On September 24, 2019, another shop reopened in Mabi.
“Nyudogumo,” an okonomiyaki and teppanyaki restaurant.
It was previously located inside Mabi Memorial Hospital.
Encouraged by regular customers asking, “When will you reopen?” and saying, “We’re waiting for you,” Nyudogumo decided to reopen in Mabi.
Their specialty is okonomiyaki with a crisp exterior and fluffy inside, and yakisoba made by boiling the noodles before stir-frying them.
Local customers are delighted to be able to enjoy Nyudogumo’s okonomiyaki again.
Here’s a look at Nyudogumo, transformed into a stylish okonomiyaki restaurant that’s welcoming to families.
The information presented was current when this article was published in February 2020. Please note that it may differ from current information.
Relocated and reopened in September 2019! Okonomiyaki restaurant “Nyudogumo”
With its new green sign, “Nyudogumo” is located in Arii, Mabi.
It was previously inside Mabi Memorial Hospital, but has relocated and reopened on the lot right next door.
To the left is the yakitori restaurant Shichiko, and to the right is “CAFE BRIDGE.”
Both are new businesses that opened after the July 2018 Heavy Rain Disaster.
The same site is also home to “Sanuki Udon Kawahara” and the Chinese restaurant Shinshiki, making it a hub for restaurants in Mabi.
There’s plenty of shared parking, too.
![[Before relocation] Sanuki Udon Kawahara — Reopened quickly after the heavy rain disaster in Mabi and supporting the community’s recovery](https://media.kuratoco.com/wp-content/uploads/2019/04/23055927/kawahara-8.jpg)
A stylish interior with Western pop music by day and jazz by night
What a surprise when you walk in! The interior is stylish, almost like a cafe.
The manager is particular about the background music, too: Western pop plays during the day, while jazz—something they’ve only recently started listening to—plays at night.
The previous location had tatami seating, but the new restaurant has tables throughout.
Apparently, the tables are popular with older customers.
There are seven counter seats arranged around the teppan grill.
They switched the restaurant’s grill from gas to electric, which keeps the heat from building up and makes the work easier.
They say they used to sweat profusely while cooking okonomiyaki, even in winter.
The interior reflects the manager’s tastes, and they decided on the design while talking with the construction company.
There’s lots of greenery and a spacious feel, making it a welcoming place for families.
“Hand in hand, toward the future.”
The banner from Mabi that has encouraged so many people is the first thing you see when you enter the restaurant.
Nyudogumo’s menu: a wide selection of alcoholic drinks
Here’s a look at Nyudogumo’s menu.
In the evening, they also offer a selection of snacks to enjoy with drinks.
The pork and beef tendon-and-konjac okonomiyaki are popular staples.
The yakisoba made with fresh noodles is also recommended.
There’s a wide selection of alcoholic drinks, too. It looks like you can enjoy cocktails as well.
They lined up the bottles of alcohol for us.
One standout is “Fukko,” a sake made with Asahi rice (Fukko means “recovery”).
Fukko is a junmai sake made by a sake brewery in Kurashiki City using Asahi rice, in the hope of supporting Mabi’s recovery.
“Still” okonomiyaki and “dynamic” yakisoba!? I want to try both!
They kindly let us take a look at the teppan grill.
With practiced hands, they shape the okonomiyaki batter.
In just a few quick seconds, it becomes a beautiful circle. That’s the tricky part for amateurs!
They apparently source cabbage and other ingredients based on what’s in good condition at the time.
The pork belly is spread across the entire surface of the batter.
“The fattier the pork, the less it shrinks when cooked.”
It’s flipped over, and we wait patiently for the pork fat to render.
The batter is getting fluffy, but what’s the secret to that fluffiness?
“I guess cooking it on a griddle is best. Even if I use the same ingredients at home, I can’t get this same fluffiness.”
The pork belly is cooked until crisp on the surface and looks absolutely delicious!
It seems the key is not to fuss with it too much, but to cook the pork thoroughly and wait.
In contrast to the okonomiyaki, which is left to cook undisturbed, the yakisoba is constantly on the move!
Nyuudougumo’s yakisoba is made with fresh noodles sourced from a local noodle maker in Kurashiki.
Since the noodles are boiled to order, the vegetables and other ingredients are stir-fried at just the right time.
The freshly boiled noodles, ingredients, and sauce are tossed together. It’s happening so fast the camera can’t keep up!
The heat, the steam, and the savory aroma of the sauce fill the air.
In no time, the seafood yakisoba is ready.
It took just a few minutes from the moment the noodles were boiled.
The okonomiyaki is truly “still,” while the yakisoba is “in motion.”
The sounds and aromas, and the excitement as you wait, are part of the unique pleasure of teppanyaki.
Crispy yet fluffy! Okonomiyaki you’ll want to dig into piping hot
The “pork okonomiyaki” and “seafood yakisoba” are ready.
A blissful sight that’s irresistible to a flour-based-food lover like me.
“I want to eat my fill of flour-based dishes!” That dream is coming true.
First, I’ll try the “pork okonomiyaki,” priced at ¥630 (tax included).
It’s generously topped with Tate Sauce, made locally in Tamashima, Kurashiki City.
Tate Sauce is perfect for okonomiyaki!
The piping-hot griddle keeps it deliciously fresh off the grill.
The aonori seaweed, bonito powder, and mayonnaise are irresistible.
The okonomiyaki is tall and fluffy.
It has a fluffiness that’s hard to achieve at home.
Take a piping-hot bite, and you get the savory flavor of the pork, a crisp texture, and a wonderfully soft, fluffy batter!
The cabbage adds sweetness, and it’s so delicious that you’ll want to keep eating, even though it’s piping hot.
The combination with Tate Sauce’s subtly sweet sauce is fantastic. This is the kind of okonomiyaki you could eat endlessly.
Chewy noodles coated in sauce! The seafood yakisoba is delicious too
What do you want to eat with okonomiyaki? Yakisoba!
I’ll try the “seafood yakisoba,” priced at ¥750 (tax included).
The toppings of beni shoga pickled ginger and green onions are a nice touch.
This seafood yakisoba is loaded with luxurious ingredients such as shrimp, squid, and octopus.
The noodles, which have soaked up all the savory flavor of the sea, are delicious!
They have a chewy texture and a flavor quite different from the Chinese-style noodles typically used for yakisoba.
The Tate Sauce coats the noodles beautifully, giving the dish a character quite different from the okonomiyaki.
Nyuudougumo reopened at a new location in September 2019.
We interviewed manager Iwama Katsunori about the decision to reopen after the July 2018 torrential rain disaster, the journey to that decision, and what lies ahead.
Nyuudougumo Information
| Name | Nyuudougumo |
|---|---|
| Address | 94 Arii, Mabi, Kurashiki City, Okayama Prefecture |
| Contact | 086-441-5144 |
| Parking | Available Shared parking lot |
| Hours | Lunch: 11:30 a.m.–2:00 p.m. Dinner: 5:30 p.m.–10:00 p.m. |
| Closed | Tuesday |
| Payment methods |
|
| Reservations | Accepted |
| Seating | 21 seats Tables: 3 four-person tables, 1 two-person table; 7 counter seats |
| Smoking | Smoking permitted |
| Restroom | Western-style toilet |
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