Takasaki, Gunma, Japan｜Daikokuya Shimokotori

I bought Imagawayaki Kokura and Takoyaki. The surface of the Imagawayaki skin is moist and soft, and the inside is chewy. The red bean paste inside was not too sweet, and the red bean particles remained just right. The takoyaki was made ahead of time, but it was delicious and melty inside.

I'm glad there is Uguisuan in Takasaki, it's delicious.

The takoyaki was soft and had a piping hot, mushy interior, and I had it covered with a lot of sauce, and I ate it with the intention of getting burnt. it's the best! If you live away from Takasaki and come back home, do you still open the shop under the elevated railway? , two hands are not enough to answer the question.