It took me a long time to like Takoyaki. I didn’t understand what they were about and resented them for not having more tako, so it wasn’t until recently that these one-tentacle wonders earned my appreciation.
I can't say that Gindaco was the stall that changed my mind, but they sure did help. Takoyaki is a more subtle street food, and Gindaco does it well, rolling a balance of ginger, scallion, octopus, and dough into fresh, fluffy, batter-balls.
The Original are the original, and sometimes basics are best. Topped with flighty flakes of bonito sticking to a savory brown sauce interlaced with stripes of mayo, these toppings are the best at fishing out the seafood flavor.
The original are probably my favorite, but the Spicy Scallion & Sriracha add a stimulating burn.
Cheese & Mentaiko smell the strongest, but the cod roe is more subtle than the scent would suggest. It's tempered by teriyaki and blends with a melted layer of mozzarella and parmesan.
Even one order will fill you up as the carbs are weighty, but save some room for a croissant Taiyaki. Same lucky fish pressed in croissant dough for an extra layer of addiction. Dense like a pastry, flaky like a cronut filled with red bean or nutella.
My friend KF is a die-hard fan of takoyaki, notorious for eating them in the Mitsuwa parking lot, lest they lose their freshness on her short drive home. But rest assured, they do retain a little bit of their crispy crust for at least 15 minutes even though they lose value faster than a new car being driven off the lot. A little more crispy or less, they are still worth an order, no matter how far from home you have to drive.
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