Okonomiyaki¥

Okonomiyaki Yuki

Rating83SCORE
WHY IT'S A MESHI MAP PICK
Locals keep coming back. That is the real proof.
地元の人が、通い続ける。それが何よりの証明。
Founded in 1980 — a Nagata staple for over 44 years.
1980年（昭和55年）創業・44年以上継続の老舗。
Tabelog 3.48, 350 reviews; Retty 12,142 'visited' (No.2 okonomiyaki in Nagata).
食べログ3.48・350件・Retty 12,142人「行った」（長田区お好み焼き2位）。
Named Tabelog Okonomiyaki 100 Best 2024.
百名店2024選出。
Sobameshi at 820 yen — praised as Nagata's best value for oil-free sobameshi.
そばめし820円で「油なしのそばめしでこの価格は長田最強コスパ」という評価。
The technique of making sobameshi without any oil produces a uniquely finished dish.
油を一切使わないそばめしの独自技法が唯一無二の仕上がり。
No reservations; lines even on weekdays, especially busy on weekends.
予約不可で平日も行列、週末は特に混雑。
Listed on the Shinnagata Shopping Street official site.
新長田商店街公式サイト掲載。
Family-run and ongoing.
家族経営継続中。
Single location, no PR deals.
1店舗のみ、PR案件なし。
Popular Dishes
Sobameshi
そばめし
Bokkaké Suji-yaki
ぼっかけすじ焼き
Butadama
豚玉
What kind of place?
Fake reviews removed

Founded in 1980, this family-run okonomiyaki shop in the Nishi-Kobe Center Street near Komagabayashi Station (3-min walk) is known for sobameshi made without any oil — said to be Nagata's finest. The sukiyaki with bokkaké (sweet-simmered beef tendon and konjac) is also a specialty. Tabelog Okonomiyaki 100 Best 2024. Cozy 18-seat interior with the same old griddles and homey atmosphere as always.

Along with Aomori, one of Nagata's two must-visit okonomiyaki shops. The oil-free sobameshi is a technique found nowhere else. The Showa-era griddle and the master's skilled hands produce a taste unlike any other.

Business Hours
Mon・Tue11:30-15:00 / 17:00-21:00
WedClosed
Thu – Sun11:30-15:00 / 17:00-21:00
Regular Holiday：Wednesday・第3Tuesday
Phone078-611-4785Call
Access
18 seats. No reservations. Cash only. 3-min walk from Komagabayashi Station (Kobe City Subway Kaigan Line).
4-2-5 Kubo-cho, Nagata-ku, Kobe, Hyogo
English Menu：Not AvailableCredit Card：Not Available
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Okonomiyaki¥

Okonomiyaki Yuki

Rating83SCORE
Popular Dishes
Sobameshi
そばめし
Bokkaké Suji-yaki
ぼっかけすじ焼き
Butadama
豚玉
Business Hours
Mon・Tue11:30-15:00 / 17:00-21:00
WedClosed
Thu – Sun11:30-15:00 / 17:00-21:00
Regular Holiday：Wednesday・第3Tuesday
Access
18 seats. No reservations. Cash only. 3-min walk from Komagabayashi Station (Kobe City Subway Kaigan Line).
4-2-5 Kubo-cho, Nagata-ku, Kobe, Hyogo
Phone078-611-4785
English Menu：Not AvailableCredit Card：Not Available
View larger map
Reserve on Hot PepperOpen in Google MapsView on Tabelog
WHY IT'S A MESHI MAP PICK
Why this place makes the list
Locals keep coming back. That is the real proof.
地元の人が、通い続ける。それが何よりの証明。
Founded in 1980 — a Nagata staple for over 44 years.
1980年（昭和55年）創業・44年以上継続の老舗。
Tabelog 3.48, 350 reviews; Retty 12,142 'visited' (No.2 okonomiyaki in Nagata).
食べログ3.48・350件・Retty 12,142人「行った」（長田区お好み焼き2位）。
Named Tabelog Okonomiyaki 100 Best 2024.
百名店2024選出。
Sobameshi at 820 yen — praised as Nagata's best value for oil-free sobameshi.
そばめし820円で「油なしのそばめしでこの価格は長田最強コスパ」という評価。
The technique of making sobameshi without any oil produces a uniquely finished dish.
油を一切使わないそばめしの独自技法が唯一無二の仕上がり。
No reservations; lines even on weekdays, especially busy on weekends.
予約不可で平日も行列、週末は特に混雑。
Listed on the Shinnagata Shopping Street official site.
新長田商店街公式サイト掲載。
Family-run and ongoing.
家族経営継続中。
Single location, no PR deals.
1店舗のみ、PR案件なし。
83SCORE
What a score of 83 means
A measure of whether people truly want to return — not hype. Calculated after removing fake reviews.
Real reputation
Fake reviews removed

Founded in 1980, this family-run okonomiyaki shop in the Nishi-Kobe Center Street near Komagabayashi Station (3-min walk) is known for sobameshi made without any oil — said to be Nagata's finest. The sukiyaki with bokkaké (sweet-simmered beef tendon and konjac) is also a specialty. Tabelog Okonomiyaki 100 Best 2024. Cozy 18-seat interior with the same old griddles and homey atmosphere as always.

Along with Aomori, one of Nagata's two must-visit okonomiyaki shops. The oil-free sobameshi is a technique found nowhere else. The Showa-era griddle and the master's skilled hands produce a taste unlike any other.

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