This takoyaki shop in shin-umeda shokudogai has long lines of people waiting to get in. they use only the firm and chewy legs of raw octopus, and the fluffy and tender takoyaki cooked on a custom-made copper plate is exquisite. the most popular dishes are the classic "takoyaki" and the "negi mayo" made with a mountain of domestic green onions. the crunchy texture of the green onions goes well with the takoyaki dough, making for a light and tasty treat. "takosen," two takoyaki sandwiched between thin rice crackers, is also recommended as a snack to enjoy while walking around.