Facilities

Our shop uses sashimi-grade octopus paired with a special batter that blends wheat flour, kombu, and over seven other types of broth and seasonings. We also incorporate high-quality, safely sourced eggs from chickens whose feed is carefully managed. With these meticulously selected ingredients, we craft exquisite takoyaki, each approximately 3 cm in diameter. We pour the batter into the grill, then add the octopus, tempura scraps, green onions, and pickled ginger. Using our ""dual-skewer technique""—two thin, needle-like iron skewers—we swiftly flip and roll the takoyaki. Finally, we drizzle our signature ""lattice mayonnaise"" on top! After coating them with our special fruit-infused sauce, a delicate drizzle of our unique mayonnaise—made exclusively from egg yolks to balance acidity—completes the dish.

Delicious even without extra sauce, "Original Soy Sauce Flavor Takoyaki" is refreshing and offers a crisp exterior and a creamy interior. Each bite-sized piece is approximately 3 cm in diameter. The batter, made with a kombu and bonito broth base, is perfectly paired with fresh octopus and tempura scraps. Lightly seasoned with soy sauce for aroma and just the right touch of salt, it presents a deep, sophisticated flavor for adults.

With a satisfying crunch, you'll find tempura scraps peeking out from these takoyaki with each bite! The inside remains a rich, flavorful batter with tender, sweet octopus. After pouring the special batter, made with dashi and milk, into a copper pan, pieces of octopus and red ginger are added, followed by a sprinkle of red shrimp powder. Then, a layer of premium tempura scraps is generously spread on top. To prevent the tempura scraps from melting, each takoyaki ball is rhythmically flipped three or four times,  resulting in the signature masterpiece that only Takoyaki Juuhachiban can offer. Takoyaki are carefully handcrafted. Every detail from size to texture is meticulously considered, creating a flavor so irresistible, you’ll find yourself reaching for one after another without pause.

These large takoyaki, 5 cm in diameter, contain juicy, substantial octopus pieces, alongside aromatic and texturally pleasing Kinjisai green onions, red ginger, and tempura scraps, all enhancing the overall flavor. After pouring the batter and ingredients into a copper griddle, they're expertly flipped with long metal picks, with precise heat control. White wine is then added; its alcohol evaporates under high heat, leaving only a subtle fruitiness for a milder flavor. Once complete, they're topped with a homemade fruit-infused sauce and rich mayonnaise. You can then sprinkle them with premium bonito flakes from Makurazaki, Kagoshima, to your taste.