I had known that aging meat is a trend, but this night I went to eat the aging fish. I thought…it might be stale!? According to a shop flyer, temperature control is very difficult, so aging management is done by chefs. I do not want to try this at home. I didn’t understand what the difference between fresh fish and aging fish, was but both were delicious!

I was with guests from Tokyo, so we ate Takoyaki which is a local food in Osaka. As far as I know, in the Umeda area (around Osaka station), only the “Takonotetsu” (Takoyaki restaurant) enables us to roast Takoyaki by ourselves. There are two Takonotetsu in the Umeda area. The Takonotetsu I went to is the Marubiru Shop. When I checked in the dictionary, the English name of Takoyaki is