花多子（ハナダコ）

Hanadako has been a fixture of Osaka's Shin-Umeda Shokudogai since 1950, serving takoyaki to a constant queue of locals and visitors alike. The shop is best known for its negi-mayo takoyaki, where the golden balls are buried under a mountain of spring onions and mayonnaise - a combination that looks dramatic but tastes surprisingly balanced. The secret lies in cooking at high temperature on a custom-made iron plate, producing a crisp exterior that gives way to the characteristically molten, creamy centre that Osaka takoyaki is celebrated for. The stall uses the firm, chewy legs of raw octopus, and diners can watch the staff expertly turning dozens of balls at speed through the glass counter. Alongside the classic takoyaki, the popular tako-sen - takoyaki sandwiched between thin senbei crackers - offers a satisfyingly crunchy variation. Service is fast and efficient, and the small stand-up counter keeps the experience informal and lively, true to the post-war alley atmosphere of the surrounding food street. No visit to Umeda is complete without a plate of proper takoyaki, and Hanadako remains one of the most beloved places to get it. Go Umeda recommends stopping by for a quick, piping-hot batch that captures the soul of Osaka street food.

1950年創業の梅田の老舗たこ焼き店。ネギマヨととろける中身のたこ焼きで有名