Akashiyaki dumplings originated in the city of Akashi just down the coast, and they're a local favorite here in Kobe. Similar to takoyaki in concept, akashiyaki is a fluffy, egg-rich dumpling filled with octopus chunks. It's served alongside a light dipping broth flavored with aromatic mitsuba herbs. The long-running Tachibana has been serving this dish since 1956, and it's the only item on the menu.