First-time franchisee banks on Tokyo-style takoyaki, Filipino affinity for cheese
Jun Watanabe’s decision to bring Gindaco to Manila comes down to one simple reason: There’s not a single shop that truly focuses on the ballsy joy of these savory street snacks.
“On my YouTube channel, I used to rate ramen in the Philippines. Some of them were masarap. I could be satisfied,” Watanabe says. “But I never found a takoyaki shop that satisfied my happiness. So I wanted to bring the best of our quality takoyaki here.”
Now, the former cabin crew Japanese translator and YouTube vlogger is trading his airline attire and video equipment for 30-kilogram cast iron griddles—handcrafted by artisans from Nambu in Aomori—to helm the Philippine franchise of this popular Japanese chain.
It wasn’t easy though. Watanabe spent a month training at Gindaco’s Tokyo headquarters to learn from takoyaki masters, but after days of cooking (and despite his home takoyaki cooking experience), he sheepishly admits that he cried. “Because it was really hard… in terms of the techniques needed to make good takoyaki,” he says. “I expected it to be easy. What makes it hard is, of course, the ingredients… they’re different from the ones you can get from the supermarket. Even making the round shape of the balls is hard.”
But based on the queues so far since opening, this career pivot is turning out to be a good move.
Highlights from the hot plate
Launched on July 18 at the SM Mall of Asia, Gindaco’s first standing-only takeaway brick and mortar location brings the brand’s rebellious spin on the Osaka classic street food with its distinct Tokyo twist and robust flavor offerings. Unlike most takoyaki, Gindaco’s version—developed by founder Morio Sase—features a crisp outer shell, making the generous fillings of imported octopus less prone to spilling out.
The menu is compact and accessible. With just four items, one of which is a Manila exclusive, the lineup is perfect for those who are new to the brand, as well as those craving to recreate their memories of tasting Gindaco’s octopus balls for the first time in Japan.
There’s the original version, drizzled with Gindaco’s signature savory and sweet sauce; the mentai cheese takoyaki stacked with cod roe, mixed into Japanese mayonnaise and soy sauce before finishing off with mozzarella and Parmesan; and the spectacular teritama (teriyaki and tamago) that brings a sunshiny burst to each bite of the traditionally hot ball, thanks to the fresh egg salad piled on top.
Unsurprisingly the crowd favorite so far, the teritama is best eaten by piercing the takoyaki and filling the ball with the egg salad for a creamier bite, according to Watanabe.
To help connect with local customers, the 37-year-old Japanese entrepreneur, who grew up eating Gindaco in his neighborhood between Shibuya and Ebisu, developed a Manila-only triple cheese takoyaki punched with mozzarella, red cheddar, and Parmesan.
Another ballsy move
This first foray into playful innovation won’t be the last, however, as the chef reveals that another takoyaki item (most likely based on a very Filipino flavor or ingredient) is currently on the R&D drawing board. With Gindaco’s first location already in operation, Watanabe is also entering the restaurant space with its first sit-down branch in SM North. Construction is already in the works, with a planned opening later this year.
More than just achieving a personal milestone, Watanabe aims to become a cultural bridge through food that honors his Japanese heritage.
“Of course, the flavor is important, but what matters just as much is the fusion of two cultures—the best of Filipino and Japanese values coming together.”
Another thing that matters for Watanabe (and customers, too)? Eat your takoyaki right away.
