Abeton

Suji-kon negiyaki combines beef sinew and konjac simmered in a sweet-and-savoury sauce with a generous topping of spring onion. If you can’t decide between negiyaki and modern-yaki, the collaboration-yaki offers half of each. Diners who have ordered this dish at Abeton describe the pleasure of alternating between the two styles, with both of the restaurant’s signature dishes on one plate.

The mixed modern-yaki contains pork, squid and prawns. One diner recalled the slightly sweet house sauce, while someone who ordered the cheese omelette yakisoba enjoyed the combination of plenty of cheese and stir-fried noodles. It’s another option if you fancy a noodle dish rather than modern-yaki. Some diners have ordered the mixed modern-yaki alongside suji-kon negiyaki; one example split the sauces between sauce and ponzu, a useful idea for varying the flavours.

The menu also lists beer sets that pair dishes such as yakisoba or tonpeiyaki with small sides. One set, for example, includes yakisoba and a small serving of edamame; another combines tonpeiyaki, edamame and chilled tofu. One diner was unsure whether to choose a lunch set or order à la carte: the latter lets you focus on the dish you want, while a set offers a little of several things. Abeton is described as suitable for eating solo or in a group, and serves beer as well as non-alcoholic drinks. The restaurant is in Abeno Yokocho, in the Abeno Underground Shopping Centre in Tennoji Ward, on B1F. Start by deciding whether to make negiyaki or modern-yaki the centrepiece—or try both on one plate.