Sojeom 소점

One cook handles everything from taking orders to working the griddle, and guests sit side by side at a bar counter to watch. Osaka-style okonomiyaki mixes jorangi rice cakes, nuts and nacho chips into the batter, and soft pancake gives way to chewy and crunchy bits. Eggs come soft or fully cooked, with extra green onion on request. Takoyaki here holds large chunks of octopus with nacho chips and scallion, closer to a main than a snack. Modanyaki adds fried noodles and shrimp, and tonpeiyaki wraps pork and sausage in egg. Teriyaki sauce, mayonnaise and fiery buldak sauce sit on the table, and highballs suit the griddle food. The waiting list is handwritten, and each table gets one hour once the food arrives.