Social Profile: ![]()
![]()
✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
… View more
Hours
| Friday | 11 AM–7 PM |
| Saturday | 11 AM–7 PM |
| Sunday | 11 AM–7 PM |
| Monday | 11 AM–7 PM |
| Tuesday | 11 AM–7 PM |
| Wednesday | 11 AM–7 PM |
| Thursday | 11 AM–7 PM |
Address and Contact Information
Address: 1740 Artesia Blvd, Gardena, CA 90248
Phone: (310) 768-8256
Website: http://www.gindaco.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
Gindaco Delivery Menu | Order Online | 1740 Artesia Blvd Gardena
Order delivery or pickup from Gindaco in Gardena! View Gindaco’s March 2026 deals and menus. Support your local restaurants with Grubhub!
Gindaco_usa | Gardena CA – Facebook
Gindaco_usa, Gardena. 869 likes · 306 were here. Gindaco is the largest takoyaki chain in Japan, and soon we will be launching the first North American…
Gindaco Gardena: Authentic Japanese Takoyaki Experience in …
Discover Gindaco Gardena, the premier destination for Takoyaki enthusiasts in Gardena, CA. Enjoy piping hot, crispy takoyaki with diverse toppings like …
Reviews
Fabian Rosadi
One of the best takoyaki in LA. Crunchy on the outside hot and soft on the inside. Ordered the original and ponzu. They’re both YUMMMY!!!! Ponzu for the win!
… moreRoberto T
The Original Takoyaki they sell is loaded with a large squid comes with sauce and mayonnaise. You can order flavors as well from their menu. Service is fast with offerings of a stamp card when completed gives you another order of Takoyaki.
… moreAnny L
The best takoyaki in the LA area! The takoyaki was freshly made. And they tasted so crispy, filled with small octopus pieces and came with a variety of flavorful toppings and sauces.
I love all these three flavors, especially for the Cheese and Yuzu:
Cheese & Mentaiko: Came with teriyaki sauce, mentaiko mayo, parmesan, mozzarella cheese, and parsley flakes (Anny’s Choice)
Spicy Scallion& Sriracha: Topped with Sriracha spicy sauce, mayo, takoyaki glaze, scallion, and green onion
Scallion with Yuzu Ponzu: Similar to the original, but it topped with green onion and smoky bonito flakes, with a side of citrusy ponzu sauce for dipping
… moreI love all these three flavors, especially for the Cheese and Yuzu:
Cheese & Mentaiko: Came with teriyaki sauce, mentaiko mayo, parmesan, mozzarella cheese, and parsley flakes (Anny’s Choice)
Spicy Scallion& Sriracha: Topped with Sriracha spicy sauce, mayo, takoyaki glaze, scallion, and green onion
Scallion with Yuzu Ponzu: Similar to the original, but it topped with green onion and smoky bonito flakes, with a side of citrusy ponzu sauce for dipping
Paul T.
Takoyaki can be a very interesting snack if you are with your child. The taste is rich and special. This shop is located in the food court of Tokyo Central.
… morePa Mao
Freshly made takoyaki. 15 minutes of wait is well worth it. It’s a bit pricey, but the crispiness, creaminess of the takoyaki make you want to come back again!
… moreDavid Chien
2024-08-19
Non-Japanese cook instead of the Japanese cook this place opened with six years back. Now, the takoyaki are made wrong. Traditionally, soft shell. In recent times, an oil fried, crispier exterior has emerged among the industry. Here at this location, today the Original was tougher and crispier than it ought to be – almost like a light crust, fried chicken. Add to that, drenched in takoyaki sauce, couldn’t even taste the mayo. And add to insult, rather than larger, thin slices of bonito (where you can watch them wave back and forth over the hot steam of freshly made takoyaki), a mass of sawdust-like bonito was dumped on top. Could barely see. And trying to eat the bonito was a dangerous inhalation hazard, too.
Price up to $10~, so not even close to the “snack” price takoyaki ought to be at.
You can also smell the disaster – ugly burnt oil smell wafting back into the first third of the dining area, making clothes smell like burnt smoke. Definitely not takoyaki made right. Couldn’t eat the shell after two – only pecked out the merger octopus inside the others and threw the yucky shells away.
* 2018 or so, the year they opened:
Delicious, fresh made, steaming hot, well-made takoyaki! Only one can be called “traditional” – their original. The other is a mix of cultures – mentaiko and cheese (cheese wasn’t all completely melted). And the last two are their spicy egg salad and sriracha – totally westernized. Missing are traditionals often found in Japan such as green onion with mayo, and even red ginger. These are made with a bit of oil for a crisper shell rather than the other takoyaki version that’s not. The takoyaki was served fast, a few minutes, and went down well with the hojicha tea. The tea was delicious…but had so much ice that 3/4 of the cup was filled with ice once the tea was gone. A good deal for the price – reasonable at $6.50 for 8 original.
… moreNon-Japanese cook instead of the Japanese cook this place opened with six years back. Now, the takoyaki are made wrong. Traditionally, soft shell. In recent times, an oil fried, crispier exterior has emerged among the industry. Here at this location, today the Original was tougher and crispier than it ought to be – almost like a light crust, fried chicken. Add to that, drenched in takoyaki sauce, couldn’t even taste the mayo. And add to insult, rather than larger, thin slices of bonito (where you can watch them wave back and forth over the hot steam of freshly made takoyaki), a mass of sawdust-like bonito was dumped on top. Could barely see. And trying to eat the bonito was a dangerous inhalation hazard, too.
Price up to $10~, so not even close to the “snack” price takoyaki ought to be at.
You can also smell the disaster – ugly burnt oil smell wafting back into the first third of the dining area, making clothes smell like burnt smoke. Definitely not takoyaki made right. Couldn’t eat the shell after two – only pecked out the merger octopus inside the others and threw the yucky shells away.
* 2018 or so, the year they opened:
Delicious, fresh made, steaming hot, well-made takoyaki! Only one can be called “traditional” – their original. The other is a mix of cultures – mentaiko and cheese (cheese wasn’t all completely melted). And the last two are their spicy egg salad and sriracha – totally westernized. Missing are traditionals often found in Japan such as green onion with mayo, and even red ginger. These are made with a bit of oil for a crisper shell rather than the other takoyaki version that’s not. The takoyaki was served fast, a few minutes, and went down well with the hojicha tea. The tea was delicious…but had so much ice that 3/4 of the cup was filled with ice once the tea was gone. A good deal for the price – reasonable at $6.50 for 8 original.
Natalie Tran
These are the best takoyaki in the LA! As fresh as they come with a healthy chunk of octopus in each ball. Crispy and pillowy soft at the same time. It’s also very satisfying to watch them being made right in front of your eyes. I wish they had a location closer to me, I would eat there regularly. Nom nom nom!
… moreP RANNA
Located in the Tokyo Central food court in Gardena, had a quick bite to eat after grocery shopping and my friend ordered the takoyaki from this place.
Made to order, the takotaki was served hot and was very authentic to what im used to buying off the streets of Osaka 5 stars
… moreMade to order, the takotaki was served hot and was very authentic to what im used to buying off the streets of Osaka 5 stars
Wan
Located inside of Tokyo Central in Gardena. Freshly made. It’s fun to watch the takoyaki masters prepare and flip the balls. Each takoyaki has a good amount of octopus. Be careful while eating this as it piping hot. My favorite is the original.
Tip: ask for a stamp card
… moreTip: ask for a stamp card
Owen Tang
One of the best places for takoyaki in CA! Did not expect to enjoy the food this much but had some great food from this specialty store located in the Tokyo central market. I tried out the non original flavors and really enjoyed the cheese style ones and wish we got some of the original flavor. No current place to sit during COVID so either takeout or eat in the car but would say eat in the car so the outer layer stays crispy because it tastes so much better that way! Would highly recommend!
… more