Akashiyaki - the main attraction at Bubutei - is a variation of takoyaki, made with a more eggy batter and served with a mild dipping broth rather than being smothered in sauce. It's native to the Kobe area, specifically the town of Akashi just west of Kobe proper.

The version here is a fluffy, creamy egg dumpling with tender octopus chunks. The kelp-bonito broth that comes with it is especially flavorful, and quite aromatic as it's brought to your table. The shop also serves takoyaki and cheese takoyaki, both of which have their fans, though the akashiyaki is the most popular. Take-out is available.