Taglish — Seafood Steakhouse

New York confidence. Filipino instinct.

Reserve a table See the menu

389 Jupiter Street, Bel-Air, Makati

The room feels New York. The flavor speaks Filipino. The category is seafood steakhouse.

Taglish is Chef Frances Tariga’s Filipino seafood steakhouse — built with New York confidence, premium ingredients, and an unapologetic appetite.

Filipino flavor shapes the sauces, the rituals and the cocktails. Not the décor.

Surf and turf, rewritten.

  • Raw bar

    Ice-cold, acid-forward and pristine. Sharp flavors, built for martinis.

  • Lumpia ritual

    Lumpia replaces bread. Generous, hands-on and made for the whole table.

  • Seafood towers

    Abundance on ice. When the tower lands, the table stops.

  • Steak + fire

    Premium cuts, hard sears, real smoke and Filipino sauces.

  • Drinks that eat

    Savory cocktails built on brine, smoke, spice, fat and fruit.

Start cold. Land with fire.

Three plates from the current menu. The rest are in the gallery.

Oysters on crushed ice with sea grapes, over a Taglish napkin

Talaba oyster

1,800

Raw bar first. Oysters on ice with citrus mignonette and cuke balls.

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

Gensan tuna porterhouse

3,700

Tuna from General Santos, cut on the bone and seared like a steak. Tamarind brown butter, capers.

Sliced Japanese wagyu on a skewer, finished with chives

Wagyu by the ounce

From 450 an ounce

Five prefectures, from Kumamoto to Ohmi. Four ounces minimum, two pieces to the ounce.

See the full gallery

The menu

Start cold. Build appetite. Land with fire. End with theater.

All prices in Philippine pesos, as served on 23 August 2026.

Cocktails

Cocktails eat like food.

  • All Day May Day600

    Tequila, Cointreau, lime, jalapeño

  • Promotor600

    White rum, lime, mint

  • The Lotto600

    Vodka, cranberry, Cointreau

  • Weekender600

    Vodka, tomato, house spice

  • Foam Party650

    Amaretto, bourbon, lemon

  • The Good Vibes680

    Gin, Campari, sweet vermouth

  • Curfew680

    Bourbon, demerara

  • Stofer Stoper680

    Mauban lambanog (coconut spirit), seasonal citrus

  • Sceny Gang680

    Tanqueray gin, dry vermouth, sampaloc

  • Burough, dirty680

    Taglish brine, dry vermouth

  • Tomayto To-Mato680

    Grey Goose, vermouth, jalapeño

  • Salabat680

    Grey Goose, Cointreau, ginger tea

  • Barako680

    Ketel One, Kahlúa, kapeng barako (Batangas coffee)

  • Clout Chaser680

    Aperol, rum, prosecco

  • Messie Tessie680

    Sparkling, orange, Cointreau

  • The Take750

    Mezcal, calamansi, togarashi

Martini service

Choose one martini.

For some

1,050

serves 2

For many

1,650

serves 3–4

Raw bar

Cold. Bright. Exact.

  • Hamachi kilaw950

    Cured raw. Citrus milk, avocado, jalapeño GF

  • 8-day dry aged tuna kilaw950

    Cured raw. Asian pear, EVOO, bagsik vinegar GFDF

  • Local shrimp cocktail1,350

    Chili garlic, horseradish, banana cocktail GF

  • Guimaras crab cocktail1,450

    Mustard espuma, potato salad GF

  • Whole lobster3,900

    Horseradish cream, chili garlic GF

Oysters & seafood towers

Raw. Iced. Unapologetic.

  • Talaba oyster1,800

    Citrus mignonette, cuke balls GF

Seafood tower

Crab cocktail, whole lobster, local shrimp cocktails, a kilaw sampler and a selection of seasonal imported oysters.

For some

11,500

For many

19,500

Lumpia bar

Lumpia replaces bread.

  • Jalapeño crab950

    Blue crab, chives, mascarpone

  • Spicy salmon tartare950

    Everything spice, labneh

  • Eggplant tatare750

    Sumac, sesame, mint VDF

  • Lumpia flight950

    One each of salmon, crab and eggplant

Cold & hot starters

Cold

  • Leafy greens650

    Seasonal fresh greens, citrus supremes, EVOO VVegan on request

  • Balayan caesar950

    Sourdough crumble, boquerones, egg yolk jam, EVOO Vegetarian on request

  • Crack salad950

    Tocino bacon, teardrop pepper, forme d’ambert Vegetarian on request

Hot

  • Goldfish cheddar biscuit650

    Three pieces. Sharp cheddar, hot honey, chives, maldon salt.

  • Chik’n fried mushrooms750

    Truffle aioli, sweet chili VGVegan on request

  • Tocino bacon & local tomato950

    Tocino lacquer, dill, lemon zest GF

  • Crab papardelle1,450

    Pecorino, saffron, bottarga

  • Oxtail humba pot pie1,125

    Braised oxtail. Polenta, fried saba, leeks

  • Negros diwal casino1,250

    Angelwing clams. Nduja, citrus crumble, sourdough

  • Tamis anghang950

    Sweet and spicy. Calabrian chile cream, basil Vegan on request

Seafood

Local seafood skewers

  • Sulu pugita1,350

    Octopus. Pili gremolata, calamansi sofrito GFDF

  • Barramundi / apahap950

    Chili toum, agrodolce GFDF

  • Mackerel / hasa-hasa750

    Sweet soy, citrus salad, chive toum DF

Gensan tuna

  • Tuna porterhouse3,700

    Tamarind brown butter, capers GF

  • Tuna belly4,100

    Tamarind brown butter, capers GF

  • Tuna collar3,900

    Miso honey, house greens DF

Premium & seasonal

  • Atlantic salmon1,350

    Romesco, agrodolce

  • Whole lobster3,900

    Saffron mornay, sautéed spinach

  • Langoustine1,950

    Scampi, citrus crumble, charred lemon

Whole fish

  • Whole branzino4,200

    Nuts and raisins, scampi sauce, parsley GF

Steaks & wagyu

Premium Japanese wagyu

Priced by the ounce. Four ounces minimum, two pieces per ounce.

  • Kumamoto450 / oz

    Kumamoto Prefecture. Smooth, sweet, buttery finish.

  • Akune gold loin450 / oz

    Kagoshima Prefecture. Grass fed on the southern island of Kyushu, intense umami.

  • Oita510 / oz

    Oita Prefecture. High-grade free-range Bungogyu cattle.

  • Ohmi550 / oz

    Shiga Prefecture. Limited allocation, balanced between lean and marbled.

  • Snow aged575 / oz

    Niigata Prefecture. Held in a yukimuro for 32 days at 90% humidity.

Flight of five

All five prefectures, one piece each.

1,400

per person

Classics, with truffle butter

  • 150g rib cap3,900

    Certified Angus Beef, USA. The deckle — the best portion of the ribeye. GF

  • 250g eye of rib4,700

    Certified Angus Beef, USA GF

  • 400g NY strip6,900

    Certified Angus Beef, USA GF

Dry-aged, with brown butter

  • 400g prime ribeye, bone in7,300

    28 days. Dierendonck, Belgium — cave-aged in a 200-year-old room. GF

  • 200g snow aged wagyu ribeye7,100

    32 days in a cold chamber, using snow as the cooling agent.

  • 1kg prime porterhouse12,500

    32 days. Dierendonck, Belgium. GF

Wagyu cuts, with wagyu tallow

  • 250g tenderloin wagyu6,500

    Kumamoto Prefecture GFDF

  • 350g premium striploin9,500

    VIERE, Ireland GFDF

  • Tomahawk, 1.3kg and up16,500

    Westholme, Australia GFDF

Not steak

  • Alay grilled chicken1,300

    Lemongrass sprite, bagsik vin GFDF

  • 450g Iberico pork rack4,300

    Chive garlic toum, house salad GF

  • Cauliflower steak825

    Cauli puree, cashew gremolata VGVegan on request

Sides

  • Steamed rice205

    Koshihikari VG

  • Garlic rice250

    Sushi rice, garlic chips VG

  • Whipped gabi550

    Taro. Tamarind glaze, citrus crumble V

  • Grilled seasonal veg550

    Laing puree, coconut cream VG

  • Grilled curried carrots550

    Labneh, makrut, ponkan VVegan on request

  • Truffle fries650

    Truffle aioli, parmesan V

  • Charred brussels sprout750

    Grapes, parsley, tamarind, sesame VVegan on request

  • Grilled asparagus850

    Lemon, pili gremolata VG

Dessert rituals

  • Baked halo halo950

    Ube, banana, nata, pinipig, sago

  • Sticky langka pudding950

    Jackfruit. Date nut, langka gel, salted pecan

  • Decadent chocolate cake1,150

    Choco crunch, shoyu caramel, dark chocolate ganache

So Sarap. So Taglish.

Come hungry.

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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