A new and popular ethical Mexican restaurant in Ginza
Restaurant exterior
In August 2022, the Mexican restaurant “ETHICA” opened in Ginza. While Mexican cuisine often evokes images of dishes like burritos and taco rice, often featuring a high concentration of animal products, ETHICA’s menu offers modern Mexican cuisine prepared using traditional methods, using ethically sourced ingredients. The dishes, which retain Mexican tradition while expressing a modern flair, offer delicate flavors.
Modern interior
ETHICA also focuses on vegan cuisine. The restaurant’s concepts of “ethical” and “traditional” share a common thread. While the indigenous Mexican people’s diet was not vegan, they used cooking methods that allowed for vegan cuisine. Using this knowledge, ETHICA offers vegan dishes made with traditional Mexican cuisine. This time, we’ll introduce ETHICA’s vegan dishes.
Enjoy vegan meals at both lunch and dinner
A dish from the vegan course meal
ETHICA’s chef is a top chef with a long history of serving Mexican cuisine in Japan, having also trained in Mexico. His skilled cuisine is undeniable, creating captivatingly delicate dishes.
The menu differs between lunch and dinner. Lunchtime offers casual, familiar Mexican fare. Dinnertime offers a course meal that carefully explores Mexican cuisine, cooking techniques, and the deliciousness of each ingredient.
The vegan Mexican dinner course is top-notch!
Introducing the vegan dinner course. The regularly changing menu incorporates traditional Mexican cooking techniques and the chef’s vegan-friendly touches. You’ll be amazed the moment you try it. While Mexican cuisine often uses animal products, this course is so full of flavors you’ll forget they’re made without any animal products. Here are some examples:
▶Vegan Dinner Course
Appetizers
Salad
The two appetizers look identical to the regular, non-vegan courses. The crumble and chocolate, as well as the king oyster mushrooms shaped like fish, are both exquisite and made especially for the vegan course. You’ll be impressed right from the starter.
Tacos
Tacos, a classic Mexican dish, are also original creations at this restaurant. Juicy soy-based taco meat is tucked into a dough made with two types of corn flour. The dough, a blend of Hokkaido and Mexican ingredients, offers a truly unique flavor. Enjoy while it’s still hot!
Main Dish
While the main dish typically features meat, this one is also vegan. This particular dish is particularly elaborate. Banana croquettes, a type of meat substitute that was also eaten in indigenous times, complement the mole sauce, a black sauce made with vegan chocolate specifically for this course. It’s satisfyingly satisfying, offering a sweetness and depth not found in animal-based ingredients.
Risotto
Ice Cream
There are many more dishes we couldn’t introduce this time. Each dish brings out the deliciousness of the ingredients, and each is an astonishing combination of traditional Mexican cooking methods, Japanese ingredients, and shojin ryori (vegetarian) cooking techniques.
Vegan cuisine with a touch of traditional Mexican and Japanese ingredients
Orange juice
Coffee
Mexican indigenous food culture is filled with dishes and cooking methods suited to vegan cuisine. ETHICA is a one-of-a-kind restaurant that utilizes these techniques and also incorporates elements of Japanese shojin ryori (vegetarian cuisine) and culinary culture. We highly recommend trying this vegan Mexican course at this ethical and traditional restaurant. You’ll surely discover the ethics and wonderful qualities of Mexican cuisine.
Text: Kaho Masumura
Supervisor / Recommender
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VegeProject Japan (NPO) Representative Director
Click here for introduction
Kyoto University Faculty/Graduate School of Agricultural, Master of Agriculture, Kyoto University.
Founded “VegeProject Japan(NPO)” when she was a student. From then, she introduced a veg-menu to the student cafeteria of Kyoto University.
She is currently working with universities, companies, restaurants and municipalities to expand vegan and vegetarian options.
Also active as teacher/advertiser of vegetarian vegans. Interviews with well-known vegetarians Paul McCartney and Colin Campbell.
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