Mandarin Oriental, Tokyo will present Chef Enrique Olvera’s “Mexican fine cuisine” at a pop-up restaurant in the hotel from 15 to 18 May 2018. To fully enjoy this gastronomic experience and the hotel’s award-winning facilities, guests can book the Pujol in Tokyo accommodation package.
Open to diners for evening meals, Mandarin Oriental, Tokyo’s pop-up space will be located in the hotel’s Signature restaurant and has been named Pujol, after Chef Enrique’s award-winning restaurant in Mexico City, which was ranked 20 in The World’s 50 Best Restaurants 2017. Inspired by the food of Oaxaca, the famous gastronomic region in Mexico, Chef Enrique’s food at Pujol draws on the street food flavors of Mexico City and seafood dishes of Baja, California.
Following his philosophy of “work with what you have”, the pop-up’s nine-course dinner will present contemporary Mexican dishes with local and specially imported ingredients. Using traditional and modern cooking techniques, this approach has proved popular in New York, where Chef Enrique’s restaurant, Cosme, was placed #1 in the New York Times Top New York Restaurants of 2015.
Following the Japanese concept of an “Omakase” dinner, where the chef selects the diner’s dishes, Chef Enrique will present a selection of tacos, made with corn unleavened flatbread tortillas, folded and filled with a variety of Mexican and Japanese ingredients, some raw and some cooked.
Dishes at the pop-up will include Enmolada, a corn and herb tortilla covered with mole, a traditional Mexican sauce and Baby Corn with Coffee and Chicatana Ant Mayonnaise. Corn is a staple ingredient of Mexican cuisine and ants are considered a delicacy.
Dining at Pujol is available between 15 and 18 May, with four seating times: 17.30, 18.00, 20.30 and 21.00. An alcohol pairing at JPY 18,000 and non-alcohol pairing at JPY 8,000 per person are also available. Table only reservations will be taken from 16 March 2018. Drink pairing prices exclude service charge and consumption tax.