Takopai

Chiritori nabe, named because the shape of the pot resembles a dustpan. Heavily topped with beef offal and pork belly! Red - based on gochujang and doubanjiang with red miso flavor, white - chicken broth with garlic, ginger, and tamari soy sauce.

Wagyu horumon (small intestine) is crispy tempura! It's plump and juicy! Please dip it in the broth!

Fresh pork tongue slowly cooked at low temperature for an almost rare texture. Enjoy with ginger soy sauce.

Fresh chicken liver cooked at low temperature for a creamy foie gras texture!? Lightly seasoned with salt and sesame oil for a refreshing creaminess.

This is the basic... with plenty of aonori, bonito flakes, and red ginger, 8 pieces

Must try for mayonnaise lovers!! There is no way it won't match, 8 pieces

Dipped in warm broth, Akashi-style... 8 pieces

Simple is best with original salt and pepper! In fact, it's the most popular! 8 pieces

Adults prefer Oro Pon! Enjoy it refreshing, 8 pieces

Octopus mixed with plum paste and the aroma of shiso instead of green onions... 8 pieces

Refreshing spiciness is good! Topped with Kujo green onions, 8 pieces

Crispy and plump tempura of Wagyu hormone! Refreshing with broth and grated daikon. Repeat rate No. 1

Crispy fried red pickled ginger. Please drizzle with sauce.

The crunchiness is irresistible!

Dip the soft and fluffy dashimaki tamago with octopus into the broth of Akashi-yaki.

Please enjoy with homemade sauce

Wrap mentaiko with plenty of seasonings and crunchy takuan in seaweed and take a bite!

It's a classic snack, but ours is a bit different. Please enjoy it wrapped in Korean seaweed.

The key ingredient is Akita's Iburi-gakko

Finally completed! The ultimate yakisoba after extensive research!

Osaka specialty! Plenty of fried offal scraps!

It's the best for the finale. Plenty of horumon and tororo kombu. This is the perfect choice to finish off takoyaki.