Sunday, November 27, 2016

Sushi and Small Dishes at Sushi Kyo (KYO Sushi-ya), Mexico City MEXICO

Tamago (egg) rolled with eel, Grilled Mackerel, and Broccoli with Tobiko mayonnaise
On "the Day of the Dead" week (last week of October), I visited Mexico City for a few big-name restaurants: Pujol, Quintonil, Sud777, and lastly a Japanese sushi restaurant called Sushi Kyo. I actually had never imagine myself having Japanese food in Mexico, but then that's why it really makes me curious. I had no idea what to expect.

As you can see, the food looks very simple: not too fancy or something that will "wow" you at first sight. BUT they are not bland at all, the flavors are actually seasoned the right amount so that you can taste each dish in its most natural state. It's a comfortable meal, which I think it doesn't come by very often. If you are as interested as me, read more below to see what other unique dishes are on our Sushi Kyo omakase in Mexico City!

The location of this restaurant is a bit hidden. Once you find the large building, find a small entry way and enter the building. Once you are inside, turn right and you will see a wooden door with a lighted lantern on the ground. (photo below)

Front door before stepping into restaurant
Passed the front door, about to walk into dining area (some Japanese dishware display on the right)
Dining area with sushi bar
As you have already noticed, there're only 13 seats available in this small sushi restaurant. A reservation is mandatory.

$ is in Mexican Peso ($1200 pesos is around $58 USD)
Once I got seated, they gave me a menu, which basically only have two choices for today: Omakase A or B. (Main chef is not here today for "Omakase Del Chef.") Anyway, I chose B so that I can also try out their chef's special dishes. (Platillos del chef)

(Top) Salad
(bottom plate from left to right) Tamago (egg) rolled with eel, Grilled Mackerel, and Broccoli with Tobiko mayonnaise
Sashimi serve with real grated wasabi (from wasabi plant)
Hirame (Flounder)
Tai (Red snapper) with ginkgo nuts and mitsuba
Tai (Red Snapper)

Branzino, an European seabass. It is very similar to suzuki (Japanese seabass)

Be aware of Japanese mustard. (The miso-looking paste on top of the soup) I was tearing up with that small piece of mustard...

Fried tofu soup with seaweed and Japanese mustard.

Kanpachi (greater amberjack) with Yuzu kosho
Tai (red snapper) marinated in kombu (seaweed) served with kombu strips,
Octopus, snow peas, taro, and pumpkin.
Saba (Mackerel) accompanied with grated ginger and scallions
Blowtorched Salmon
Video of chef blow-torching salmon 

Akami (lean cut of raw tuna fish)
ikura (salmon roe)
Uni (sea urchin)

Toro Temaki (fatty cut tuna in a hand roll)

Beautiful spoon with detailed scale pattern

Ginger ice cream + diced ginger

To tell you the truth, I used to hate wasabi (the artificial ones that are made from powder), but somehow fresh grated wasabi gave me a completely different perspective. It is refreshing, just like how you would feel eating a fresh mango instead of dried mango. Also, fresh grated wasabi feels less spicy as well.  I can finally enjoy sushi without tearing up!

As many of you already know, authentic nigiri sushi are ready to be eaten when they are served on the plate. In the process of making each nigiri sushi, chef should already consider and include all the seasoning or sauce that you will need to enjoy their sushi. (See video below) 

You shouldn't need to dip sushi in soy sauce anymore. (In America, we always have a small plate of soy sauce and a glob of wasabi. There's nothing wrong about having more options. It's just not the way it works in traditional sushi house.) 


The experience at Sushi Kyo was pretty nice. They introduce a lot of Japanese ingredients and seasoning for this meal: Japanese mustard, Japanese taro (they are white, not purple), fresh wasabi plant, kombu, yuzu, fried tofu, etc... Those are all very common ingredients in Japanese cuisine.

Other than sticking with a 100% Japanese menu, they also integrated western ingredients and modern cooking. For one of their nigiri sushi, they used Branzina, an European sea bass that is similar to Japanese sea bass. The most memorable dish, blow-torched half cooked salmon, was prepared by a blowtorch. 

And the taste? As I mentioned in the very beginning, it was a very comfortable meal. Most of the dishes are balanced and seasoned well. Their approach is to season light and let the natural flavor of ingredient does the work. The amount of food (18-course) was just enough for me by the end of the meal.

The only thing I wasn't confident about was the Japanese mustard (on the fried tofu soup) and the ginger ice cream. It is "too gingery" for me when additional fresh diced ginger was included. But if you love ginger in general this could be your favorite dessert out of all.


Let's keep in mind they don't have a fixed menu. The dishes you will get will probably be different than mine. It really depends on the season, the ingredients they received, and the creativity of the chefs too. However, I believe their dishes will stay within the concept of high quality ingredients, simplicity, and of course in "Edomae Zushi" style! 

Remember to reserve your table ahead of time! 

Sushi Kyo


Phone: +52 55 5511 8027


Sunday: Closed
Monday - Friday: 1-5pm, 7-11pm
Saturday: 3-11pm



  1. I love hearing about hidden jewels that I can go to when I travel.

    1. I know! I love to read about hidden gems too! Hope you will visit this spot if you ever visit Mexico City.

  2. It's great to have your input on fine sushi dining as you know so much in terms of what to look for and how dishes are to be prepared. Haven't been to Mexico City in several years but Sushi Kyo is definitely on my to do list. Branzina (sounds like a celebrity couple) and blowtorch Salmon - yes, please.

    1. Oh sorry! It's Branzino instead of Branzina. Haha! Thanks for the correction! Anyway, I am glad this post helps you find another place to eat in Mexico City! :)

  3. It's nice to see you reviewing restaurants in Latinamerica

    1. I am glad I visited this sushi restaurant since it was my first time in Mexico City. Personally, I couldn't find too many details about that place in English on the internet. I thought it will be useful for people who can't read Spanish like me...^_^"

  4. Is it possible to give review and restaurant ideas for my own country/city?

  5. I had never had torched sushi until a few months ago, and I must say - it's fantastic! There's a really great place near I where I live called Miku, and that's their specialty. If you're ever in Toronto, I definitely recommend!

    1. Cool! Thanks for recommending a place you love! If I ever go to Toronto, I will try it out!

  6. The ginger ice cream looked amazing!

    1. Yay! I found a ginger lover here! I am sure you will love it if you get the same ice cream.

  7. Honestly I don't like the taste of sushi but this stuff looks really pretty. Truly is an art

    1. I agree that they really treat sushi like art. It's always beautiful whenever they serve it in front of you.

  8. Replies
    1. I was actually hesitated in the beginning, but it also makes me curious. I am glad I tried this restaurant.

  9. Mexican sushi seems interesting

    1. The main chef, Aoki Yoshimasa, is actually Japanese. The chef you are seeing above learn how to make sushi in Japan for 6 years (if I remember it correctly...) To me, I think it's just a great sushi restaurant that just happens to located in Mexico.

  10. Wow, wish I found this place when I used to live there. It looks delicious.. I love japanese cuisine.

    1. The restaurant is open for maybe 1-2 years. Glad to hear you love Japanese cuisine too! ^^

  11. This comment has been removed by the author.

  12. They look so delicious! Great post as always

  13. Nice sushi is located all around the world!

  14. Truly sounds like quite a restaurant to visit for sure.

  15. wow the dishes look amazing i bet this was awesome to eat at

  16. Wow, Who knew Mexico had such a good Japanese Restaurant ! Love the hammered spoon/flatware.

  17. Looks like a good restaurant and quality menu.

  18. While glass is usually reused after sterilization, plastic Petri dishes are generally used as disposable products. Petri dishes can be manufactured in variety of shapes and sizes with advantageous features.
    comfort food

  19. Keep posting the good work. Some really helpful information in there. Bookmarked. Nice to see your site. Thanks! boston sushi class