Takoyasu
Pufferfish in fall and winter, eel and sea bass in summer and spring; this Osaka seafood restaurant is the place to be year-round.
Restaurant Details
No other fugu restaurant is more reliable than the one and only Takoyasu. Established well over 80 years ago, with the title of owner being passed down through the family along with high-class cooking skills and restaurant secrets, this restaurant uses only the highest quality natural fugu for their cuisine.
Despite modern advancements making it possible to provide fugu (Japanese for pufferfish) all year round, Takoyasu prides themselves in the all-natural factor by using only wild fugu brought in fresh, directly from the East China Sea. Because of this, fugu is only served from October to April.
The third-generation owner of Takoyasu, one of the best pufferfish restaurants in Osaka (with 2 Michelin stars to prove it), has the connections to procure some of the absolute best fish possible — huge, sea-caught fugu from the best markets in the country. He prepares it in a variety of styles, each of which shows a different facet of this Japanese seafood favorite. Expect expertly-cut sashimi, rich hot pot, and skin marinated in a citrus sauce.
Unfortunately the fugu pufferfish season ends with the start of spring. If you’re visiting Takoyasu in the warmer months, you’ll instead be treated to a set-course meal of conger eel and kelp bass instead (which is equally delicious, of course). Reserve a spot in one of their traditional tatami rooms for an unforgettable seafood experience.
Takoyasu Phone Number
Takoyasu Business Days
Takoyasu Address
1-15-5 Yunagi, Minato-ku, Osaka, 552-0004, Japan
Takoyasu Cancellation Policy
Cancel your reservation at least 1 month before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
Su | Mo | Tu | We | Th | Fr | Sa |
---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 31 | 1 | 2 | 3 | 4 |
Chunagon Kobe Harborland
Whether it's a fun-filled daytime adventure or a serene evening escape from Kobe Harborland, Chunagon promises an unforgettable dining experience with one item in mind: lobster.
Torafugu-tei Ginza
Transporting its fugu live from Nagasaki fisheries in under 15 hours, this tiger pufferfish specialist is said to have fish so fresh that it continues to swim on the plate. Enjoy it in a number of different ways, from fried to boiled to raw.
Chunagon Osaka Ekimae No. 3 Building
Overlooking the stunning Osaka Port, Chunagon invites guests to commemorate life's milestones with unforgettable dining centered around the culinary jewel of its crown: the lobster.
Chunagon Sennichimae Mirakukan
With Japanese spiny lobster the star of the show, it’s easy to get into festive spirits at this Namba-based restaurant.