Tsukiji Gindaco

Gindaco Takoyaki has come a long way from Japan to Singapore. This chain has more than 300 stalls in Japan alone and dishes out takoyaki ball, yakisoba and macha drinks to its patrons. Be prepared to wait, as there is always a indefinite queue is endless.

No one's cooking?

Staff busy making the batter.
Look at the heaps of tako at the right.

Never is there a second to lose.

Step 1: Batter is poured over the cast-iron grill

Step 2: The takoyaki are slowly flipped and kneed into ball shapes

Step 3: Takoyaki are fried till outer crust is golden brown.

Busy. Busy. Busy.

Gindaco Takoyaki Cooking 101
  1. Dissolve flour and eggs in water or a broth-based soup until the mixture achieves a saucy consistency, apply heat to a special griddle using a dedicated cooking stove, and fill this griddle to the brim with the prepared batter.
  2. Place bite-sized pieces of diced octopus in the center of each ball together with red pickled ginger, tenkasu, dried shrimp, and green onions and wait for the underside surface to form a thin membranous layer as the ball continues to cook before taking a specially designed skewer to flip the balls over.
  3. Repeat this process several times to form a spherical shape. After the balls have been grilled a lovely golden brown color, such that they emit a pleasant aroma.
  4. Pour some sauce on top and complete your masterpiece by adding mayonnaise and topping with shaved dried bonito and aonori seasoning according to your taste
Taken from Gindaco

Perfect Takoyaki

Lots of ingredients within.

Each ball is beautifully coated with okonomiyaki sauce & sprinkled with Katsuobushi flakes.

Once you had one, you just cannot stop.

I think by now you would be salivating in from of your monitor, so I will cut to the chase. Gindaco Takoyaki is good, damn good, the best. There is only one flavour for Singaporean to choose, unlike the many choices in Japan.

The takoyaki is crispy and fried till golden brown. I couldn't bear to even eat one, even after photographing it for a long time. Upon biting it, the balls burst of flavours of the tako, leeks and pickled ginger. The aroma immediately brush pass your nose with a savory and refreshing tingle. The interior is still slightly moist with the batter and a good portion of tako, which is fresh and chewy. The okonomiyaki sauce is just right, not overpowering and bonito flakes were slightly enough.

Japanese Maccha

The Japanese Maccha is really very thick. One small sip is all you need to get the smack on the face with the green tea rush. Good way to detoxify all those oily grease from the takoyaki. However, their Japanese Maccha is pure green tea maccha with not even a hint of sugar. Thus those who can't bear to drink tea without any sugar, may want to try another drink like their Maccha Float (Maccha with soft serve).

All gone...

In case you are wondering why the boat container. Every thing has a purpose. The boat containers are made of Russian white pines which absorbs excess oil to prevent soggy takoyaki balls. There are even holes round the container to prevent condensation to cause mushy balls.

I must say that Gindaco really hits the bell. Its by far the best and most authentic version of the takoyaki I've tried thus far. No need for any other flavor and marketing gimmick. If you are good at one thing, be very good at that and word will travel. I will definitely welcome Gindaco empire with open arms.Never eat Takopachi again with big boss (Gindaco) around town.

Update (23/12/09):
Had craving for tako balls and decided to grab some while I was in orchard. The original Japanese staff have been replaced with new Singapore ones. While waiting in queue I noted that the quality control is very stringent. Excess ingredients while grilled and forming the balls are discarded. Ball while sit too long and are cooled are also discard. Any balls that are not a perfect round, deformed or have holes are also discarded. The skill level that the chef molding the balls and quickly jumping them to flip is quite admirable. Almost like an art performance. Taste wise its exactly the way I remembered from the first time. Golden brown and crispy exterior and soft moist interior.

Tsukiji Gindaco
2 Orchard Turn
#B4-64/65 ION Orchard
Singapore 238801
Tel: 6509 9038



August 18, 2009 at 6:04 PM

Hey nice blog. Such detailed photos! Now I want to try the takoyaki! Looks like the real deal.


August 23, 2009 at 11:48 AM

Yah. Its the real deal. Everyone should go and try it out. No longer will Singaporeans have to endure low grade tako balls!

  Bowdy Ragas

September 1, 2011 at 9:24 PM

your takoyaki treats are to die for! I even made a shout-out about it! AN ABSOLUTE MUST TRY for SURE!! :) http://bowdywanders.blogspot.com/2011/06/taste-singapore-gindako-takoyaki-with.html