7 best takoyaki in Osaka

Doing brisk business next to Triangle Park smack in the middle of Amerikamura since 1974, Kogaryu is one of Osaka’s most beloved takoyaki dealers – and in a city where eateries dealing in these octopus dumplings number in the thousands, that’s saying something. While the shop recently lost its Bib Gourmand status after keeping the Michelin Guide recognition for three years, the queues in front of Kogaryu are as long as ever.

Possessing that perfect duality of a crispy, light brown exterior and a runny inside that explodes with flavour in your mouth, these takoyaki are about as punchy as you get without condiments. The dough is seasoned with a seven-ingredient dashi broth and spicy herbs, while yamaimo mountain yam is used to add chewiness. More impressively, the shop uses madako octopus, which is commonly reserved for sushi toppings.

Be sure to order a serving of the unadulterated golden balls first, before going for the shop’s top seller: takoyaki lathered with mayo and Kogaryu’s proprietary sauce (¥600 for a pack of 10). For a leftfield alternative, go for the combo of black pepper, lemon and mayo (¥650).

Located in Shin-Umeda Shokudogai near Osaka Station, this standing takoyaki bar is an ideal stop for a quick bite – whether you’ve just arrived in the city or are about to depart via the bustling transport hub.

At Hanadoko, the takoyaki are cooked over high heat, resulting in a batter that's light and fluffy yet creamy on the inside. More importantly, the shop uses only raw octopus to allow its natural umami to seep into and season the batter as it cooks, while the meat remains plump and springy.

A small serving of six takoyaki will only set you back ¥570, but the standout is Hanadoko’s signature negi-mayo takoyaki (from ¥670). Here, the golden-brown balls are buried under a generous mound of crisp green onions, then drizzled with a mildly tangy mayonnaise. Delivered fresh from the market each morning, the scallions are neither sharp nor pungent; instead, they add brightness that's a perfect foil to the richness of the takoyaki.

We recommend trying the takoyaki plain first to fully appreciate the quality of the batter and octopus before adding seasoning. Options include the house special sauce, ponzu, dashi soy sauce, salt and a spicy salt-based tare. 

In a city with a takoyaki shop or stall on every corner, singling out the best purveyors of these iconic octopus dumplings inevitably invites impassioned debate. What most Osakans can agree on, though, is that Takoriki deserves a place on the podium.

Made with only the finest ingredients – top-grade konbu kelp and fish flakes for the dashi broth, the freshest octopus from Ise for filling – the joint’s dainty creations taste heavenly even without the obligatory splash of special sauce. At ¥1,100 for a serving of 14, they’re pricier than your average takoyaki, but we can guarantee you’re getting some serious bang for your yen. In the shopkeeper’s own words, ‘Making takoyaki with quality, domestic ingredients used to be commonplace, but times have changed. We’ve decided to uphold traditions rather than try to compete with the cheap stuff.’

Do like the locals and pair your boat-shaped plate of goodness with a beer or a glass of natural wine – and don’t forget to explore the specials. Takoyaki gratin, anyone?

It’s easy to spot this popular food stall on the main street of Dotonbori – just look for the giant 3D takoyaki ball popping out above the storefront. The secret to its takoyaki is in the batter, which is blended with dashi stock and milk to create a creamy texture. Next comes the octopus, the red pickled ginger and the tiny shrimp before tempura bits are generously sprinkled on top.

The pièce de résistance comes courtesy of the chefs rolling the tempura bits into the batter to create a crunchy texture. Once the takoyaki is ready, it’s turned quickly and frequently to ensure even cooking. After ten minutes, it’s ready – crispy on the outside and slightly creamy on the inside. It’s the perfect snack to fuel your adventures in Dotonbori, and a must-try for adventurous eaters travelling to Osaka.

While Akaoni has been serving the Dotonbori crowds for over a decade, it actually started in Tanimachi 9-chome back in 1998. This casual eatery has a strict ‘no beef, no pork’ policy, which helps explain its immense popularity among tourists – along with the fact that it earned a Bib Gourmand rating from the Michelin Guide three years in a row from 2016 to 2018.

Akaoni makes its takoyaki with raw octopus, cooking it gently within the batter to bring out its natural umami and enhance its distinctive springy texture. The eatery also takes a purist approach to ensure nothing outshines the octopus: the batter contains no pickled ginger or spring onions, and the takoyaki is served without mayonnaise – just a simple brush of sauce or a sprinkle of salt.

One of the shop’s best-sellers is chapu-chapu, where the takoyaki is served in a warm dashi broth for dipping. For adventurous eaters, there’s the summer-limited korya-korya, where golden-brown takoyaki is served atop shaved ice with a Japanese-style dipping sauce, a small smidgen of wasabi, and oiri – colourful traditional sweets from Kagawa prefecture made with glutinous rice flour and sugar. According to Akaoni, this style of eating is similar to enjoying cold soba, with the ice accentuating the chewy texture of the hot takoyaki.

The sights, sounds and smells of bygone days are ever present down in Shin-Umeda Shokudogai, the sprawling postwar-era labyrinth of ‘food streets’ underneath Osaka Station. Going strong here since 1971 is Ekitei, a hole-in-the-wall eatery that specialises in akashiyaki, a fluffier version of takoyaki named after and associated with the Hyogo prefecture city of Akashi.

In akashiyaki, bits of octopus are wrapped in egg-rich batter, fried on an iron pan and served in a warm dashi broth. In Ekitei’s version, dashi is also used to flavour the batter, adding some punch to the otherwise light dumplings, which are always prepared to order.

Offering counter seating only and open until 11pm seven days a week, this is a spot that works perfectly for a quick lunch and makes for an ideal stop on a bar-hopping round. Besides akashiyaki, they offer oden simmered in the aforementioned dashi, a selection of teppanyaki dishes and a competently curated list of adult beverages. At ¥1,150, the akashiyaki drink set – a plate of dumplings plus your choice of booze from six options including beer, sake and shochu – is an especially good deal.

Takoyaki and okonomi sauce are as inextricably linked to each other as bread and butter, but the specific choice of condiment is usually an afterthought to all but the most detail-oriented friends of the Osaka-born octopus balls. At this eatery, the thick brown auxiliary gets pride of place: doing its name justice, Takoyaki Sauce stocks every last kind of takoyaki sauce made in Osaka, inviting you to compare flavours and find your favourite.

To get started, order a plate of their sizable takoyaki (¥400 for a pack of six). Then study the blackboard that lists the sauces and their characteristics in remarkable detail to make an informed choice of up to two varieties. Be sure to try at least one of the many sauces flavoured with fruit, with the yuzu and fig variants being particular standouts.