Pontakosakura

At Pontakosakura, part of the fun is choosing not only how many takoyaki to order, but what to eat them with. The menu offers portions of 4, 6 and 8, alongside a range of toppings and sauces: house sauce, Andean red salt, dashi soy sauce, salted sauce and Hanabishi ponzu jelly, among others. Diners have praised the contrast between the crisp, fragrant exterior and creamy centre; some have also tried the owner’s recommended salt. Start with salt to appreciate the batter itself, then branch out to dashi soy sauce or ponzu jelly if you want to try another flavour.

Pairing wine with takoyaki is another distinctive touch. The menu recommends Chateau Mercian Momoiro, describing it as a dry wine with strawberry aromas and a crisp acidity. For a drink alongside a small plate, options beyond takoyaki include gizzard confit and chicken neck grilled with Kujo spring onions and salted sauce.

Beyond takoyaki, look out for octopus simmered in dashi. The dish is described as combining Kyoto-style stock with dashi made by simmering Pontako’s octopus in a large pot, then cooking the ingredients thoroughly to bring out their natural qualities. It offers a different way to enjoy the octopus’s savoury broth. Choices include Kyoto tomatoes, Kita Akari potatoes with mentaiko butter, and Japanese-style cabbage rolls, so you can pick something to suit the rest of your meal.

You can eat in or take your order away, and counter dining is available. Whether you’re picking up takoyaki for a quick meal or settling in for an evening with wine and small plates, there are different ways to enjoy the menu.