm and move as it is slid across the counter towards you.

My son prefers the yakisoba ($14.75), grilled noodles tossed with shredded cabbage, various meats, flavored with sosu and served with a small portion of house pickled ginger. It's delicious, but a touch expensive for a bowl of noodles. Like the okonomiyaki, bonito is added as a last second garnish both for the flavor and the visual appeal.

How does Chibo compare to the real thing back in Osaka? Well, the aunties practically licked their plates clean. Knowing them, they still prefer the original... but more out of loyalty than anything. For the rest of us that can't pop over to Osaka any time soon, Chibo here in town is as good as okonomiyaki gets.

Chibo Okonomiyaki
http://www.chibo.com/
2201 Kalakaua Ave
Honolulu, HI 96815
(808) 922-9722

Other sites:
→ A brief history of okonomiyaki
→ Make your own okonomiyaki, teppanyaki grill not required.