I'll be honest. I like watching okonimiyaki being assembled and grilled more than eating it. How the pile (or mix, depending on where you 're eating) sizzles on the hot griddle as you divide shares around the table using tiny metal spatulas. My favorite "show " was at a small family owned joint in Miyajima, where they speedily assembled the crepe, topped with cabbage , egg, pork , sea creatures, noodles, dried seaweed flakes, and sweet sauce, passing the piles down the line without a hitch. Perfectly choreographed, and tasty to boot (in the excitingly strange fusion of flavors kind of way). A Japanese experience you don't want to skip.** I could not figure out the name of the place in English, but you're sure to pass many similar shops in Miyajima, Hiroshima, and Osaka , where the dish finds its roots.