I actually got this by asking one of the chefs at a local Hibachi grill. He said he would give it to me only if I could correctly guess the main ingredient. I tasted it and then told him mayo, and he laughed loudly and gave me the recipe. I use this sauce whenever I make homemade Hibachi style dinner for my fiance and I. :)
I like the large octopus more than the baby octopus. After I cook them, then grill them, I drizzle a light citrus vinaigrette. It is great as an appetizer or as an entrée, or it can be chopped into pieces as part of a delicious seafood salad.