Taglish — Seafood Steakhouse

Ember cooked seafood & steaks

Reserve a table Read the menu

389 Jupiter Street, Bel-Air, Makati

The dampa, dressed for dinner

Filipinos have always eaten seafood best in the open air — picking the fish yourself, handing it to a cook, then tearing into it over rice with everyone reaching into the middle. Taglish keeps the appetite of that meal and changes the room around it.

A sosyal na dampa. You are welcome to use your hands. Nobody will make you.

Everything meets fire first. Skewers of Sulu pugita and Gensan tuna go over the embers next to dry-aged beef, so the catch gets the attention usually reserved for a steak. That is the whole argument of the room, and the reason the tuna is sold by the porterhouse.

The provinces stay on the menu where they belong: crab from Guimaras, diwal from Negros, boquerones from Balayan, tuna from General Santos.

Named catch

Every fish carries the province it came from. If it can be caught here, it is not imported.

Ember first

Live fire is the only through-line between a langoustine skewer and a 1.3kg tomahawk.

Coravin pours

Brunello, Jonata, Cristom — bottles worth a whole evening, poured one glass at a time.

Room to play

A lumpia bar, eight-day dry-aged tuna kilaw, and wagyu buried in snow for 32 days.

Off the embers

Three plates that explain the room. The rest of the kitchen is in the gallery.

Grilled octopus skewer on a green plate with herbs and pili gremolata

Sulu pugita

1,350

Octopus from the Sulu Sea, held over the embers until the edges char. Pili gremolata and a calamansi sofrito underneath.

Gensan tuna porterhouse, seared and sliced, on a white plate

Gensan tuna porterhouse

3,700

The argument of the room. Tuna from General Santos, cut on the bone and cooked with the attention usually saved for beef. Tamarind brown butter, capers.

Sliced Japanese wagyu on a skewer, finished with chives

Wagyu by the ounce

From 450 an ounce

Five prefectures, four ounces minimum, two pieces to the ounce. Kumamoto through to Ohmi, with snow-aged Niigata in between.

See the full gallery

Find us

  • Address 4th Floor, Levanto Building
    389 Jupiter Street, Bel-Air, Makati
  • Hours Lunch11:00 AM – 3:00 PM Dinner5:00 PM – 11:00 PM Open every day.
  • Reservations Book on OpenTable For private dining and large parties, message @taglish_makati.
  • Upstairs Tadhana Chef Frances’ tasting-menu restaurant, top floor of the same building.
  • Instagram @taglish_makati