Aiduya LaLaport EXPOCITY
Founded in 1933, this renowned takoyaki shop has been in business for over 90 years. The founder originally sold rajio-yaki made with beef tendon and konjac, but is said to have created takoyaki by adding octopus after taking inspiration from Akashiyaki in Hyogo Prefecture. The shop is also famous as the birthplace of takoyaki. Its batter is seasoned with Japanese-style dashi, so the takoyaki is traditionally eaten without sauce, mayonnaise, or aonori seaweed.
The special thing here is they don’t use sauce or mayo.
It’s all about the flavor of the batter itself, which makes it feel really light and not heavy at all.
The takoyaki are on the smaller side, perfect bite-size.
Super easy to eat one in a single bite.
The outside is slightly crisp, the inside is soft and tender, and it goes down really smoothly.


