After watching a video by a Japanese reviewer, I came to see what all the fuss was about. Even though I deliberately avoided peak hours, there were still a few people lined up outside, showing just how busy the restaurant is all day. I waited about half an hour, and during that time, watching the chef skillfully work the spatulas over the griddle through the glass was enough to make my mouth water.
The chef deftly piled plenty of cabbage and bean sprouts onto the crispy base, sprinkled on some seasoning, and then laid strips of bacon over the top. The ingredients sizzled on the hot griddle, filling the air with their aroma. All I could do was hope the customers inside would finish quickly and free up a seat so I could finally experience the food I had been looking forward to for so long.
Once seated, I was lucky enough to get a spot at the counter, where I could admire the chef's skills up close. When the piping-hot Hiroshima-style okonomiyaki arrived, I poured sauce over it and eagerly dug in. As I ate, the crisp clanging of spatulas against the griddle rang in my ears. The sights, aromas, and flavors blended together, making me feel as if I had become part of the lively world around the griddle.
