Beshari

Fuwaton-yaki, made with 100% grated yam and wrapped in egg, is a distinctive choice from Beshari’s okonomiyaki menu. The dish is described as gluten-free, and some diners have said they enjoyed it. Another potential signature, Mocchiizu-yaki, brings together mochi, cheese and shiso between layers of okonomiyaki. One diner who ordered it snacked on potato salad while waiting, then enjoyed the fluffy pancake with sauce and mayonnaise.

For a small dish before the okonomiyaki, consider the teppan-grilled dashimaki tamago or tonpei-yaki, made with plenty of cabbage, bean sprouts and green onion. Diners have also remarked on appetisers such as potato salad topped with thick-cut bacon, smoked mackerel and cream-cheese chanja. There is more to explore here than teppan cooking alone, making it easy to build a meal around a few small plates. One visitor wrote that two people shared a three-item assortment, so starting with shared appetisers before moving on to okonomiyaki is another appealing option.

Alongside classic okonomiyaki, the menu includes a mixed version with pork, squid and octopus, as well as yakisoba with the same fillings, available with sauce or salt seasoning. There is also modern-yaki, with pork yakisoba sandwiched inside okonomiyaki; one diner named it as a favourite. Beshari in Shimouma has counter seats and private rooms, offering options for solo meals and group dinners. Dinner reservations are recommended, so it is worth enquiring in advance if you have a particular seating preference.