Our Story

The story of Tako Tao actually began in Japan, when, several years ago, our founder made his way into the streets of the Kansai area in search of new food experiences. He took a rather unusual long pause in the city of Osaka, pondering, why Takoyaki is all the rage throughout Japan. To the young man, the name Takoyaki – grilled octopus ball filled with shredded cabbage – was just like love at first sight. In fact, he loved the food so much that he was willing to leave his accounting practice behind, and throw himself into the food business. This dream finally became a reality in year 2003 when the first Tako Tao opened its business in his hometown- Malaysia.

So exactly what makes Tako Tao’s Takoyaki so special? It can be summed up as, simply, Tako Tao’s desire to fuse the finest ingredients, Japanese culinary traditions, and its own local roots. All of our menu items are made in-house with only the freshest, top-quality ingredients, many of which come from the Takoyaki’s origin country – Japan. The consistent food quality and innovative recipes are now being served up everyday with every team member’s “heart.” To this date, Tako Tako has branched out its Takoyaki selections even more to include, prawn, chicken and cheese to conquer the local Malaysian taste buds. Right after birth of Toko Tao’s Chuka Idako’s takoyaki, we have introduced the world’s first takoyaki made with Unagi and Abalone Slice.

Our Ingredients

Specially blended ingredients – such as special mixed flour, seasoned baby octopus and vegetables – lend a hearty flavour to our takoyaki. Cooked rapidly over high flame, our takoyaki balls stay crispy at the edges while, on the inside, their texture remains pleasantly sticky, soft and flavourful. A sprinkle of seaweed and fish flakes in Mayonnaise alongside our house special sauce add the finishing touch to our Tako Tao’s takoyaki. Most of the ingredients are imported from the origin country Japan.

Although octopus is the original filling used for preparing takoyaki in Japan, we are the first in the world to use Chuka Idako, or seasoned baby octopus, to conquer the Malaysian tastebuds. That’s not all!We were also the first to introduce unagi and and abalone slice flavours. And more choices of fillings such as prawn, chicken and cheese are introduced by our chefs to the public to suit the Malaysian preference.

Key Facts

Tako Tao Sdn Bhd
Tel: 603 7948 5311
Email: info@takotao.com
Website: http://takotao.com/main/
Initial Capital: RM50,000 to RM80,000
Franchise Fees: RM20,000
Royalty: 5% on Cost of Sales
Marketing/A&P Fund: Available Upon Request