Down a hidden alleyway in the heart of Shibuya, Rubia serves its creative modern Mexican cuisine from 8am daily. The venue opened in late 2020, a collaboration between Mexican restaurateur Edo Kobayashi, who is behind a host of Japanese restaurants in Mexico, and international DJ Sarasa, owner of Tokyo’s Casa De Sarasa.
The stylish, relaxed setting is spread over two floors: the first floor is the restaurant, while the second floor is the ‘mixology lounge’ (open from 5pm to 1am). The breakfast set meals are a good deal for the calibre of food and location – a salad, soup and three tacos of your choice for ¥1,980.
The soup base varies seasonally (ours was cauliflower) and is served with bright dots of herb and chilli-infused oils; the tacos are modern, Japanese twists on Mexican classics. We love the taco of juicy lamb barbacoa with red cabbage, and the taco that combines grilled manganji peppers with baby corn and onion-yuzu cream.
Aside from tacos, you can opt for Flautas Ahogadas – filling of pork or chicken wrapped in tortillas and served in an aromatic mole sauce, or go for a more traditional brekkie with a hardy continental breakfast, or granola with yoghurt and fresh fruit.
At dinner (served from 5pm), the a la carte menu features a creative selection of appetisers from ¥1,200, mains from ¥1,980, and seasonal tacos from ¥880. The plate of botanas (small bites) for two people is a great place to start, as is the innovative squid ink tamale with mango chili in seafood dashi.
For mains, our picks are the artful plate of Sawara (Spanish mackerel) served in oat milk foam topped with corn chicharon (a vegetarian take on traditional pork crackling) and the flavourful roast beef with black garlic, chilli puree and ancho chilli oil. Tacos are also available on the dinner menu, which includes a list of around six seasonal tacos featuring a mixture of inventive ingredients and traditional sauces.