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“Takoyaki without octopus”
This might sound surprising at first, but this unique twist on takoyaki has quietly gained a following in Osaka as a “miraculous masterpiece.”
On a weekday at 11:30 AM, a 5-minute walk from Hankyu Juso Station, sits the Michelin-listed shop “Osaka Iggy” with only five counter seats. Here, takoyaki’s new potential is unfolding.
Takoyaki is a staple of Osaka’s traditional street food and a must-eat item for tourists. However, this shop has created a one-of-a-kind menu item called “Sujiyaki,” which replaces the usual octopus with premium beef sinew while preserving traditional flavors.
By combining dough with a special dashi broth and luxurious domestic Wagyu A4 and A5 beef sinew, the takoyaki takes on an extraordinary flavor. Even more impressive, a sommelier-selected wine is available to pair with this innovative dish.
Let’s dive into the allure of Osaka Iggy, a place pushing the boundaries of takoyaki culture.
Osaka Iggy, located in Higashi Juso, Yodogawa-ku, Osaka, is a specialized takoyaki shop. Known for its exceptional ingredients and meticulous preparation, it was listed in the Michelin Guide Kyoto-Osaka 2018. Famous for its “Sujiyaki,” a takoyaki made with beef sinew instead of octopus, it has a loyal following.
When visiting Osaka Iggy, you must try the “Sujiyaki.” Sujiyaki is a takoyaki with beef sinew instead of octopus, creating a harmonious flavor with the dough.
The beef sinew adds a sweetness to the entire takoyaki. Each bite brings out the richness of the dough and beef sinew, creating a joyful experience. The beef itself doesn’t overpower the flavor but subtly enhances the dough, creating a perfect balance. This savory-sweet harmony makes it easy to eat endlessly.
The takoyaki at Iggy is fluffy on the outside and chewy inside. The outside has a fragrant aroma from grilling, and the dough is flavorful enough on its own.
The owner recommends enjoying it with mayonnaise, which enhances the sweetness of the takoyaki.
Iggy’s takoyaki uses octopus from Amakusa, Kumamoto, the owner’s hometown, and A4, A5 grade domestic Wagyu beef sinew. The dough, combining dashi from sardines and mackerel with a beef sinew broth, is distinctively delicious.
While the regular takoyaki is also tasty, the sujiyaki, which brings out the synergy with the beef sinew, is a true masterpiece worth trying.
Iggy’s menu is simple, offering only “Takoyaki” or “Sujiyaki.” There are 8-piece and 12-piece options, and you can even get a half-and-half order.
Due to limited seating, a minimum order of 8 pieces per person is required. Additionally, the shop closes when the batter runs out, so come early!
| Item | Price |
|---|---|
| 8 - Piece Takoyaki | ¥540 |
| 12 - Piece Takoyaki | ¥810 |
| 8 - Piece Sujiyaki | ¥500 |
| 12 - Piece Sujiyaki | ¥750 |
| 8 - Piece Half - and - Half (4 Takoyaki, 4 Sujiyaki) | ¥540 |
| 12 - Piece Half - and - Half (6 Takoyaki, 6 Sujiyaki) | ¥780 |
The drink menu includes soft drinks and alcoholic beverages, but a highlight is the sommelier-selected wine designed to pair perfectly with the takoyaki.
| Item | Price |
|---|---|
| Beer (Medium Bottle) | ¥650 |
| Beer (Small Bottle) | ¥450 |
| Fujisan Highball | ¥700 |
| Hakushu Highball | ¥1,000 |
| Shochu | ¥450 |
| Premium Shochu | ¥650 |
| Coca - Cola | ¥250 |
| Ginger Ale | ¥250 |
| Orange Juice | ¥250 |
| Oolong Tea | ¥250 |
| Item | Glass | Bottle |
|---|---|---|
| La Playa Chardonnay Reserva (White) | ¥750 | ¥4,500 |
| La Playa Merlot Reserva (Red) | ¥750 | ¥4,500 |
| Cono Sur Gewürztraminer (White) | ¥550 | ¥3,300 |
| Hugel Gewürztraminer (White) | - | ¥4,500 (Half Bottle) |
With only five counter seats, Iggy’s eat-in space fills up quickly. Since the shop closes once the batter runs out, visiting early is recommended.
Inside, you’ll find art and figurines, adding personality to the space—a reflection of the owner’s passions.
It’s delightful to find a place that reflects the owner’s personality. Places where the owner puts so much of themselves into the decor often serve amazing food. At Osaka Iggy, the friendly owner even shared takoyaki stories with me, making for a memorable experience.
The “Sujiyaki” at Osaka Iggy is an innovative dish that redefines takoyaki. The richness from premium domestic Wagyu sinew and the carefully crafted dashi in the dough create a harmonious blend.
Fluffy on the outside, with a savory aroma, and chewy on the inside, it’s pure joy as the savory meat flavor and dashi sweetness unfold with every bite. Adding mayonnaise only deepens the experience.
Traditional takoyaki here is excellent, but the sujiyaki may be the highlight, carving a new chapter in Osaka’s food culture. With takoyaki made from Amakusa octopus and sujiyaki made with A4, A5 Wagyu sinew, each is a must-try delicacy crafted with premium ingredients.
Juso is an old downtown area of Osaka. Though not a major tourist destination, it’s definitely worth a visit. Come early to enjoy Osaka Iggy’s unique flavors that you can’t find anywhere else, paired with sommelier-selected wine.
Take a bite and you’ll understand. The beef sinew juices blend with the dough, creating a magical harmony of flavor and sweetness.
