We went to Nanjya Monjya, a Japanese restaurant that specialises in okonomiyaki, and is located at Grand Copthorne hotel. Jane suggested this place some time ago, and raved about the food. Curious, I decided this would be the place that Ivan and I would visit this Valentine’s day.
This Valentine’s day took place on a Saturday, so the restaurant was especially crowded. Luckily we made reservations; I felt quite sorry for the guests who walked in and had to wait for some time outside the restaurant. Anyway, Ivan thought it would be interesting if we could cook our own okonomiyaki, and reserved one of the tables in the restaurant that has a hot stove. After looking through the handwritten menu, we decided to try a mix dama ($20) and a buta monjya ($12). We also ordered a maguro ayo salad ($10), a gyutan shioyaki ($16; this is beef, so I did not try), a horumon yaki ($12; another beef dish), and a yuzu shabert ($8).

Stage 1: The raw"Mix Dama" Okonomiyaki
Actually cooking the okonomyaki was quite an interesting process. We were first given the bowl of raw ingredients (see left). We were happy to have a waitress, who was usually helping out in the kitchen, to help us with our first first okonomyaki.

Stage 2: Creating the okonomyaki.
She first put the seafood and meat aside at one side of the stove(as these take longer to cook) and poured the remaining contents slowly on the other (see Stage 2 right). When the meat and seafood are almost done, she placed them on top of the patty and told us to leave the pancake on the stove for about 10 mins.She said that this will ensure that the bottom layer of the pancake is crispy.

Stage 3: Cooking the other side
She returned promptly after 10 minutes, and flipped the pancake around (see Stage 3 left). This time the aroma from the pancake was really irresistable, but we still had to wait, as we let the other side cook. I was quite hungry, as I didn’t really have lunch, but since the expert advised that we should wait, I obediently did so.

Stage 4: The final okonomyaki (without the onion shavings)
After around 8 minutes or so, she came by and asked whether we were fine with mayonaise and toppings. We were fine with those and she began to the final touches for our mix dama okonomyaki (see Stage 4 right).

Me with a piece of the yummy okonomyaki
Finally! The pancake was indeed delicious. It was not too dry and you can taste the generous servings of cruchy vegetable fillings (I believe there was radish and onions) and the seafood. (As I am writing here, I can still imagine the lovely taste of the okonomyaki).
After our okonomyaki, we tried to cook the buta (pork) monjyaki. The monjyaki is a “wetter” and more melted version of the pancake.

Me eating the monjayaki
The waitress mentioned that the monjyaki originated from Tokyo, and the dough used for it is more liquid than that of the okomyaki. When cooked, the monjayaki would then eaten directly off the grill using a small metal spatula (see me demonstrating on right). The monjayaki also tasted nice, but between the two, I think I still prefer the okonomyaki. I also think the next time when I visit the place, I will try only one pancake. Ivan and I were really stuffed after half an okonomyaki and half the monjayaki.
Thanks darling for being my valentine this 2009. May we still love each other very much for a long time to come!







