Okomen Japanese Restaurant (Closed)

Okomen is formed by Okonomiyaki and Ramen, which mean they are famous in Okonomiyaki and Ramen. Although they're opened quite sometimes, this is the very first time I been here. Besides their signature dishes, we ordered something different, Modenyaki. The chef was separate the Bonito and the Modanyaki. Actually, Modanyaki is almost same with Okonomiyaki but fried yaki soba within. The portion is standard and suitable for a 2-3 person. Also, you can put some chilli flakes to get some spicy ~  continue reading

Let get started with Okonomiyaki first, we try 3 different Okonomiyaki.Seafood Modanyaki 海鲜摩登大阪烧 RM26.80, as you can see from the first picture Bonito Fish Flake is served separate which is quite surprise to us as normally it was put on top of the Okonomiyaki while it hot so that i will “dance” when served, maybe they want to preserved the nice design. Anyhow, we put the whole plate of Bonito Fish Flake into it and wait, did we miss something? Yes, where is the Seaweed Powder? OMG, it was there at our table since we sat down. OK, put the seaweed powder to enhance the flavor. Trust us, it will definitely help to create a much better flavor.Read more: http://www.tasteiest.com/2014/01/okomen-okonomiyaki-and-ramen-japanese-restaurant.html#ixzz2tdGNRI55 continue reading

年糕与乳酪大阪燒 Mochi & Cheese Oko 【RM18.80】大阪烧或者日本人称为“お好み焼き”（御好燒），源自日本江户时代，大约有60余年历史字面上意思就是“挑选自己喜欢的食材随心所欲的煎烤”，是一种庶民美食根据日本调查，喜欢吃大阪烧以女性居多因为可以一边吃、一边聊天而且配料都是随搭，有玩味随着时代变迁分派分党，自然在今时今日演变成为“关西式”、“广岛式”还有结合两派的“东京式”（摩登烧）专卖店自然是分为比较专注的“关西式”或“广岛式”而一般日本连锁餐厅则会以“东京式”来呈现，东京式自然是迎合大众比较商业化的口味其实如果到访过日本的朋友，御好燒并不是如上图般那么漂亮的而是煎饼上放了一堆夸张的食材或者青葱粒精益求进加上迎合本地人对于色、香、味、形越来越追求，外形自然不能马虎了事more photo & article:http://jazzlah.blogspot.sg/2014/01/okomen-queensbay-mall.html蛋包猪肉炒面 Pork Omu Soba 【RM16.80】其实大阪烧分量看起来很大但两个人吃起来刚刚好而且一下就把胃口打开了蛋包饭吃得多了，而把饭换成日式炒面再淋上大阪烧酱料和美乃兹其实吃大阪烧有很复杂的心态，又像是吃日式批萨，又像是吃炒面但又像是吃蛋店家有提供一个小铁铲，可以把大阪烧随你切大小片，最重要可以塞进嘴巴去more photo & article:http://jazzlah.blogspot.sg/2014/01/okomen-queensbay-mall.html赤鬼猪脸肉拉面 Aka Oni Tontoro Ramen 【RM20.80】这道赤鬼拉面也是以豚王汤作为汤底并加入芬芳馥郁的调味品 - 赤味噌赤味噌一般上是以黄豆、米和麦通过酶分解产生的鲜味和甜味在豚王汤底加入赤味噌有如虎添翼的感觉，可以使拉面味道更醇厚，香气更丰富由于赤味噌是经过发酵的调味品，可能有些人认为味道有点接近我们所熟悉的腐乳味而搭配的猪脸肉绝对是可遇不可求的食材，毕竟可以想象一只偌大的猪只有两片小小的脸颊肉而已猪脸肉非常有嚼劲，搭配弹性的面条，喜欢弹性口感的朋友，这是很好的搭配more photo & article:http://jazzlah.blogspot.sg/2014/01/okomen-queensbay-mall.html明太美乃滋章鱼烧 Mentai Mayo Takoyaki 【RM14.80】普通章鱼烧是第一次造访时点的，当时我和小晶专注吃大阪烧后来以为章鱼烧凉掉了，就直接把外层不烧的章鱼烧放入口里可是我错了，一咬开，内层的热气四溢，烫口的内陷流在舌尖上，好烫哦~后来第二次平常明太美乃滋，多了美乃滋的酸还有明太酱汁的鲜味，不过依然是大爱的more photo & article:http://jazzlah.blogspot.sg/2014/01/okomen-queensbay-mall.html continue reading

One of their signature dish is Vegetables Okonomiyaki. Served on a hot plate, the Okonomiyaki was slathered with some of Okonomiyaki Sauce and Mayonnaise, sprinkled with Dashi flakes. This definitely feeds my appetite. A must try item for Okonomiyaki fans. continue reading

本来说好要去吃印度餐，但是却遇上了一场大雨。这也让我们误打误撞的进入刚开不久的日本餐厅OKOMEN.. 着拉面的味道好好噢。。汤底也很顺口。。期待炒的方式看外表有点焦焦的。。味道如何呢？？肉很扎实，味道刚刚好。值得一试。大阪烧啊。。 这太好吃了。。下次再来。。把柴鱼撒上去 continue reading