Just wanted to mention that we had some really tasty Kansai-style okonomiyaki at Doya Doya Okonomiyaki. They're located in a small strip mall off of Artesia and Van Ness in Torrance. They serve about eight to ten iterations of okonomiyaki with lots of listed options as add-ins, yakisoba, and omu soba (yakisoba enveloped in a huge omelet).
While there has been some brief mention on this board (I found three threads with posts by kainzero, professor salt and jerome), all were brief.
Miles Clements did have a short but very good article in the LA Times back in February as well - I totally missed it:
I was pretty impressed with all aspects of the two oko versions we tried (Doya Doya special mix with egg and pork and cheese). The ingredients all tasted fresh and first rate, and the suppleness of the fluffy center part of the oko, especially the one with the cheese infused, were superior. I can only describe my pork and cheese oko's texture as being between a quiche and souffle, but of course infused with lot of chopped cabbage. I'm guessing the chef has mastered the folding in of the batter and nagaimo. The eggs were also very fresh and sweet in flavor. The oko is served on a very hot cast iron skillet, and the condiments are the traditional aonori seaweed, mayonnaise and very nice katsuoboshi that has a very heady smokey taste and aroma. So the presentation and the serving temperature is pretty much what you would get in many oko bars in Japan as well. So far of the three places that I've tried in LA that specialize in okonomiyaki (Gaja Mac and Gottsui), I'd rank Doya Doya on top.
My roots go back to Hiroshima, so I'm partial to that style of oko, but this Kansai version which is far more common both here and Japan, is worthy of a visit. Their hours are somewhat abbreviated, and Japanese is definitely the primary language spoken here, but they have menus in both Japanese and English.
Doya Doya Okonomiyaki
2140 Artesia Blvd, #N
Torrance, CA 90504