[Tokyo] Remember that perpetual long queue for Takoyaki at Ion Orchard basement 4 a couple of years ago?

Japan’s number 1 Takoyaki chain-store Gindaco has made its departure once here in Singapore, but it is coming back to Singapore. (Previously it was also found at Raffles City, Bedok Point and Jurong Point.)

The location will be at JCube Jurong within Don Don Donki, anticipated opening date 29th of November.

It seems like it will be part of the 360-seater food court which also houses Hotto Motto, Arizuki Express and Tsukiji Unagi Daioh.

Takoyaki, the well-liked Japanese dumpling snack first popularised at Osaka, is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan.

The flour mixture is typically filled with minced or diced octopus, tempura scraps, pickled ginger, and green onion.

The Japanese do get more adventurous and top it up with ingredients such as mentaiko mayo, egg mayo, bacon, pizza toppings or anything seasonal.

While there are a couple of such kiosks (and even pasar malam stalls) serving the Japanese street snack in Singapore, the “Gindaco” brand does enjoy certain form of popularly.

There is a part of watching the chefs in action: dissolving the flour and eggs into the bowl, slowly filled the griddle with the mixed batter, slowly placed the octopus pieces into the centre of each ball, slowly added tenkasu (crunchy bits of deep-fried flour dough), dried shrimps, slowly flipped the balls over, and slowly shaped each individual ball.

This cooking process would be repeated many times with the entire batch until the batter took a clear spherical shape and grilled to a deep golden colour.

Over in Japan, a box of six typically cost about 463 Yen (SGD5.80), while a box of 8 is priced at 538 Yen (SGD6.70).

The Takoyakis added with mayonnaise, aonori seasoning and shaved dried bonito, would be contained in a boat shaped container said to absorb excess oil and prevent condensation.

Gindaco’s versions are typically crispy-grilled, with the inside gushing out with warm batter that had a slightly more salty and unique taste than the usual brands.

You would feel that the constant turning and grilling was necessary to create the delicious constant between the exterior and interior of a seemingly simple ball.

I do not have high hopes that the Singapore version will be as impressive as those in Japan, but let’s hope they keep it 70-80% there and standard will be consistent.

Gindaco Tokyo – located at various parts, including
Toshikazu Bldg. 1-2F, 1-14-24 Jingumae, Shibuya-ku Tokyo (Harajuku Station – Yamanote line)

Gindaco Singapore
JCube #B1-12/18/19, 2 Jurong East Central 1 Singapore 609731 (within Don Don Donki)

(Opening 29th November)

Other Related Entries
Kushikatsu Tanaka (Clarke Quay)
Tamoya Udon Singapore (Liang Court)
Japan Gourmet Hall SORA (Changi Airport T1
Tsuruhashi Fugetsu (Suntec City)
Aburi-EN (VivoCity)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

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