We decide on one plate with mayo and green onion and a plate with three dips.
Taking the time while the takoyaki cook to snap a few action shots, the nonstop flow of dumplings is really impressive, the polished moves of the tako girls have obviously been honed making a few thousand or so.
The first takoyaki; plenty of tako and bits to batter ratio, plenty of mayo and green onion. It’s good.
The second eight plain takoyakis, with a side dish of ume salt, ponzu and soy.
If we don't find a good takoyaki near us there's going to be a lot of international flights in our future (not a bad thing either).
Upstairs Narita International Airport