TACOS BAR

One needs to forget their og Mexican experience and come here with a fresh pair of eyes and a tongue. Portion sizes are small, but flavorful. The tortillas are made from blue corn and each one made precisely and by hand. The corn tea, something I had never seen on a Mexican menu, seemed interesting (and as expensive as my Chile relleno). Sadly it was nothing to write home about. The chile relleno, on the other hand, was boldly spicy with the goat cheese pairing delightfully well with the tortilla and the battered and fried poblano pepper. No sauce. No extra cheese on top. No side of rice. This is Mexican dish presented in a sushi framework.

Although Tacos Bar is spiritually a Mexican restaurant, the food is clearly drawing upon a wide range of international sources for inspiration. I attended a special event set menu and was blown away at the taste and creativity with each item I tasted - each item more impressive than the last. It seems some of the key main ingredients (for the tacos, for instance) are imported from Mexico, and the quality of preparation is outstanding. Marco, the owner and chef, is a treasure - and the overall restaurant vibe is comfortable. I'm shocked they doesn't have a Michelin star yet. But I'd definitely recommend checking it out now before it does, because you might not ever get a reservation when that day inevitably comes!

My dining experience at Taco Bar exceeded my expectations. The flavors in each bite were vibrant, well-balanced, and expertly seasoned. The high quality and freshness of the ingredients shone through in every mouthwatering taco. If you love tacos, seafood and enjoy a fusion of flavors, I highly recommend visiting this delightful establishment.

Delicious omakase in a category by itself — refined Mexican dishes made with local and seasonal ingredients, prepared and presented with Japanese sensibility. Some course highlights included buri tostada, sawara taco with Okinawa pineapple salsa, shirako empanada, and snow crab tamale (my favorite part). Their non-alcoholic drinks are fantastic -- I don't drink alcohol but a serious sake friend was impressed by their selection. Caramel shima banana was the perfect dessert. I've visited twice in short order and the menu has moved according to producers' best offerings at the time. Excited to return -- thank you!

As always The chef and the team here pay attention to every detail and bring a creative touch to international cuisine here in Japan! Each course was more delicious than the previous one! And the creativity doesn’t stop with the course foods the cocktail wine and drinks selection are amazing! Thank you to the whole team for making our night so special

Fantastic modern tacos experience with decent selections of drinks. They offer a seafood-only course with multiple bites of fresh seafood topped tostadas, tacos and tamales. So rich in flavor and the sauce is crafted for each dishes which gives an amazing surprise. Alcohol selections are also curated to match with the sensitive taste of raw seafoods, please try sake! Highly recommended.

Tacos Bar may just be a couple of months old, but it is nothing short of impressive. Chef Marco Garcia does an omakase with top quality seasonal ingredients, making each tortilla with homemade masa from native Mexican corn. Each course features a unique salsa and his understanding of his ingredients was highlighted with an incredible sense of balance, harmony and deliciousness. Highlights included: - Scallop cerviche - Kinmedai with salsa verde - Ankimo - Itoyori (Threadfin Bream) - Sawara Belly

This was one of the most memorable meals of my entire life and a week later I am still thinking about it. Tokyo is a city of amazing food but it can often feel like you are eating one chef's variation or version of something someone else has done or has been doing for hundreds of years. Chef Garcia is doing something completely new and unexpected and eating here felt like you were part of something new, something that someone else is going to try to emulate down the road and try to call their own. The concept of this restaurant is true Mexican cuisine with Japanese ingredients. Only the corn (used to make the masa which makes tortillas fresh per order, something even most restaurants in Mexico do not do), avocados, and chocolate come from outside Japan. What you get is the most thoughtful, intentional, and creative food I have ever had the experience of trying. Chef Garcia is a very humble but creative genius who loves to explain his craft to those who care to listen (he is also a polyglot who can speak perfect Japanese, English, Spanish, and probably more languages). Of all the meals I have had in Tokyo, this is the one that I cannot get out of my brain because it was the most original cuisine I have ever had. The flavors were sublime, the ambiance was perfect, even the music playing was just fantastic and I wish he would put the playlist on Spotify (the chef curated the music, too). The staff is also beyond kind and are very accommodating to non-Japanese speakers. This restaurant is going to change the food scene and I would encourage anyone who considers themselves and adventurous diner to try it immediately while you can still get a reservation.