Last Updated on October 8, 2025 by Vlad
The Fish-shaped Japanese snack that’ll hook you!
I’ll never forget the first time I smelled taiyaki. Early 2000s, walking through Meguro, Tokyo, and this incredible sweet aroma just grabbed me. Followed my nose straight to a tiny shop where a bloke was making these golden, fish-shaped pastries.
Bought one. Finished it. Then immediately bought another. And another.
Been obsessed ever since.
So What Actually IS Taiyaki?
Think of it as a waffle meets a fish-shaped pancake, filled with sweet stuff. The name literally means “baked sea bream” (tai = sea bream, yaki = grilled), but don’t worry – there’s zero fish in it.
The basics:
- Found at street stalls across Japan
- Crispy, golden shell shaped like a fish
- Sweet filling inside (traditionally red bean paste)
- Served warm, costs anywhere between 150-300 yen (prices have gone up sadly)
The Fillings (This Is Where It Gets Good)
Red bean paste (anko) – The OG filling. Sweet, earthy, a bit like eating a cloud made of beans. Sounds weird, tastes bloody amazing. Although I get it, anko may not be for everyone.
Custard – Creamy, eggy, dangerously good. My go-to when I’m not in the mood for beans. Tourists do seem to prefer custard ones from what I’ve seen.
Chocolate/Nutella – For when you want diabetes in fish form (kidding, but it’s seriously sweet).
Matcha – Green tea flavour. Tastes like Japan in your mouth.
Seasonal specials:
- Spring: Cherry blossom flavour (subtle and floral)
- Summer: Mango, strawberry (cold variations exist!)
- Autumn: Sweet potato, chestnut
- Winter: Caramel, extra creamy custard
How They Make These Little Legends
Dead simple, actually:
- Pour batter into a fish-shaped mould (looks like a waffle iron)
- Add filling to the fish cavity
- Cook until crispy
- Seal it up
- Serve hot
The smell when they’re cooking? That’s what got me hooked in Meguro all those years ago.
Where to Find Taiyaki in Japan
They’re everywhere. You literally can’t walk more than a few blocks in Tokyo, Osaka, or Yokohama without spotting one.
Best spots:
- Street stalls near train stations (my favourite)
- Department store food courts (every single one has at least one shop)
- Shopping districts like Harajuku, Asakusa, Dotonbori…
Look for the fish-shaped moulds and follow your nose.
My Top Tips (Learned the Hard Way)
Pair it with green tea – Especially in winter. The slight bitterness cuts through the sweetness perfectly.
Watch out for lava filling – That custard or anko gets REALLY, REALLY HOT! I’ve burned my tongue more times than I care to admit. Let it cool for a minute, especially if you’re giving it to kids.
Eat it warm – Cold taiyaki is like cold pizza – still edible, but why would you?
Head or tail first? – There’s a whole debate about this in Japan. I’m team head (more filling up there), but you do you.
Why This Little Fish Deserves Your Attention
Look, Japan’s got loads of amazing snacks. But taiyaki? It’s special. It’s been around since the early 1900s and hasn’t changed much because it doesn’t need to.
It’s cheap, it’s everywhere, it’s delicious, and every time I bite into one, I’m right back in Meguro, discovering it for the first time.
Next time you’re in Japan, skip the fancy restaurant dessert and find yourself a taiyaki stall instead. Your taste buds (and wallet) will thank you.
Trust me on this one – it’s hands down my favourite Japanese treat. Give it a crack and then tell me I’m wrong.