Tacos and Sake Pairing Experience
at Tacos Bar in Ebisu, TOKYO
If you want to experience the latest Taco sensation in Tokyo, far beyond the realm of fast food, this is the place to go. The tacos are served with seasonal fresh seafood in a superbly arranged manner, just like making sushi at the counter. The pairing with well-chilled Japanese sake is a guaranteed delight.
Tacos Bar, the renowned culinary destination in Ebisu that captivates food enthusiasts, is the second venture of Marco Garcia of Los Tacos Azules in Sangenjaya. The restaurant and owner-chef Garcia were also made known by its appearance on the Netflix show “Taco Chronicles”. Inspired by Japanese cuisine, which uses fresh ingredients to bring out its true flavors, he translates this idea into taco making.
Garcia identified, “I think our style of approach to tacos was the first of its kind in Japan”. He also added, “In Japan, people tend to think of tacos as using ground meat, but in Mexico, there is a culture of enjoying tacos with various fresh products from local sources. So, in Japan, with its strong gastronomic culture, we came up with the idea of making tacos with fresh seafood, which is distinctively Japanese.”
He put an exceptional amount of care into tortillas. They are made from locally sourced Mexican blue corn mainly, ground using traditional methods. Each tortilla is baked carefully, and you can see it over the counter. Tortillas are complemented with a combination of seasonal seafood primarily sourced from Japan and vegetables to beautifully create the fillings and salsa.
Some guests noted that they tend to drink sake “when eating Japanese food with friends that are passionate about Japanese culture,” or “when going for sushi, izakaya, or tempura restaurant.” After the event, their impressions absorbingly transformed. “For me, sake was a liquor and not a wine-like beverage (I’m from Europe). Now I can consider it as a beverage during dinner.” Some quoted, “Spice food pairs well with Japanese sake.”
Here is the full story.
1.Scallop Tostada with Strawberry Salsa
Paired with
Prototype Nigori
*not for sale
The initial pairing was the most popular among the guests, a bite-sized scallop tostada with a unique idea using strawberries as a savory sauce. The fruity acidity of the less sweet strawberries enhanced the flavor of the fresh scallop from Hokkaido. Garcia also explained, “With its moderated sweetness, the strawberry sauce showcased an impressive compatibility with a dry and refreshing unfiltered sake.”
2.Wakasagi Taco with Guacamole and Fresh Salsa Verde
The Wakasagi Taco is one of their signature dishes, also many visitors posted pictures on Instagram with a cute look of tiny fish snuggled up together in a bed of tortillas. Garcia explained, “The sparkling should go well with the fried fish because it cuts through the oil. The green salsa verde with cilantro and tomatillo is a refreshful approach, so I wanted to add more crispness along with the sparkling.”
3.Kinmedai with Charred Tomato Salsa
Paired with
KUBOTA
MANJYU MUROKA
NAMAGENSHU
*only available in Japan
*Seasonal limited
Garcia uttered, “The fatty seasonal Kinmedai (Red Bream) from Chiba prefecture has a rich flavor. I thought it matched with the delicately intense profile of the unfiltered, unpasteurized, and undiluted sake.” The smokiness of the charred tomato salsa added even more character. One guest’s comment, “I felt the more intense flavors at the end went best,” seemed to prove it.
4.Oyster Fried Taco with Kanzuri-Miso Salsa
Paired with
KUBOTA SENJYU
GINJO NAMAGENSHU
*only available in Japan
*Seasonal limited
You wouldn't easily imagine that the crunchy tacos are filled with oysters. Garcia continued to surprise guests with his spicy miso salsa. “To pair with the Kubota sake from Niigata prefecture, I thought of making salsa with Kanzuri from the same region,” he explained. Kanzuri is a traditional fermented condiment made from Niigata’s chili peppers. He used Mexican Jalapeño Peppers to make a variation of this sauce, and combined it with miso to make a unique salsa. The intense flavor and strong aroma of Kubota’s unpasteurized undiluted sake harmoniously mingled with all complex sapidity.
5.Flounder with Sansai Green Mole
Mole, one of Mexico's most beloved sauces, was featured at the end of the course. It contains over 10 kinds of ingredients including Japanese mountain vegetables such as butterbur sprouts and field mustard, giving it a beautiful green color. Here comes Flounder from Tokyo Bay taking the spotlight as the star of the tortilla stage. A refreshing tipple that balances sweetness and tartness with refreshing notes of muscat grapes and musk melon seemed to be the perfect pair for a fertile conclusion.
Tacos Bar
Suzuki Bldg 1F, 2-7-1,
Ebisunishi, Shibuya-ku, Tokyo
03-6416-0740
https://www.tacosbar.lostacosazules.jp/
Instagram @tacosbar_jp
Owner-chef Marco Garcia is a native of Monterrey, northern Mexico. He taught himself the culinary arts before moving to Japan. He created a concept that elevates tacos to the next level with a fine dining approach. In 2018, he opened his first restaurant, Los Tacos Azules, in Sangenjaya. In November 2022, he opened his second restaurant, Tacos Bar, in Ebisu, challenging a new frontier of creative tacos.
Marco Garcia : Head Chef
Chef/Owner of the Los Tacos Azules and Tacos Bar
instagram ＠marco.garushia
EN