Tamako Marks a Grand Opening of Japanese Heritage in QC
Japanese cuisine meets the warmth of home at Tamako, which officially opened its doors in Quezon City on October 15, 2026. Co-owned by filmmaker Fifth Solomon, the restaurant brings a dining concept rooted in family, tradition, and recipes passed down through generations.
Located at 39 Scout Torillo corner Scout Rallos, Tamako draws inspiration from Hokkaido and the culinary legacy of Mama Tama-ko. Its roots trace back to Tamako Japanese Dining, established in Singapore in 1990, where its signature flavors helped build its reputation.
Tamako’s concept is built on a simple idea that good food should feel familiar, even when the flavors are new to the table.
“We try to keep in mind the core principles of Tamako, which is family food with tradition and heritage,” said Corporate Chef Marc Justin Tee.
While some dishes incorporate modern touches, he explained that the restaurant stays true to recipes inspired by Mama Tama-ko, aiming for food that tastes both comforting and nostalgic.
Flavors of Tamako
Tamako’s menu brings together Japanese favorites, from seafood and sushi rolls to grilled specialties and desserts. Among the dishes Chef Tee is most proud of are the restaurant’s teriyaki selections, Tamako signature maki, and matcha tiramisu.
The teriyaki selections reflect the signature flavors associated with the restaurant’s Singaporean roots. Meanwhile, the Tamako signature maki offers a distinct take on a familiar favorite, giving diners another reason to look beyond the usual Japanese restaurant staples.
The matcha tiramisu, however, carries a story of its own. Chef Tee shared that mastering the dessert’s recipe took him approximately four weeks, making it one of the creations the team particularly wants guests to try.
“Very difficult technique-wise, took me about four weeks to master the recipe, I know a lot of people like matcha, and it’s something that we are really proud of and would like them to try,” he shared.
The restaurant also organizes its menu into eight chapters that guide guests through different stages of the meal. It begins with Welcome, featuring Mama Tamako’s heritage broth, followed by Hajimari, or beginnings, with tamako salad. Umi, meaning sea, introduces sashimi, while Tamako Today brings Tamako signature maki, dynamite maki, chawanmushi, and gyoza.
The journey continues with Sumibi, or cooking over fire, featuring yakitori, chicken teriyaki, black tiger prawn tempura, and gindara saikyo miso. Under Teppan, is A4 kagoshima wagyu sirloin teppan, followed by yakimeshi in Shime, the finishing course. The experience concludes with Kanmi, or sweet ending, featuring matcha tiramisu. Together the chapters present a progression of flavors, from the first serving to the final dessert.
The Tamako Experience
Stepping inside, the restaurant presents a comfortable balance between traditional Japanese details and modern design, with their earthy wood tones and ambient lighting that also compliments their distinct visual elements like an indoor wooden bridge walkway, Shoji-inspired panels, and decorative trees. Simple setups of dark ceramic dinnerware keep the overall atmosphere relaxed but intentional.
That same attention extends to the hospitality, where the service staff guides diners through the meal by explaining the details behind each dish as it is served. This welcoming energy was a highlight of the launch event. The grand opening began with brief opening remarks from co-owner Fifth Solomon, Chef Marc Justin Tee, and Chef Andy Sin, eventually wrapping up with everyone raising a glass for a festive kampai, a traditional Japanese celebratory toast to mark Tamako’s opening.
As Tamako officially begins to welcome diners in Quezon City, its aim goes beyond introducing Japanese-inspired dishes. By grounding its menu in heritage recipes while giving familiar favorites its own character, the restaurant hopes to bring something more personal to the table, a food that tastes good while reminding diners of the comfort of home.
