Tag Archives: Takoyaki

Osaka-Style Takoyaki: Tonbo in Shimada City!

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Service: shy but very kind and smiling
Equipment & facilities: Old but very clean. Clean washroom
Prices: reasonable
Strong points: takoyaki and okonomiyaki and other traditional izakaya foods. Local sake

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The other day having some time to spare I walked along streets near Shimada Railway Station north exit when I found this little place which seemed very popular with the locals. Luckily enough I came in early enough before the place was packed with revelers!

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The atmosphere is reminiscent of the 1960’a and 1970’s and I suspect the whole place dates back to that period with the only concession of a modernized washroom to our present era!

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The food is cooked afresh in front of you and it is worth waiting for it!

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Even the chef seems straight out of a past age!

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No wonder the place is popular with the locals but also with the visiting Chinese and Taiwanese tourists straight out of Shimada Airport!

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The drinks menu and the menu cartes are also very traditional including a sake from neighboring Oumuraya Brewery!

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My sake!

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Also noticed an intriguing wine liquor!

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As this first visit was dedicated to Osaka=style takoyaki/octopus dumplings I first ordered a plate of takoyaki with soy sauce, mayonnaise and chopped scallions accompanied with a glass of wine liqueur!

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Osaka-style takoyaki are soft and burning hot!

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My second order was takoyaki in “Akashi Yaki” style, that is as it is with a hot clear soup to dip them in!

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Eat them while they are very hot!

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Look forward to the next report which will be about okonomiyaki and other morsels!

TONBO

427-0029 Shimada City, Hinode-Cho, 1-1 ( few minutes’ walk straight from Shimada JR Station North exit)
Tel.: 0547-35-7635
Opening hours: 17:00~22:00
Closed on Sundays and national Holidays.
Orders on the phone and take-out OK!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Ikayaki, Takosen & Takoyaki at Ebisu in Shizuoka City! 静岡市ーたこ焼きー戎!

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Osaka-style ikayaki!

Service: Very friendly. Great explanations
Facilities and Equipment: Very clean if old overall. Washroom in nearby Shizutetsu Store
Prices: Reasonable
Strong points: Osaka-style takoyaki, senbei takoyaki, ika yaki, yakisoba
Entirely non-smoking inosde!

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I only waited two days before my second visit to Ebisu in Aoi Ku, Shizuoka City as a friend of mine couldn’t wait to visit the place!
In any case I already told you I wanted to sample the rest of the menu!
Unfortunately the yakisoba were already sold out at 6:30 in the evening!

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The man at work!
Years of apprenticeship in Osaka and 5 ears spent in the shop his mother and he opened 5 years ago on the first floor of their abode had made him a real artist!
Very hard work in the heat actually. A job that keeps you trim!

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At last I had the pleasure to sample the Osaka-style Ikayaki!

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AS it is opened!

It is actually a kind of cuttle-fish omelette/pancake the mother makes with a very strange contraption!

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Plenty of pieces of cuttle fish inside!
A real comfort in the cold weather!
Actually beer cans are available at the shop, so don’t hesitate!

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While my friend had her takoyaki with (cold) dashi soup stock I asked a plate of plain takoyaki!

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I seasoned them myself with the shop’s tare sauce and white mayonnaise sauce for two different tastes!

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The mother must have felt in love with me as she gave us takoyaki as service!
The above is a Shizuoka and Osaka love affair as they were seasoned with dry bonito shavings, a Shizuoka specialty!

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Of course we had to sample another takosen!
Japanese or expat you try that!

I’ll have to come back for the yakisoba soon!
Actually the place closed one hour early because all the takoyaki were sold out!
In any case I have an inkling that the son is a rocker!

EBISU

Shizuaok City, Aoi Ku, Tamachi, 7-1 (go along the Hon Toori Street and turn right onto the karge street going at a slant before the bridge. You will find Ebisu just past Shizutetsu Stire)
Tel.: 054-253-1637
Opening hours: 11:30~20:00 (earlier if sold out!)
Closed on Thursdays
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

EBISU/戎
shizuoka City, Aoi Ku, Tamach, 7-1 (along the Hon Toori Street, Turn right into the 45 degrees main street before the bridge, on your left hand side just beyond Shizutetsu Store)
Tel.: 054-253-1637
Opening hours: 11:30~20:00
Closed on Thursdays
Take-out possible
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Takoyaki at Ebisu in Shizuoka City! 静岡市ーたこ焼きー戎!

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Service: Very friendly. Great explanations
Facilities and Equipment: Very clean if old overall. Washroom in nearby Shizutetsu Store
Prices: Reasonable
Strong points: Osaka-style takoyaki, senbei takoyaki, ika yaki, yakisoba
Entirely non-smoking inosde!

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i my case for takoyaki initiated recently I got some help from Japanese friends.
The next place i was recommended no later than yesterday was Ebisu/戎 (one of the seven Luck Deities in Japan!)!

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Now, this particular takoyaki is Osaka-style because the son/chef did learn his trade in that big city!

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Smokers are requested to damage themselves outside in the cold!

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Now, as the place is really busy at lunch time (and around 17:00 when high school teens flock the place) I had plenty of time to take pictures to supply myself with enough information!

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I want this noren/暖簾/entrance curtain!

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My first order: takoyaki as they are! One can use sauces et al as he/she wants or have a small bowl of cold/hot dashi stock soup with it!

it was lunch time today and I was hungry, so I asked quite a few things to the surprise of the mother! It is a mother and son’s venture.
The mother is a great smiling lady with an almost maternal attitude towards her customers she repeatedly advise on how to eat her shy son’s preparations!

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The small bowl of stock soup!

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You drop the takoyaki inside the stock soup, break it with your chopsticks (easy as they are soft) and eat ii by picking the pieces with your chopsticks. When you have finished you drnk the soup and all the tiny pieces you didn’t take out! Delicious until the very end!

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Next I ordered another serving seasoned with sauce, chopped scallions and white sauce (mayonnaise)!

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For a closer view!

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Have a peek under to see how they are presented!

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As they are very hot, it is a good idea to break them first….

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and have a look inside!

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my third order: takosen!

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“takosen” is a combination of “tako” for “takoyaki” and “sen” for “senbei/rice cracker”!
The rice cracker is a large and thin but crispy and solid enough shrimp rice cracker which is broken manually to sandwich a couple of takoyaki inside and served inside a hamburger paper bag!

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The insides of the rice cracker are coated with no less than three seasonings!

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For a closer view!

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You may eat the lt as a sandwich/hamburger, but do be careful as it is flaming hot!
I guarantee you I ate it very slowly!

Mark: 91/100

I’m planning to visit the place again with a friend the day after tomorrow as I want to taste their ika yaki/girlled cuttle fish and yakisoba!

EBISU

Shizuaok City, Aoi Ku, Tamachi, 7-1 (go along the Hon Toori Street and turn right onto the karge street going at a slant before the bridge. You will find Ebisu just past Shizutetsu Stire)
Tel.: 054-253-1637
Opening hours: 11:30~20:00 (earlier if sold out!)
Closed on Thursdays
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

EBISU/戎
shizuoka City, Aoi Ku, Tamach, 7-1 (along the Hon Toori Street, Turn right into the 45 degrees main street before the bridge, on your left hand side just beyond Shizutetsu Store)
Tel.: 054-253-1637
Opening hours: 11:30~20:00
Closed on Thursdays
Take-out possible
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Takoyaki at Gindaco, Ceneovea Department Store, Shizuoka City!

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Service: Friendly and smiling
Facilities and equipment: Cenova Department Store facilities. Very clean overall
Prices: reasonable
Strong points: Tokyo-style takoyaki

Until a few years ago I wouldn’t have bothered looking for takoyaki in Shizuoka City or Prefecture as we had the best in the whole Tokai area, but following the departure of the owner to another world and squibbles between the inheritors, the building and property ( a lot of money!) were sold and we found ourselves in no man’s land.
But at the same time it offered an opportunity for new owners and chains to open shop.
Therefore, I found myself on the road again to re-discover my favorite Japanese comfort food!

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Gindaco銀だこ is a big chain from Tokyo which opened a shop on the third floor of renovated Cenova Department Store in Aoi Ku, Shizuoka City!

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The takoyaki are all the same but with different toppings and you can eat them on site.

I’m not keen on food chain stores, but since a Japanese friend recommended them I had to give it a try!

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Being it inside a busy department store two staff are constantly churning out the takoyaki while a third staff takes care of the orders and cashier!

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Fast work in a clean environment!

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Almost ready!

These takoyaki are definitely Tokyo-style.
You can find Osaka-style takoyaki in town which are quite different, especially in texture!

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I ordered the basic kind to discover the real taste. Some people tend to attach more importance to the sauce and toppings, but I don’t!
At 8 pieces for 550 yen, they were reasonable.

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For a closer view.
They were seasoned in the basic way with sauce/tare, finely shaved katsuo bushi/dry bonito shavings and finely chopped greens.

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The outside is comparatively thin but solid and crisp, making it easy to eat with chopsticks or toothpick.
The piece of octopus is of a good size and crunchy.
The dough inside is soft and contains plenty of ingredients.

Overall: Easy to eat, tasty enough, hot and ready.
Mark: 62/100

Continuing the investigation!

GINDAKO

Shizuoka City, Aoi Ku, Takajyo, 1-1-1, Cenova Department Store, 3F
Opening hours: 10:00~20:00

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Octopus Dumplings: Takoyaki

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This particular posting is dedicated to Lou Ginocchio who had the occasion to sample this food served by Japanese residents in Paraguay!

Please note that this is a very basic recipe. Especially concerning the sauce, there are so many ways to prepare it that it becomes very well-guarded professional secrets in Japan!
As for the contents, octopus is always there, but as for other additions, it varies from region to region, and from home to home!
Its existence dates back to the 1930’s and it is most popular in Osaka City presently, although many people aver that it originated from the Toyo area.
There is a similarly named dish called ikayaki but it is a broiled whole squid and bears no resemblance

INGREDIENTS: for 35~40 dumplings
-Boiled Octopus: 1 tentacle
-Flour: 1 cup/200 ml=110g
-Baking powder: 1 quarter of a teaspoon
-Salt: 1 pinch
-Egg: 1
-Dashi Stock (seaweed or fish): 300 cc
-Dry seaweed powder, green laver (“aonon”) (to taste)
-Katsuo Bushi/Dry bonito shavings (to taste)
-Worcester sauce (to taste)
-Ketchup (to taste)
(or okonomiyaki sauce instead of two above)
-Tempura scraps (“tenkasu”) : 1 handful
-Red pickled ginger (“beni shoga”): (to taste)
-Chopped thin leeks (to taste)
-Mayonnaise (to taste)

UTENSILS:
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Takoyaki Hot Plate (1 or up to 4)

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Pick to turn (flip) takoyaki around. If unavailable, use a long toothpick.

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Sauce Brush

RECIPE:

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Cut boiled octopus into 5~7 mm cubes/bits. If you prefer to have only one bigger bit in the middle of the dumplings, cut accordingly.

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In a bowl break the egg, add dashi, chopped pickled red ginger (Omit if you serve to children), and salt. Mix well.

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Add flour and baking powder. Mix wel a if to attain a pancake batter.

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Heat the takoyaki hot plate and oil well.
Pour in takoyaki batter inside holes from center to outring (important).
Do not worry about spilling batter between holes as it will be folded inside the holes later!
Put octopus bits (2~3 small bits or 1 large bits) in the middle of each hole.

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With the pick drag excess batter over each hole and flip every bowl around inside its hole.

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Keep flipping dumplings over until they attain a beautiful uniform light brown colour.

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Transfer to serving plate and brush an equal amount of Worcester sauce and ketchup (you may mix both beforehand or use an okonomiyaki sauce) over each dumpling.
Do not be afraid to brush plenty of it!

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Sprinkle plenty of dry seaweed and dry bonito shavings all over them.

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For a final touch (and if you like it so!), add chopped thin leeks, tempura scraps and mayonnaise!

Please check the new postings at:
sake, shochu and sushi

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Takoyaki: Yokoyama

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

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On Chritsmas Eve, of all dates, I paid a visit to an old favourite, Yokoyama.
This is the only place serving not only delicious, but authentic “takoyaki”.
“Takoyaki” are dumplings filled with boiled octopus cooked on a hot plate and later served with sauce and dry bonito shavings/katsuo bushi.
Yokoyama, an unpretentious minuscule shop, has a history dating back to the first days after WWII when they first offered “daigakuimo”. I cannot recall when they changed their prices, a sure sign of their popularity. At 420 yen a plate (a dozen dumplings), they do make for a great body-warming lunch or snack for anyone, Japanese or expat.
Now, people usually buy them as takeout, but I would definitely advise you to eat them freshly cooked and hot from the grill. You will have the opportunity to smear them them with plenty of their delicious home-made sauce. The owner told me he has to fence off insistent questions and queries on a daily basis about their sauce from people coming as far as Tokyo. It is and will be a well-kept secret.

Yokoyama
Address: Shizuoka Shi, Koya-machi, 13-1, Yokoyama Bldg, 1F
Tel.: 054-2520312
Opening hours: 10:00~20:00.
Closed on Mondays and third Tuesday.
Takoyaki, 420 yen. Daigakuimo, 210 yen. Kaki Koori (Crushed ice flavoured with syrup in Summer only), 320~470 yen.