Michelin One-Star 'OXOMOCO' from NY Enters a New Chapter at Roppongi Hills. A Modern Mexican with Updated Menu and Space
Salt Consortium will relocate the modern Mexican restaurant 'OXOMOCO' from Hiroo to Roppongi Hills on April 25, 2026. The new location features a revamped menu and a space designed as a 'restaurant + bar' to cater to the nightlife scene.
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- 📰 Published: April 23, 2026 at 20:00
- 🔍 Collected: April 23, 2026 at 11:31
- 🤖 AI Analyzed: April 24, 2026 at 01:38 (14h 7m after Collected)
Salt Consortium Inc. will relocate the modern Mexican restaurant "OXOMOCO", which has been operating in Hiroo, Tokyo, to Roppongi Hills, opening on April 25, 2026.
In this expansion, it is not merely a relocation, but a significant revamp of both the menu composition and spatial design, evolving to a new stage as a brand.
Born in Brooklyn, New York in 2018, "OXOMOCO" earned a Michelin star just five months after opening. Based on traditional Mexican techniques and ingredients, it has delivered cuisine expressed with contemporary sensibilities.
After taking its steps in Hiroo since landing in Japan in 2020, the new stage is Roppongi Hills. In this location where people from home and abroad come and go, the brand's expression will expand even further.
■ The Space Evolves into a "Restaurant + Bar"
The interior has been reconstructed to match Tokyo's night scene, based on the open atmosphere of the New York flagship store.
In the center, a bar counter with an impressive three-dimensional form layering curves is installed, and the layered back bar and bottle display form the axis of the space.
Greens are arranged on gray-toned walls, designed so that soft lighting envelops the entirety. In addition to the counter, table seating is available, allowing for different uses depending on the scene, from dinner to bar use.
On days when a DJ is present, music leads the space, accommodating parties and after-parties.
■ The Menu Evolves into "Evolution and Expansion of Signatures"
Coinciding with the move to Roppongi Hills, the lineup evolves to incorporate new approaches in addition to the popular menu items so far.
Tacos (4 types)
Using ingredients such as beef, pork, and lamb, tacos reflecting the essence of New York are offered, based on traditional cooking methods. Among them, a taco combining vegan ricotta cheese made from tofu and maitake mushrooms is a dish that symbolizes the OXOMOCO identity.
Tuna Tostada (OXOMOCO's Signature Dish)
A lightly finished tostada topped with fresh guacamole, radish, lime, and densely packed tuna. Salsa macha, a blend of nuts and chili, adds a striking accent to the flavor.
Roast Chicken (Half)
A half chicken marinated for a day in honey and chili paste, slowly roasted at a low temperature, and finished aromatically in high-temperature oil before serving. The rich spiciness of the chili paste and salsa pasilla overlap, creating a dish where you can enjoy the contrast in texture with crispy red rice.
Rainbow Salsa & Chips
A highly recommended starter. Enjoy colorful salsa with chips, and by leaving it on the table to combine with other dishes, you can enjoy a wide variety of flavor expansions.
■ Cocktails Designed to "Run Alongside the Food"
Mexico Lindo
A refreshing glass combining tequila with grapefruit, lime, and agave. The spice of Tajin and the subtle acidity of hibiscus syrup overlap, finishing with a sharp taste.
Oxomojito
A glass combining Tabasco vodka with tomato, lime, and lettuce, finished with taco seasoning. It's a dish like a "drinkable taco," expressing the flavor of a taco as a cocktail.
Horchata Fizz
A glass based on Mexico's traditional "Horchata," crossed with Japanese ingredients. The gentle aroma of cinnamon and almonds is layered with the mellowness of nigori sake and milk, and finished lightly with lemon and soda. A creamy yet clean aftertaste spreads in this cocktail with a soft drinking feel.
Asian Innocence
Based on white wine and gin, layered with the scent of jasmine and lime leaf. The gentle sweetness of green apple and citrus acidity overlap, finishing with a clean taste. A refreshing cocktail where aroma and acidity harmonize.
*The menu names listed in this release are subject to change.
■ "OXOMOCO" Owner Chef Justin Bazdarich
After serving as sous chef at NY's modern French "Jean Georges", he became executive chef at "Perry St" and was involved in opening 15 "Jean Georges" affiliated restaurants. He is currently the owner and operator of the highly successful popular NY restaurant "SPEEDY ROMEO".
[Store Information]
Name: OXOMOCO
Address: Roppongi 6-10-1 West Walk 1F, Minato-ku, Tokyo
Business Hours: 11:00-23:00 (L.O. Food 22:00 / Drink 22:30) *Fri/Sat only 11:00-26:00 (L.O. Food 22:00 / Drink 25:00)
TEL: 03-3478-9991
In this expansion, it is not merely a relocation, but a significant revamp of both the menu composition and spatial design, evolving to a new stage as a brand.
Born in Brooklyn, New York in 2018, "OXOMOCO" earned a Michelin star just five months after opening. Based on traditional Mexican techniques and ingredients, it has delivered cuisine expressed with contemporary sensibilities.
After taking its steps in Hiroo since landing in Japan in 2020, the new stage is Roppongi Hills. In this location where people from home and abroad come and go, the brand's expression will expand even further.
■ The Space Evolves into a "Restaurant + Bar"
The interior has been reconstructed to match Tokyo's night scene, based on the open atmosphere of the New York flagship store.
In the center, a bar counter with an impressive three-dimensional form layering curves is installed, and the layered back bar and bottle display form the axis of the space.
Greens are arranged on gray-toned walls, designed so that soft lighting envelops the entirety. In addition to the counter, table seating is available, allowing for different uses depending on the scene, from dinner to bar use.
On days when a DJ is present, music leads the space, accommodating parties and after-parties.
■ The Menu Evolves into "Evolution and Expansion of Signatures"
Coinciding with the move to Roppongi Hills, the lineup evolves to incorporate new approaches in addition to the popular menu items so far.
Tacos (4 types)
Using ingredients such as beef, pork, and lamb, tacos reflecting the essence of New York are offered, based on traditional cooking methods. Among them, a taco combining vegan ricotta cheese made from tofu and maitake mushrooms is a dish that symbolizes the OXOMOCO identity.
Tuna Tostada (OXOMOCO's Signature Dish)
A lightly finished tostada topped with fresh guacamole, radish, lime, and densely packed tuna. Salsa macha, a blend of nuts and chili, adds a striking accent to the flavor.
Roast Chicken (Half)
A half chicken marinated for a day in honey and chili paste, slowly roasted at a low temperature, and finished aromatically in high-temperature oil before serving. The rich spiciness of the chili paste and salsa pasilla overlap, creating a dish where you can enjoy the contrast in texture with crispy red rice.
Rainbow Salsa & Chips
A highly recommended starter. Enjoy colorful salsa with chips, and by leaving it on the table to combine with other dishes, you can enjoy a wide variety of flavor expansions.
■ Cocktails Designed to "Run Alongside the Food"
Mexico Lindo
A refreshing glass combining tequila with grapefruit, lime, and agave. The spice of Tajin and the subtle acidity of hibiscus syrup overlap, finishing with a sharp taste.
Oxomojito
A glass combining Tabasco vodka with tomato, lime, and lettuce, finished with taco seasoning. It's a dish like a "drinkable taco," expressing the flavor of a taco as a cocktail.
Horchata Fizz
A glass based on Mexico's traditional "Horchata," crossed with Japanese ingredients. The gentle aroma of cinnamon and almonds is layered with the mellowness of nigori sake and milk, and finished lightly with lemon and soda. A creamy yet clean aftertaste spreads in this cocktail with a soft drinking feel.
Asian Innocence
Based on white wine and gin, layered with the scent of jasmine and lime leaf. The gentle sweetness of green apple and citrus acidity overlap, finishing with a clean taste. A refreshing cocktail where aroma and acidity harmonize.
*The menu names listed in this release are subject to change.
■ "OXOMOCO" Owner Chef Justin Bazdarich
After serving as sous chef at NY's modern French "Jean Georges", he became executive chef at "Perry St" and was involved in opening 15 "Jean Georges" affiliated restaurants. He is currently the owner and operator of the highly successful popular NY restaurant "SPEEDY ROMEO".
[Store Information]
Name: OXOMOCO
Address: Roppongi 6-10-1 West Walk 1F, Minato-ku, Tokyo
Business Hours: 11:00-23:00 (L.O. Food 22:00 / Drink 22:30) *Fri/Sat only 11:00-26:00 (L.O. Food 22:00 / Drink 25:00)
TEL: 03-3478-9991