A • ran

A • ran-yaki brings together pork, squid, prawns and scallops, making it an appealing choice for anyone who enjoys a mix of toppings. One diner described it as a large okonomiyaki topped with a fried egg, recalling that it was generously filled when cut into portions. For a classic option, there is buta-tama (pork okonomiyaki); the mixed version combines pork, squid and prawns, while the seafood mix adds scallops and a whole prawn.

The staff cook the okonomiyaki and bring it to the table, where a hot plate keeps it warm. Rather than cooking it yourself, you can wait for it to arrive and enjoy it hot at the table. One report says the A • ran-yaki took about 20 minutes to arrive, so it may suit a meal when you are not in a hurry.

For noodles, consider the yakisoba, made with house-made noodles containing egg. Choices include beef tendon yakisoba and abura-kasu yakisoba, described on the menu as an Osaka speciality. One diner felt the thick noodles worked particularly well with its rich sauce. Abura-kasu is made from beef intestines that are deep-fried; it is also available in the okonomiyaki called abura-kasu-tama.

To round out a meal beyond the flour-based dishes, the teppan-grilled options include tonpeiyaki and butter-grilled scallops. The Ran Course brings together a salad, tonpeiyaki, pork okonomiyaki, grilled rice balls and yuzu ice cream, making it a convenient way to choose a full meal. The restaurant is on the 16 floor of the South Gate Building at Osaka Station City, and lunch and dinner menus are available.