At Ebisu’s Tacos Bar, seafood tortillas with sushi inspiration

Picture this: a multicourse meal of the freshest seasonal seafood, each item carefully prepared in front of you — some lightly cooked, others not at all — while you watch from your comfy counter seat as the chef works in his narrow kitchen.

The evening unfolds at the unhurried pace typical of an omakase (chef’s choice) tasting menu. Course follows leisurely course, each interspersed with drinks and conversation. It feels as polished and elevated as a traditional Japanese counter-style restaurant — in all ways but one. Those delicate dishes are served not with rice but on freshly grilled corn tortillas.

Japanese-style tacos? A Mexican take on kaisen seafood? It’s a daring mash-up but it works beautifully. And that should come as no surprise to anyone who knows chef Marco Garcia and his ambitious vision of bringing together the best of these two cuisines.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.

SUBSCRIBE NOW

FOLLOW US ON GOOGLE NEWS

Read original article here

Denial of responsibility! Web Times is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – webtimes.uk. The content will be deleted within 24 hours.

Leave a Comment