What wine pairs with okonomiyaki?

Junmai Daiginjō Sake

white · Yamada Nishiki · Hyōgo · Japon — 8–10°C

Junmai Daiginjō Sake (Yamada Nishiki rice polished to 50% max, pure Hyōgo water, long low-temp 7-8°C fermentation, no distilled alcohol added) — rice, white flowers, apple and silky velvet form the obvious Japanese pairing for Osaka okonomiyaki; rice character mirroring the shredded cabbage and flour-egg okonomiyaki batter, delicacy respecting the bonito-dried katsuobushi waving on top.

Riesling sec

white · Riesling · Mosel · Allemagne — 8–10°C

Dry Mosel Riesling (on blue slate of steep slopes, residual sugar <4g/L and high 8-9g/L acidity) — lemon, apple, flowers and slate minerality cut through Kewpie Japanese mayo and okonomi sauce richness; taut acidity slicing the concentrated umami of the sweet-salty Worcester-sugar-soy sauce, lemon edge holding the chopped spring onion and pickled pink ginger garnishing the pancake.

Crémant d'Alsace

sparkling · Pinot Blanc · Alsace · France — 6–8°C

Crémant d'Alsace (Pinot Blanc-dominant blended with Riesling-Pinot Noir-Pinot Gris, traditional method minimum 9 months on lees) — apple, white flowers, discreet autolytic brioche and fine bubbles cleanse the palate between bites of okonomiyaki; taut acidity de-greasing Kewpie mayo and smoked pork bacon crusting the pancake, fine bubbles aerating the thick cabbage-shredded batter cooked on plancha.