BOTEJYU: Japan's Pioneer Okonomiyaki  and Okosoba Specialty Restaurant Chain
BOTEJYU: Japan's Pioneer Okonomiyaki and Okosoba Specialty Restaurant Chain

BOTEJYU was established in 1946 in the gourmet city of Tamade, Osaka by Eikichi Nishino. Our restaurant name, BOTEJYU, was coined from the rhythmic cooking sound of okonomiyaki. The first part of the name, "BOTE" comes from the flipping sound of the okonomiyaki, and the second part of the name, "JYU", represents the sizzling sound as it cooks on the teppan grill. Since our establishment more than 70 years ago, we have taken pride in our restaurant name and have protected it by registering it as a trademark. 

As an okonomiyaki specialty restaurant representing Japan, we are particular about each and every ingredient that goes into our food. Our policy is “crispy on the outside, light and fluffy on the inside”. This batter is a result of many years of development. This batter is made by mixing the carefully ground premium flour with our natural broth ( squid, shrimp, bonito, kelp). This special batter allows us to produce flavor, aromatic, and crispy okonomiyaki. The pride and care taken in selecting our ingredients allow us to bring out the full flavor of each ingredient and is the foundation for what BOTEJYU is today.

Post-War Osaka and the Establishment of  BOTEJYU
Post-War Osaka and the Establishment of BOTEJYU

Despite the harsh conditions after the war, BOTEJYU opened its first restaurant in 1946 in Tamade, Osaka. The emerging black markets in Osaka carried supplies and provisions from America that were unloaded at Osaka and Kobe ports. Amongst these supplies was American flour was mixed with water to make pancake as an alternative staple food. Faced with food shortage, this simple, easy-to-cook and nutritious recipe quickly spread among the people in Osaka. The technique of mixing flour with water dates back before the war in traditional Japan, but the living circumstances after the war influenced the evolvement of flourbased food as a staple dish in Osaka. 

Daily supplies used by the Occupation Army and rationed goods were the object of adoration during this time. Nishino, the founder of BOTEJYU, set his eyes on a particular item, the “mayonnaise” a condiment that until then was used only to flavor cold food. After repeated trials and error, he managed to sell mayonnaise as an okonomiyaki topping at his restaurant. Dressing okonomiyaki with mayonnaise is a common practice now, but it was BOTEJYU that first came up with the concept. Japan soon entered a period of rapid economic growth , and it was during this era when the “modernyaki” or OKOSOBA was born. To meet the customer needs at that time, BOTEJYU developed many new items and came up with OKOSOBA, which consolidated both okonomiyaki and yakisoba into one dish.

Testimonial

Tried their best sellers for ramen, takoyaki, and rice bowls. Everything was delicious and tastes authentic. Staff are accommodating and friendly. #SMCALAMBA

5
Rate
Andrade Rolyn

Good food and ambience, friendly staff. Always a great time whenever we dine at Botejyu Ayala Feliz. We’ll keep on coming back.

5
Rate
Renz Siaton

Place is nice and neat, very lovely atmosphere. Food were served in a timely manner. Staff are accommodating and friendly especially Sir Rey who immediately greeted us with his charming smile! ✨️ Thank you so much for the wonderful service 

5
Rate
Mirzi

I had an amazing experience at Botejyu! The ramen was delicious, and the staff provided exceptional service. Their friendliness and attentiveness made the dining experience even more enjoyable. Highly recommend!

5
Rate
Donita Rose Mendoza

First timer here at Boteyju. I really enjoyed the food. The service was excellent, the staff are very accommodating. Must try! ❤️

5
Rate
Julio Mamplata Edeza Jr.