Akashi, Hyogo, Japan｜Yokoi

Akashiyaki served with cold soup stock. I felt that 10 pieces per person was a lot, but once I started eating, I was able to enjoy it. As the owner explained, if you eat the Akashiyaki as it is after it cools down without adding any soup stock, the Akashiyaki itself has a gentle flavor and is delicious. I prefer it without soup stock. I also ate Akashiyaki at another restaurant with a touristy atmosphere. There was softness. The owner of the shop was salty at the time of entering the shop, but he recommended a place where the cooler hits well, explained how to eat it, and told the old tales of Akashi. I liked the feeling.

I've been a fan for decades. The tamagoyaki has an exquisite seasoning and texture that can be eaten deliciously without the dashi stock even when cold. . The light dashi stock makes the best use of the taste of tamagoyaki, so condiments and sauces are rude to tamagoyaki. Please try the long-established tamagoyaki. The owner will talk to you in a friendly way if you call out to him. I feel sorry for customers who want hospitality service, but I think it would be better to try another tamagoyaki at another store in line.

Founded in 1952. Inheriting the recipe of Mr. Seitaro Mukai, who is said to have invented Akashiyaki, it follows the traditional style of enjoying freshly baked Akashiyaki with cold dashi stock. Because it uses plenty of different takoyaki, it has a soft and creamy texture. Unlike takoyaki in Osaka, the highlight of Akashiyaki is putting it on the plate after grilling it.