Description
Okonomiyaki may be the homeliest food in creation, a squat, unlovely, vaguely circular mess of batter, cabbage and egg, slicked with a tarry black substance made from ketchup and Worcestershire sauce, inscribed with mayonnaise, and dusted with curls of shaved dried bonito that shudder and writhe on top of the pancake like a thousand pencil shavings come to gruesome life. When you are presented with your first okonomiyaki, you don’t know whether to kill it or to eat it. GaJa puts a certain amount of effort into its identity as an izakaya, a snack-intensive Japanese pub, but it is probably the premier okonomiyaki specialist in town right now. They’ll cook okonomiyaki for you in the kitchen, but most diners opt to sizzle up their own on tabletop griddles, stirring and smashing and flipping and searing. With any luck, you'll have dinner.
