• See More

    How could you visit Osaka and not eat takoyaki! Especially in winter, you can watch the chef deftly turn the batter on the steaming griddle, cooking each little ball until golden and tempting. Once plated, the bonito flakes dance in the heat, making your mouth water just from looking at them.

    What makes Tamaya special is its rich broth, made by simmering lobster with seafood, meat, and vegetables, which adds layers of flavor to the seemingly ordinary takoyaki. It looks simple on the outside, but each bite is packed with savory flavor and is very comforting〜

Other Reviews by Linda Liao

Hokkaido Tohoku Kanto Chubu Hokuriku Kansai Chugoku Shikoku Kyushu Okinawa