Clearly, takoyaki is at its best when paired with Kewpie mayo.

It’s not just the ingredients that sets KARLSBALLS apart from other takoyaki, but his cooking method as well.  Not one to cut corners, Karl insists on doing a test batch before each service so he can adjust his recipe based on the elements, “Cooking outdoors is tough, depending on how hot it is outside, there’s wind, there’s humidity…if it’s very humid we have to adjust the batter because there is going to be more water content in there and that affects taste…”

Karl’s attention to detail is apparent in his prep as well.  He spends his free time translating manuals from some of Japan’s top sushi chefs into English in order to study their methods.  His meticulous preparation includes an up to one-hour hand-massage for each octopus, “I do this crazy sushi-style prep which is the same prep that I found out in my research that all of the best sushi restaurants in Japan and the States do. I hand massage the octopus for up to an hour, it’s then boiled in a specific way—it’s like a three-day process.  Most sushi restaurants here probably only massage maybe 1-2 octopus per week for sushi, but we’ll do about 15 in one day by hand.”  

Karl’s dedication to his craft speaks to his appreciation for the culinary phenomenon of Osaka-style takoyaki, but it does not come without a cost.  Like others before him, Karl suffers for his art and deals with arthritis in his neck and spine resulting from his hands-on, highly technical prep and has been hospitalized for exhaustion related illnesses. It’s not all for naught, though.  One taste of Karl’s mouthwatering takoyaki proves his method is undeniable. But as those in the food service business know, mastering the recipe is only half the battle. The other half is spreading the good word, and Karl has that down to a science.

Despite being all business when it comes to his recipe and preparation, Karl definitely has a sense of humor when it comes to marketing (not shocking, considering his business is named KARLSBALLS) and he is just as dedicated to creating a fun and memorable experience for his customers as he is to making extraordinary food. As Karl explains, “Japanese cooking is very serious, but part of Osaka culture is very fun.” And fun is definitely endemic to KARLSBALLS.  Whilst waiting in line, customers hear Japanese Speed Metal reverberating through giant speakers, a far cry from the mellow Bon-Odori music that typically dominates Japanese food festivals.

If the music sets the tone, the TVs take it up a notch.  Karl treats customers waiting in line to Gaki No Tsukai, a reality show created by a comedy troupe from Osaka that is essentially the Japanese equivalent of Jackass.  The personalities of Karl and his staff only add to the atmosphere. One of Karl’s employees, who he describes as being like family, does his best “salt bae” impression whilst sprinkling green onion over the takoyaki.  The camaraderie is palpable, and enhances the environment fostered by Karl.

While the exciting atmosphere may help draw customers in, it’s the quality of the food that keeps Karl’s takoyaki in such high demand.  He strives for nothing short of perfection, as demonstrated by his usage of quality ingredients, including Kewpie Mayonnaise, and his Michelin-star level prep rarely done for street food. There are a few notable factors that drive Karl’s quest to make the perfect takoyaki. First is his strong desire to expose American diners to this traditional dish from Osaka.  It’s an endgame he reiterated throughout our conversation saying,