Tako Yasu
(夕凪橋 多古安)
Specialities
Chef
Koji Kimura: The third generation owner who protects the reputation of a long-established store with traditional techniques
Food
The spirit of hospitality in the "teppi" at the beginning and the "dessert" at the end
Space
Enjoy fugu cuisine at a long-established restaurant in a relaxing, traditional Japanese private room
Set menu
Review
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Review 117casesFollower 28PeoplePick-up reviews
昭和4年創業の老舗河豚料理店！ 今回はてっちりコース目当てで訪問。 天然とらふぐのみ使用されていて、 白子や刺身の質が全然違う。 ◾︎「天然とらふぐの唐揚げ」 ◾︎「天然とらふぐ お造り」 ◾︎「 天然とらふぐ白子 焼き」 ◾︎「天然とらふぐ白子 刺身」 のアラカルトを追加オ...Find out more
2024/01 Visitation
1times
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Review 1,224casesFollower 1,459People初訪問多古安
TVで紹介されていたので早々に予約 友人4人でお伺いしました。 駐車場有と情報に記載されてますが無いです。 フグコース・22000円を注文（てっさ・皮・てっちり・ぞうすい...Find out more
2022/03 Visitation
1times
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Review 3,356casesFollower 2,793People[Established in 1929] Enjoy every bi...
First visit on the evening of January 19, 2022 Founded in 1929. A ``fuku'' store that repr...Find out more
2022/01 Visitation
1times
Restaurant information
Details
| Restaurant name |
Tako Yasu
|
|---|---|
| Categories | Fugu (Blowfish) |
| Phone number (for reservation and inquiry) |
06-6571-1525 |
| Reservation Availability |
Reservations available |
| Address |
大阪府大阪市港区夕凪1-15-5 |
| Transportation |
5 minutes walk from Asashiobashi Station, Exit 7 516 meters from Asashiobashi. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥20,000～￥29,999 ￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted |
| Table money/charge |
サービス料１０００円頂いております |
Seats/facilities
| Number of seats |
50 Seats |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people |
| Private use |
OK For 20-50 people |
| Non-smoking/smoking |
Smoking / Non-smoking area separated Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Tatami seats,Horigotatsu seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Particular about Japanese spirits (Shochu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
(Surprise) Party accommodations |
| With children |
Kids are welcome |
| Remarks |
*Online reservations accepted 24 hours a day* http://tiny.cc/1takoyasu |
閉じる
ChefKoji Kimura: The third generation owner who protects the reputation of a long-established store with traditional techniques
Originally from Osaka Prefecture, Kimura is the third-generation owner of Takoyasu, which was founded in 1929 and has been passed down from his grandfather and father to him. He naturally took a career in cooking. After graduating from high school, he worked as an apprentice at a fugu wholesaler and restaurant in Shimonoseki for about a year and a half, and then spent three and a half years training at Edobori Yamaguchi, a long-established restaurant in Osaka. Kimura believes that rather than trying something new, he values the courage to stick to what is. Now run by the third generation owner, Takoyasu continues to carry on the family's traditional fugu cuisine and warm hospitality of the past.
Food The spirit of hospitality in the "teppi" at the beginning and the "dessert" at the end
Needless to say, Takoyasu offers dishes that can only be found at a specialty restaurant, such as tetsunabe, tetchiri, and grilled milt made with wild tiger pufferfish from the East China Sea, but the restaurant also pays attention to everything from appetizers to desserts. The first appetizer, "teppi," a dish handed down since the restaurant's founding, is made by marinating pufferfish skin in a traditional broth, and goes well with sake. The final dessert, melon, has a pleasant, ripe, refined sweetness. The taste truly conveys the owner's desire for customers to enjoy the meal from start to finish.
SpaceEnjoy fugu cuisine at a long-established restaurant in a relaxing, traditional Japanese private room
Stepping into Takoyasu, which still retains the atmosphere from when it was founded in 1929, you will find a comfortable space that still retains the look and feel of history. All rooms are private and decorated with hanging scrolls, antiques, and seasonal flowers, making it a fitting setting for eating fugu, which is considered auspicious. In addition to the heartfelt hospitality that has remained unchanged since ancient times, the hallway to the guest room and the courtyard that can be seen from there are also moving to the atmosphere of the building that has lived through the generations of owners.
This famous fugu restaurant welcomes customers in the same way it did when it first opened in 1929. Enjoy the charms of wild tiger fugu to your heart's content.
A noren curtain painted with a fugu motif sways from the eaves of "Yunagibashi Takoyasu." This long-established fugu restaurant has remained unchanged since it first opened in 1929. The course served
...uses wild tiger fugu from the East China Sea, allowing you to fully enjoy the charms of fugu. As the size of the fugu varies depending on the season, with some fish weighing over 6kg, there is no set recipe, and the fish is cooked using only the "traditions and techniques" handed down from the founder. The excellent course composition, which starts and ends well, is sure to give you a taste of the sophistication of this long-established restaurant.