Kakurega Omakase

Memorable! Nestled between the Hotel Terrestre and the Meridiano Gallery, this Japanese omakase restaurant boasts a unique counter seating just eight diners. Chef Keisuke Barrada’s menu features eight exquisite dishes and pairings, meticulously crafted from scratch by a well-choreographed team of seven using only the freshest, locally sourced ingredients. The building’s design is a testament to its architectural prowess. Renowned Mexican architect Alberto Kalach crafted this small, open-air palapa without doors or windows. The interior seamlessly integrates traditional palm thatched roofs with wood treated using the traditional Japanese Yakisugi technique, creating a visually stunning ambiance. The upper floor houses a single omakase bar, dividing the room into a kitchen and dining area. The lower floor serves as the bathroom. Daily, they offer three seatings, with each meal and pairing priced at approximately $150 per person. While it may not be an affordable option, it’s an experience worth cherishing. If you find yourself in the area, don’t miss out on this culinary gem; you won’t regret it.

ABSOLUTELY WORTH IT! The food is delicious, the service is great (up to the point where they make sure to alter the menu if told before hand), and the atmosphere is great! If you come to the area, you cannot miss this culinary experience.

We had a wonderful experience as well as the outstanding food and service. Beautiful local ingredients artfully presented and beyond delicious. The chef was very sociable and gave us recommendations for our coming trip to Japan. We appreciated his attentiveness and mastery of his kitchen. We would absolutely return. His staff was warm, provided great service and made us feel welcome. Thankyou!!

I had a great experience, all you expect from a quality omakase + the unique atmosphere make this restaurant kind of magical. 🧙 I meet great people the conversation were also delightful the wine selection is amazing.

Excellent experience on a 10 course menu with a very interesting alcohol pairing,the Chef,Keisuke Harada and the team went above and beyond to cater an incredibly fresh & innovative menu based on what’s local(seafood & fish).The lady orchestrating the beverage pairing,besides the beautiful smile,had amazing matches to each of Chef Keisuke’s dish, including sake,Mexican wines and some bubbles. Overall,do book the whole experience as I can sign you won’t find a better,exclusive dining option in Puerto if you are looking for Japanese cuisine. Bonus:The staff is fluent in English,joyful and ready to share some experiences with you. Kudos!

Food was fantastic. Drinks were really nice. Loved the saké, however would have loved to have see more locally produced, preferably low intervention/ natural local wine. Setting was very unique. Service was great. Only piece of major feedback would be to improve the music. My partner and I were shocked to hear such a seemingly unthought through, basic, and random playlist whilst eating such a beautifully curated, elevated menu in such an elegant setting. For us it really cheapened the whole evening and felt totally dissonant and incongruous with this outstanding culinary experience in the middle of a stunning remote location.

Such a cool omakase experience in a unique place. I got nervous after seeing the star review so wanted to help anyone debating going. This is a great dinner option if you are staying on this street of hotels specifically 1. Extremely easy to get to if you are staying on this strip of hotels. If you are staying in puerto Escondido I would ENSURE you leave earlier than you think, it’s a bumpy road. Ideal to pair Casa Wabi with it beforehand. 2. The chef isnt the most chatty…get over it?!? Service was fine, English translation available. We didn’t do the pairing so we ordered drinks a la carte and it was easy. 3. You have to prepay and be on time…once again, leave early if you aren’t staying in this specific area. 4. Comparing it to an omakase meal you’d get in another major city is unfair. This is such a cool experience in a beach hut in a place surrounded by great local seafood.

Standouts: mushroom sea snail situation, fried shrimp rice cake taco tostada, fried pork belly, and cold udon noodles with tempura veggies. Great location, great sake. Negatives. Wish the sushi chef came over to say hi - there were four of us at the bar in total.; can’t imagine a simple introduction and a question on how it’s going would hurt? For the price of this meal and the same in nyc for omakase, it seems reasonable. The staff was phenomenal but for a total of four people at the bar, you’d hope for at least an introduction and a question - he was clearly bothered the four of us made the reservation on a quiet night… he did have cool cargo shorts on though. Maybe just got off a surf a few min prior? I was hoping that by the end of the night, the cargo pockets were where the service from him, personally, was hiding. He sadly left without as much as a nod. He’s as much as of an omakase chef as Aoki was a Japanese chef when he opened Benihana.