"The most important thing that determines the flavor is the 'shell', that is, the tortilla," says Koichiro Yoshikawa, who has eaten many tacos around the country. "In the past, Americanized flour tortillas were the norm in Japan.
However, recently, restaurants such as TACOSUAVE and KITADE TACOS have started to use the traditional Mexican method of "nixtamal," which involves boiling corn in lime water, allowing customers to enjoy a taste that is just like the real thing. It takes time and effort, but it produces a fragrant, moist texture."
The arrival of the tortilla specialty store, NEW CLASSIC TORTILLA CLUB, which was still rare in Japan, is also a symbol of this movement. The variety is also expanding, with creative tortillas incorporating Japanese and Chinese flavors like FUKUMEN and Tokyo Tacos ChaChaCha, and Okinawan-style tortillas like TACOS BEAM.
"Tacos are actually very free. There are no restrictions on the ingredients or cooking methods, so individuality can shine. I want as many people as possible to know about this fun."
TACOS BEAM (Kamiitabashi)
Enjoy locally beloved Okinawan tacos in Itabashi. Made with 100% beef, lettuce, and plenty of tomato. The handmade shells, made with a mix of corn and flour, are crispy yet soft, making them easy to eat. Serve with a spicy red salsa and refreshing yogurt sauce.
3 pieces for 770 yen. Thickness: 1mm, diameter: 110mm.
Tokyo Tacos ChaChaCha (Hiroo)
The style of using chili shrimp and octopus as ingredients is an original idea that only a former Italian chef can come up with. Each tortilla, accented with olive oil and salt, is carefully hand-pressed to ensure it is soft and moist. You can also add your own favorite hot sauces from around the world.
Starting at 550 yen per piece. Thickness: 2mm, diameter: 130mm.
Kitade Tacos COMMISSARY (Nihonbashi)
Made with 100% Hokkaido corn, they are made daily at their Nihonbashi store and factory. You can always enjoy freshly ground tortillas. They currently have seven branches in Tokyo, including inside Tokyo Station, Shimokitazawa, and Gotanda. Perfect for beginners to tacos.
Three standard varieties, 1,480 yen. Thickness: 1.5mm, diameter: 115mm.
TACOSUAVE (Hachioji)
The tortillas, made with "Hachire Corn," a native variety of corn grown in Hokkaido, are authentic and exude a Mexican atmosphere. They use organic ingredients whenever possible, including free-range pork and vegetables grown in the local Hachioji area. They aim to create dishes that both children and adults can enjoy with peace of mind.
3-piece set starting from 1,280 yen. Thickness: 2mm, diameter: 110mm.
NEW CLASSIC TORTILLA CLUB (Yoyogi Uehara)
This shop specializes in corn tortillas, a Mexican staple. The main attraction is the dough, called "masa," sold by weight. You can also try unusual tortilla dishes like sopes, tostadas, and tetelas.
Starting at 1,100 yen for two pieces. Thickness: 2mm, diameter: 110mm.
FUKUMEN (Asakusa)
This bar is run by an owner who traveled to Mexico to become a wrestler. While tequila is the main focus, the bar offers a wide range of dishes, from authentic Mexican cuisine to creative tacos. Corn and flour tortillas are used for each dish, and the toppings are unique, such as chicken breast with wasabi and crab tempura.
Starting at 500 yen per piece. Thickness: 1mm, diameter: 110mm.
