Odaiba is one of Tokyo's leading tourist destinations where you can enjoy shopping and entertainment. In such a popular spot, there is a place filled with the liveliness and excitement of Osaka, as if a corner of the city had been brought straight there. Located on the 4th floor of the Seaside Mall in the shopping mall DECKS Tokyo Beach, "Odaiba Takoyaki Museum" is an experiential food theme park where popular takoyaki shops from Osaka have gathered under one roof. Five carefully selected shops, approved even by Osakans, have assembled, allowing you to taste takoyaki from each shop all at once. Whether you're excitedly sharing with friends or enjoying a taste comparison with your family, it's a great choice. Let us introduce you to this enchanting "Takoyaki Wonderland," filled with savory aromas and the steam of dashi stock.

A 2-minute walk from Odaiba-kaihinkoen Station on the Yurikamome Line. Stepping onto the 4th floor of the Seaside Mall in DECKS Tokyo Beach, an appetizing savory scent wafted through the air. "Odaiba Takoyaki Museum" is set up in a food court style, allowing you to enjoy menus from your favorite shops at any seat you like.

The floor has over 180 seats, and for families with children, family bench seats and sofa seats where you can sit comfortably are recommended. Spacious aisles that are easy to enter with a stroller and nearby hand-washing facilities are also pleasing points for families. On the other hand, for couples visiting on a date, counter seats where two people can sit side by side and round box seats that offer a sense of privacy are popular.

At "Odaiba Takoyaki Museum," five takoyaki shops are lined up in order from the main entrance. This time, we will guide you clockwise starting from the shop closest to the main entrance.

Tennoji Abeno Takoyaki Yamachan was first established in Abeno Ward, Osaka, in 1988. The main shop is located right near Tennoji Station and is known as a super popular shop where there is always a constant line of locals and tourists.

The characteristic of "Yamachan's" takoyaki is mixing the secret soup with flour and grilling it over high heat using a custom-made thick iron plate. By grilling the outside to a crisp on the iron plate, the sweetness, umami, and aroma of the ingredients are locked inside the dough. The soup is based on chicken bones, with fruit and over 10 types of vegetables added, and is reportedly stewed for over 4 hours every day. The craftsman told us, "The richness when you eat it is amazing."

Among the many menu items, one of the signature dishes is "Ikaten Negimayo (Squid Tempura Green Onion Mayo) (6 pieces for 1080 yen)." First, you will be surprised by its visuals. A mountain of green onions so high that the takoyaki cannot be seen, and plenty of scattered squid tempura, created an overwhelming sense of volume.

It apparently started because squid tempura was used in the yakisoba served at the main shop in Osaka, and that combination was applied to takoyaki. The crispy texture of the squid tempura matches the crunchy texture of the takoyaki surface. When you take a bite, the creamy dough overflows from inside the takoyaki, and the refreshing crunch of fresh green onions and the mellowness of mayonnaise are added. Although it is hearty and satisfying, the aftertaste is surprisingly light. It seems like you could eat as many as you want.

Next is "Imotako," which once operated in Osaka's Kuromon Market. The owner here is a veteran Japanese chef with 30 years of experience in Japanese cuisine. Applying the skills and knowledge of Japanese cuisine cultivated over many years to takoyaki, he pioneered a new genre of "Japanese-style takoyaki."

As the name suggests, the signature menu item "Imo Takoyaki (Potato Takoyaki) (6 pieces for 750 yen)" uses yams in addition to octopus. The yams are diced, lightly boiled, and then marinated in dashi overnight to season them, showing great attention to detail. It is said that there have long been dishes combining octopus and yam in Japanese cuisine, and that combination was incorporated into takoyaki. It is truly an idea unique to a Japanese cuisine pro.

Ingenuity is also put into the dashi used to make the dough. Three types of flour are blended, and the soup used to dissolve the flour uses a special dashi made by slowly simmering chicken bones, bonito flakes, green onions, ginger, and more. Large, thick octopus pieces are chosen so that the best dashi comes out when grilled.

Imo Takoyaki looks like standard golden-brown takoyaki, but when you take a bite, in addition to "crispy outside, creamy inside," you can enjoy a "crunchy" texture not found in ordinary takoyaki. Not only the octopus but also the yam, thoroughly soaked in dashi, exerts a presence within the dough. Along with the plump elasticity and umami of the octopus, it provided a good accent. It is a masterpiece that can only be tasted at "Imotako," where the delicacy of Japanese cuisine and the familiarity of takoyaki fuse.

The third shop is "Dotonbori Akaoni," a popular shop often featured on TV and in magazines. A cute red demon character at the storefront welcomed us. Based on the concept of "Taking Konamon Culture to the World," they offer a wide variety of takoyaki.

The biggest feature of "Akaoni" lies in the "octopus" used. Basically, takoyaki often uses boiled octopus, but "Akaoni" uses raw octopus. Fresh raw octopus purchased from the market every morning is cut at the shop and put into the dough raw to be grilled.

By grilling from raw octopus, the octopus ends up being boiled inside the dough, and the rich umami extract originally possessed by the octopus spreads throughout the entire dough without waste. Therefore, the grilled takoyaki has a strong octopus flavor, resulting in an exceptional finish in taste, aroma, and texture.

The shop's signature menu item using such raw octopus is "Chapuchapu (8 pieces for 900 yen)." This menu, listed in the Michelin Guide for three consecutive years, is a style where you eat takoyaki soaked in dashi in a bowl, which could be called an evolved form of "Akashiyaki." Born from the concept of "creating a dish that does not lose to the intense umami coming from raw octopus," the dashi uses carefully selected ingredients custom-ordered from a dried bonito flake specialty store. It is finished with a fragrant and clear taste. The dough, softened by absorbing the dashi, melts creamilly, and the rich umami derived from the raw octopus oozes out from inside. It was a deliciousness that justified its Michelin listing.

The fourth shop, "Takoyaki Birthplace Osaka Tamade Aizuya," is truly a "sacred place" for takoyaki. The trigger for the birth of current "takoyaki" was a dish called "Radioyaki." Named after the radio, which was at the cutting edge of fashion at the time, this dish was a soy sauce-flavored flour dish containing beef tendon and konjac instead of octopus as ingredients. In 1935, the first owner, who ran a "Radioyaki" stall in Imazato, Ikuno Ward, Osaka City, reportedly created "takoyaki" by changing the ingredient to octopus, hinted by a customer's remark that "in Akashi, they put in octopus."

Aizuya's takoyaki achieves an exquisite balance of "crispy" and "creamy" dough by grilling it for 10 minutes. The ingredients are extremely simple, just octopus and tempura scraps. They grill exquisite takoyaki with skills inherited from the founder and selected ingredients.

Aizuya 2-Variety Assortment (12 pieces for 950 yen), where you can taste the entire history of takoyaki, is one of the popular menu items. It is a set containing 6 pieces each of "Original Radioyaki" and "Original Takoyaki." Neither has toppings like sauce, mayonnaise, or green laver. This is because the dough is firmly seasoned. It is the style since the founding to eat the simple, savory, and juicy Radioyaki and Takoyaki as they are.

The "Original Radioyaki" on the left is characterized by the sweet and salty stewed beef tendon and the springy texture of konjac. Although it is the predecessor of takoyaki, it is somewhat modern and has a rich taste perfect for accompanying alcohol. The "Original Takoyaki" on the right conveys the umami of the dough directly due to its ultimate simplicity of only octopus and tempura scraps. In both, the savory flavor of Japanese dashi and soy sauce spread throughout the mouth. The deliciousness of this "plain grilled" style seems addictive.

The last place we visited was the popular shop "Takoya Dotonbori Kukuru," which has its main shop in Dotonbori, Osaka. Celebrating its 40th anniversary, the shop, as an octopus cuisine specialty store, develops a menu that fully understands the charm of octopus, including not only takoyaki but also Akashiyaki and creative dishes.

The charm of "Kukuru" lies not only in the taste but also in its entertainment value. At the storefront, you can see craftsmen skillfully manipulating long picks and rhythmically turning the takoyaki.

For the finishing touch of grilling, there is also a performance of sprinkling white wine like a flambé. The scent of wine spreading with the steam rising vigorously stimulates the appetite just by looking at it, turning even the waiting time into a fun showtime.

Kukuru's signature menu item, "Takoyaki with Large Octopus (8 pieces for 960 yen)," contains fresh, large chunks of octopus true to its name, allowing you to feel the definite presence of octopus. The carefully selected dough is the ultimate in "fluffy and creamy." The outside is fluffy, and the inside is creamy like cream. Added to this are crunchy green onions, the accent of spicy red pickled ginger, and sweet tempura scraps, topped with fruity special sauce, special mayonnaise, green laver, and bonito flakes, creating a complex yet unified taste.

After filling your stomach with takoyaki, the sweets menu at the yogurt gelato specialty store "Yogorino" is recommended. The Italian-born gelato is attractive for its healthiness, with about half the calories and one-fifth the fat of general ice cream. You can eat it without guilt even though it is rich and sweet. Also, for souvenir hunting, head to "Marugoto Osaka! Ichibirian." This shop is lined with unique miscellaneous goods with takoyaki motifs and classic Osaka souvenirs. Takoyaki sauce and takoyaki makers are also available, so you can enjoy takoyaki at home.

In a corner of the floor sits "Takoyaki Ebisu Shrine." It is a venerable shrine formally branched from Imamiya Ebisu Shrine in Osaka, famous as "Ebessan," the god of business prosperity. Taking after the round takoyaki, it is said to bring blessings for "family harmony" and "fulfillment of good matches." If you pray, you might be able to take home "good fortune" along with delicious memories.

It might be good to try your luck with the "Good Luck Fortune Slip (100 yen fee)" at "Takoyaki Ebisu Shrine." Fortune slips give advice you might not notice yourself. Once you draw one, tie it to the "fortune slip rack" praying that your wish will be granted safely.

Each of the five shops has a different personality and history, and the passion of the craftsmen and the depth of Osaka's food culture were condensed into a single takoyaki. While it's great to snack casually or enjoy it as a meal aiming to conquer all shops, "Tako-nomi" (drinking with octopus) is especially recommended for adults. Each shop has a full alcohol menu including beer and highballs, making it possible to enjoy a drink with takoyaki as an appetizer. It might be nice to toast with takoyaki and beer against the backdrop of Odaiba's night view. Stopping by casually after work or using it to wrap up sightseeing is also recommended. If you get hungry, why not stop by "Odaiba Takoyaki Museum" where you can taste the feeling of a short trip to Osaka?

<<Odaiba Takoyaki Museum>>
Address: DECKS Tokyo Beach Seaside Mall 4F, 1-6-1 Daiba, Minato-ku, Tokyo
Hours: Weekdays 11:00-20:00 (19:30 LO), Sat/Sun/Holidays 11:00-21:00 (20:30 LO)
Closed: Same as DECKS Tokyo Beach.
*For other details, please check the official website below.
https://www.odaiba-decks.com/takoyaki/