Akashi, Hyogo, Japan｜Takochin

If you want to eat Akashiyaki, try Takochin! The Akashiyaki grilled by the kind and gentle host may look small at first glance, but it will fill your stomach. The octopus is medium in size. It is served in a delicious dashi soup with a hint of bonito and garnished with mitsuba leaves. It has a slight sesame oil scent. There are times when the shop is closed for a long time, but when I see it open, I feel relieved knowing that the owner is still alive. Most shops close at 3:00pm or 4:00pm. This is a really recommended shop♪ There's no harm in going! The photo was posted with permission from the owner.

Akashiyaki-ya is loved by the people of the town, and the flavor was just as other people's reviews had said.The flavor was perfectly grilled with the perfect amount of seasoning, and the flavor of the soup stock was so gentle that no matter how many pieces I ate, I never got tired of it. This store has been in business for 50 years, and although there are many other famous stores, locals say this is their favorite. At first, I went to a shop in an area called Uo no Tana, but there was a long line and it looked like I would have to wait for over an hour, so while I was waiting I wandered around to see if there was a place I could get right in at another shop. . When I visited Takochin at 12:30 on a Saturday, he had no guests, so he immediately called for his companion to come over, and another one would come in five minutes, but I asked if I could come in first. I asked and took a seat. It's an ordinary shop with 5 seats at the counter, located in a shopping district in town. As soon as you take your seat, the host will start preparing your meal. On the wall is a menu of 15 servings for 600 yen. The only thing on the menu is tamagoyaki. Very cheap, but 15 pieces for one person? ! Can I eat it all? Before I could think about it, my husband had already started preparing two servings. I was a little nervous, but then I regained my composure and realized that if I couldn't finish all the food, I could just take it home. The loose seeds, similar to chawanmushi (chawanmushi), gradually firm up as I twirl them one by one with chopsticks. When it's done baking, flip the baking tray over and place it on a flat red board with an incline. It was my first time making Akashiyaki, so I was very interested in it. Since there were no other guests, we had a great time listening to the story of the owner of the restaurant about growing seeds and chatting with the locals who came later as we ate. I received it. It has already been 20 years since my current husband took over, and when I asked him if he would come back, he said he wondered how many more years he would be able to do, so if you have the chance, please come and visit us now.

When you come to buy Akashiyaki, every store says it's Tamagoyaki. After eating it, I was satisfied. Akashiyaki was a fried egg. It was delicious.