Osaka's soul food. Crispy-outside, molten-inside octopus balls from the city that invented them.
Namba, Chuo-ku
Creamy, perfectly spherical, topped with green onion and ponzu. The benchmark.
Shinsekai, Naniwa-ku
One of the oldest takoyaki shops in Osaka. The original recipe since 1945.
Dotonbori, Chuo-ku
Giant octopus pieces in each ball. Dotonbori location has the best atmosphere.
Umeda, Kita-ku
Fluffy interior with serious crisp. The negitako (green onion) version is incredible.
Dotonbori 1, Chuo-ku
Akashiyaki style — lighter, served in dashi broth for dipping.
How useful was this list?