【大阪 上本町】止まらない焼そばラッシュ！大阪屈指のお好み焼き屋で繰り広げられる神業鉄板ショー！

【大阪 上本町】止まらない焼そばラッシュ！大阪屈指のお好み焼き屋で繰り広げられる神業鉄板ショー！

Masterful order handling that captivates regular customers —
a beloved Osaka okonomiyaki restaurant. One Osaka-style Pork Tomato, please. Wow, that’s insane! Yeah! Delicious. We try to make sure customers don’t get bored even if they come every day. Whether it’s light, rich, or hearty, there’s something for everyone. That’s the kind of menu we aim to create. Even when people think, “Hmm, that combination seems odd,” they’re often surprised — “Hey, this actually works!” I want people to enjoy those discoveries too. From classics to creative dishes,
we take a closer look at the diverse menu of Ajikuraya. Tennoji-ku, Osaka City — a five-minute walk east from Uehommachi Station. Founded in 1994 — Ajikuraya. 9:18 AM — the owner arrives for the day’s first shift. A day in the life of an Osaka okonomiyaki restaurant. Men and women of all ages — grandparents and families alike — we have both tatami seating and sunken-floor private rooms, so we can welcome all kinds of guests. That’s the kind of restaurant we strive to be. The owner has been helping at an okonomiyaki shop since high school. Director）How many years has it been since you opened? My husband and I started it back in 1994. Before that, we ran a shop just nearby for about 20 years. We’ve been at this location for about four and a half years now. We have many regular customers, so we try to make sure they never get bored. Whether it’s light, rich, or hearty, there’s always something satisfying. That’s the kind of menu we’re always working to create. And if customers request something not on the menu, we try to make it using our ingredients and seasoning. Sometimes those creations even become new menu items. Even when people think, “Hmm, that combination seems odd,” they end up saying, “Wow, that actually works!” quite often. I want people to enjoy those unexpected discoveries. 11:00 AM — Opening time
*As of May 12, 2025, weekday lunch hours have been discontinued.* 65 seats, including tables and sunken-floor seating. Choose your base batter from seven types,
then select your favorite toppings (kayaku). Yakisoba Squid & Pork with Raw Egg
Yakisoba Mix Yakisoba Curry Flavor
Chili Oil Yakisoba Green Onion Pancake with Beef Tendon
Osaka-style Pork Tomato Salt Grill, Teppan Grill Agari Tonpei Tonpei-yaki (pork and egg omelet-style dish) Fresh noodles boiled to order. Yakisoba with Squid, Pork, and Raw Egg. At Ajikuraya, the house style is to enjoy yakisoba dipped in raw egg. Mild. Delicious. Director）How does it taste? It’s delicious — the sauce is slightly sweet. The noodles are nice and chewy. When you mix it with the egg, the flavor changes and becomes even better. Osaka-yaki. Potato. Yakisoba Single — Squid and Pork. Osaka-style Pork Tomato. Welcome! A new group of four guests. Squid with Salt and Konnyaku. Rice cake (Mochi). Beef Intestine Kimchi Udon. The floor staff also help with some of the cooking. Yakisoba Double — Squid and Pork. Osaka-yaki Mix. Scallop with Salt. Udon Roll Single, ready! Beef. Yakisoba Double — Squid and Pork. An evening reservation comes in. Oh! That’s the one that was so good! 13:18. Yakisoba Mix (with squid, pork, and shrimp). A family of three visiting for the first time. Director）How’s the taste? It’s delicious — what a happy lunch! Yakisoba Single “Umaika Curry” (with fried dried squid). Green Onion Pancake with Beef Tendon. Stir-fried Vegetables with Ponzu Sauce. Osaka-style Modern Pork Yakisoba. Seasoning the pre-boiled beef tendon. Osaka-yaki with Squid, Pork, Egg, and Green Onion on Top. Staff）Yakisoba Double — Squid and Pork! Wow, looks amazing! Osaka-yaki Mix. That’s incredible! Osaka-yaki with Squid, Pork, Egg, and Green Onion. Whoa! Staff）Osaka-yaki with Mochi and Cheese! Oh, that’s crazy! Whoa—amazing! Osaka-yaki with Squid, Pork, Egg, and Green Onion. Yakisoba with Squid, Pork, and Raw Egg. 19:00 Dinner service begins. The owner steps into the kitchen. Thank you for waiting. Yakisoba Double — Squid and Pork. Eggs. Staff）How many eggs would you like? Four. Mmm! Delicious! Director）How many yakisoba did you order? Two large ones. Director）Do you come here often? (My kids) really love this place. A family that visits the restaurant often. They get candy at the end. That makes them really happy. I’m so happy to get candy! There are five main points of focus here. We’re particular about the noodles, sauce, flour, and ingredients. The fifth is how to eat it. For example, with beef tendon soy-sauce style, it goes perfectly with mustard — like you’d have with oden. Osaka-yaki with Beef Tendon. Osaka-yaki with Pork. Pork Okonomiyaki, ready for the guest! Director）What did everyone order? Pork Okonomiyaki with Egg on Top. This person here is having the Mix version. He really loves that one. When I was in elementary school, I’d come home on weekends after watching Yoshimoto Shinkigeki, and we had a tabletop teppan grill. We’d play “okonomiyaki restaurant” together — that’s how I grew up. So now when I look at one okonomiyaki, I think,
“How should I eat this one?” For example, the edges are crispy while the center stays soft. So I think about when’s the best time to eat those crispy edges. Director）You have such a wide variety of menu items, don’t you? Yes, we do — and even with just one egg,
our customers find many different ways to enjoy it. Soba Roll with Pork, Corn, and Cheese. Beef Intestine with Kimchi. Large Beef Intestine with Sauce. Thank you for waiting! Here’s your Large Beef Intestine with Sauce! That looks amazing. With so many combination menu items,
handling orders is no easy task. Staff）Osaka-yaki Pork Tomato! That looks so good. Western-style Modern Yakisoba Mix. Staff）Osaka-yaki Pork Tomato. Whoa! Light and flavorful fresh noodles —
Seafood Salt Yakisoba (with squid, shrimp, and scallops). Seafood Salt (with squid, shrimp, and scallops). The owner’s recommended way to eat it. We use ichimi chili powder that’s not too spicy. Sprinkle a small amount evenly — the teppan’s heat releases its aroma. The fragrance and mild heat of the chili boost your appetite. Add mayonnaise on the scallops. Enjoy an even richer flavor with mayo and ponzu. Potato. Beef tendon. Kimchi. Seasoned with a mildly sweet sauce. Beef Tendon, Salt, Potato, Konnyaku, and Kimchi. For the first bite, please enjoy it as is. Beef tendon pairs perfectly with Japanese mustard. Don’t mix these three — sauce, mayo, and mustard. Just dip lightly, one at a time, and enjoy. I personally like it this way — it’s not too spicy. After that, please enjoy freely. Potatoes go great with chili mayo. Sauce.

店名　あじくらや
地図　https://maps.app.goo.gl/gHoVfB7JFwVFVQA38
住所　大阪府大阪市天王寺区小橋町１３−１８

0:00 ダイジェスト
1:11 炊飯の準備
1:31 店内の準備
1:51 客層について
2:13 鉄板の準備
2:45 牛すじの仕込み
3:41 鉄板の準備
4:04 創業について
4:18 メニューについて
4:53 生地の準備
6:08 キャベツのカット
7:49 とん平焼きの調理
9:19 焼そばいか豚生玉づけの調理
10:35 大阪焼の調理
11:09 焼そばいか豚と大阪焼豚トマトの同時調理
12:17 大阪焼豚トマトの調理
13:08 牛すじの仕込み②
14:10 いか塩コンニャクの調理
15:09 てっちゃんキムチうどんの調理
16:41 焼そばダブルいか豚の調理
17:10 大阪焼ミックスの調理
17:48 焼きそばの大量調理
19:59 貝柱塩の調理
20:32 お好み焼き大量調理
21:00 うどんロールの調理
21:38 お好み焼き大量調理②
24:16 焼そばミックス（イカ・豚・えび入り）の調理
26:15 ネギ焼すじの調理
26:33 野菜いためポンズの調理
27:11 大阪焼そばモダン豚の調理
27:49 牛すじの仕込み③
28:07 お好み焼き大量調理③
31:51 【実食】大阪焼いか豚玉子ネギのせの調理
32:54 【実食】焼そばいか豚生玉づけの調理
34:15 夜営業の準備
37:06 こだわりについて
39:21 幼少期について
42:00 そばロール豚もろこしチーズの調理
43:01 てっちゃんキムチの調理
45:36 焼そば海鮮塩味の調理
45:53 【実食】海鮮塩（いか・えび・貝柱入り）の調理
47:04 【実食】すじ塩じゃがコンキムチの調理

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