Osaka’s Best Restaurants Gather Here! Enjoy piping-hot delicacies at the “Odaiba Takoyaki Museum”
Odaiba is one of Tokyo’s top tourist destinations, offering shopping and entertainment. Within this popular spot, there was a place brimming with the same vibrancy and excitement as if a corner of Osaka had been transported there. Located on the 4th floor of the Seaside Mall at the DEX Tokyo Beach shopping mall, the “Odaiba Takoyaki Museum” is an interactive food theme park that brings together popular takoyaki shops from Osaka. Five carefully selected shops—recognized even by Osaka locals—have gathered here, allowing you to sample takoyaki from each one at the same time. Whether you’re sharing them with friends in a lively group or enjoying a taste-off with your family, this is a delightful experience. Let us introduce you to this enchanting “Takoyaki Wonderland,” filled with the aroma of freshly cooked takoyaki and the steam rising from the dashi broth.
Head to the “flour-based food” entertainment venue in Odaiba
It’s a 2-minute walk from Odaiba Kaihin Koen Station on the Yurikamome Line. As soon as I stepped onto the 4th floor of the Seaside Mall at Deックス Tokyo Beach, the mouthwatering aroma of grilled food wafted through the air. The “Odaiba Takoyaki Museum” is set up like a food court, so you can choose from the menus of your favorite shops and enjoy your meal at any seat you like.
The floor has over 180 seats, and for families with children, we recommend the spacious family bench seats and sofa seats. Families will also appreciate the spacious aisles that make it easy to enter with a stroller, as well as the nearby hand-washing stations. On the other hand, for couples on a date, counter seats where they can sit side by side and round booth seats that offer a sense of privacy are particularly popular.
At the “Odaiba Takoyaki Museum,” there are five takoyaki shops lined up in order starting from the main entrance. In this guide, we’ll take you through them clockwise, starting with the shop closest to the main entrance.
[Tennoji Abeno Takoyaki Yamachan] Our secret soup is the key! We’re absolutely confident in the rich flavor of our batter.
It all began with “Tennoji Abeno Takoyaki Yamachan,” which was founded in Osaka’s Abeno Ward in 1988 (Showa 63). The main store is located right next to Tennoji Station and is known as an extremely popular spot where there’s always a line of locals and tourists.
The hallmark of “Yama-chan” takoyaki is mixing a secret soup base with the batter, then cooking it over high heat on a custom-made, thick iron griddle. By searing the outside until it’s crispy on the griddle, the batter locks in the natural sweetness, umami, and aroma of the ingredients. The broth is reportedly made from a chicken bone base, with fruit and more than 10 kinds of vegetables added, and simmered for over four hours every day. One of the chefs told us, “The richness when you eat it is incredible.”
Among the many items on the menu, one of the signature dishes is the “Squid Tempura with Green Onions and Mayo (6 pieces, 1,080 yen).” First of all, you’ll be amazed by its appearance. A mountain of green onions—so high it completely hides the takoyaki—and plenty of squid tempura scattered throughout create an overwhelming sense of volume.
Apparently, it all started when they applied the same combination—which featured squid tempura in the yakisoba served at their flagship store in Osaka—to takoyaki. The crispy texture of the squid tempura pairs perfectly with the crunchy exterior of the takoyaki. Take a bite, and the creamy batter oozes out from inside the takoyaki, complemented by the refreshing crunch of fresh green onions and the mellow richness of mayonnaise. While it’s a hearty, satisfying bite, the aftertaste is surprisingly light. You could easily eat as many as you like.
[Sweet Potato Takoyaki] The pinnacle achieved by a Japanese chef! Savor this Japanese-style takoyaki with a whole new texture
Next up is “Imotako,” a shop that once operated at Osaka’s Kuromon Market. The owner is a veteran Japanese chef with 30 years of experience. By applying the techniques and knowledge of Japanese cuisine he has cultivated over the years to takoyaki, he has pioneered a new genre: “takoyaki with a Japanese culinary sensibility.”
The signature dish, “Sweet Potato Takoyaki” (6 pieces for 750 yen), uses sweet potato in addition to octopus, just as the name suggests. The yam is diced, blanched briefly, and then marinated in dashi broth overnight to season it—a truly labor-intensive process. It seems that dishes combining octopus and yam have long been a part of Japanese cuisine, and the shop has incorporated this combination into its takoyaki. This is truly the kind of creative idea you’d expect from a professional in Japanese cuisine.
A great deal of care has gone into the broth used to make the dough. We blend three types of flour and use a special broth—made by simmering chicken bones, bonito flakes, green onions, ginger, and other ingredients for a long time—to dissolve the flour. We select large, meaty octopus pieces so that they release the best possible flavor when grilled.
"Sweet Potato Takoyaki" looks like standard, golden-brown takoyaki, but when you take a bite, in addition to the "crispy outside, soft inside" texture, you'll enjoy a "crunchy" texture that you won't find in regular takoyaki. Of course, the octopus is a star, but the yam—thoroughly infused with dashi—also makes a strong impression within the batter. It serves as a wonderful accent, complementing the octopus’s springy texture and umami flavor. This is a truly exceptional dish—a fusion of the subtlety of Japanese cuisine and the approachability of takoyaki—that can only be experienced with “Imo-Takoyaki.”
[Dotonbori Akaoni] A sublime harmony of refined, clear natural broth and fresh octopus
The third stop was “Dotonbori Akaki,” a popular restaurant that’s frequently featured on TV and in magazines. The cute red ogre mascot at the entrance welcomed us. With the concept of “Bringing the culture of flour-based snacks to the world,” the restaurant offers a wide variety of takoyaki.
The most distinctive feature of “Akaoni” is the octopus it uses. While takoyaki is typically made with boiled octopus, “Akaoni” uses raw octopus. Every morning, they purchase fresh raw octopus from the market, cut it right in the shop, and mix it into the batter while it’s still raw before cooking it.
By cooking the takoyaki starting with raw octopus, the octopus is effectively blanched inside the batter, allowing its rich, natural umami essence to permeate the entire batter without any loss. As a result, the finished takoyaki has a strong octopus flavor, resulting in an exceptional taste, aroma, and texture.
The restaurant’s signature dish, made with fresh octopus, is “Chapuchapu” (8 pieces for 900 yen). Featured in the Michelin Guide for three consecutive years, this dish—which involves eating takoyaki soaked in dashi broth served in a bowl—can be described as an evolved version of “Akashi-yaki.” Born from the concept of “creating a dish that can hold its own against the intense umami of raw octopus,” the dashi is made using carefully selected ingredients specially ordered from a shop specializing in bonito flakes. The result is a fragrant, crystal-clear broth. The dough, softened by soaking up the broth, melts in your mouth, releasing the rich umami flavor of the fresh octopus from within. It was so delicious that it’s no wonder it earned a spot in the Michelin Guide.
[Osaka Tamade Aizuya: The Original Takoyaki Shop] The legend began here! Experience the original flavor
The fourth stop, “Osaka Tamade Aizuya: The Birthplace of Takoyaki,” is a shop that could truly be called the “holy land” of takoyaki. The dish that led to the creation of modern “takoyaki” was a dish called “Radio-yaki.” Named after the radio—which was at the cutting edge of fashion at the time—this dish was a soy sauce-flavored batter dish filled not with octopus, but with beef tendon and konjac. In 1935 (Showa 10), the first-generation owner, who ran a “Radio-yaki” food stall in Imazato, Ikuno Ward, Osaka City, was inspired by a customer’s remark that “they put octopus in it in Akashi.” Based on this hint, he created “takoyaki” by switching the filling to octopus.
"Aizuya" takoyaki is cooked for 10 minutes to achieve the perfect balance between a "crispy" exterior and a "melt-in-your-mouth" interior. The fillings are extremely simple—just octopus and tempura crumbs. Using techniques passed down from the founder and carefully selected ingredients, we create takoyaki of exceptional quality.
The “Aizuya Two-Variety Assortment (12 pieces, 950 yen),” which lets you fully experience the history of takoyaki, is one of the most popular menu items. This set includes six pieces each of “Original Radio-yaki” and “Original Takoyaki.” Neither comes with toppings such as sauce, mayonnaise, or aonori seaweed. This is because the batter itself is thoroughly seasoned. It’s the style that has been maintained since the shop’s founding: enjoying the simple, savory, and juicy Radio-yaki and takoyaki just as they are.
The “Original Radio-yaki” on the left is characterized by its sweet-and-salty braised beef tendon and the springy texture of konjac. Although it’s the predecessor to takoyaki, it has a somewhat modern feel and a rich flavor that makes it the perfect accompaniment to drinks. The “Original Takoyaki” on the right is the epitome of simplicity—made with nothing but octopus and tempura crumbs—which allows the umami of the batter to shine through. With both, the savory aroma of Japanese dashi and soy sauce filled my mouth. The deliciousness of this “plain-style” takoyaki is sure to become addictive.
[Takoya Dotonbori Kukuru] Flashy Performances and the Overwhelming Satisfaction of the “Giant Octopus”
Our final stop was the popular restaurant “Takoya Dotonbori Kukuru,” which has its main branch in Osaka’s Dotonbori district. Celebrating its 40th anniversary, this restaurant specializes in octopus dishes and offers a menu that showcases the full appeal of octopus—featuring not only takoyaki but also Akashiyaki and creative dishes.
The appeal of “Kukuru” lies not only in its taste but also in its entertainment value. At the store, you can watch the artisans skillfully wielding long picks as they rhythmically flip the takoyaki.
As a finishing touch, white wine is sometimes sprinkled over the dish in a flambé-style presentation. The aroma of the wine, mingling with the billowing steam, is enough to whet your appetite just by watching—turning even the wait into an enjoyable show.
"Kukuru's" signature dish, the "Takoyaki with Large Octopus (8 pieces for 960 yen)," lives up to its name—it’s packed with fresh, chunky pieces of octopus that really make their presence felt. The carefully crafted batter is the epitome of “fluffy and creamy.” The outside is light and fluffy, while the inside is creamy and melt-in-your-mouth. This is complemented by crisp, crunchy green onions, a spicy kick from red pickled ginger, and sweet tempura crumbs. Topped with a fruity special sauce, special mayonnaise, green nori, and bonito flakes, it creates a complex yet harmonious flavor profile.
It's not just takoyaki! You can also enjoy sweets, souvenirs, and shrines.
After filling up on takoyaki, we recommend checking out the dessert menu at “Yogorino,” a shop specializing in yogurt gelato. Born in Italy, gelato is a healthy treat—it has about half the calories and about one-fifth the fat of regular ice cream. It’s rich and sweet, yet you can enjoy it without feeling guilty. Also, for souvenir shopping, head to “Marugoto Osaka! Ichibiri-an.” This shop features a wide selection of unique takoyaki-themed goods as well as classic Osaka souvenirs. They even carry takoyaki sauce and takoyaki makers, so you can enjoy making takoyaki at home.
In one corner of the floor stands the “Takoyaki Ebisu Shrine (Shrine Stroll: Takou, Hachi, Ki, Emi, Su).” This historic shrine is an officially established branch of Osaka’s Imamiya Ebisu Shrine—famous for “Ebessan,” the god of business prosperity—and, drawing inspiration from the round shape of takoyaki, is said to grant blessings for “harmony in the family” and “finding a good match.” If you pay your respects here, you might just take home some “good fortune” along with delicious memories.
You might want to try your luck with the “Good Fortune Omikuji” (100 yen) at Takoyaki Ebisu Shrine. Omikuji can offer advice you might not have thought of on your own. Once you’ve drawn one, tie it to the “omikuji rack” and pray that your wish comes true.
Each of the five shops has its own unique character and history, and a single takoyaki ball encapsulates the passion of the artisans and the depth of Osaka’s food culture. You can enjoy them casually as a snack, or make a meal of them as you aim to visit every shop—but what I’d especially recommend to adults is “Takonomi.” Each shop offers an extensive selection of alcoholic beverages, such as beer and highballs, so you can enjoy a drink while nibbling on takoyaki. It might be a great idea to raise a glass of beer with takoyaki against the backdrop of Odaiba’s night view. It’s a great spot to drop by on your way home from work or to wrap up a day of sightseeing. If you’re feeling a little peckish, why not stop by the “Odaiba Takoyaki Museum” and enjoy a mini-trip to Osaka?
《Odaiba Takoyaki Museum》
Location: 4F Seaside Mall, DEX Tokyo Beach, 1-6-1 Odaiba, Minato-ku, Tokyo
Hours: Weekdays 11:00 a.m.–8:00 p.m. (last order at 7:30 p.m.); Saturdays, Sundays, and holidays 11:00 a.m.–9:00 p.m. (last order at 8:30 p.m.)
Closed: Same as DEX Tokyo Beach.
*For more details, please check the official website below.
https://www.odaiba-decks.com/takoyaki/
Location: 4F Seaside Mall, DEX Tokyo Beach, 1-6-1 Odaiba, Minato-ku, Tokyo
Hours: Weekdays 11:00 a.m.–8:00 p.m. (last order at 7:30 p.m.); Saturdays, Sundays, and holidays 11:00 a.m.–9:00 p.m. (last order at 8:30 p.m.)
Closed: Same as DEX Tokyo Beach.
*For more details, please check the official website below.
https://www.odaiba-decks.com/takoyaki/