La Cabina | Dining | Metropolis Japan

I at all times desired to be a chef. I knew that, through food, I wanted to precise and share feelings, but I never thought that will be through tacos. I used to be studying culinary arts and dealing in a Michelin-starred restaurant in Canada in hopes to develop into a French culinary expert once I met my now-wife. After being together for a very long time we decided to maneuver to Mexico and live there, nonetheless, Mexico isn’t the simplest place to live should you’re not from there and my wife was having trouble adapting to this chaotic environment, which ultimately led to us moving to Tokyo.

Coming to Japan in itself was a challenge, there are such a lot of latest obstacles that arise, the plain one, the language barrier, but additionally the bureaucratic obstacles, and adapting to a unique friendship culture. In Mexico, making friends is one in every of the simplest things to do, people from the get-go will discuss with one another as in the event that they’ve known one another for ages, but in Japan people are likely to take it just a little slower, and truly get to know one another before opening up. At first, I used to be having a tough time adjusting to the sort of environment but as I got the hang of it and understood it well, I got here to understand this latest way of pondering.

When making friends in Japan, the very first thing people ask you is “Where are you from?” That query is normally followed by “Where is the most effective restaurant where I can eat authentic Mexican food?” As a chef and as a Mexican, I can’t reply with an “I don’t know,” but I really didn’t know, so as a substitute of recommending a spot I began inviting people over to my house to try Mexican food. It began off as a small thing, and only close friends would come. I’d make my Japanese friends help me with the tortillas they usually really enjoyed being a component of the culture. Little by little, the “taquizas” or taco gatherings went from once a month to once every two weeks. This was one indicator that perhaps I needs to be making Mexican food. Nevertheless, the most important indicator that I had was that my Japanese friends began bringing their friends over without announcing anything, they’d show up and tell me that they’d to bring them as they really wanted them to try my food. In a culture of a lot respect and consideration, bringing someone unannounced made me really glad, and I took it as an indication that I needs to be specializing in making tacos.

I began investigating where I could source my ingredients, every thing seemed too expensive and I actually needed hands-on experience in restaurants to learn more in regards to the Mexican culinary world of Japan. I spent the subsequent three years in three different Mexican restaurants where I slowly learned more about importing and exporting and from where I could source my ingredients.

After gaining some contacts and feeling more confident in my abilities, I made a decision to quit my job on the restaurant and open my very own. I started crafting a marketing strategy, nonetheless, as time went on I started getting queasy about my personal funds, so I made a decision to take up a part-time job at The OL, Oslo Brewery. After a while and lots of conversations, the chance to put a taco shop just like the ones that exist in Mexico City finally arose.

This became the origin of La Cabina, or The Cabin. La Cabina became the one stable food at OL, and because the news of it spread, so did the community surrounding it.  Increasingly more chefs from around town got here to see what was happening and thus launched La Cabina into popularity. A lot in order that La Cabina appeared on Netflix’s “The Taco Chronicles.” 

After a few years of exertions and careful planning, La Cabina and OL fused together to create OL La Cabina, a spot where beers and tacos create the proper marriage. And should you’re not into beer, you can too get a tasty cup of joe from Fuglen roastery.

La Cabina brings traditional Mexican food to Japan without being fusion or by being pretentious. The entire purpose of why La Cabina exists is to have people experience the taste of the cabin carts that serve food throughout Mexico. They’re inexpensive places that are supposed to create a warm, protected environment for everybody and produce people together through great, inexpensive food.

When you were to ask for the chef’s recommendations then I’d definitely must say the carnitas taco, the al pastor taco and the fish taco.

Visit Haim and check out some authentic Mexican food at La Cabina’s two locations.

Shibuya: 37-10 Udagawacho, Shibuya City, Tokyo 150-0042 from 12-10PM

Nihonbashi: 103-0001 Tokyo, Chuo City, Nihonbashikodenmacho, 16-12 from 11AM-11PM

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