Naniwaya

At Naniwaya, the appeal of the takoyaki lies less in a crisp, browned exterior than in the soft batter and its dashi flavour. Diners have described it as fluffy and meltingly tender, even comparing its softness to akashiyaki; some also report that dashi is mixed into the batter. One person found it so soft that a toothpick was difficult to use and chopsticks would have been preferable. Rather than expecting a firmly set takoyaki, come ready for a soft, almost molten texture.

There are 4 seasonings to choose from. “1 Soy Sauce” is served without a topping, letting the flavour worked into the batter speak for itself. “2 Sauce” is the old-fashioned option, while “4 Both” combines sauce and mayonnaise for a more generously seasoned bite. To keep the batter’s flavour in focus, there is also “3”, takoyaki with soy sauce and mayonnaise. The menu describes it as a flavour the manager sometimes recommends, and visitors have mentioned it as a favourite order.

Every option is topped with katsuobushi (dried bonito flakes) and served with sweet pickled ginger. Some regulars say they especially enjoy the combination with the ginger, so make room for the accompaniment when choosing a seasoning. The listed portion sizes run from 8 to 24 pieces, priced at 8 pieces for 350 yen, 12 pieces for 450 yen, 16 pieces for 550 yen, 20 pieces for 650 yen and 24 pieces for 750 yen. Larger orders, such as 32 or 40 pieces, are served in multiple boats. You might start with a smaller portion to try a flavour, then choose another next time. Some diners describe the pieces as small, and one visitor reported eating 20, so it is easy to choose a quantity that suits you.

You can eat in or take your order away. Some visitors enjoy the takoyaki fresh at the shop; others have taken it to eat in their car or at Nagai Park. The listed opening hours are 10:30 to 14:30 on Mondays, Fridays, Saturdays and Sundays. Payment is cash only, and reservations are not accepted.