Facilities

Established in 1989 in Abeno, this takoyaki specialty shop is renowned for its carefully crafted batter. The batter is made from a chicken bone broth base, simmered for four hours with a variety of vegetables and fruits, then blended with kombu and bonito stock for a rich, layered flavor. Cooked slowly on a thick iron griddle, the takoyaki has a crispy exterior and a tender, delicate filling. We recommend trying it “plain” to enjoy the original taste, or enhancing the flavor with the shop’s special sauce or soy sauce.

Our takoyaki batter is made with a carefully simmered broth crafted from 20 ingredients, including lobster, vegetables, and chicken bones. With the very first bite, the rich umami flavor of the broth melts delightfully in your mouth. When you visit Osaka, this Kansai-style takoyaki is an absolute must-try!

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.

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.