It was during the pandemic that many Filipinos braved destiny and started building their own food brands in the heart of their kitchens. With no work and being locked inside their homes, they put their faith in family recipes and trendy dishes in the hopes of keeping their families afloat during tough times. That, however, is not the case for food entrepreneur Bianca Marie Pascual.

In 2017, she left her career in sales to pursue something of her own. With P1,500 as startup capital and her passion for Japanese food, Bianca established Tako Bar Manila, with takoyaki as the brand’s hero dish. From serving just family and friends, her clientele grew to include corporations, soon-to-be-wed couples, and Filipino celebrities like Kim Chiu, Dingdong Dantes, and the Gutierrez family, among others. But it was in 2022 when she faced another challenge: making the brand’s first physical store known.

Located in Marikina City, the restaurant served as Bianca’s way of taking the business to the next level after a series of pop-up stalls at events and through food delivery. While it made the brand more visible and offered dine-in service, she confessed that there was pressure in running a brick-and-mortar store. That was when she decided to reach out to Manila Bulletin Lifestyle for help, after seeing features that spotlighted food business startups.

When the feature was published in August 2022, Bianca couldn’t help but express her gratitude. “We gained a lot of customers because of that article,” she said. “Until now, we have that article pinned in our bio on Instagram.”

Throughout the years, the Manila Bulletin has covered many moments that made a mark in Philippine history. But apart from chronicling these events, the newspaper has also used the power of journalism to give voice to communities, shift focus toward causes, and help individuals through stories that inspire, educate, and empower. As it celebrates its 126th anniversary, it takes a retrospective journey with one of the humble food brands it has featured—Tako Bar Manila—which is now recognized by the Japan External Trade Organization (JETRO) and the Department of Trade and Industry(DTI)–Tokyo.

Since the 2022 interview, all Bianca wanted was for Tako Bar Manila to grow through franchising. At the time, that was the goal of many online food businesses: to offer real-time services through physical stores. While she already had the Marikina branch, she wanted to see the brand expand to different parts of Manila.

However, that plan shifted because of a customer who often asked if the team could cook their Japanese dishes at home. When they brought their kitchen to that client’s house and served food, other customers followed suit and requested the same service—they wanted Japanese food cooked on the spot in their own spaces.

“That’s when we shifted gears for Tako Bar Manila,” Bianca said. “Our focus then was on quantity, building as many stores as we could, but the plan was different for us.”

In 2023, Bianca decided to close the Marikina store and go where their customers were. That year, the brand transitioned into a full catering business. While they had done events before with their takoyaki bar, what made this shift different was their growth into a full-service catering operation.

“In 2025, we were able to cater an event with 1,000 guests. Before the year ended, we were able to serve an event with 3,000,” Bianca recalled, looking back on how her business grew.

To become a full-time catering service, Bianca broadened Tako Bar Manila’s menu and added over 20 new dishes. She introduced a ramen and teppanyaki station, a gyoza and sushi bar, and a matcha service to the brand’s offerings. These were added on top of its signature takoyaki dishes, as well as Japanese rice bowls, soups, and katsu creations.

Authenticity is at the heart of Tako Bar Manila’s kitchen. Over the years, Bianca has traveled to Japan to source quality ingredients. She further elevated the business by securing a JETRO certification, which led to recognition from DTI Tokyo. Acquiring the certification means that a restaurant meets the standards set by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF) and guarantees consumers that the ingredients used are genuinely sourced from Japan.

“I’ve been very active in sourcing ingredients from Japan. I’ve visited over 11 times since 2023,” Bianca said. “I go to food expos because I really want to use unique ingredients for our products.”

“To date, I go to Japan every three months just to source supplies,” she added. “I value authenticity in the food we offer. I want to serve true Japanese flavors to our customers.”

When asked what she envisions for the brand’s future during the 2022 interview, Bianca shared that she aims “to push the aesthetics of the brand and create a more Japanese setup” through a physical store.

Now with a renewed vision, Bianca is proud that Tako Bar Manila is able to take on large-scale events on its own—not just as a food stall, but as an orchestrated culinary team. She looks forward to building more partnerships and collaborations to help achieve her goals this year.

Reflecting on the journey, Bianca remains grateful for the milestones that helped shape her path. “I will never forget that feature,” she said. “You know, that article somehow changed my life.”