Chinchikurin Little Tokyo

I loved their staff! They were super helpful and patient when explaining the menu and how to customize my dish. I was super hyped on trying the food but when it finally arrived it wasn't up to expectations. The presentation was great and looked phenomenal, however once we tasted the food it didn't live up to its presentation. It was basically noodles on top of cabbage, I think the roi is great for their business just not something I would be excited to try again. The price is a little expensive for what my taste buds experienced, great food is always worth the money however this wasn't it. It did get me full, I normally devour my food and am first to finish my meal but this time I had my group waiting for me.

This is my favorite restaurant in the world and I’ve waited 9 years to write this review. I’ve been here 15+ times and every-time my expectations are exceeded. The first time you have a bite of the okonomiyaki it’s like heaven. Then you can keep coming back, every bite it keeps getting better. It is soul satisfying. The servers are always so friendly! The concept of cooking the pancake on the stove is so unique and cool. On the tv’s they show tips for eating the okonomiyaki and videos of Japan. I recommend the goam! That was my go to but today I had the cheesy corn and it was even better! Thank you Chinchikurin 🤤

Chinchikurin in Little Tokyo is a must-visit for authentic Hiroshima-style okonomiyaki in LA! The layered pancake—thin crepe base, shredded cabbage, tender pork, chewy noodles, and a perfectly cooked egg—is a flavor and texture masterpiece. The sweet-savory okonomiyaki sauce ties it all together beautifully. The teppan tables keep everything sizzling hot, and the cozy atmosphere makes it perfect for casual dining or a fun foodie outing. Portions are hearty, so come hungry! Friendly staff and a true taste of Japan make this spot unforgettable. Highly recommend trying their specialty okonomiyaki—you won’t be disappointed. On the picture the most popular Chinchikurin with beef.

The okonomiyaki uses noodles as base and then lots of cabbage. The variations come from the toppings. I tried the scallops with mentaiko and the pork. Add more sauce if you want stronger flavors. Then tried the crispy takoyaki (I liked it but it’s very hot so let it cool down to be able to enjoy the flavor) and their mentaiko one. If you’re looking for uniqueness, take the crispy one.

We got there right as they opened, which was the right call because it filled up quickly. Most of the okonomiyaki on the menu use the same base -- a crepe, some pork, cabbage, and a mountain of noodles covered in a savory sauce -- and can be further customized with a variety of toppings. I added mochi, and it was present in a few bites but mostly got lost in the noodles. This is a problem in Japan, too, but I feel it more when it costs twice as much. That said, I like the mountain of noodles. It was definitely filling, and the option to use crispy noodles adds textural contrast than okonomiyaki generally lack. Pickled ginger would've been nice.