"Think tamales filled with shoyu-marinated short rib, topped with ancho chile sauce and pickled ginger. A5 Wagyu served with mole. Elote slathered with kewpie mayo, lime, chile, cotija and a sprinkling of furikake. A mezcal-grapefruit cocktail with muddled shiso."
"Other highlights include an extensive raw bar featuring sushi-grade fish with Mexican sauces. Tequila, mezcal and Japanese whisky dominate the beverage lineup."
"Bar Tako is a limited-time-only offering, so there's no waiting until later in the year to give it a try. This restaurant concept - developed by alums of San Francisco's Back of the House group - will fill the space through the end of June."
Bar Tako is a temporary fusion restaurant concept in downtown San Jose that blends Mexican and Japanese cuisines and techniques. The menu features creative dishes such as shoyu-marinated short rib tamales with ancho chile sauce, A5 Wagyu with mole, and elote topped with kewpie mayo and furikake. The restaurant offers an extensive raw bar with sushi-grade fish prepared with Mexican sauces and features tequila, mezcal, and Japanese whisky. Developed by alumni of San Francisco's Back of the House group, Bar Tako operates as a walk-in establishment with no reservations, though private event bookings are available. The residency runs through June at 17 N. San Pedro Street, operating Tuesday through Sunday from noon to 10 p.m., with weekday happy hour from 3 to 5 p.m.
Read at The Mercury News
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