Chinchikurin: Bringing Authentic Hiroshima Okonomiyaki to Los Angeles
Chinchikurin is introducing the people of Los Angeles to the flavors of Hiroshima-style okonomiyaki, a savory Japanese pancake layered with a unique mix of ingredients. We sat down with Yoshi, the general manager overseeing multiple Chinchikurin locations in LA, to discuss the history of this popular dish, the restaurant's story, and what makes their okonomiyaki experience so special.
Chinchikurin is introducing Los Angeles to the savory and intricate flavors of Hiroshima-style okonomiyaki, a Japanese dish layered with a blend of fresh ingredients and topped with the famous Otafuku sauce. Overseeing multiple Chinchikurin locations in LA, General Manager Yoshi has been instrumental in spreading the love for this unique dish, helping locals discover a lesser-known part of Japanese cuisine.
Hiroshima-style okonomiyaki has several key differences from the more widely known Osaka version. For one, each ingredient—whether it's cabbage, protein, or noodles—retains its own layer during cooking, requiring extra attention and skill from the chef to bring all the elements together seamlessly. Hiroshima-style also packs in more cabbage and includes a layer of grilled noodles, giving it a hearty texture and flavor that distinguishes it from other styles of okonomiyaki. Watching the chefs at Chinchikurin masterfully prepare the dish on the teppan grill adds to the dining experience, making the seats at the counter the best in the house.
Okonomiyaki roughly translates to "as you like it," reflecting the dish's versatility. In Hiroshima, it has a deep-rooted history dating back to post-World War II when food was scarce, and people made do with simple ingredients like wheat flour and cabbage. Today, Chinchikurin preserves that spirit of adaptability by offering a menu with various options, some tailored to appeal to American palates.
To cater to local tastes, Chinchikurin features special okonomiyaki creations like the "B&C," a dish with a base of cheese, and their signature "Chinchikurin Yakisoba Okonomiyaki," which uses ground beef instead of the traditional pork belly. Another crowd favorite is a version topped with corn, cheese, and mayo. These adaptations have proven popular, drawing in both newcomers to Japanese cuisine and those who already have a taste for it.
Yoshi, a key figure in managing the Chinchikurin locations, takes pride in the restaurant's commitment to quality and authenticity. He constantly checks that ingredients are fresh and that each dish is cooked to perfection. His dedication stems from the surprising enthusiasm he saw in American customers who first tried okonomiyaki. "When they tell us they love the taste and want to come back, it really inspires us to do our best," Yoshi shares. This feedback fuels the team’s passion for making each dining experience memorable.
For first-time visitors, Yoshi recommends trying the "GOAM!." This okonomiyaki comes with green onions and Japanese mayonnaise on top, which is then torched for a deliciously smoky flavor and aroma.
Dining at Chinchikurin is an interactive experience. Every guest receives a "hera," a small spatula used to cut the okonomiyaki into smaller pieces or even to share with others at the table. It's a fun way to eat, and have a shared experience with your table.
Chinchikurin isn't just serving a meal; it's bringing a slice of Hiroshima to Los Angeles. With its distinct layers, fresh ingredients, and an engaging cooking process, Hiroshima-style okonomiyaki offers an unforgettable experience. Next time you're in LA, be sure to grab a seat at the counter, watch the magic unfold on the grill, and dive into the rich flavors of Chinchikurin's authentic dishes
