For Takoyaki Lovers

Any traveler seeking some good grub on the streets of Japan would be familiar with the fluffy octopus-cored balls topped with bonito flakes and aonori seaweed. Served piping hot off the pan, the divine takoyaki (meaning ‘grilled octopus’ in Japanese) can be devoured any time of the day and conveniently so, with just a toothpick.

First popularized in Osaka in 1935, takoyaki was an emulation of akashiyaki – small round egg-rich dumplings with octopus originating from Akashi city in Hyōgo Prefecture, Japan. Also known as tamagoyaki from its egg-rich batter, the dumplings are dipped into dashi (a thin fish broth) before eating.

From the common yatai (street stalls) found usually at parks and festivals, takoyaki has now been made convenient for all via this popular chain. Catering to the fast-paced lifestyle of the Japanese, Gindaco Highball Sakaba outlets serving these golf-sized takoyaki balls snacks in boat-like plates are ubiquitous now in Japan with 100 of its 300 outlets located in Tokyo itself.

If you are one for quintessential flavors, the classic takoyaki drizzled with luxurious amounts of takoyaki sauce and mayonnaise and topped with katsuobushi (bonito flakes) is always the best go-to choice but if you want to give your palates a tease, Gindako offers tantalizing twists to their takoyaki.


Order the Teritama to have the variation of teriyaki sauce with egg salad, or the Negidako if you are a fan of copious amounts of green onion. For a refreshing dip, opt for the green shiso and ponzu sauce, or even the tempura sauce. The Japanese yam and sea lettuce powder is a variety to look out, whereas the must-try is the Cheese Mentaiko where your takoyaki comes topped with cheese and spicy cod roe. Prices start from ¥580 for 6 pieces of takoyaki and go up to ¥1,680 for the variations and additional pieces.

The Gindaco Highball Sakaba outlets are designed to show its patrons and passersby salivating views of how the balls are made via its huge glass windows next to the order counter. If the sight of the golden savory balls in the cast iron griddle is not enough to tempt you, the aroma should be able to convince you.

Categorized as a fast food, the high tables and bar stools at the dine-in area are few but enough to accommodate the quick eat-and-go crowd turnover. While some outlets provide a sit down dining area, Gindaco Highball Sakaba still make the perfect spot to grab a beer or two to down the yummy fluffy balls while you are out and about town.


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