Jidaiya Syun 时代家旬

This Tokyo-based chain opened its first Beijing location in Xinyuanli just a year ago and has already established a faithful following of predominately Japanese, Taiwanese and Hong Kong customers. The small 12-seat eatery specializes in Kyoto-style okonomiyaki (a type of savory omelet) and takoyaki (octopus dumplings) that regulars rave about for their taste and authenticity. Though the relative prices are a proportionately steeper than those in Japan, the okonomiyaki here is worth every mao, especially considering the owner imports all condiments, including the beni shoga (pickled ginger dyed by umezu and red perilla), the flour to make the special batter, the sauces to accompany the omelets and dumplings, and even the chef (25-year-old Ota Yuji who cut his teeth in the Tokyo flagship store) from Japan.