Signature Dishes

Signature Dishes

Okonomiyaki, Monjayaki & Hiroshimayaki

What’s the Difference?

Japanese savoury pancakes may look similar, but each style has its own texture, cooking method, and cultural background.

At Dohtonbori, we proudly offer all three — including Monjayaki, a rare Tokyo specialty that is difficult to find elsewhere in Australia.

Close-up of a cooked okonomiyaki, a Japanese savory pancake with drizzled mayonnaise, a dark sauce, and green seaweed flakes, on a hot griddle.

Okonomiyaki

The Classic Japanese Favourite

Okonomiyaki means “grilled as you like it.”
Made with fresh cabbage, egg, flour batter, and your choice of ingredients such as pork, seafood, or cheese, it is mixed together and cooked on a teppan hotplate.

The result is fluffy inside, slightly crispy outside, and rich in umami flavour.

Why People Love It

  • High cabbage content

  • Cooked on a hotplate (not deep fried)

  • Customisable ingredients

  • Balanced combination of vegetables and protein

Okonomiyaki is the perfect introduction to Japanese savoury pancakes and ideal for sharing with family and friends.

Close-up of a grilled okonomiyaki with decorative sauces, dried bonito flakes, and green onions on a hot griddle.
A colorful illustration of a plate of food with various ingredients, labeled as a balanced meal with sections for protein, carbohydrates, and vitamins & minerals, featuring a sunny background design.

Monjayaki

Tokyo’s Hidden Gem – Rare in Australia

Monjayaki originated in Tokyo’s downtown districts and is a beloved local comfort food.

Unlike okonomiyaki, monjayaki uses a thinner batter, creating a creamy, slightly gooey texture when cooked.
It is eaten directly from the hotplate using small spatulas — making it a highly interactive experience.

At Dohtonbori, Monjayaki is one of our most unique dishes and rarely available elsewhere in Australia.

Why Monjayaki Is Special

  • Lighter, thinner batter

  • High vegetable ratio

  • Strong umami flavour

  • Extremely interactive & shareable

Because of its softer texture and lower flour density, many guests find it feels lighter while still being flavourful and satisfying.

It is especially popular among adventurous diners and those wanting to try something truly authentic from Tokyo.

A partially eaten serving of fried rice with vegetables on a black plate, with a metal spatula resting beside it, and in the background, a glass jar and a person holding a menu.
Pouring a savory broth or sauce over a hot skillet of mixed seafood, vegetables, and possibly meat, with steam rising.

Hiroshimayaki

Layered & Hearty

Hiroshimayaki comes from Hiroshima and is prepared differently from classic okonomiyaki.

Instead of mixing ingredients together, they are layered:

  • Thin crepe-style base

  • Generous cabbage

  • Noodles (yakisoba )

  • Protein

  • Egg

This layering method creates a structured, filling dish with varied textures in every bite.

Why It’s Popular

  • Large vegetable portion

  • Includes noodles for added texture

  • Satisfying and hearty

  • Unique regional Japanese style

Close-up of a plate of okonomiyaki, a Japanese savory pancake, topped with bonito flakes and drizzled with mayonnaise and a dark sauce, with a person holding a portion with chopsticks.
Chef placing slices of raw pork on shredded cabbage on a cooking griddle.

A Fresh & Balanced Cooking Style

All three dishes are:

  • Cooked fresh at your table

  • Prepared on a flat hotplate, not deep fried

  • Made with generous portions of vegetables

  • Customisable to your preference

You choose your ingredients, making it easy to enjoy a meal that suits your taste.

Try Them Yourself

Discover the difference and enjoy the full DIY teppanyaki experience at Dohtonbori.

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