MIXTEKO TOKYO
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
ร้านอาหารซ่อนตัวที่ให้คุณได้สัมผัสกับอาหารเม็กซิกันแบบโฮมเมดและการบริการที่อบอุ่น
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.80(1 รายการ)รีวิว
เมนู
The MIXTEKO TOKYO course offers 10 dishes from appetizers to desserts, using more carefully selected seasonal ingredients in a sumptuous setting. This luxurious course allows you to fully enjoy the depth of Mexican cuisine and the chef's creativity. A total of 5 glasses of wine from various countries and hot after-dinner beverages will be served along with the course.
The MIXTEKO TOKYO course offers 10 dishes from appetizers to desserts, using more carefully selected seasonal ingredients in a sumptuous setting. This luxurious course allows you to fully enjoy the depth of Mexican cuisine and the chef's creativity.
We offer authentic and unique Mexican cuisine composed of seasonal ingredients of the moment from producers in Japan and high-quality ingredients from Mexico.
We offer authentic and unique Mexican cuisine composed of seasonal ingredients of the moment from producers in Japan and high-quality ingredients from Mexico.
We offer authentic and unique Mexican cuisine composed of seasonal ingredients of the moment from producers in Japan and high-quality ingredients from Mexico.
We will offer a short course lunch that condenses the essence of the dinner course.
It is a traditional dish eaten on the coasts of Mexico. Fresh sashimi is combined with aguachile sauce made from seasonal ingredients. Please try sashimi eaten with something other than soy sauce. The photo here shows sashimi of shogo, with anchovy chili and sudachi ponzu, hibiscus aguachile sauce, and myoga.
Tacos, a representative and most well-known dish from Mexico. Of course, we also serve it in the course at MIXTEKO TOKYO. The tortillas are homemade, made using traditional methods called nixtamalization with corn sourced from Mexico. They are grilled right in front of the customers, allowing them to fully enjoy the aroma of freshly made tortillas. The ingredients vary from meat to fish depending on the season. The photo here features tacos with carnitas, a traditional Mexican dish made with braised pork belly. It is served with Okinawa's Kibi Maru pork, homemade salsa, grilled pineapple, and guacamole.
Seasonal fish delivered from all over the country, accompanied by a sauce filled with the flavors of Mexico. The photo shows fried white sweetfish with Mexican mango salsa and coconut milk espuma.
Mainly charcoal-grilled Wagyu, duck, and deer, served with traditional Mexican salsa and sauces. The photo shows charcoal-grilled Saga beef ribeye, traditional salsa roja, and charcoal-grilled Manganji pepper and shallots.
Mexican cuisine has a variety of desserts. Traditional desserts are made more delicious and unique with the chef's arrangement. The photo shows Panque con Durazno (peach pancake). It features a traditional Mexican pancake soaked in peach syrup, served with peach sorbet, roasted pistachios, and nectarine puree.
We offer a selection of wines from various countries, primarily focusing on wines from Napa Valley, California, where the chef has been a cook for many years. The Mexican cuisine at MIXTEKO TOKYO pairs very well with these wines.
Cocktails made with freshly squeezed juice from the shop, centered around traditional tequila-based cocktails like Cantareeto Loco and Paloma, are updated according to the seasonal fruits available at the time.
The representative distilled spirit from the chef's home state of Oaxaca, 'Mezcal.' Like tequila, it is made from agave, but because it is smoked before distillation, its smokiness and rich botanical flavor will take you to Mexico. At MIXTEKO TOKYO, we only handle rare mezcal that is made with natural agave and traditional methods.
.jpg?format=webp)
