01 / ABOUT THE PLACE
About this place
Akashiyaki may look like takoyaki, but it is typically eaten dipped in dashi. One first-time diner at Tako Hachi described its soft, egg-like texture and the pleasure of dipping each octopus-filled ball into the broth. Another visitor noted that the Akashiyaki came with large pieces of octopus and that the dashi was so satisfying they wanted to drink it all. It makes a good choice to enjoy with dashi between servings of other flour-based dishes.
Diners have remarked on the okonomiyaki’s fluffy batter, and one found it easy to cut into pieces with a spatula. A guest who ordered the squid version recalled that it was packed with pieces of squid. Options include squid, locally raised chicken and prawn, as well as a mixed version combining pork, squid and octopus.
If you order yakisoba too, the mixed yakisoba is one option; a diner described its sauce as slightly sweet. You could have okonomiyaki and yakisoba separately, or choose modanyaki, which combines the two. One diner who tried both explained that modanyaki differs from regular okonomiyaki in that yakisoba noodles sit beneath the pancake. Tako Hachi’s menu includes mixed modanyaki as well as versions with squid, beef or beef tendon, making it an option when you want a more substantial noodle dish.
