Chibo, the famous Japanese okonomiyaki restaurant from Osaka, Japan, is opening at Tokyo Central PCH Torrance!

CHIBO USA, the well-known Japanese okonomiyaki restaurant originating from Osaka, brings authentic Japanese teppan dining to the United States.

Founded in Osaka in 1973, CHIBO has captivated guests with sizzling okonomiyaki grilled fresh before your eyes. Packed with crisp cabbage, premium meats, seafood, and CHIBO’s signature savory sauce, every bite delivers the rich, comforting flavors that made Osaka famous as Japan’s “kitchen.” From fluffy Osaka-style okonomiyaki to savory yakisoba and grilled teppan favorites, CHIBO offers an authentic taste of Japan that’s perfect for a quick and satisfying meal. Whether you’re shopping or exploring, stop by and enjoy one of Osaka’s most iconic comfort foods.

お好み焼きで有名な大阪の千房がPCHトーランス店にオープン！

CHIBO USAは、大阪で生まれた人気お好み焼レストランとして、本場の鉄板グルメの楽しさをアメリカへ届けます。

1973年に大阪で創業した千房は、目の前で豪快に焼き上げるライブ感あふれるお好み焼で、多くの人を魅了してきました。たっぷりのキャベツや厳選した肉・海鮮、そして千房特製ソースが織りなす味わいは、“食いだおれの街・大阪”を感じさせる忘れられないおいしさです。ふわふわ食感のお好み焼をはじめ、香ばしい焼きそばや鉄板メニューなど、千房ならではの本格的な味をフードコートで手軽に楽しめるのも魅力。ショッピングの合間にも、本場大阪のソウルフードをぜひ味わってください。

📍Location
at Tokyo Central PCH Torrance Store
3665 Pacific Coast Highway, Torrance, CA 90505

Business Hours: 11 am − 8 pm

Instagram https://www.instagram.com/chibo.us
Website https://chibo-usa.com/

Winter Comfort with a Sukiyaki Twist

Sukiyaki is one of Japan’s most cherished hot pot dishes, and behind its gentle sweetness lies a story of change and togetherness.
It emerged in the late 19th century, when Japan opened to the world and beef—once uncommon—found its way onto everyday tables. Simmered with vegetables, tofu, and noodles in a sweet-savory broth, sukiyaki became a symbol of modern flavors shared around a single pot.

From early on, it wasn’t just a meal but a moment. Families gathered on cold nights, the windows fogging as the aroma of soy and sugar filled the room. Everyone cooked and ate from the same pot, turning simple ingredients into warmth and connection.

Even today, with busy modern schedules, sukiyaki quietly keeps its place. “Let’s have sukiyaki tonight” still means slowing down and drawing closer, turning an ordinary evening into a small celebration.

Single-serving versions now carry this tradition into new lifestyles, letting individuals or couples enjoy that same cozy comfort. Even a quick bowl offers the familiar sweetness and the feeling of being part of a long, shared culinary story.

Bring a little warmth to your table-follow our step-by-step guide and create your own sukiyaki story this holiday season.

Ingredients

Dried shiitake mushrooms (soaked)
Shirataki noodles (knotted)
Green onions
Shungiku (chrysanthemum greens)
Tofu
Carrot
Thinly sliced beef
Sukiyaki sauce

(Optional)

raw egg, lightly beaten, for dipping

Directions

Prep Ingredients: Soak wheat gluten and shiitake mushrooms in water for about 15 minutes until softened. Cut green onions, shungiku, tofu, and carrot into bite-sized pieces. Drain the knotted shirataki noodles.
Assemble in a Pot: Place vegetables, tofu, soaked wheat gluten, mushrooms, and shirataki into a personal-sized pot. If you want well-cooked beef, add thinly sliced beef at this stage.
Add Sukiyaki Sauce: Pour enough sukiyaki sauce to reach about halfway up the ingredients.
Cook: Cover with a lid and heat until the sauce is nearly boiling. Continue heating until the vegetables reach your desired tenderness. If you prefer softer beef, add the meat just before eating.
Serve & Enjoy: Optionally, dip each bite in lightly beaten raw egg for authentic Japanese style.

1. Prep Ingredients: Soak wheat gluten and shiitake mushrooms in water for about 15 minutes until softened. Cut green onions, shungiku, tofu, and carrot into bite-sized pieces. Drain the knotted shirataki noodles.

2. Assemble in a Pot: Place vegetables, tofu, soaked wheat gluten, mushrooms, and shirataki into a personal-sized pot. If you want well-cooked beef, add thinly sliced beef at this stage.

3. Add Sukiyaki Sauce: Pour enough sukiyaki sauce to reach about halfway up the ingredients.

4. Cook: Cover with a lid and heat until the sauce is nearly boiling. Continue heating until the vegetables reach your desired tenderness. If you prefer softer beef, add the meat just before eating.

Celebrate Thanksgiving with this Japanese-Style Kabocha Pumpkin Pudding recipe, also known as Pumpkin Purin!

This Japanese-Style Kabocha Pudding Pudding, also known as Pumpkin Purin, is a dessert that combines caramel custard pudding, known as purin, with Japanese kabocha squash. It’s the perfect seasonal dessert for any cozy autumn afternoon.

Silky, creamy, and lightly sweet — it’s the perfect treat for pumpkin lovers.

Follow our step-by-step guide and make this recipe for the holiday season!

Kabocha Squash

Ingredients

For the pudding:

200 g (about 1 cup) kabocha pumpkin, peeled and microwave until softened *
200 ml (¾ cup + 1 tbsp) milk
100 ml (about ⅓ cup) heavy cream
2 eggs
50 g (¼ cup) sugar
½ tsp vanilla extract (optional)

*Canned pumpkin purée may be used, but Japanese kabocha gives the best results.

For the caramel sauce:

1 tbsp hot water (to thin the caramel)
3 tbsp sugar
1 tbsp water

Directions

Caramel:
- Heat sugar and 1 tbsp water in a small saucepan until amber.
- Add 1 tbsp hot water carefully and swirl.
- Pour into 4 ramekins; let set.
Pudding:
- Blend pumpkin, milk, cream, eggs, sugar, and vanilla extract in a food processor until smooth.
- Strain through a fine sieve.
Cook:
- Pour into ramekins.
- Steam on low for 15–20 min or bake in a hot-water bath at 160°C / 320°F for 25–30 min.
Chill:
- Cool, then refrigerate at least 2 hours.
- Unmold to serve.

🍡 A Bite of History: What is Dorayaki?

Dorayaki (どら焼き) is a beloved Japanese sweet made of two castella-like pancakes sandwiched with sweet red bean paste (anko).
Its name comes from “dora” (銅鑼) meaning “gong,” because the pancakes are round like a gong!
It’s said that dorayaki originated in the early 20th century in Tokyo, though similar sweets date back much earlier. The modern two-layered version was popularized by the confectioner Usagiya in 1914.

Dorayaki is also famously known as Doraemon’s favorite snack, making it iconic for generations of Japanese children. 🍥💙
Today, it’s enjoyed in countless variations — with fillings like matcha cream, chestnut, and now pumpkin for Halloween!

When pumpkin season arrives, so do our Dorayaki Monsters! 👾
These soft, mochi-like pancakes are golden, fluffy, and filled with creamy pumpkin purée.
They’re as fun to make as they are to eat — perfect for Halloween or any cozy autumn afternoon.

Follow our step-by-step guide (with video!) and bring a little spooky sweetness to your kitchen. 🍂✨

Ingredients

For the Dorayaki Batter:

Shiratamako (glutinous rice flour): 100 g
Milk: 100 ml
1 Egg
Cane Sugar: 50 g
Cake Flour: 70 g
Baking Powder: 1 tsp

For the Pumpkin Filling:

Small Pumpkin (Pie variety): 1/2
Sugar: 100 g
Milk: 2 tbsp

Optional Fillings: Sweet red bean paste, cream cheese, raisins, or anything you love! 🍬

Directions

Make The Batter: Mix shiratamako and milk until smooth. In another bowl, whisk egg and sugar until pale. Combine both, add flour and baking powder, and stir gently.
Cook The Pancakes: Heat a non-stick pan over low heat. Spoon 1 tbsp of batter per pancake. Cook until golden on both sides. Keep warm under plastic wrap.
Make Pumpkin Purée: Steam or microwave pumpkin until soft. Mash or blend until smooth. Heat with sugar and milk until thick.
Assemble the Dorayaki: Spread pumpkin filling (and optional fillings) between two pancakes. Decorate with chocolate or candy eyes to create your monster! 👾
Enjoy!!

1. Make The Batter: Mix shiratamako and milk until smooth. In another bowl, whisk egg and sugar until pale. Combine both, add flour and baking powder, and stir gently.

2. Cook The Pancakes: Heat a non-stick pan over low heat. Spoon 1 tbsp of batter per pancake. Cook until golden on both sides. Keep warm under plastic wrap.

3. Make Pumpkin Purée: Steam or microwave pumpkin until soft. Mash or blend until smooth. Heat with sugar and milk until thick.

4. Assemble the Dorayaki: Spread pumpkin filling (and optional fillings) between two pancakes. Decorate with chocolate or candy eyes to create your monster! 👾

5. Enjoy!!

Savory, fluffy, and endlessly satisfying—Okonomiyaki is one of Japan’s most beloved soul foods. Often described as a “Japanese pancake” or “Japanese pizza,” it’s a hearty dish packed with flavor and personality. With just a few ingredients and a bit of care, you can recreate this street food favorite in your own kitchen.

Okonomiyaki has roots dating back to 16th-century Japan, where early flour-based dishes were served during Buddhist ceremonies. Over time, it evolved into a popular street food, especially in the post-war era when people relied on simple, affordable ingredients to create satisfying meals. Today, okonomiyaki is strongly associated with Osaka, where the mixed-style version is king, and Hiroshima, known for its layered variation—each region proudly offering its own delicious take on this beloved dish.

Whether for a weekend treat or a cozy night in, this dish brings people together—just as its name suggests:

“Okonomi” = as you like and “yaki” = grilled.

Ingredients

Water: 1/2 Cup
Sesami Oil: 1 Tbsp
Okonomiyaki Flower: 1 Cup
1 Egg
Thinly sliced cabbage: 2 Cups
Tempura Crumbs (Tenkasu): 1/4 Cups
Thin Pork Belly: 4-6 Slices

For Toppings:

Okonomiyaki sauce
Japanese mayonnaise
Bonito flakes (katsuobushi)
Aonori (green seaweed flakes)
Pickled red ginger (beni shoga)

Directions

Make The Batter: In a mixing bowl, whisk together the okonomiyaki flour, water, and egg until smooth and lump-free.
Add The Good Stuff: Gently fold in the sliced cabbage and tempura crumbs. Mix just until combined—don’t overmix!
Cook The Pancake: Heat sesame oil in a non-stick pan over medium heat. Pour the batter into the pan and shape it into a round, about 1–1.5 cm thick.
Top With Pork: Lay thin slices of pork belly directly on top of the batter while it’s still raw.
Flip & Finish: When the bottom is golden brown, flip the pancake so the pork side is facing down. Cook until the pork is crispy and the batter is fully set.
Dress it Up: Transfer to a plate and drizzle with okonomiyaki sauce and mayonnaise. Sprinkle generously with bonito flakes and aonori. Add a touch of pickled red ginger for color and brightness.
Enjoy!!

1. Make The Batter: In a mixing bowl, whisk together the okonomiyaki flour, water, and egg until smooth and lump-free.

2. Add The Good Stuff: Gently fold in the sliced cabbage and tempura crumbs. Mix just until combined—don’t overmix!

3. Cook The Pancake: Heat sesame oil in a non-stick pan over medium heat. Pour the batter into the pan and shape it into a round, about 1–1.5 cm thick.

4. Top With Pork: Lay thin slices of pork belly directly on top of the batter while it’s still raw.

5. Flip & Finish: When the bottom is golden brown, flip the pancake so the pork side is facing down. Cook until the pork is crispy and the batter is fully set.

6. Dress it Up: Transfer to a plate and drizzle with okonomiyaki sauce and mayonnaise. Sprinkle generously with bonito flakes and aonori. Add a touch of pickled red ginger for color and brightness.

7. Enjoy!!

CHECK FLYER

Discover Local Delicacies at the Osaka Fair!

Get ready for an Osaka culinary adventure right here in the U.S.! Dive into a unique blend of history, shopping, nightlife, and mouth-watering street food.

Join us at Tokyo Central locations in Gardena, PCH Torrance, Costa Mesa, West Covina, Yorba Linda, San Diego, and Cupertino from Thursday, April 17th to Wednesday, May 14th!

ガーデナ、PCHトーランス、コスタメサ、ウェストコビナ、ヨーバリンダ、サンディエゴ、クパチーノの東京セントラル７店にて、大阪フェアを 4/17 (木) 〜 5/14 (水) に開催します。

LOCATIONS

CHIBO OKONOMIYAKI FLOUR
Enjoy the authentic taste of Okonomiyaki at home! Chibo, a renowned Okonomiyaki restaurant established in 1973 in Sennichimae, Osaka, presents its original Okonomiyaki mix.

This powder blend, made from domestic wheat, bonito stock, and yam flour, is crafted with expertise to ensure fluffy results. With 400g, you can make approximately 8 delicious Okonomiyaki pieces.

千房・国産小麦使用お好み焼粉
1973年大阪千日前にて創業のお好み焼専門店「千房」から、オリジナルのお好み焼粉がついに登場！ご家庭で専門店の味が楽しめる千房オリジナルのお好み焼粉です。

国産小麦を使用しかつおだしと山芋粉などをブレンドした生地は、ふっくらと焼き上がるように専門店のノウハウを活かして仕上げました。400gで約8枚のお好み焼が作れます。

POTATO STICKS CHIBO OKONOMIYAKI FLAVOR
This stick-type potato snack is supervised by Chibo, a renowned Osaka restaurant famous for its specialty, Okonomiyaki. It has a crispy texture and the aroma of Okonomiyaki sauce, topped with aonori seaweed, which lets you easily enjoy the delicious flavor of Okonomiyaki.

Ideal for snacking and as a delightful accompaniment to beer!

チョカス・銘店監修じゃがスティック千房お好み焼き味
大阪名物「お好み焼き」の有名店、千房が監修したスティックタイプのポテトスナックです。サクサクとした食感にお好み焼きソースが香り、青のりのトッピングで手軽にお好み焼き味が楽しめます。

おやつはもちろん、ビールのおつまみにも最適です！

OSAKA TSURUHASHI ICED COFFEE UNSWEETENED
This ready-to-drink iced coffee from the cafe, Takao Coffee, is made from a carefully selected blend of beans from Brazil and Colombia, roasted deeply and extracted using the　flannel drip method, resulting in a rich and smooth flavor.

Even as the ice melts, it retains a robust richness, making it delicious both black and with milk added.

高尾珈琲・大阪鶴橋アイスコーヒー無糖
高尾珈琲の実店舗でも人気のアイスコーヒー。ブラジル・コロンビアなどの厳選した豆をブレンドし深くロースト、ネルドリップ製法で抽出したまろやかなな味わいの本格派リキッドタイプのアイスコーヒーです。

氷が溶けてもしっかりとしたコクがあり、ブラックはもちろん、ミルクを入れても美味しくいただけます。

DOJIMA FROMAGE BAKED DONUTS
Using carefully selected Camembert cheese from Rokko Mountain Ranch, this luxurious baked doughnut is rich in cheese aroma. The moist dense baked dough has a taste crafted with high-quality ingredients, a unique quality that cannot be found elsewhere.

なにわ屋・堂島フロマージュベイクドドーナツ
六甲山牧場の厳選されたカマンベールチーズを使用した、香り豊かな贅沢な焼きドーナツです。しっとりと焼き上げた生地は重厚感があり、上質な原料を使用した味わいは他にはないクオリティです。

OSAKA BANANA AN BUTTER PIE
This delightful treat combines a rich banana butter filling encased in a light and crispy pie crust. Ideal for those with refined tastes looking for a delicious twist, this option offers an enticing alternative for those who may not prefer the traditional red bean paste.

レイニーブルー・大阪バナナあんバターパイ
サクサクとしたパイ生地の中に風味豊かなバナナバターの餡を入れたお菓子です。伝統的な小豆あんが苦手な方にもオススメできる一品です。

Winter Comfort with a Sukiyaki Twist

Tips for Making Delicious Sukiyaki at Home

Celebrate Thanksgiving with this Japanese-Style Kabocha Pumpkin Pudding recipe, also known as Pumpkin Purin!

🍡 A Bite of History: What is Dorayaki?

💡 Special Tips

🕸️ Decoration Ideas

Tips for Making Delicious Okonomiyaki at Home

Discover Local Delicacies at the Osaka Fair!