Today, I visited "Takomu Masala Diner," a takoyaki shop located in the adult food court "Hibi Bar." The shop is run by Chef Fujita, who used to work at the famous "Kyuyamu-tei" and is known for starting the spice curry trend. They offer a new genre of takoyaki called "spice takoyaki," which combines traditional takoyaki with new spice possibilities. During the day, they operate as Kyuyamu-tei, and at night, they transform into Takomu Masala Diner, offering a variety of spicy appetizers to enjoy with drinks. Here is what I tried: - Fried eggplant with mustard seeds stew - 350 yen - Oyster achaar - 420 yen - Spice takoyaki - 500 yen - Spicy masala takoyaki - 500 yen - Lamb and spicy vegetable stir-fry - 580 yen - Cheese mayonnaise and salsa sauce takoyaki - 620 yen each - Spicy chicken black curry with cheese - 1,200 yen The spice takoyaki was finely chopped and had a variety of ingredients like octopus, beef tendon, konjac, and raisins. The dough was light and had a subtle spice flavor that complemented the richness of the ingredients. The spicy masala takoyaki had even more spices, along with tomatoes and cilantro, making it my favorite. The dishes were all well-balanced and flavorful, with the spice enhancing the overall experience. The spicy curry at the end was a perfect way to finish the meal, leaving a warm and satisfying feeling. Osaka is known for its spice curry, and this fusion of takoyaki and spice was addictive and well-executed. Overall, it was a delightful dining experience.

In July 2022, for lunch, I went to a restaurant in Uchisaiwaicho. I got off at Uchisaiwaicho Station on the Toei Line, took the A4a exit, and found myself in front of "Hibiya Fort Tower". On the first floor, I found the restaurant I was looking for, called "Kyuyamutei Yakuzendo", which was collaborating with a shop called "Takomu Masala Diner". This place is a collaboration between a popular curry shop that sparked the curry boom in Osaka and a new concept spice takoyaki shop. They offer a variety of seasonal dishes that you can mix and match to create your own "combination curry". I tried to visit twice before in April, but they were closed, so I called ahead this time to make sure they were open. I have visited other restaurants in the Osaka curry chain, so I was looking forward to trying this curry. I bought a ticket from the vending machine, sat at the counter, and had a highball for 420 yen while waiting for my order of 4 pieces of spice takoyaki for 500 yen. The staff brought it to my seat. The takoyaki looked not too hot at first, but I underestimated it and burned my mouth on the first bite. From the second piece onwards, I enjoyed the spicy flavor with caution. I think these collaborations are interesting and enjoyable.

Dinner at this place. This is a restaurant launched by the manager of the former Yamu residence in the Tokyo area. The former Yamu residence was the origin of falling in love with spice curry. Intrigued, I decided to visit. It is located inside a food court called Hibi Bar. It was almost 8 PM on a weekday, and the Hibi Bar itself was empty, just me. As the former Yamu residence is known for curry, I went with the staff's recommendation of spicy chicken black curry with cheese, and chose basmati rice. The former Yamu residence has changed its taste to a European style. The cheese was gooey and the color was European, but it had a spicy kick. The signature dish of this restaurant, spiced takoyaki with fig sauce, was ordered, but there was a delay in the order. It arrived quite late. The dough, which has spices kneaded into it, had a fragrant crispy finish. The outer part was crispy and the inside was gooey, with an exquisite texture. The new sensation takoyaki with spices reminiscent of curry is addictive. The spiciness was not that strong. The fig sauce had a unique sweet taste, which personally I found a bit subtle. The main drink options were highballs and other carbonated mixers. I had high expectations as it was a restaurant started by someone who was independent from the former Yamu residence, but it didn't evoke the same excitement as the former Yamu residence. The curry portion was large and might be hard to finish as a meal. It would be nice to have smaller options for drinking and snacking as a finisher. Next time, I would like to visit with a group and try various menu items.

In November 2021, I visited "Takom Masala Diner Hibiya". This restaurant was created by a chef who led the spice curry culture in Osaka and used to work at the "Former Yam Residence". The Hibiya branch is the second branch following the first branch in Shimokitazawa. It operates as the Former Yam Residence during the day and as Takom Masala Diner at night. The restaurant is located on the 1st floor of Hibiya Fort Tower's food court. The nearest stations are Uchisaiwaicho Station or Toranomon Station. I visited around 9 pm on a weekday, and it was very quiet, probably due to the late hour. After placing my order, I sat at the counter. It took about 10 minutes for the drinks to be ready and another 8 minutes for the food to be served. - Spicy Takoyaki (4 pieces) Plain 500 yen The surface was crispy, the inside was gooey and hot, with a strong dashi flavor. The takoyaki itself was incredibly delicious! The level of spiciness was just right, not overpowering, and it complemented the octopus perfectly. While the plain version was already tasty, there are various variations available such as fig sauce, sesame oil soy sauce, spiced salt, and limited-time options. I tried the plain version this time, but I would like to try different variations next time. - Stir-Fried Lamb and Spicy Vegetables 580 yen The lamb had a rich flavor without any gaminess, combined with plenty of vegetables and perfectly balanced spices. The portion size was generous, and the cost performance was great. - By Markle Sour 400 yen - Cardamom Mojito 580 yen The drinks made with herbs and spices were unique and delicious. Especially the Cardamom Mojito was excellent! The spicy takoyaki was fantastic. I am curious about the other versions, so I will definitely visit again. Thank you for the meal.

I had been curious about Takommasala in Shimokitazawa for a while, and when I found out that they had opened a branch at Hibiya Fort Tower, I thought it was close enough to visit. While sipping on a spicy craft cola, I enjoyed the following appetizers: pickled mackerel and onion achaar, dried squid and fried eggplant in mustard stew, potato salad in a spice subji style with gorgonzola sauce, spiced takoyaki with spiced salt, and spiced octopus rice plate. Every dish was delicious! The takoyaki was freshly baked and remained crispy until the end, thanks to the spiced salt instead of sauce. But the highlight was the octopus rice plate at the end. The sauce-flavored fluffy rice, somewhere between biryani and fried rice, was surprisingly delicious. I was truly impressed!

Osaka spice curry veteran chef Kazuya Fujita, also known as Ichisan, who has supported the kitchen of the former Yam residence, opened a new spice takoyaki specialty store called "Takom Masala" last year. The second store has opened in Hibiya! "Takom Masala Hibiya" is located in the center of the food court "Hibiya Bar" on the first floor of Hibiya Fort Tower, offering a dual concept of "former Yam residence" during the day and "Takom Masala" at night. The collaboration with the old workplace is exciting in itself. I managed to slip in just before the last order at 7:30 pm on the opening day. I took a seat at the counter in the izakaya-style setting. The food is prepared using a buzzer system for counter pick-up. First up, the "Zero Ichi" for 460 yen, a non-alcoholic drink. The signature "Spice Takoyaki (Pomegranate Sauce)" for 500 yen is a must-try at Takom Masala. The takoyaki has a perfect texture that even impresses the discerning taste buds of the people from Kansai. The dashi and spices are mixed into the batter, making it delicious even without any additional toppings. Additionally, finely chopped vegetables and herbs are added, giving it a sophisticated touch. The pomegranate sauce adds a sweet and aromatic oriental flavor, making it a unique takoyaki experience. Furthermore, they offer a menu item not found in Shimo-Kitazawa! The "Spice Takoyaki Rice Plate" for 1200 yen looks like biryani but is actually takoyaki rice. Made with basmati rice, it has a genuine biryani appearance but with a unique Osaka twist with bonito flakes, mayonnaise, pickled ginger, and sauce. The plate also includes potato salad, pickled eggplant, squid, bamboo shoots, and wood ear mushrooms marinated in sesame and spices. The fusion of spice cuisine and Osaka flavors makes each dish approachable and delicious. The boundary between curry and non-curry dishes is intriguing. Ichisan, who operates under the unique condition of alternating between "former Yam residence" and "Takom Masala," plans to experiment with different menu items to differentiate from Shimo-Kitazawa, and may even serve curry in the future. The last order is at 7:30 pm, and they also offer takeout, making it convenient for late-night snacks or gifts. Visit the "Curry Cell" Facebook page for more information.