These guys really didn't know what they were doing and did a real disservice to the food. The texture was too creamy (probably undercooked), the octopus was chewy, the shape of it wasn't even round, the size was too small, there was no crispy outside, and there was a severe lacking of acidity in the flavour.On Takoyaki:
Takoyaki (literally fried or grilled octopus) is a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan. It is typically filled with diced or whole baby octopus, tempura scraps (tenkasu), pickled ginger, and green onion.
In modern days, it became common to be brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.
It was first popularized in Osaka where a street vendor named Tomekichi Endo is credited with its invention in 1935 under the influence of Akashiyaki.
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