Shops in Tokyo Where You Can Eat takoyaki (octopus balls)! 18 Area-by-Area Recommendations

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Ginza Fukuyoshi Akasaka Ten is an izakaya where you can enjoy authentic Kansai-style takoyaki (octopus balls) in Tokyo.

The casual and comfortable interior makes it easy to visit whether you are on your own or with a group, and that convenience is part of its appeal.

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The signature takoyaki (octopus balls) are crisp on the outside and soft and creamy inside.

Packed with the umami of bonito stock and fresh octopus, they are said to be delicious even on their own. Another reason for their popularity is the wide lineup, including "Sonomama" to enjoy the flavor of the stock, "Negi Pon," and "beef tendon-yaki."

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This is the “Zenbu Nose (everything on top),” topped with the classic sauce, katsuobushi (dried bonito flakes), and mayonnaise.

The savory sauce and the rich mayo go great together, making this a dish you just keep eating. You can order takoyaki (octopus balls) from 4 pieces, so it’s also fun to compare the flavors that catch your eye.

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Oodako Sakaba Shinagawa Ten in Minato-ku, Tokyo, is an izakaya where you can enjoy fresh octopus dishes and takoyaki (octopus balls).

The octopus mural on the wall stands out inside, and the place is said to be lively with lots of customers at all times. There is also outdoor seating, so it is easy to drop by casually.

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"Osaka Ganso Takoyaki (Osaka Original Takoyaki)" is known as a dish with an excellent balance between the rich flavor of the sauce and the dashi-forward batter.

The outside is nicely browned, while the inside is soft and creamy. It also comes with large pieces of octopus, making it highly satisfying. You can choose from 3 sizes depending on your group: 6 pieces, 10 pieces, or 15 pieces.

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The signature "Oodako Kushi (large octopus skewer) (deep-fried thick tofu skewer)" is a popular menu item served piping hot.

The sweet-savory sauce and aurora sauce coat the crisply fried atsuage (deep-fried thick tofu), and it is said to be more filling than it looks and very satisfying to eat.

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Chai Kuro Omotesando Minamiaoyama Sanchome Ten is a unique izakaya (Japanese pub) in Minato Ward, Tokyo, where you can cook and eat your own takoyaki (octopus balls).

Inside, classic toys from the 1970s such as Jinsei Game (The Game of Life) and Yakyuban (baseball board game) line the space, giving it a playful feel. It is said to be cozy, making it a great place to chat and have a fun time.

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The popular “Omise de Takopa! (takoyaki party at the restaurant)” menu comes with 20 pieces per set, and lets you make and eat your own takoyaki (octopus balls) at the table.

The takoyaki are said to have pieces of octopus that are a nice size, making them satisfying to eat. There is also a good range of extra paid toppings, including kimchi and tartar sauce.

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Alongside the takoyaki (octopus balls), the popular kushiage (deep fried skewers) can be ordered either A la carte or as an assortment.

The special sauce brought in from Osaka goes great with the light batter, and it is said to be so good you will not be able to stop eating. Double dipping the sauce is not allowed.

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Takoyaki Iwa-chan is located in Shinbashi, Minato-ku, Tokyo.

The casual, comfortable interior centers on counter seating, and people like that it works well for everyone from solo diners to groups, which seems to bring many repeat customers.

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The popular takoyaki (octopus balls) menu offers a wide lineup, from classic options to original creations.

The "Gan'en (rock salt)" here is a simple type topped with katsuobushi (bonito flakes). A piece of octopus is wrapped inside the thick outer layer, and the moment you take a bite, the savory flavor is said to burst out.

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The "Duck Tagliata with Parmigiano and Balsamic Sauce" is a standout dish of roasted duck topped generously with balsamic sauce and Parmigiano.

The carefully cooked duck is moist and tender, and the saltiness of the cheese brings out its rich flavor.

Photograph:www.doom.now.cc

Just a 1-minute walk from Kagurazaka Station, Kagurazaka Sakaba Hinomoto is an izakaya (Japanese pub) where you can enjoy seasonal creative Japanese cuisine.

Lit by stained glass, the interior has a calm, hideaway-like atmosphere. There are high-chair counter seats and table seating where you can relax and take your time.

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The signature "Ma Tako-yaki (octopus balls)" is a carefully made dish that uses Domestic octopus delivered directly from Toyosu Market.

The takoyaki are cooked with care, with a nicely crisp surface, and with one bite, the aroma of dashi broth and the rich flavor of the octopus spread through your mouth. You need to order at least 3 pieces the first time, and after that, you can add more from 1 piece.

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The "doteyaki (beef tendon stew)" is a standout dish made by simmering Domestic beef tendon, Achilles tendon, and konnyaku (yam cake) in white miso.

The melt-in-your-mouth beef tendon pairs well with the crisp texture of the konnyaku, making it easy to keep eating. They also recommend adding a baguette and dipping it into the doteyaki.

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About a 2-minute walk from Shinjuku-sanchome Station. Kushikatsu Takoyaki Ichioshi is a hidden izakaya on the 3rd floor of a multi-tenant building.

The interior, centered around counter seating, feels cozy, and you can take your time and enjoy your meal in a calm atmosphere.

Photograph:弥生ぃ(つ∀｀*)

The specialties here are more than 40 kinds of kushikatsu (deep-fried skewers) and takoyaki (octopus balls) eaten dipped in dashi broth.

The “Takoyaki (6 pieces),” served Akashiyaki-style dipped in dashi broth, has a well-seasoned batter and is said to taste great even without sauce. Its soft and creamy texture is said to be addictive once you try it.

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For kushikatsu (deep-fried skewers), you order as many items as you like by writing what you want on the paper menu set out on the table.

The kushikatsu is served fresh from the fryer and comes in a wide range of options, including meat, fish, and vegetables. Seasonal ingredients also appear throughout the year, so each visit may bring a new flavor to try.

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Gindako Highball Sakaba Ueno Okachimachi Ten is located in Taito-ku, Tokyo.

The interior, decorated with chochin (paper lanterns), feels open and airy, with views of the street outside. It has a casual atmosphere and a layout that works well whether visiting alone or in a group.

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In addition to the regular options, the "takoyaki (octopus balls)" also comes in limited-time seasonal varieties, and each can be ordered starting from 4 pieces.

The regular "Zettai Umai!! Takoyaki" is said to be crisp on the outside and soft on the inside. The toppings of aonori (green laver) and katsuobushi (bonito flakes) also add a nice accent, according to reviews.

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This is the limited time Kare Fumi no Cheese Teritama (curry flavored cheese teritama).

Topped with a curry flavored cheese sauce, this dish is perfect as a snack to go with drinks. You can order from 4 pieces, so many people enjoy comparing the regular versions with the limited time ones.

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Takoyaki Modanyaki Furuchan is a popular spot in Tokyo where you can fully enjoy authentic Osaka-style takoyaki (octopus balls) and modanyaki (savory pancake with noodles).

The cozy interior is split across two floors. The counter seats on the first floor are appealing for their live feel, letting you watch the cooking right in front of you. The table seats on the second floor are designed to be easy for groups to use.

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The popular menu item takoyaki (octopus balls) uses octopus from Akashi and wheat flour from Hokkaido in the batter.

There are six flavors in total, including bozu (plain), which brings out the taste of the dashi broth, sauce, and Wanko Dako. The "Negi Ponzu" in the photo is said to be fluffy and topped with plenty of green onions.

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Alongside takoyaki (octopus balls), the popular "modan-yaki (modern-yaki savory pancake)" comes in two options: pork and beef.

The photo shows a plate of "Buta Modan-yaki" with squid and shrimp added. The amount of noodles can be chosen in four sizes from XS to L, with double and triple portions also available, so you can adjust the volume to your liking.

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In Setagaya, Tokyo, Takoyakoko Shimokitazawa Ten is an izakaya where you can enjoy takoyaki (octopus balls) and okonomiyaki (savory pancake). Its appeal lies in its pop-style exterior and lively atmosphere.

There are counter seats and table seats, as well as terrace seating, making it a convenient place to use.

Photograph:木村えり＠ハイボールモンスター

This is the takoyaki (octopus balls) "Negi Bukkake," topped with plenty of Kujo negi (Kyoto green onions).

The sweet Kujo negi pairs well with the special sauce and tastes great. The texture is light and fluffy, so they are easy to keep eating.

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The "okonomiyaki (savory Japanese pancake)" served on a piping hot Teppan-yaki plate is said to be appealing for its crispy surface and soft, creamy inside.

The "fluffy buta-dama (pork okonomiyaki)" in the photo is thick and very satisfying, making it great for sharing. The mix with squid, shrimp, and pork is also said to be tasty.

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Kushikatsu Tanaka Umegaoka Ten is a casual izakaya in Tokyo serving authentic Osaka-style kushikatsu (deep-fried skewers) and takoyaki (octopus balls).

The bright and lively interior has 58 seats in total, with 8 counter seats and 50 table seats, and it is said to have an easygoing atmosphere that even first-time visitors can feel comfortable in.

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The popular menu item "Homemade takoyaki (octopus balls) you make yourself" comes in two options: a 9-piece set and a 20-piece set.

The batter is seasoned with dashi (Japanese soup stock) and soy sauce, and it is said to taste good even without sauce. Making and grilling them yourself adds to the fun, and the restaurant apparently has many repeat customers.

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The specialty kushikatsu (deep-fried skewers) are said to be large but lightly battered and tasty, so it is easy to end up eating too many.

The "Teiban 8-pon assortment" is an assortment of popular skewers including "Kushikatsu Gyu" and "Kushikatsu Buta," as well as lotus root. It is an assortment of the restaurant's popular kushikatsu, making it a good choice for first-time visitors.

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Takoyaki Sakaba Naniwa is a takoyaki (octopus dumpling) specialty restaurant near Tokyo Station.

The casually welcoming interior has a simple layout centered on counter and table seating. Its easy, drop-in feel for a quick meal is part of what makes it so popular.

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Their signature takoyaki (octopus balls) batter uses a blended stock made with kombu kelp water and bonito dashi.

These takoyaki are light and melty overall, with a wide lineup ranging from the classic sauce and mayo to creative options like green onion salt lemon and sauce kimchi.

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The "Signature! Kara-age 3 Kinds" is a popular menu item that lets you compare and enjoy three different cuts.

The Kara-age (Large) uses chicken breast wrapped in skin to make daki-mi (skin-wrapped chicken breast), giving it a juicy finish. The tebasaki (chicken wing tips) and tebamoto (drummettes) have crisp, fragrant skin, making them perfect snacks to go with drinks.

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Hachi Hachi Otsuka Honten is located a 3-minute walk from Otsuka Station. It is a popular spot for konamon (flour-based dishes) such as takoyaki (octopus balls), akashiyaki (soft octopus dumplings in broth), and yakisoba.

The wood-toned counter seats have a calm atmosphere, making it easy to visit even on your own. There are also table seats in the back, so groups can use the restaurant as well.

Photograph:東京グルメを教えてくれるたこやき

The specialty "takoyaki (octopus balls)" stands out for its batter made with a special soup and Japanese-style dashi.

It is crisp on the outside and melt-in-your-mouth soft inside, and it is said to taste great even without any toppings. There are also plenty of options, including four kinds of house-made salt, house-made yuzu ponzu, and green onion salt sesame oil.

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Akashiyaki (soft egg-batter dumplings) here is the real deal, eaten by dipping the fluffy egg batter into a carefully made dashi broth.

The gently flavored broth, made with a base of powdered mackerel and blended with kombu kelp and other ingredients, brings out the flavor of the batter. It is so good that people say they can drink it all on its own, and refills of the broth are free.

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Nanri Tei is a hideaway izakaya tucked away in a back alley of Jiyugaoka. This restaurant is known for its creative takoyaki (octopus balls) and 9 kinds of lemon sour.

Lit by warm colored lamps, the interior has the feel of a calm, grown-up bar. It is so comfortable that you may want to stay for hours.

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The special takoyaki (octopus balls) comes in two types: sauce and plain grilled.

The fairly large takoyaki is said to be crisp on the outside and packed with vegetables inside. Since they take their time and cook them slowly and carefully, ordering early is recommended.

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Many people order the carefully made "lemon sour" along with the takoyaki (octopus balls).

The "Honey Lemon Sour" in the photo is said to be a refreshing drink with just the right sweetness, balanced with kokuto shochu (brown sugar shochu) and shio-koji (salt-fermented rice malt). In addition to 9 regular varieties, there are also seasonal limited editions, so you can enjoy trying and comparing them.

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Honma Mon, located at the end of a shopping street near Nogata Station, is a casual Teppan-yaki izakaya.

The interior has a warm feel with wood tones throughout. With its unpretentious atmosphere, it is said to be easy to visit whether on your own or with a group.

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The takoyaki (octopus balls) are said to stand out for the deep savory flavor of the dashi broth and the sweetness of the batter, which is made from a blend of several kinds of wheat flour.

The takoyaki (salt) in the photo is said to have a nicely browned outside and a soft, melty texture inside. With its simple seasoning, it lets you fully enjoy the flavor of the octopus.

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The "okonomiyaki (savory Japanese pancake)" served on a piping hot Teppan-yaki plate is said to turn out light and airy thanks to being steamed as it cooks.

The "buta negi-yaki (pork and green onion pancake)" in the photo is a menu item loaded with green onions and cabbage. The savory taste of the pork and the crisp texture of the green onions are hard to resist, according to reviews.

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Takoyaki Izakaya Takomitsu Tachikawa Ten is a place where you can enjoy a wide variety of takoyaki (octopus balls).

On the 1st floor, there are counter seats that are easy to drop by for, and on the 2nd floor, there are zashiki (tatami seating) seats where you can relax. It works for anything from solo diners to groups, depending on the occasion.

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The signature "Original Takoyaki with Maximum Umami" is said to have a rich batter flavor and an addictive taste.

There are four seasoning options: sweet, spicy for adults, salt for enjoying the umami to the max, and soy sauce that goes great with drinks, and you can order each one from 4 pieces.

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In addition to takoyaki (octopus balls), they also have a full lineup of a la carte dishes that go perfectly with drinks, such as chikuwa no isobeage (fried fish cake with seaweed batter) and hane-tsuki gyoza (pan-fried dumplings with crispy wings).

A top recommendation is the "tako butter shoyu." The fresh octopus sautéed in butter is plump and springy, and the savory aroma of soy sauce is said to really whet the appetite.

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At Tako to Highball Tachikawa Minamiguchi Ekimae Ten, you can enjoy takoyaki (octopus balls) and highballs in a standing bar style.

The compact interior has a bright, lively feel, with red octopus lanterns and a pop style decor. Even first-time visitors can drop in with ease, so it is perfect for a quick drink or bar hopping.

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The Most Popular menu item is the “2-Color Combo assortment (Kujo-negi (Kyoto green onion) Mayo, Fuwatama Cheese).”

The “Kujo-negi Mayo” is topped with plenty of Kujo-negi and mayonnaise. Both are soft and fluffy, and said to taste great.

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The “Piri-Kara Tanuki” is a dish topped with agedama (tempura bits), giving it a nice crunchy texture.

Its moderate spicy kick goes well with the soft and creamy batter, and it is said to be so good that once you try it, you will be hooked. It is recommended for anyone who wants to enjoy takoyaki (octopus dumplings) with a new kind of texture.

Photograph:www.doom.now.cc

Janome Kitchen Jizai is an izakaya (Japanese pub) where you can enjoy a wide range of dishes, from Japanese style to Western style.

The stylish interior creates a casual and comfortable space. In addition to table seating where you can relax, there is also counter seating, so you can drop in with ease.

Photograph:よーぜふ (K)

The takoyaki (octopus balls) is said to be Kansai style, with a soft and melty texture.

The seasoning options include sauce, dashi shoyu, salt sauce, and ponzu, and there are four size options ranging from 6 to 12 pieces. Many people also get it as a souvenir with Takeout.

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The "A5 Kuroge Wagyu (Japanese Black Wagyu) roast beef" is made without focusing on a specific production region, using the best meat available that day and gently cooking it at low temperature for a moist finish.

The garlic sauce brings out the rich flavor that lean meat is known for. It also pairs well with red wine.

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Takoyaki to Horumon Sakaba Eeyan is in a great location, just a 3-minute walk from Higashi-Fuchu Station, and is known for its carefully made takoyaki (octopus balls) and tasty Teppan-yaki dishes.

The small interior has a homey atmosphere where even first-time visitors can easily strike up a lively conversation with the regulars.

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The specialty takoyaki (octopus balls) are the real deal, made by someone who trained at a popular shop in Osaka. The thin outer layer, packed with dashi flavor, is crisp and fragrant, and the melt-in-your-mouth center is said to taste great even without sauce.

Among the paid toppings, Kujo negi (Kyoto green onions) are the most popular.

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Osaka-style Pork and Cabbage Omelette is another menu item with many repeat fans.

Wrapped in a thin omelet that holds in the good flavor of the pork, this is a dish that goes well with both rice and alcohol. The moderate kick of beni shoga (pickled red ginger) and the crisp texture of Kujo negi (Kujo green onion) add nice accents, making it hard to stop eating.