‘Tacos that could only be made in Japan’, prepared by a chef born from Mexico. Impressed by the fish he dined on during his studies in Japan, chef Marco Garcia incorporated it into the cuisine of his motherland. Sashimi, shioyaki, fried foods—these and more are reimagined in diverse ways to suit a tortilla. Tortillas are made from Mexican corn to get close as possible to the authentic flavour. Garcia’s idea of Mexican and Japanese seafoods interacting with each other opens a world of interesting possibilities.