Asian cuisine is flourishing in Mexico City taste the trend at these popular restaurants.
CDMX has one of Latin Americas largest populations of residents with Japanese and Korean heritage.
I saw the opportunity to bring yakitori, and later sushi and ramen, Kobayashi says.
Banchan at Dooriban, a Korean restaurant in Mexico City.Credit:Ana Lorenzana/Courtesy of Dooriban
Starters might include braisedayocotebeans followed a spicylaksanoodle soup and Singaporean chili crab.
Our success is a reflection of the open nature of Mexican culture, Yong says.
From left: Chef Minae Seo of Kasína Café, a Korean bistro; the patio at Dooriban.From left: Inés Miroslava/Courtesy of Kasína; Courtesy of Dooriban
From left: Yaki onigiri, a grilled rice ball, at Japanese restaurant Hiyoko; a yakitori mix at Hiyoko.Courtesy of Edo Kobayashi Group
From left: Chef Maryann Yong at her Singaporean restaurant, Makan; a lunch of noodles with roast pork belly at Makan.Jose Miguel Ramirez/Courtesy of Makan
From left: Pouring soju at Dooriban; shiitake bibimbap at Dooriban.Ana Lorenzana/Courtesy of Dooriban
