Osaka Meibutsu Taishu Sakaba Kushikatsu to Takoyaki no Rasshaisee Shinsekai Janjan Yokocho-ten

Start with Bōzu, takoyaki served without any toppings. The batter, flavoured with beef stock, is the focus; the menu describes the soft, melting texture and depth of the dashi as the keys to the dish. One diner who ordered Bōzu-yaki also praised its fluffy texture and beef-stock flavour.

There are several toppings to choose from. Classic sauce and mayonnaise costs ¥600, as does dashi soy sauce with spring onion and bonito flakes. For something lighter, try gari ponzu (¥650), made with sweet pickled ginger and ponzu. Compare these with the plain takoyaki to appreciate how each brings out a different flavour.

Kushikatsu, another house speciality, can be ordered by the skewer or as an assortment of 6 kinds (¥1,100) or 10 kinds (¥1,650). The beef-tongue doteyaki skewer is ¥110, lotus root is ¥100, and prawn is ¥300. One diner who had previously been unsure about kushikatsu enjoyed the crisp coating, while another praised the texture of an assorted selection.

Between the skewers and takoyaki, consider adding dashimaki (Japanese rolled omelette) or tako wasabi (octopus with wasabi). One diner enjoyed skewers, dashimaki tamago, tako wasabi and takoyaki with beer. There’s no need to choose between the two specialities: order a few favourites to snack on, or make a meal of them.