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takoyaki at ebisu

kare_raisu Aug 28, 2006 03:00 PM

If you ever find yourself in the Fountain Valley area --head over to Ebisu for the Takoyaki. Perhaps the best version of the dish I have had so far. They make it fresh as you order it, given that they warn you that it will take 15+ minutes to prepare.

At around $5, it is very reasonable for the quality and portion. They do not skimp on the Tako either, which is a nice change of pace. When you bite in to a piece, the steam escapes and the texture is wonderfully soft in contrast to the crisp exterior. The batter is excellent too, slightly smokey and sweet from the dashi broth.

Fellow diner had an incredible anko (red bean) ice cream-shaved ice, which looked like a scene out of the dotch cooking show. The Rev. of the Orange County Buddhist Temple next to us, had a Hiyashi Chuka, that also looked very good.

  1. Dommy Dec 27, 2006 10:44 PM

    Ack!! Now I'm craving Takoyaki!! I almost ordered some in boston, but I thought that might have been a bad idea... but anyone know of a place on the Westside/South Bay who has it nice and fresh?


    1. eecue Dec 27, 2006 02:21 AM

      Ate there for lunch today... I really love this place! Suamina Natto, which I found out today is just a typo for Stamina Natto, is great, but I think it needs to come with a spoon!

      1. p
        piggie177 Dec 27, 2006 12:13 AM

        I recently tried the Takoyaki balls at Crepes in da Grip in Alhambra (Valley/Garfield). Although it is a Chinese place, the takoyaki balls were delicious!

        1. eecue Dec 23, 2006 06:42 AM

          There is now an Ebisu in LT... it rocks... we love it... their takoyaki is much better than Kobe Ramen's, but it isn't quite the traditional type that is made in the vibrating grill machine. I had that when I was in OSaka and it was amazing.

          1. p
            pirikara Aug 28, 2006 06:51 PM

            OOooooOOooo~ takoyaki!

            Isn't the popular Japanese chain Gindako going to coming to LA soon? IMO, the best takoyaki contain a hot oozing batter held up by a crispy-thick exterior...is that how Ebisu takoyaki are like?

            1 Reply
            1. re: pirikara
              kare_raisu Aug 29, 2006 12:34 AM

              youre right on

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