Honke Ootako Dotonbori Honten 本家大たこ 道頓堀本店

Being back at Dotonbori, we wanted to see some more of the sights and hopefully do some shopping.  Yet, in reality, I just wanted to eat more food!  That brought me to one of the oldest Takoyaki shops in Honke Ootako.  Sure, they aren't the newest or sexiest of places at this very moment, but there usually isn't a lineup.  Yes, it is probably true that some of the other spots make a better Takoyaki, but I wanted to pay homage to one of the classics.

When we arrived, there was indeed no lineup and since it was pretty darn hot outside, it was a welcomed sight.  Of course I got some freshly made Takoyaki to go along with a cold Asahi.  Compared to the ones I've had in the past, these were filled with much more octopus.  They were light and fluffy with just the right amount of tangy and sweet sauce on the outside.  Having not tried the others in the area, I didn't have a lot to compare, but will do so when I'm in Osaka next.

 

We also got the one other thing on the menu which was the Okonomiyaki.  Yes, that is another item that Osaka is known for where they combine all of the ingredients, including the cabbage, into the mix.  This version turned out to be quite good with a certain airiness while still maintaining substance.  To go with the fluffiness, there was the crunch of the cabbage.  On top we found the sweet and tangy sauce as well as kewpie mayo and a boatload of bonito flakes.

 

While you already got the description of the Okonomiyaki already, I included this video of its preparation.  As you can see, everything is mixed into the batter, which is consistent with the Osaka version of the dish.  They make it to order, so everything is fresh and served hot.  We thought that both the Takoyaki and Okonomiyaki were quite good and despite place not being busy nor the newest and greatest, I think it is worth a visit while in Dontonbori. 

The Good:

- Usually no lineup

- Solid Takoyaki and Okonomiyaki IMO

- It has a seating area

The Bad:

- Possibly better elsewhere?

Honke Shibato 本家 柴藤

While in Osaka, we wanted some interesting eats and although we weren't in Nagoya, we wanted to get some Unadon (or some form of Hitsumabushi).  So why not visit one of the oldest spots in town?  Honke Shibato has been around since the Kyoho era (which is the early 1700s!) and dishes up authentic Osaka-style grilled eel.  This family-run operation is on its 15th generation It is pretty unique where the eel is crispy, firmer and isn't precooked prior to grilling.  They are on the pricier side, but hey, we were on vacation, budget doesn't count right??? (Yes, Viv was complaining about the prices...).

For my meal, it included a few starter items including Uzaku (Vinegared Unagi & Cucumber) and Umaki Tamago (Unagi Omelette).  Being tangy with some crunchy cucumbers, the vinegared unagi was refreshing and appetizing.  The umaki was fluffy and stuffed full of unagi.  The inside of the omelette was still runny and hence the texture was silky.  Since the grilled unagi was stuffed inside, the texture was softer, unlike the crispier ones found in the unadon.

On that note, here we found the Osaka Mamushi featuring plenty of crispy grilled eel.  There are three options for the amount of eel.  This one is Sakura, which is right in the middle at 7450 yen.  Atop of the fluffy, yet still chewy rice, the grilled eel wasn't melt-in-our-mouths tender.  Rather, it had a chew to it with some crispiness while the inside was indeed soft.  Due to the minimal sauce on the eel, it was not as sweet, so we could get the smokiness.

So the most unique way of eating grilled eel is in the form of Hitsumabushi or what is called here: Ohitu-Mamushi.  This involves a four-step process.  First, you eat the eel with the rice to get baseline flavour.  Second, you add the wasabi, green onion and nori for a different taste.  Third, you pour the dashi into the bowl and eat it like a soup.  Last step is to eat it however you like!  I've done this a few times before and my favourite step is adding the dashi as it soften things up and adds an extra level of aroma.  When it was all said and done, we were full and satisfied.  My wallet was quite a bit lighter too.  The staff there are super nice, they even took pictures for us in front of the restaurant.  Depending on your budget, this would be worth a visit.

The Good:

- The eel is prepared differently being crispy on the outside and not oversauced

- Focused menu serving only eel

- Like everywhere we have gone, the people are super nice

The Bad:

- Expensive

- May be hard to get a table during peak times

Ichiran Ramen Dotonbori South 一蘭 道頓堀店別館

While we were planning for our trip to Japan, Ichiran Ramen was definitely on our list of places to try.  However, we were not originally going to visit the Dononbori South shop while we were in Osaka.  But since we were hungry and we were walking past it, we made a last minute decision to grab some Ichiran.  For those who don't know, Ichiran started as Fukuoka Ramen in 1966.  It is known for its unique solo dining concept with individual stalls that have their own water station and condiments.  Also, their ramen is affordable (approximately $12.00CAD per bowl) and super tasty with a rich broth.

Although it was not quite dinner time when we arrived, there was still a small lineup.  It did move fast though after we ordered from the self-serve kiosks.  Not that there are a lot of options, but you choose what you want in your ramen, any extra chashu, ramen egg and beverage.  You pay and then take you seat when it becomes available.  You really do not have to interact with anyone as the food comes out from the cutout. 

There is an option to choose a spice level (similar to Ramen Danbo) as it is Fukuoka-style Tonkotsu Ramen.  For Viv's she went for no spice and that allowed for a more pronounced rich pork broth flavour.  There was a silkiness to the broth, yet at the same time, it wasn't too heavy either.  Salt content was high though, so things were definitely flavourful.  Thin noodles were al dente as she chose the firm noodle option.

For myself, I went for the a bit of spice and extra firm noodles.  Definitely chewier than Viv's bowl.  I thought the hint of spice helped mask some of the saltiness.  I got the extra side of chashu and it was buttery soft and aromatic.  As for the egg, it had a beautiful custardy centre.  The cold Asahi was the perfect compliment to the ramen as it balanced out the saltiness.  In the end, the ramen was good and the price, even better.  Grabbed some instant ramen to go and yah, it is also good!  Cheaper in Japan too...  Would visit another location when we are back.

The Good:
- Inexpensive
- Rich tonkotsu broth
- Love the option of spice

The Bad:
- Normally a wait, but it moves
- A bit salty for some people

Naniwa Okina なにわ 翁

Wanting to go for something light, we decided to hit up Naniwa Okina in Osaka.  This Michelin Bib Gourmand spot is small and cozy featuring handmade soba noodles.  It was a bit of a walk from the Kitahama Station, especially in the scorching heat (in July).  Glad their A/C held up for the time we were there.  People are super nice there and they have an English menu.  They will walk you though everything!

Viv went for the most flavourful of the options in the Zaru Soba with Herring.  There was a strong fishiness to the dipping broth, but it was all good as it was appealing and delicious.  The herring itself was firm but not dry.  Obviously, the noodles were the best part being chewy, a bit gooey, yet not clumpy.  Good resistance on them and rebound.  After dipping them into the hot broth, they loosened up and had a silkier texture.

For my daughter, she went for the Duck Soba, which, like the herring, was full of meaty pieces.  Unfortunately, we found the duck to be a bit chewy and dry despite sitting in the the dipping broth.  However, the broth itself had plenty of depth, much like the herring.  It was full of umami, being also sweet and equally savoury with some duckiness.  I felt this equally flavourful compared to the herring, but just not fishy.

My son ended up with the Beef Soba which was probably the best of the bunch since the meat was plentiful and tender (they use Japanese black beef).  The dipping broth itself was much like the others having depth-of-flavour that was more savoury than sweet, but not salty.  Of course we found the usual umaminess that was partially influenced by the natural beef flavour.  This was the most balanced of the three dipping sauces in my opinion.

For myself, I went for a seasonal item in the Cold Oyster Summer Soba.  Yes, this was completely different than the aforementioned dishes, but it was intentional.  Yah, I really didn't get full considering the portion size but it was really refreshing for a hot day.  Definitely had that briny and sea-tasting oyster thing going on while the jelly offered up some tanginess.  I thought the texture of the cold noodles were superior to the steamed ones.  Nice chew and bounce to them.  At the end of the meal, we were served some soba water (from cooking the noodles) to get one last taste of the fresh soba noodles.  Overall, we enjoyed our meal at Naniwa Okina.  The noodles were great and so was the service.  Prices are definitely on the higher side, so be prepared to pay.

The Good:
- Chewy fresh noodles
- Dipping noodles great for summer
- Staff are helpful

The Bad:
- A little pricey