KARLSBALLS — Restaurant in New York

Absolutely amazing and authentic takoyaki. Find them at any chance in any food fairs / Japanese festival all across the city. The tako (octopus) is definitely the highlight which most people overlook when it comes to the takoyaki. You can taste the effort that was put into preparing the fresh octopus along with a flavorful and well prepared batter to make the takoyaki fresh off the grill.

The staff and the owners are probably one of the most friendly people you will come across in the city. The level of pressure on serving hundreds of customers back to back for many hours by the team and the owner alone is impressive. Not only they are laser focus in preparing the food, they are also well aware of each and every customer on the line and provide detailed explanations and friendly chit-chat while the takoyakis are prepared right in front of you.

If you are expecting quick and fast reheated frozen takoyaki from casual Japanese restaurant then don't get on the line, it is a food fair, not a full service restaurant (and yes, you know who you are). If you are planning to visit Karl's balls, then expect a wait line because they ARE the most recognizable novelty name in New York's...

This is the real Osaka-style takoyaki!!

I grew up in Osaka, the birthplace of takoyaki. In Osaka, we enjoy takoyaki both at restaurants and at home. In recent years, it’s become possible to find takoyaki in New York as well—but many places serve the Tokyo-style deep-fried version, and I often thought, “This just isn’t it…” One day, I came across Karlsballs’ takoyaki at Japan Fes. The outside was soft and fluffy, while the inside was creamy and gooey—this was unmistakably Osaka-style takoyaki! I couldn’t believe I was eating this in New York. I was both surprised and delighted. It was so delicious that before I knew it, I had finished the entire plate.

If you want to experience authentic Osaka takoyaki, I highly recommend trying this. Just a note: because Osaka-style takoyaki has a molten, creamy center, it can be very hot inside. When eating it fresh, I suggest breaking it open with chopsticks first to let some heat escape before...

Karl has brought Japanese street food that takes a ton of time, care, and skill to do right straight to New York. All the places I've tried Takoyaki from in the city are either microwaved from frozen packets or just aren't that level of quality. Karl sells something that tastes just like what you'd find in the streets of Osaka and brings it to life an ocean away. Noone else can beat it. When I get that itch for good takoyaki there's only one game in town and that's KARLSBALLS.

10/10 would ball again.

Edit: Takoyaki should be runny and gooey inside. That contrast in texture is another element you get to enjoy. That's how I had it when I was in Osaka. It's something that isn't very common here in the US so give it a shot! I promise you, you will not be...