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Commitment of the Turuya

Over 60 years have passed since we went to everyone.
The taste and trust that the grandmother-
of the previous generation has built.
It was here because we were committed to it.

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Heart

Umeda soon after World War II.
"Okonomiyaki Tsuru House" opened.
After continuing to offer customers "Osaka's taste", I have not changed
even now even when I became the oldest store in the shopping district, I have a constant heart, I have heard the customer's "delicious" and "happy face" The joy of time has not changed since then. It will not change in the past, now or in the future .

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Material

One of the indispensable vegetables for okonomiyaki is cabbage.
Seemingly simple and inconspicuous material.
Actually it is a force under the rim that supports the texture of Okonomiyaki.
I also stick to this cabbage "Tsuruya".
The cabbage of the Tsuruya is a cabbage cut by the hands of people who have inherited "hand-cut" all generations, so it 's a sense of texture.
It can not be done in a large store where there are many big chain stores. Please
certainly appreciate the texture produced by hand-cut cabbage becoming addictive on this occasion .

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Seasoning

"Source" to be the taste's decisive factor "
Become a lucky way to carry your feet" Volume " The house that makes up the two is particular about it.
It is not a sweet sauce of this time which does not change from the foundation, it is a
traditional spicy spicy sauce.
I want to eat lots of delicious foods, so I'm
not ashamed of the toppled town.
I filled Osaka 's stomachs shortly after the war.

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Commitment menu of Turuya

  • とろけるチーズともちのもちもちコンビのチーズもち!
  • お好み焼きの王道メニューのミックス焼き!
  • つる家自慢のオリジナルメニューのつる家焼き!
  • お好み焼き屋の定番メニューの王者、とんぺい焼き!

つる家のメニューをもっと見る

Okonomiyaki Turuya

To reserve a seat, click here

  • Monday - Friday, the day before public holiday: 17:00 ~ 22:30 (cuisine LO 21:30 drink LO 21:30)
  • Saturday, Sunday and public holiday: 11:00 ~ 22:30 (cuisine LO 21:30 drink LO 21:30)

We will confirm the representative's name · telephone number · number of people.

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