The “Shoku! Aji na Kansai (Cuisine! Gourmet Kansai)” section of the evening edition of the Yomiuri Shimbun (April 3, 2003 issue)featured an article titled, “Okonomi-yaki with Mayannaise vs. Okonomi-yaki without Mayonnaise”. In the article, Botejyu was introduced as the “first restaurant to use mayonnaise on Okonomi-yaki”.
As mentioned in this website as well, Botejyu was the first restaurant to develop the concept of flavoring Okonomi-yaki with mayonnaise and to actually implement it. Expanding beyond the boundries of fixed ideas and stereotypes, Botejyu’s search for a new concept led us to flavoring “Okonomi-yaki with mayonnaise”, a common practice today.
When this new concept was first introduced, approximately 20 percent of our customers requested “no mayonnaise” or scrapped it off the Okonomi-yaki.Now, many of our customers ask more extra mayonnaise and 90 percent of our customers use the mayonnaise that has been placed on the tables. Mayonnaise is a perfect match for Okonomi-yaki as it is known to enhance the flavor of carbohydrates such as bread. Even before the outbreak of mayonnaise lovers, we took special notice of its complementary flavor and now Okonomi-yaki is recognized by a wide range of people as one of the representative cuisines that use mayonnaise.