Takoyaki Taisho / Teppan Taisho

Takoyaki is a dish made with original flour sourced from Kansai, combined with a white soup made from Nagoya Cochin chicken originating in Komaki, dashi from Hokkaido kelp and scallops, and packed with the umami of carefully selected vegetables and fruits, all in pursuit of deliciousness. 6 pieces for 550 yen.

This is a Kyoto specialty overflowing with Kujo leeks, featured in a January 2024 broadcast of Chukyo TV Catch, using leeks directly sourced from Kyoto.

Topped with crispy mizuna and crunchy ume, drizzled with Hyuganatsu dressing.

Calling all cilantro lovers! Generously topped with cilantro and drizzled with Hyuganatsu dressing.

Fukuoka-produced spicy cod roe topped with perilla leaves and Korean seaweed, 6 pieces of Takoyaki 650 yen

Topping of Plentiful Egg Tartare Sauce, 6 pieces, 650 yen

Mozzarella, Red Cheddar, Gouda cheese with Parmesan topping, 6 pieces, 650 yen

Topped with basil sauce and Parmesan cheese, 6 pieces, 650 yen

The origin of takoyaki. It is said to be derived from a dish made with beef tendon and konjac that was grilled. At that time, the radio was a symbol of luxury and high fashion. It is said to have been named 'Radio Yaki' after its round dial. Influenced by Akashi-yaki, which includes octopus, Radio Yaki also incorporates octopus. The name has gradually changed to takoyaki.

Famous Grilled Squid

Specialty grilled squid topped with green onion

Famous grilled squid topped with egg

Topped with the famous squid grill, green onions, and egg

Deluxe Osaka thick noodle yakisoba using the legendary Hermes sauce (pork, shrimp, squid) is 1100 yen

Naniwa's thick noodles salt yakisoba deluxe (pork, shrimp, squid) is 1300 yen

Uses a generous bundle of chives from Kochi Prefecture. Yuzu-scented yakisoba (pork, shrimp, squid)

Using award-winning kimchi from Tsuruhashi, Osaka, this is a deliciously spicy yakisoba made with a special blend of kimchi base and Hermes sauce.

Wrapped yakisoba in fluffy, soft eggs. Pork option is 1300 yen.

The taste that has not changed since the time of the Korean Royal Palace. Made with award-winning kimchi.

A generous serving of pork okonomiyaki with plenty of cabbage on a hot plate.

This is a grilled dish made with plenty of Kyoto Kujo green onions. (with Bokkake) Bokkake is a beloved ingredient in Kansai, made by simmering beef tendon and konjac in a sweet and savory sauce. Pork topping 950 yen

A dish similar to okonomiyaki, made with plenty of cabbage, soba, and pork, grilled with batter and egg.

Plentiful chives, pork, bokkake, and three types of cheese (mozzarella, red cheddar, gouda cheese)

Plentiful chives, pork, squid, shrimp

Using the specialty of Habikino, Osaka, fried beef offal. A new sensation of modern yakisoba with sauce yakisoba as the main ingredient, sandwiched with egg and flour.

Made without using wheat flour, only using Yamato yam, so you can enjoy a fluffy and light texture! The ingredients include cheese, squid, shrimp, and scallops, a parade of seafood! Additionally, it is topped with a special secret white sauce for a special dish.

Not takoyaki, not okonomiyaki, not monjayaki. A new texture with a crispy outside and a creamy inside, served with sauce or scooped with a spoon and dipped in a special Japanese-style broth, a signature dish of Daikatsu.

Tasty local specialty plentiful garlic chives from Kochi and the aroma of yuzu with 100g of Tsuruhashi mixed hormone. The hormone mix of 100g is 1000 yen.

Grilled cabbage on a hot plate with olive oil, topped with fried onions and anchovy cream sauce.

We baked a whole onion in foil on a hot plate.

Thick cut domestic pork loin sandwiched between dough and fluffy eggs. Double loin 1300 yen

Unlike a regular omelette, this dish uses meringue to create a fluffy and creamy texture that you can enjoy. Additionally, as the bubbles of the meringue burst in your mouth, the aroma of the honey and truffle specialty sauce spreads throughout, offering a taste experience like no other!

Daikon oden topped with porcini mushroom cream sauce

Taiwanese shaved ice is a dessert originating from Taiwan, topped with a variety of fruits on finely shaved flavored ice. The fluffy, snow-like ice melts smoothly in your mouth. In Taiwan, it is called Xuehua Bing. You can choose from mango, Kyoto Uji matcha, or Shinshu Komagatake highland milk.

Fluffy melt-in-your-mouth pancakes with honey nuts and ice topping

French toast with honey nuts and ice topping