Takoyaki

**Aizuya pilgrimage:** Aizuya (会津屋) invented takoyaki in 1935 at this Nishijoji location. The original recipe uses no sauce — just salt and dashi-infused batter with octopus. This austere presentation highlights the octopus and batter quality without condiment masking. Modern takoyaki drowns in sauce; Aizuya's plain version shows the dish's original form. Order both original (¥400/10 pieces) and sauce version (¥450) to compare. **Technique observation:** Watch expert takoyaki makers at work — they use metal picks to rotate each ball 90° every 20 seconds, creating perfect spheres. The timing is critical: too early and batter hasn't set (balls collapse), too late and exterior burns before interior cooks. A skilled maker produces 30–40 perfect balls every 4 minutes. Street-side stands offer best viewing access; indoor shops hide preparation. **Temperature warning:** Takoyaki is served immediately off the griddle at near-boiling temperature. The molten interior (200°F+) causes burns if eaten too quickly — let cool 2–3 minutes despite vendor's 'douzo' (please eat) encouragement. Japanese customers blow on each ball and nibble carefully; tourists biting into piping hot takoyaki is universal street comedy.