Sizzling teppan dishes
Chef Takeshi Wada takes great pride in serving 11 variations of okonomiyaki and a range of Osaka-style teppan specialities at Teppan Maru-Take restaurant, located inside the food hall of Seibu department store in The Exchange TRX, Kuala Lumpur.

Featuring a neutral and rustic colour scheme, an elongated glass window allows diners to see the chef in action.

“The difference between Osaka and Hiroshima okonomiyaki lies in the latter including noodles in the pancake. We use chicken, beef, oysters, prawns and squid to produce the different versions at Teppan Maru-Take, but customers may request for okonomiyaki made according to their preference or add any of the extra ingredients stated in our menu,” says Wada.

Yakiudon Set.

We decided to try the Kimuchi Okonomiyaki (RM30) which incorporated kimuchi or Japanese-style pickled cabbage and sweet corn kernels. The soft pancake had a slight crunch from the shredded cabbage and the combination of toppings – okonomiyaki and Japanese mayonnaise sauces, katsuobushi (dried bonito shavings) and flecks of aonori (dried green laver) – delivered a burst of rich, voluptuous flavours.

Note that each portion of okonomiyaki is quite large and more than enough as a full meal by itself, or to be shared among two or three people.

Diners will find the reasonably priced set meals here very attractive too, notably the Special Harami Steak Set and Angus Slice Yakiniku Don Set options, specially for beef lovers. The former features delectable teppan-grilled skirt steak with rice while the second set has tempting grilled Angus slices with fried garlic crisps. Three types of sauce - balsamic, apple and ponzu - are served on the side to further enhance the teppan specialities.

Teriyaki Chicken. — Photos: CHING YEE SING

Both sets (RM38 each) were complemented by a mixed green salad with fried korokke (croquette) and obanza (side dishes) of omelette, pickled vegetables and miso soup. A scoop of yuzu, matcha or vanilla ice-cream is also included to sweeten the deal.

Wada’s teppan mastery was evident in the stellar offering of Salmon Katsu (RM37). We were impressed by how each cube of salmon came nicely charred and crisp on the outside while remaining tender and rare inside.

The Teriyaki Chicken (RM36) was also something to crow about; yet another good testament to his culinary prowess. We enjoyed savouring the boneless chicken fillet with its irresistibly crispy skin and juicy, tender meat.

Angus Slice Yakiniku Don Set.

If you fancy simple Japanese comfort food, the Yakiudon Set (RM25) is a good choice. Teppan-fried with chicken, cabbage, carrot, enoki and shimeji mushrooms, the yakiudon resembled a paler, pared-down version of Hokkien mee. The noodles proved to be a hearty, satisfying dish with a distinct tangy-savoury flavour, making it unmistakably Japanese.

Each dish captures the essence of Osaka’s teppan tradition and gastronomic legacy.
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Chef Takeshi Wada takes great pride in serving 11 variations of okonomiyaki and a range of Osaka-style teppan specialities at Teppan Maru-Take restaurant, located inside the food hall of Seibu department store in The Exchange TRX, Kuala Lumpur.