CRUDO

Oaxacan restaurant · Oaxaca City ·

CRUDO

Oaxacan restaurant · Oaxaca City ·

Omakase Oaxaqueño blending local ingredients with Japanese techniques

Information

Av Benito Juárez #309, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax., Mexico Get directions

MX$1,000+

@michelinguide

48,133 Postcards · 8,016 Cities

"There is nothing quite like this intimate counter, certainly in Oaxaca and possibly beyond. Chef Ricardo Arellano has crafted a creative omakase that fuses Japanese flavors with local ingredients and preparations. What does that look like? It means nixtamalized papaya might come with your kampachi. Or maybe tuna will arrive seared with binchotan and set in a chicory leaf brushed in charred onion puree. An eel handroll is dressed in a smoky-sweet puree made from the pulp of agave. The menu is on the lighter side but the lasting impression and ingenuity is nonetheless impressive and at no point feels forced or generic. Locals have yet to warm to the place, so visitors shouldn’t be surprised when they’re seated with fellow travelers." - Michelin Inspector

https://guide.michelin.com/en/oaxaca/oaxaca-de-juarez_2056768/restaurant/crudo-1208519

CRUDO

@eater

391,161 Postcards · 10,989 Cities

How Chefs in Mexico Are Inspired by Japanese Flavors | Eater

"A tiny six-seat tasting-menu bar in Oaxaca City led by a chef raised on Oaxacan staples, offering sophisticated, minimalist plates that fuse local ingredients with Japanese techniques. Sample dishes have included chilacayote ramen with translucent pumpkin noodles in a seaweed broth topped with edible flowers; a kampachi fish-belly taco marinated in adobo extract, wrapped in Mexican pepper leaf and served with an avocado-and-cactus salad; and bluefin tuna sashimi finished with grasshopper chile paste and a touch of black beans. The food emphasizes texture, herbal flavors, and careful technique, reflecting a deliberate blending of regional Oaxacan traditions with Japanese flavors rather than straightforward imitation." - Nili Blanck

https://www.eater.com/23219125/japanese-mexican-food-oaxaca-baja-cacahuates-japoneses

Eater

CRUDO

@eater

391,161 Postcards · 10,989 Cities

The Perfect 24-Hour Food Itinerary for Oaxaca, Mexico - Eater

"Crudo is the first true omakase oaxaqueño with a strong Japanese influence. Chef Ricardo Arellano aims to show us that there’s another side to Oaxacan food that hasn’t yet been fully explored." - María Ítaka

https://www.eater.com/22927349/best-restaurants-oaxaca-itinerary-one-day

Eater

CRUDO

@katriciab

51 Postcards · 6 Cities

Oaxaca City

CRUDO

laurence H.

Google

We were very excited to try the chefs omakase experience at Crudo, having seen or heard about the restaurant on several Tv and travel blogs. Ultimately we were a bit disappointed. The chef was personable and engaging, the atmosphere at the chefs counter was intimate and comfortable. The young man serving drinks was charming and efficient. However, we felt let down by the food, only the first two courses were at the level of taste, quality and originality that we expected. To start was an oyster inside a Oaxacan cheese "bubble", it was interesting and very original, the liquor in the oyster shell was particularly tasty. Next was a trio of tuna cuts, all were of outstanding quality. I would have loved to have had some soy sauce, the black bean "soy" that came with it was rather bland and one dimensional. The other 6-7 courses all fell flat, I didn't really care for the flavor of the fish, they were mostly cooked items and to be frank two of them smelled "fishy". Even the unagi, usually a favorite of mine, failed to meet expectations. After the meal the chef took us on a tour the other half of the restaurant next door where you can eat a la carte. I wished we had eaten there, so we could have just ordered sushi.

Ar A.

Google

A great restaurant! We managed to get a table for two for the degustation menu at the last minute (normally, a reservation is required). It’s pricey for Oaxaca - about €70 per person, but absolutely worth it. The ingredients are incredibly fresh and flavorful, and the dishes were unlike anything we’d tried before. The service was impeccable.

Martin S.

Google

By offering Omakase, an impression is created that one would get a Japanese dinner. Unfortunately it is a weird combination of Japanese cuisine and very strong Mexican sauces damaging the taste and among 9 petite dishes they serve, not a single one was good, the unagi was coming close. First time I witnessed the possibility of damaging blue fin tuna taste in its purity. Also the first time I ate more after Omakase. They did a good job explaining their effort and the place is decent, my expectations were high due to the Michelin list and the price point. Also the place has no sign whatsoever so it is confusing if one is early.

Marharyta K.

Google

a very delicious restaurant with a michelin star. we came with our baby, but they usually don’t allow children — though they made an exception for us. i was holding my little one the whole time, and even that didn’t spoil our dinner. the atmosphere was wonderful, and the food was absolutely incredible. we ordered the full menu, and i highly recommend trying any dish from it — everything was super tasty.

Patricia M.

Google

This place is just insane! My husband and I went for the tasting menu and enjoyed so much that we reserved the next day to have the private experience with the chef, two days in a roll. We just could not have enough! The creativity of the food, mix of flavors, exclusive experience, kindness of the staff, all was perfect. The menu had 10 courses or chapters, as they say. The shrimp amuse bouche was delicious, the tuna sample with fruits was out of this world and the chef sushi were my favorites. But, truly, all was really good. I wish I had CRUDO in my neighborhood to taste all the new chef’s creations.

Craig Weiner, D.

Google

This is a very special Dining experience…They host four 2 hour very limited seatings at the counter watching the 2 local chefs prepare everything in front of you…fabulous integration of local special flavors in unusual but with delightful traditional Japanese elements…nori, salmon/tuna sashimi, soft shell crab but surprise elements of pickled jicama, chapulines, moles, many infused peppers…fixed price 9 courses dinner but compared to similar US establishments was very reasonable…

Laura K.

Google

My friend and I managed to get a last minute reservation and without knowing, we booked the private dining experience which was a very nice surprise. The chef was super personable and nice and we very much enjoyed the Omakase menu. I’ve been to Japan and I liked the fusion of Japanese dishes with local ingredients from Oaxaca. The quality of ingredients was superb, I loved the different cuts of tuna and the softshell crab taco. The service was perfect and the wine was also very nice although a bit overpriced. The chef showed us the other areas of the restaurant which also looked great but if you’re looking for something special I highly recommend the private tasting menu.

Chris B.

Google

Diego is a rockstar! I had such a fun time at the smaller tasting room eating unique foods and drinking great wine. I was the only person for my reservation time, so I was able to chat with Diego and learn more about the foods being prepared. My favorites were the oyster with oaxacan cheese, and the bluefin tuna. They also have a small bar inside with food service called Cru Cru. The bartenders were super nice and make some great cocktails! I was also able to try the 1st sake ever made in Mexico. The bar has a chill vibe with great music at a low volume, a fish tank, and fish projected on the wall. Highly recommend both the bar and the tasting menu!