If you are from Kansai, you would know the person who was selected as a Living National Treasure, "Yo-Idon", the foreign owner of a takoyaki shop. Even on holidays, after I lined up, many customers came right after (this kind of thing happens often, maybe I'm a lucky charm, ignore that (laughs)). Even during the pandemic, there was a line! It feels like they are loved by the locals! The takoyaki was fluffy, creamy, big, and just delicious. It cost around 600 yen for 15 pieces, so it's not too expensive or too cheap. I don't eat takoyaki much myself, so I have no comparison, but I would give it a 3.1 rating, and I might come back for more. Thank you for the delicious takoyaki cooked by the owner, who speaks fluent Kansai dialect!

The reviewer visited a takoyaki restaurant called "Sandaime Takuchan" in Makino, which has a nostalgic atmosphere. The takoyaki was described as having a large amount of batter and a small piece of octopus inside, lacking in flavor and toppings such as bonito flakes and mayonnaise. The reviewer felt that the takoyaki was not satisfying compared to other places they have tried. Despite the restaurant being featured on TV and the owner being recognized as a skilled foreign chef, the reviewer found the takoyaki to be average and gave a rating of 3.0 out of 5.

On that day, the Iranian owner was not there, and his wife was making takoyaki. I ordered yakisoba for the first time. It took longer than expected. Another customer who ordered takoyaki along the way said, "8 takoyaki, half with sauce and half with ponzu." I see, you can order like that too. When the yakisoba finally came out, it was plain or something, not very appealing. It had a sauce flavor with a hint of dashi. It felt a bit monotonous, but I added some pickled ginger to add some variety. Honestly, compared to takoyaki and okonomiyaki, the yakisoba was clearly lacking.

On the first day of the second three-day weekend in September, a Saturday. On the way to Ramen Kaika, there were an unusually large number of people lining up. Even though I had just eaten ramen, I couldn't resist my curiosity, so I ordered 8 pieces of takoyaki for ¥330. I asked for 4 pieces with mayonnaise and shichimi topping, and they kindly accepted my request! The guy grilling the takoyaki looked Japanese, but his friendly customer service felt like Osaka! Many customers were ordering a few pieces with salt or soy sauce. Maybe it's like a soul food spot near Makino Station? The takoyaki on the grill disappeared quickly. It took about 10 minutes for my order to be ready. There was also a dining area, but it seemed more like a place to have beer during the day, so I decided to eat in the car. Each piece was huge! Getting 8 pieces for ¥330 was amazing. The takoyaki was filled properly, even though I heard that octopus prices are rising. The flavor was quite strong. It had a chewy texture rather than fluffy. The edges were slightly crispy, giving off a nice aroma. It wasn't overly burnt. Compared to the takoyaki at Tako Jiro in Neyagawa, it doesn't quite measure up, but getting full from 8 pieces was impressive.

I usually have takoyaki, but this time I tried okonomiyaki. When I was about to put it in a bag, the Iranian owner said, "You said you wanted it to go!" Did I say that? This Iranian owner can be a bit intimidating at times, but then he smiles and helps ease the tension. The batter was fluffy and crispy, with a nice crunch from the pork on top. It's not as special as takoyaki, but still good. I'll try the yakisoba next time.

The portion size was good but it was too greasy and didn't taste delicious. It didn't even have a piece of octopus in it...

The regular takoyaki was delicious with large grains of rock salt on top, it was tasty.

Hello, I'm Matsu Deluxe, in charge of eating at the YouTube channel "Foodie Channel." Today, I tried the takoyaki at Makino's, "Sandaime Takuchan." We have also uploaded a video on the Foodie Channel, so please check it out if you're interested ♥ Sandaime Takuchan serves takoyaki with a delicious broth-infused chewy texture that you can't find anywhere else. The owner, an Iranian man who fell in love with his wife and her family's takoyaki, is loved by regular customers. The Japanese wife is cheerful and popular, and the atmosphere at the restaurant is always lively! You can also enjoy beer or chu-hi with your takoyaki when dining in.

When I lived in Hirakata, I used to go there occasionally. The takoyaki there is just amazing, with a flavorful broth and a slightly sweet taste - delicious! I have since moved away and can't go there anymore, but I have tried takoyaki from various places and have never found any as delicious as here. It's worth waiting in line to eat. The husband and wife who run the shop are friendly and warm-hearted.

The shop owner is hilarious! The takoyaki is big and fluffy. I don't really like it though.

Okonomiyaki is also delicious.

Just inside the Makino Honcho Oi Shotengai, right next to Kaisen Donburi Taro and Ramen Kaika. Third-generation Takuchan, located in the vicinity of stations around Hirakata, is the most famous. The owner is Iranian, featured on a TV Tokyo program, and recognized as a "Living National Treasure" in Kansai. I ordered the salt flavor and ate in. The dish came out surprisingly beautifully arranged. The way they put mayonnaise on top is skillful. The surface is firm, but it seems they achieve this by baking rather than frying with excessive oil. The octopus is a medium-sized piece. The inner batter is neither too soft nor too firm, just right. The broth has a nice flavor, spreading in your mouth as you chew. I'd like to try the basic sauce and specialty, mentaiko, next time. When in Makino, it seems like a good idea to visit Ramen Kaika and this place for a food tour.

In September 2015, there is a popular takoyaki shop located about a 30-second walk from Makino Station. I sometimes stop by after work for a drink. The takoyaki here has delicious dough that is soft and chewy even when cold. They use large cuts of fresh octopus, giving it a great flavor and texture. It takes about 30 minutes from when they start cooking to when it's ready, but you can pass the time listening to the lively conversations between the cheerful foreign owner, who was certified as a "Living National Treasure" on a popular TV show, and the regular customers. Personally, I love the mentaiko mayonnaise with my beer or sake. The dough has a hint of green onions and pickled ginger. While people in Kansai make takoyaki at home, it's not the same as this - the pros really do it best. This place is popular among all ages, from kids to the elderly. It's a small shop, but there are tables inside where you can eat. In the evenings, it turns into a drinking spot for the regulars. I definitely want to come back again. (Update on September 13, 2016: I visited again after a long time. Still had to wait for the takoyaki to cook, but it was worth it. Tonight, I had it with sauce and mentaiko mayonnaise. The foreign owner is as charming as ever, almost like a true Osakan. His friendly smile is quite handsome. I'll be back again!)

It's been a while since the local takoyaki series. In the Katano and Kusaba areas, there are two main players, Takohito and Takuchan. The third generation Takuchan Foreo Hirakata store is still unrevealed, but I have bought it several times when I visited Foreo Hirakata and ROUND 1, as I was urged by my child. Among the various stores of Takohito and Takuchan, the closest competition is in front of Makino Station. Takohito Makino Station store and Coco are facing each other across the road. Takohito moved in conjunction with the redevelopment (or rather, maintenance level) of the east exit of Makino Station, and Coco, which was already there, is now in a position to confront it. A notable point is that the takoyaki is cooked by an Iranian chef. He has been in Japan for about 20 years, and his wife is Japanese, so he speaks fluent, thick Osaka dialect. He received the title of "Neighboring National Treasure" from En Hiroshi on the weekday TV show "Gokigen Lifestyle Yoi Don!". I visited in the afternoon and later in the evening, so here is a combined review. Jumbo Takoyaki 15 pieces /\530 - I bought it without mayonnaise because my child likes it without. The size is large as the name suggests. The outside is crispy but not too firm, slightly soft in texture. If I hadn't mentioned it, no one in my family would have noticed that it was cooked by an Iranian, and they would have eaten it all saying "delicious" right away. This is actually quite amazing. If, for example, I were to settle in Iran and run a local soul food restaurant without knowing anything, could I make the locals enjoy it? That's why I fully understand why he received the title of "Neighboring National Treasure". What caught my attention when I first bought it was the POP for the "New Release: Challenge to the Taste of Mentaiko Mayonnaise". If an Iranian is "challenging the taste", shouldn't I, as a Japanese man, stand up to the challenge as well? Mentaiko Mayonnaise 8 pieces /\360 - The cooking of the takoyaki itself is the same, but the mayonnaise oil is absorbed by the batter, making it softer when taken home. My child, who doesn't like mentaiko or mayonnaise, doesn't even look at it. You can feel the slight crunchiness of the cod roe and the spiciness. However, I personally am a fan of super spicy food, so I would be fine with this spiciness being ten times stronger. For alcohol, especially Hakata style, it would taste even better if paired with barley shochu. Next, I would like to visit the rival store, Takohito Makino Station store, for comparison.

There is a takoyaki shop in front of Makino Station on the Keihan Main Line. The shop has a few tables inside, and it is always crowded with regular customers at night, but I mainly use it for takeout. The takoyaki is large and each piece has a fluffy texture with a creamy filling. The dough is outstandingly delicious. You can choose from different seasonings like sauce and soy sauce, but the basic seasoning is mild, allowing the deliciousness of the fluffy dough to stand out, making it easy even for small children to eat. I personally prefer the sauce, but the first time I tried it, the deliciousness of the dough made me rethink the value of takoyaki. The downside is that it can take a long time to cook, and if there are customers ahead of you, you may have to wait for about 30 minutes, but this is probably the same at any takoyaki shop. There are supermarkets nearby, so I usually go pick it up after doing other shopping.

My darling suddenly wanted to eat takoyaki at night, so we decided to take a walk and go buy some. We walked to the shop where there were already other customers waiting. The staff told us they would start cooking soon, so we waited inside where there was a space to eat in. We ordered an 8-piece set. A friendly foreign guy was cooking for us, and he spoke fluent Japanese. The takoyaki itself was delicious, similar to what you would find at other takoyaki places like Takoyaki-chan.

On this day, I had takoyaki udon for dinner along with takoyaki. It was inspired by Kohaku's "takoyaki udon" (http://tabelog.com/osaka/A2707/A270702/27028825/). I was hoping the takoyaki would warm up in the udon broth, so I didn't microwave it. However, it didn't warm up as much as I expected and wasn't that tasty. But I enjoyed the generous portion and the flavor of mayo and bonito flakes. After eating the udon, when I tried to leave two takoyaki, they insisted I eat all four with both sauce and soy sauce. When eating the udon, I took from the left, so I probably used soy sauce, but the remaining two takoyaki I microwaved had a faint soy sauce-like taste. Either way, the takoyaki would have been tastier if I had reheated them in the microwave.

On this day, my mother had some errands near the shop, so she bought takoyaki on the way and we had it for dinner. Despite the time that had passed since she bought it, and the sauce and mayonnaise that were already on it, they were quite moist. Each piece was large, chewy, and satisfying to eat, and we enjoyed it. The shop owner here is very friendly, and the shop always seems to be filled with regular customers, so it was a bit intimidating to go in... but I'm grateful to my mother for buying it.