Japanese chain Fugetsu provides its crispy, saucy okonomiyaki to Sunnyvale

The very first U.S. location of Fugetsu, a Japanese okonomiyaki chain, is shutting down in Santa Clara but has reopened inside of a longtime Japanese restaurant in Sunnyvale.

Fugetsu will close for fantastic at 2783 El Camino Genuine immediately after Sunday, May perhaps 9, said Shinya Fujimoto, who owns the U.S. cafe. But as of Wednesday, the Japanese chain’s popular okonomiyaki — crispy, savory pancakes adorned with a sweet mystery sauce, mayonnaise, bonito flakes and toppings like fried egg and fish roe — are readily available at Sunnyvale Japanese staple Rokko. Fujimoto’s companion owns Rokko, so when his lease was up in Santa Clara it was an uncomplicated transition to continue to keep Fugetsu alive in the Bay Place — and to be in a position to serve okonomiyaki on hot plates in a dining room for the 1st time considering the fact that very last March.

At the Sunnyvale outpost the foods is being organized by a chef who was qualified at Fugetsu in Japan, Fujimoto explained. The okonomiyaki batter gets mixed with cabbage, pork, shrimp and other fillings and is cooked gradually to preserve a fluffy, tender interior with a concurrently crispy exterior. The wished-for texture and good quality get time: The okonomiyaki takes about 20 to 30 minutes to prepare dinner correctly, and is only flipped once.

“We cook dinner it incredibly little by little to capture the cabbage within the crispy layers, which will make it extremely flavorful,” Fujimoto claimed. “We’re incredibly particular about that to create that identical degree of okonomiyaki that we offer you in Japan.”

In addition to the traditional solutions, Fugetsu serves okonomiyaki with pork, scallops, potato or spicy cod roe. The area outpost also makes two versions that aren’t accessible in Japan: an ebi mayo okonomiyaki topped with shrimp, inexperienced onions and melted cheese, and a different with stewed beef, a fried egg and pickled ginger.

An additional favorite at Fugetsu is yakisoba noodles, stir-fried with pork, shrimp, scallops, cabbage and other mix-ins. Fujimoto was not able to source the noodles from Japan, so he put in 3 months performing with a area noodle business to create a equivalent stateside variation. They’re thick — measuring around ⅛ of an inch — and have a mochi-like, chewy texture. You can also purchase modanyaki, the boy or girl of okonomiyaki and yakisoba, with the noodles added as a topping.

Fujimoto is an okonomiyaki fan turned operator. He’s a indigenous of Osaka, Japan, in which Fugetsu was born as a very small street stand after Entire world War II. The entrepreneurs of the stand, tough-pressed for foods, place no matter what they experienced on hand into a batter and cooked it, Fujimoto claimed. “Okonomi” means “anything you want,” he mentioned. The economical, comforting dish immediately assisted Fugetsu come to be a hit in Osaka and past.

Fugetsu is now a world chain with 80 places. Fujimoto, a Silicon Valley engineer who would make an annual pilgrimage to the cafe on excursions to Japan, inevitably approached the proprietors about bringing Fugetsu’s okonomiyaki to the United States. He opened the 1st shop in Santa Clara in 2016.