The takoyaki "cooked on a copper plate" is the ultimate in tenderness. A famous restaurant born of a longing from one's youth.
Streets magazine Editors
February 1, 2024
This article has been automatically translated from the Japanese version.
The story of Takoyaki Jiro begins with a memory from his junior high school days
When I was in junior high school, I used to go to a takoyaki shop on my way home from cram school and I loved the atmosphere there. I wanted to try my hand at it someday."
Yujiro Aota, manager of Takoyaki Jiro in Chuo-cho, Oita City, says with a smile. He opened the restaurant about five years ago, fulfilling a dream that sprouted in his youth. He trained for three years in Osaka, the birthplace of takoyaki, and his takoyaki have many fans who come back frequently.
Takoyaki Jiro" marked by a large octopus and a lantern
Yujiro Aota, the manager of the restaurant, says, "We are bringing the authentic taste of Oita to Oita as well.
The inside is surprisingly tender! The secret is in the way it is grilled!
Many takoyaki restaurants in Oita use a teppan (iron plate), but Takoyaki Jiro's speciality is to cook takoyaki on a copper plate.
Using a copper plate, the chef bakes with a rhythmic hand.
The use of a copper plate allows for quick heat conduction, which results in takoyaki that are tender inside. I had a freshly baked takoyaki, and the tenderness of the takoyaki made my eyes roll back in my head, and I exclaimed, "Delicious! I couldn't help but roll my eyes at the tenderness of the takoyaki and exclaim "Delicious!
Aota's takoyaki is also made with dashi (Japanese soup stock), which makes it delicious even when eaten as is without any sauce. Aota's takoyaki can be enjoyed with either salt or sauce, and the taste of the ingredients is especially noticeable when served with salt.
Half and half with salt and half with sauce" 6 pieces 580 yen, 8 pieces 680 yen (both including tax)
The bond with customers that was realized during the Corona disaster
After the Corona disaster, Jiro Takoyaki had to close its store for about two years due to continuous loss-making operations.
However, Mr. Aota reopened the restaurant to keep his dream alive. He says he will never forget what a customer said to him at that time.
A regular told me, 'Please don't close the restaurant again. I was so happy."
Due to the various effects of the Corona disaster, "I'm forced to work pretty much at the last minute," laughs Aota, but he continues to maintain a good cost performance for the customers who love his restaurant. In addition to the regular takoyaki, he also offers a popular set that includes six takoyaki and a glass of namazuke for 1,100 yen (tax included).
We don't want to make it a luxury food. We want to maintain the existence of a place where people can enjoy takoyaki casually.
Inside the restaurant where you can also eat in.
Personable hospitality
You can eat in at the restaurant. For takeout, reservations can be made by phone in advance.
On the way home after the interview, I looked inside a bag I had purchased as a souvenir and found a handwritten message attached to it. It was heartwarming to read the message of concern for the customers in the cold weather.
Mr. Aota's sincerity was impressive throughout the interview. His warm and delicious hospitality, brimming with personality, is sure to bring smiles to many people's faces.