TokyoTaco founded by hospitality experts focused on disruption
Overlapping flavours and techniques inspire the fusion of Mexican and Japanese cuisines.
TokyoTaco, a fusion restaurant combining Mexican and Japanese flavours, was conceptualised with the aim of delivering innovation and disruption to the food industry. According to Jordan Hajek, Co-Founder and Director at TokyoTaco, the business was built on the foundation of hospitality expertise and a commitment to customer satisfaction, innovation, and positive change.
“Our brand is very much an innovative product. It’s a product that’s meant to be questioned, in a sense, by the consumer. So if people come in and see our product, they’re intrigued,” Hajek said.
At the core of TokyoTaco’s concept is its blend of Mexican and Japanese cuisines, an approach that may initially seem unusual, but one that is deeply rooted in the technical aspects and similarities between the two culinary traditions.
“A lot of people may not see it, but when it comes down to the technical aspects and the flavour compositions of Japanese and Mexican cuisine, there is a lot of correlation there,” Hajek explained. “For example, the smokiness, the way they marinate things, the way they cook things, the way they present things—there’s a lot of overlap.”
“I think one of the strong points of our brand is that we’ve got a very strong innovation deck, a very strong pillar of R&D, and that’s essentially what our brand is known for—disruptive, positive change and bringing things to market which question the status quo,” said Hajek.
The restaurant also focuses on maintaining high food quality while keeping prices accessible to a broad customer base. “Our health philosophy is bringing restaurant-quality food to the QSR sector, fast-casual sector, and doing it in an innovative, disruptive way, and delivering it at a price point which is attainable by most people,” said Hajek.
