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Negi is a particular type of bunching onion - that is, an onion that does not form a bulb at the bottom. It's somewhere in between a leek and a scallion or spring onion in thickness and texture. I have seen it translated as Welsh onion, though it's not exactly the same.
A handful of scallions are spread all over a thin layer of flour batter. It is topped with powdered bonito, cabbage and beni-shoga (pickled-red ginger strips) and pan-fried, soft and moist; that's the Yamamoto style. They also have a wide variety of optional menus such as calamari, meat, prawn and gyu-suji (fibrous meat). In 1994 Negi-yaki was approved as a registered trademark. It has become popular nation-wide, so customers come from all over Japan. And 90% of them order Negi-yaki, of course.