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Best Takoyaki in New York
“A ball-shaped snack of wheat batter and octopus, finished with takoyaki sauce, mayo, aonori, and dancing bonito flakes.”
What the real thing tastes like
Takoyaki (Japanese: たこ焼き or 蛸焼) is a ball-shaped Japanese snack made of a wheat flour–based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger (beni shoga), and green onion (negi). The balls are brushed with takoyaki sauce and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi). Yaki (焼き), meaning 'to grill', is one of the cooking methods in Japanese cuisine and can be found in the names of other dishes in Japanese cuisine such as okonomiyaki and ikayaki (other famous Osakan dishes). Typically, it is eaten as a snack or between meals, but in some areas it is served as a side dish with rice. It is an example of konamono (konamon in the Kansai dialect), or flour-based Japanese cuisine.
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Takoyaki is a wheat-flour sphere that arrives golden and crisp, split open to reveal tender octopus, tempura scraps, pickled ginger, and green onion. It's dressed with takoyaki sauce and mayonnaise, then finished with aonori and bonito flakes that move across the surface. The name tells you exactly how it's made—yaki, grilled in a molded pan—and why it belongs to konamono, that family of Japanese dishes built on flour and heat.
Order it here when it has
- special molded cooking vessel
- layered toppings and sauces
- flour-based and grilled
- eaten as snack or between meals
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