OSAKA STYLE TAKOYAKI — NAKANO, TOKYO
Each ball griddled by hand on copper plates. Dashi-scented batter, plump Setouchi octopus. Served steaming hot.
— HOW AKAMARU GRILLS
Batter rich with first-press bonito & kombu dashi hits the hot copper plate.
Setouchi true octopus — one generous cut in every single ball.
Copper heat crisps the shell; a quick flip protects the molten core.
House sauce, mayo, dancing bonito flakes. Eat it steaming.
— OUR THREE PROMISES
Each ball turned by hand on heat-even copper. Thin-crisp outside, dashi-molten inside — a texture only copper can make.
Setouchi true octopus prepped every morning. Big, bouncy cuts that grow sweeter as you chew.
First-press bonito & kombu dashi, generously in the batter. Delicious even without sauce.
Sauce, mayo, bonito flakes, aonori
Hakata mentaiko × house mayo
Heaps of Kujo green onion, citrus ponzu
Torched melting cheddar
Through the steam,
you can see Osaka.TAKOYAKI AKAMARU
— FAQ
— ACCESS