This flour-based dish has been a favorite since 1957. The dough, made with a secret dashi stock, wheat flour, and chopped squid, is baked on a press griddle in one go, resulting in a chewy, thin crust and a fragrant, sweet sauce. It's so popular that it's said to sell 10,000 a day.

In addition to the classic ikayaki, there are many variations, such as the "Delavan" with egg, and the "Wafu Dela" with green onions and soy sauce.

The stand-up style sales area has a fast turnover, but queues can occur during busy times.

[Fun Fact]
"Ikayaki" is made by wrapping fillets of squid in a dough made from a mixture of flour, egg, water, and seasonings and baking it, resulting in a simple flavor that truly brings out the umami of the squid.