A note on the words: okonomiyaki is a savory pancake of batter and cabbage cooked on a griddle, and negiyaki is the version that swaps most of the cabbage for scallion. Kujo-negi is a variety of scallion grown around Kyoto. Abura-kasu is beef fat rendered and fried into chewy pieces, a common okonomiyaki filling. Chanja is Korean salted cod innards, and shibazuke a purple Kyoto pickle. Urute is the cartilage from a cow’s throat and mino its first stomach, both grilled at a yakiniku table. Azabu-Juban is a well-off neighborhood in central Tokyo with an old shopping street running through it. Horumon means the offal cuts grilled at a Japanese table — tripe, intestine, heart and the rest. Prices are as of this writing (August 2026).
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Yotchan on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hi, this is Hangover Meshi. Yotchan is an okonomiyaki place in Azabu-Juban. I had walked past it many times before but this was my first time actually going in. It turns out to be a Kyoto-style okonomiyaki shop! Doesn’t the kujo-negi negiyaki look amazing? Apparently it ran in Higashi-Kujo, Kyoto for 36 years.
Stepping inside, there is a griddle right to the left. It seems the style here is that they cook everything for you and bring it over.
We had a reservation, which may be why, but we were shown to a private room in the back with its own griddle. Rather a nice room.
There is a lot to choose from, so we decided to just order a la carte, one thing after another.
Chanja to go with the drinks.
Kyoto-style pickles. The shibazuke does taste about how you would expect lol
While waiting for the okonomiyaki to cook, we picked at a few snacks over beer.
Nice to see some Kyoto — or Kansai in general — style snacks scattered through the menu.
The okonomiyaki mix!
The batter is fairly thin, giving it a refined feel — though it still has more substance than a Hiroshima-style one. The fillings are squid, beef tendon and abura-kasu.
The staff cook it for you, so the quality stays consistent, or rather, they just make it properly delicious every time, which I appreciate.
The tare, or sauce I suppose, leans sweet — this is more of a drinking-snack style okonomiyaki that goes well with alcohol.
The headline dish, kujo-negi negiyaki, topped with shrimp this time.
Again a thin batter, with enough kujo-negi piled on top that you can see it clearly. Is it a generous amount? I would have liked a bit more, but it is unmistakably a proper negiyaki. The aroma of the kujo-negi comes through strongly, and it felt even more like a drinking snack than the okonomiyaki before it.
We also ordered some grilled horumon, and again they cook it for you, so there is no work involved on our end.
Urute and mino. Both come with the same seasoning, a touch on the strong side — pure drinking-snack territory.
This might just be a shop built for drinking beer with okonomiyaki and teppan dishes as the snacks.
Still a little hungry, so we added a pork okonomiyaki.
Only realized afterward that we had ordered a second negiyaki too.
Looking back, we did not actually order all that much. Even so, it was enough alongside plenty of beer to leave us satisfied. Seen that way, it feels like good value since you do not need to eat a huge amount, though item by item, some of the prices did strike me as a little high. Well, this is Azabu-Juban, so that is probably to be expected. I think there are a few more okonomiyaki places around the Roppongi area, so I might drop in on some of those too.
Yotchan (okonomiyaki / Azabu-Juban Station, Roppongi Station, Akabanebashi Station)
Tabelog dinner rating ★★★☆☆ 3.3
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
