Osaka Iggy was founded on both conviction and a long-held dream. Owner-Chef Hiroki Narazaki grew up in Osaka, where takoyaki, round savory balls of batter filled with octopus and grilled on a specialized iron pan, is part of everyday life. After years of enjoying the dish, he decided to create a version that expressed his own craftsmanship rather than blending into the many mass-produced styles found elsewhere.
Texture defines Narazaki’s philosophy. As crispy Tokyo-style takoyaki gained popularity, he chose to preserve the traditional Osaka approach, which favors a soft, fluffy exterior and a nearly molten center. To achieve this balance, Osaka Iggy uses a batter containing more than twice the water of a typical recipe, resulting in a creamy interior infused with dashi umami. The base itself blends seafood stock with beef tendon broth, creating layered depth that few shops attempt.
The menu centers on two signature offerings. Osaka Takoyaki highlights tender octopus wrapped in the restaurant’s delicate batter, while Sujiyaki replaces octopus with wagyu beef chunks. Often considered an older style that predates modern octopus takoyaki, Sujiyaki offers a richer texture and provides an appealing option for guests who prefer beef or want to explore a different interpretation of the dish.
For Narazaki, making takoyaki is an extension of lifelong passion. From the beginning, he envisioned sharing authentic Osaka-style takoyaki with audiences in the United States, introducing not only its flavor but also the culture and philosophy behind it.
Now joining YUU Japanese Food Hall, Osaka Iggy brings the spirit of Osaka street food to American diners.
