Hand-made and hot off the iron, by a chef from Kumamoto. No shortcuts, no compromise — now open at markets across Melbourne's West.
Wheat-flour batter cooked in a cast-iron pan with half-sphere moulds. Filled with diced octopus, spring onion, pickled ginger, and crisp tempura bits — then dressed and finished by hand.
たこ焼き
Look closely: every takoyaki has two stories. The finish on top — sauce, mayo, dancing bonito flakes, green seaweed — and the filling inside, where octopus, ginger, and onion sit in dashi-rich batter.
When you bite into one fresh off the iron, both stories arrive at once. That's the trick. That's why it has to be hot.
Fresh, never frozen. Diced thick — you should feel it bite back.
Bright red, vinegar-sharp. Cuts through the richness — small bites, big punch.
Chopped fine, folded through. Fresh, sharp, and a little grassy.
The secret texture. Tiny crispy bits inside — they're what make it light.
Wheat flour whisked with dashi — bonito and kombu stock. The soul of it.
Sweet, tangy, savoury. Closer to Worcestershire than barbecue. House-made.
Japanese mayo — richer and tangier than what you know. Drizzled, not slathered.
Shaved dried bonito. They dance from the heat — that's how you know it's fresh.
Stone-ground, imported. The salty, oceany finish only the real thing gives.
Cast iron with half-sphere moulds. Hachi turns each ball by hand. No shortcuts.
Start Here
01
The one that started it all. Crispy outside, molten dashi-rich inside, finished with our house takoyaki sauce, kewpie mayo, and dancing bonito flakes.
The Purist
02
No heavy sauce — just sea salt, fresh spring onion, and a drizzle of sesame oil. Lets the dashi and the octopus do the talking. The thinking person's takoyaki.
Go Bold
03
Takoyaki sauce, kewpie, and a heap of our house spicy tempura crunch on top. Heat that builds, texture that lasts. Most-ordered second visit.
In Japan, eight (八) is the lucky number. The character itself opens outward at the bottom — a shape that suggests prosperity widening as it goes.
It's also how many legs a tako has. Eight legs of octopus, folded by hand into balls of golden batter, on a cast-iron pan that's been around longer than most cafes in Melbourne.
Where we're popping up next.
Fresh takoyaki, cooked live at your event.
HACHI is available for private and corporate bookings across Melbourne, from small workplace lunches to full festival service.
You can taste the difference when somebody who grew up eating it
is the one making it.
A few useful details before we fire up the iron.
Yes. HACHI caters office lunches, staff events, conferences, product launches and other corporate events across Melbourne.
Yes. We cater private parties, weddings, birthdays and community celebrations with takoyaki cooked fresh for your guests.
Yes. We bring the iron and cook every batch live on-site so the takoyaki is served hot and fresh.
Capacity depends on the event format, service window and menu. Send us your guest estimate and we will recommend the right setup.
Melbourne is our main service area, with selected regional Victorian events considered by arrangement.
Four to six weeks is ideal, especially for larger events, but it is always worth asking about shorter-notice availability.
Yes. HACHI is available for festivals, markets, school events and community events across Melbourne.
Iron in motion.
Hot off the pan.
The cart, the markets, the late-night cooks. Follow for the next pop-up — that's where the schedule lives.
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