Takoyaki Wanaka Sennichimae

Wanaka began in Sennichimae as a neighbourhood shop selling sweets before it started making takoyaki outside. Today it is one of the area’s best-known names, and its main branch stands on Nanbasennichimae Street, a short walk from the Namba Grand Kagetsu theatre. The scene is straightforward: hot plates at work, a queue that moves along and trays for takeaway or a seat upstairs.

Wanaka cooks its batter on copper plates and aims for a browned shell around a creamy centre. The official site presents several finishes, including sauce, salt, soy with dashi and ponzu; tasting them side by side shows how much the seasoning changes the same base. This differs from Aizuya’s small, sauce-free balls: Wanaka gives more attention to texture and a choice of flavour.

Reviews often praise the toasted outside, soft centre and quick preparation. Some diners tire of the queue or find the middle too soft and certain seasonings salty, so a small order is a sensible way to compare styles. The shop is at 11-19 Nanbasennichimae, Chuo-ku, near Namba and Nipponbashi. The official site posts news and a branch list, but hours can change by day and season; check before visiting. Let the pieces cool for a few minutes, as the centre stays very hot.