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?