Dotonbori Akaoni

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.