I came here for the first time today. It seems to have been introduced on Matsuko no Shiranai Sekai a few years ago. This time I ordered chocolate flavor and black bean paste. Skin is crispy and filled with plenty of bean paste, and there was plenty of bean paste in the tail too. As other people commented, it's not overly sweet and you can eat it in bites. If you have leftovers, you store them in the fridge, but conversely the skin becomes hard and difficult to eat. I think it's better to bake it in an oven or warm it up in a microwave.

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Nippon-ichi Taiyaki" originating from Fukuoka. I've been curious about it for a while, and the episode behind the name is wonderful. It's said to have originated when the founder ate it and was moved, crying out, "This taiyaki is Japan's number one! (Hakata dialect)". When you actually eat it, those words are no lie! The taiyaki here has a truly god-tier balance between the "skin" and the "bean paste"! The dough, which is said to have been left to rest for a day using a proprietary method, is surprisingly crispy. The outer skin is so thin that the bean paste inside is visible through it. The red bean paste made from Hokkaido adzuki beans is packed all the way to the tip of the tail with a "how's that!" amount. The bean paste is a little sweet, but satisfying. While feeling the weight of history that its roots trace back to being made as a "substitute" when real sea bream could not be obtained in the Edo period, I finished it all at once. It's understandable why a number of celebrities lined up since its founding in 1954 (Showa 29), it's a taste filled with tradition and love. Thank you for the meal

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I went to buy some for the first time in a while. Taiyaki that is pre-made is the farmed variety, while the one baked after ordering is the natural variety. The plump natural-variety taiyaki stuffed with lots of red bean paste is delicious.

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A taiyaki specialty shop located along the former Route 170. Parking available. Nippon-ichi Taiyaki is a chain with 41 stores nationwide. It seems the 1st store started from Saga Prefecture in 1992 (Heisei 4). This Tondabayashi branch is the first expansion into Osaka and opened in 2005 (Heisei 17). It seems you can eat inside the shop as well, not just takeout, though the seats are small. This was my first time stopping by. The types of taiyaki are Black bean paste White bean paste Custard 3 types. This time I ordered the black bean paste. Unlike kaitenyaki, the dough is crispy, and this texture was very delicious. It seems there is a secret to the taiyaki maker to make this crispy texture, and it also seems to take time to bake. The bean paste is packed right up to the tail with just the right sweetness. My elderly parents said it was delicious and were pleased. Thank you for the delicious taiyaki 😋

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🏷️Nippon-ichi Taiyaki Osaka/Tondabayashi -menu- □Custard ¥250 They serve freshly baked and piping hot taiyaki so it's crispy and delicious ☺︎ Custard is my favorite taiyaki♡ The one here is packed with custard✨ Since it's along the road, I always end up dropping by when passing by...♪

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