Tanpopo

One Tanpopo-style way to end a meal of teppan dishes is with its special thin-noodle yakisoba. Diners who had it as the final course have praised the noodles for staying supple rather than sticky, with the aroma of the sauce coming through; another visitor also singled it out as a speciality. The menu offers the yakisoba with pork or squid, as well as a combination featuring both.

For a meal made up of smaller plates, consider the octopus and bean sprout stir-fry with ponzu, or the seasonal homemade satsuma-age fish cake. One diner reported enjoying an à la carte spread of the stir-fry, satsuma-age, steak and yakisoba. Okonomiyaki is available with one choice of filling or with two chosen from pork, squid, octopus and prawn. The menu also lists pork and spring onion and squid and spring onion negiyaki. One diner found the okonomiyaki they had to finish their meal particularly fluffy. Other dishes, including teppan-grilled Ise Red chicken and oysters with Shimonita spring onions, offer more ways to build a meal around the flour-based dishes.

Some diners have enjoyed wine with their food. The drinks menu includes sparkling wine, white and red wines by the glass, Mimosa and Kir Royale. Gluten-free adaptations are possible for some okonomiyaki and yakisoba dishes; they cost an additional ¥400 and take a little longer to prepare. Tanpopo is on the 6 floor of the Eiraku Building in Kitashinchi. Diners have reported eating at both the counter and in private rooms. Reservations are possible and recommended for dinner, so consider booking once your plans are set.