Just a one-minute walk from Otorii Station on the Keikyu Airport Line, Wasshoi is a lively restaurant near Haneda Airport.It’s a perfect stop for travelers and food lovers.
Here, you can enjoy making and eating okonomiyaki (Japanese savory pancakes) and monjayaki (a runnier, Tokyo-style pancake).
These dishes are all about the fun of cooking at your table.
In this guide, we’ll walk foreign visitors through the step-by-step process of making these dishes, with photos to help you nail it like a pro!
Climb the bright red staircase to reach Wasshoi’s entrance, where a warm and energetic vibe awaits.
Wasshoi is a hit with locals and celebrities, with walls covered in autographed photos from famous visitors.
Each table has a built-in griddle, letting you cook your own food. The interactive experience is exciting and full of energy.
Today, we’re ordering the “Ika-tama” okonomiyaki (squid pancake, ¥773) with a pork topping (¥228) and the “Umasugi Monja” (delicious monjayaki, ¥1,273). An English menu is available, so ordering is easy for everyone.
Start with a refreshing draft beer (¥546) for a classic toast to kick off the meal!
Here’s the Ika-tama okonomiyaki, packed with tender squid and topped with pork. Let’s dive into how to make it!
Set the pork slices aside on a separate plate and mix the batter thoroughly. Pro tip: Don’t spread the batter too wide on the griddle, as it makes flipping easier later.
Once mixed, spread the batter evenly on the hot griddle to form a round pancake shape.
Place the pork slices on top of the batter and let it cook for a few minutes. The sizzling aroma is irresistible!
When the batter sets and lifts easily from the griddle, it’s time for the big moment: flipping! Flip it quickly and boldly for the best results.
Brush a generous layer of savory okonomiyaki sauce over the entire pancake for rich flavor.
Drizzle mayonnaise in a crisscross pattern for a creamy touch and a classic look.
Sprinkle plenty of bonito flakes (dried fish flakes that wiggle in the heat) and aonori (dried seaweed) on top for extra flavor and flair.
Your okonomiyaki is done! It’s incredibly delicious and ready to enjoy.
The staff uses a metal scraper to clean the griddle (the flat cooking surface), ensuring it’s spotless and ready for your next culinary masterpiece!
Monjayaki is trickier to make, even for Japanese locals. Master this, and you’ll look super cool!
The Umasugi Monja is loaded with tuna, corn, cheese, and sliced egg—a flavorful mix that’s sure to impress.
Monjayaki comes with a special hollowed-out spoon, perfect for scooping and spreading ingredients.
The key is to spread only the solid ingredients onto the griddle first, leaving the broth behind in the bowl. This step is crucial for success.
Use the spatula to stir-fry and finely chop the ingredients on the griddle, breaking them into small pieces.
Form a circular “wall” with the ingredients to hold the broth, like building a dam.
Slowly pour the broth into the center of the wall, making sure it doesn’t spill. If it starts to overflow, widen the wall to contain it.
As the broth cooks, it will thicken, signaling that your monjayaki is almost ready.
Top with cheese and sliced egg for a rich, gooey finish.
Master eating with the small metal spatula (called a “kote”), and you’ve aced the monjayaki experience!
Visit Wasshoi near Otorii Station and Haneda Airport for a fun, interactive, and delicious adventure in cooking okonomiyaki and monjayaki!
