RIQ Co., Ltd.
Modern Mexican restaurant & bar “A9” opens in Ebisu!
We will open an affiliated store of modern record bar “A10”.
RIQ Co., Ltd. [Headquarters location: Shibuya-ku, Tokyo, CEO: Takeo Isaka] will open a modern Mexican restaurant and bar A9 (hereinafter referred to as A9) in Ebisu, Tokyo from May 23, 2023 (Tuesday). increase.
[Traditional spices and carefully selected Japanese ingredients will thrill your heart] In order to make the most of the spices unique to Mexican cuisine, we maximize the potential of seasonal Japanese ingredients and spend time enjoying delicious dishes. to create At the restaurant, we have made the most of our comfort so that you can enjoy creative Mexican cuisine, centered on five types of signature tacos derived from Mexico. In addition, we have prepared two types of tacos that are reminiscent of Spain, supervised by Atsuto Hiramatsu, the head chef of Ginza’s “Aloceria La Pansa”, which has won the Bib Gourmand at Michelin. We will provide food.
At the standing bar, which is equipped with the highest quality acoustic equipment, we have created an environment where you can enjoy alcoholic beverages in an elegant yet cheerful atmosphere, with a lineup centered on rare premium tequila and mezcal. We also have a lineup of carefully selected sake and wine that go well with Mexican cuisine, so please enjoy pairing with your meal.
For the latest information, please visit our website and various SNS. A9 [A Nine]
Address: Bios Building 1F, 1-12-11 Ebisu Nishi, Shibuya-ku, Tokyo Phone: 03-6848-6584 Opening hours: 17:00-24:00 (closed on Mondays) Seating capacity: 12 table seats / 12 standing seats : 1,100 yen (table seats only) course / drink: 5,500 yen ~ / 1,200 yen ~ HP: https://a9club.jp/
After graduating from culinary school in New York, gained experience at a restaurant in Las Vegas. After returning to Japan and studying at the Grand Prince Hotel Takanawa, he went to Spain to learn Spanish cuisine and hone his skills at the famous 2-star restaurant “Amelia”, where he worked as the head chef. After returning to Japan, he joined Alloceria La Pansa and became a chef in 2021 after working as an assistant chef. Taking advantage of his experience, he combines dishes from all over Spain and the Basque region to create a dish unique to Hiramatsu.
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