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Home » JOE’S SHANGHAI JAPAN Co., Ltd. First landing in Japan “FONDA MEXICANA New York” course and a la carte menu details announced June 14th

JOE’S SHANGHAI JAPAN Co., Ltd. First landing in Japan “FONDA MEXICANA New York” course and a la carte menu details announced June 14th

JOE’S SHANGHAI JAPAN Co., Ltd.
[First landing in Japan] “FONDA MEXICANA New York” course and a la carte menu details announced June 14th
Enjoy modern urban Mexican cuisine from NY
……
JOE’S SHANGHAI JAPAN Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo, CEO/President: Takanori Umeno; hereinafter referred to as JOE’S SHANGHAI) has opened “FONDA MEXICANA New York”, where you can enjoy modern Mexican cuisine loved in New York. will open its first store in Japan at GRANBELL SQUARE in Ginza on Friday, June 14, 2024.
Fonda Mexicana New York, which has four locations in the United States and is making its debut in Japan, is a fine dining restaurant where you can experience New York-style Mexican cuisine, loved by
sophisticated New Yorkers. Enjoy a variety of authentic Mexican cuisine prepared by award-winning star chefs in a sophisticated New York-style space.
[Image 1: https://prtimes.jp/i/69845/9/resize/d69845-9-b3dd8f3d3106407e6b5f-0.png&s3=69845-9-14c7846ad8ca884bc84be72fe6998548-2574×562.png ]
For lunch, we offer casual set menus and course menus. The “3 types of taco set” includes “Japanese pork al pastor tacos,” “mackerel fritto tacos,” and “aridori tacos.”
For dinner, we offer course and a la carte menus. In the standard FONDA Medley course, you can enjoy a variety of Mexican dishes, including an assortment of appetizers and crab cakes using fresh scallops and tuna, and a main dish of sizzling steak.
In addition, the a la carte menu includes the “Guacamole FONDA Style”, which is made with carefully selected avocados, which have a rich richness and flavor, and plenty of fresh lime juice, and arranged with special spices, and the refreshing “Guacamole FONDA Style”, which is made with jumbo jumbo shrimp and plenty of lime juice. “Large shrimp with citrus cream Mosquitos” coated in cream sauce, and “Aritono” made with multiple chiles and marinated in a nutritious adobo sauce. We offer a variety of dishes, including paper-wrapped grilled “Michote”.
■JOE’s SHANGHAI Japan CEO/President Takanori Umeno Comment
“I have been wanting to try authentic Mexican food in Japan for some time.Last year, I visited the Mexican restaurant FONDA in New York for the first time, and I wanted to offer the taste and service of FONDA to people in Japan, so I decided to take this opportunity. We will open our first store in Japan in Ginza. New York and Ginza have similar atmospheres, and are both sophisticated and modern cities. Please enjoy New York-style Mexican cuisine “FONDA MEXICANA New York” here in Ginza. ”
■Comment from Culinary Director/Partner Chef Roberto Santibanez “We were looking forward to serving FONDA cuisine to people in Japan.In opening our first store in Japan, we will use carefully selected ingredients and seasonings that match the tastes of Japanese people. We want you to enjoy a variety of Mexican cuisine, so we are offering course meals for the first time in Japan.Enjoy special Mexican cuisine that can only be enjoyed at FONDA.
Dinner a la carte menu information (partial)
[Image 2: https://prtimes.jp/i/69845/9/resize/d69845-9-786939e63dffbe0637c7-0.png&s3=69845-9-620b91804244280302866833c2fbad87-2468×773.png ]
US Skirt Sizzling Fajita 250g/7,480 yen (tax included)
US beef skirt (skirt skirt steak) is full of wild flavor, grilled until crispy on the outside and juicy on the inside, and served on a piping hot iron plate. Finished with jalapeno oil for a smoky and spicy flavor. Enjoy with 2 types of salsa of your choice.
[Image 3: https://prtimes.jp/i/69845/9/resize/d69845-9-78a2c626a798874f8f11-0.png&s3=69845-9-bd6e23abe6c358850e084cc3ea720fbf-2468×813.png ]
Guacamole FONDA style / 1,408 yen (tax included)
FONDA’s standard Mexican dish. A dish made with carefully selected avocado that has a rich richness and flavor, added with plenty of fresh lime juice, and arranged with special spices. Enjoy it as an appetizer, a refreshing side dish, or a snack.
[Image 4: https://prtimes.jp/i/69845/9/resize/d69845-9-6f7c1cfe07fdeb3b0bf3-0.png&s3=69845-9-118586f590498173f4f35d46d2115786-2443×819.png ]
Aridori paper-wrapped grilled “Michoute” / 3,080 yen (tax included) When you unwrap the paper, a rich and complex aroma spreads along with the steam. Arrivals and cactus marinated in a nutritious adobo sauce made with multiple chiles are slowly steamed in paper. You can fully enjoy the tender, tender texture of the chicken.
Dinner a la carte menu information (partial)
[Image 5: https://prtimes.jp/i/69845/9/resize/d69845-9-7c35316d434f2e03c053-0.png&s3=69845-9-d9b30b23a2a1edf5e20616eac5e751c1-2438×810.png] Country style enchiladas / 1,760 yen (tax included)
Mexican classic enchiladas. Inside the tortilla is a roll of juicy Saga prefecture-produced ants. Enjoy the contrast of textures and aromas created by pouring roasted onions, tomatoes, and habanero-based ranchera sauce over the fragrant tortillas.
[Image 6: https://prtimes.jp/i/69845/9/resize/d69845-9-8fb128b34baf552b6616-0.png&s3=69845-9-4763caec0137f68abb0521152f2b2720-2448×811.png ]
Salmon fruit chile sauce “Manchamanteles” / 3,300 yen (tax included) Enjoy the juicy grilled salmon with a generous amount of sauce made with fruits such as pineapple and apple boiled down with chile and spices. The simple grilled deliciousness is topped with a complex aromatic sauce, allowing you to experience the harmony of spices and fruit that is unique to Mexican cuisine.
[Image 7: https://prtimes.jp/i/69845/9/resize/d69845-9-b5e8eb3b12fbd8d1325c-0.png&s3=69845-9-bdd3937eacfbef4b95496bf516f4737a-2482×820.png ]
Big shrimp citrus cream “Mosquitos” / 3,630 yen (tax included) Plump jumbo shrimp covered in a refreshing cream sauce made with plenty of lime juice. Spinach rice with bright green spinach is full of spices and is surprisingly stimulating. When you put it in your mouth with cream, it harmonizes beautifully.
Dinner course information
■Introducción course/6,380 yen (tax included) + 10% service charge This is a casual course where you can enjoy Mexican classics such as FONDA’s special guacamole, Caesar salad, and the paper-wrapped grilled “Michote”.
・Guacamole chicharron, tuna tostada
・FONDA’s Caesar salad with chile and basil
・Swordfish pescadilla ranchera sauce
・Michotte, paper-wrapped grilled food
・FONDA’s Franc
*Contents may change depending on purchasing status etc.
[Image 8: https://prtimes.jp/i/69845/9/resize/d69845-9-2442fabf2f92e2292660-7.jpg&s3=69845-9-a125039df07012e43e4b3c09559e4d59-3365×2243.jpg] ■FONDA Medley course/8,580 yen (tax included) + 10% service charge A standard course where you can enjoy a variety of Mexican cuisine, including an assortment of appetizers and crab cakes using fresh scallops and tuna, and the main dish is sizzling steak.
・Guacamole chicharron, tuna and caviar tostada, seasonal ceviche ・FONDA’s Caesar salad with chile and basil
・Mexican crab cake with 3 types of salsa
・US Skirt Sizzling Fajitas
・Assortment of 3 types of dessert
*Contents may change depending on purchasing status etc.
[Image 9: https://prtimes.jp/i/69845/9/resize/d69845-9-d216736ab948b65fdbc9-10.jpg&s3=69845-9-f21e2f1a52a4794ebc13f65d10060bda-706×471.jpg] ■Especial course/14,080 yen (tax included) + 10% service charge A signature course (reservation required) where you can fully enjoy FONDA with a double main dish of grilled giant shrimp and Miyazaki beef steak.
・Guacamole chicharron, tuna and caviar tostada, seasonal ceviche ・Bouquet salad with Hamika salsa
・Duck empanada with habanero cream sauce
・Spicy grilled large shrimp “Advados”
・Miyazaki beef steak with habanero and morita 2 types of salsa ・Assortment of 3 types of dessert
*Contents may change depending on purchasing status etc.
[Image 10: https://prtimes.jp/i/69845/9/resize/d69845-9-5f3b09b4d1a9a6e113cd-7.jpg&s3=69845-9-19053ecc82c31a2c2644873564d301e3-3429×2272.jpg] Drink menu information (partial)
[Image 11: https://prtimes.jp/i/69845/9/resize/d69845-9-211d955135db3bbc41f8-15.jpg&s3=69845-9-fbc33100ad4dd894ad7d611eec9ea11a-403×555.jpg] -Photo left-Martini/2,178 yen (tax included)
-Photo right-Seasonal fruit cocktail/2,178 yen (tax included)
[Image 12: https://prtimes.jp/i/69845/9/resize/d69845-9-14a3c13f512b15dddc68-15.jpg&s3=69845-9-c8b96cac0342406332ab536ae266ff8c-400×563.jpg] -Photo left- Homemade ginger julep / 1,408 yen (tax included) -Photo on the right-Hibiscus juice Hamika / 1,078 yen (tax included)
[Image 13: https://prtimes.jp/i/69845/9/resize/d69845-9-c1d2c6b11aefaee1054f-17.png&s3=69845-9-20b7fb93977f555a2428eb3de60bbd9d-1236×844.png ]
-Photo left-Frozen Rosalita/1,628 yen (tax included)
-Photo right-Pink Paloma/1,210 yen (tax included)
Lunch set/course menu information (partial)
[Image 14: https://prtimes.jp/i/69845/9/resize/d69845-9-f7c45f0b0fb99f4190fd-10.png&s3=69845-9-6b95d13f4d724c66f3ce00857e2da54f-2400×784.png ]
[Set menu]
■3 types of taco set/1,848 yen (tax included) -Photo left-
■WAGYU birria burrito set/1,848 yen (tax included) -Photo right- ■Spicy grilled chicken and FONDA’s Caesar salad set / 1,408 yen (tax included) ■Large shrimp citrus cream “Mosquitos” set / 2,068 yen (tax included) ■Today’s lunch set / 1,540 yen (tax included)
[Course menu]
[Image 15: https://prtimes.jp/i/69845/9/resize/d69845-9-4cf797ad7b4d1e5314a4-16.png&s3=69845-9-8dd0b2e4a8a4046872794df47e4082ee-2522×778.png ]
-Photo left-
■ Gusto course/ 4,180 yen (tax included)
Standard lunch course with a choice of main dish.
・Guacamole FONDA style
・Green salad
・Seasonal soup
・Large shrimp with citrus cream “Mosquitos” or grilled paper-wrapped “Michote” (with tortillas)
・Today’s dessert
*Contents may change depending on purchasing status etc.
-Photo right-
■ Primera course / 6,380 yen (tax included)
A course where you can enjoy US Skirt’s sizzling fajitas, special guacamole, Caesar salad, and seasonal soups.
・Guacamole FONDA style
・FONDA’s Caesar salad with chile and basil
・Seasonal soup
・US Skirt’s Sizzling Fajitas (with salsa and flour tortillas) ・Today’s dessert
*Contents may change depending on purchasing status etc.
The store design is by the same designer who worked on Peter Luger Steakhouse Ebisu, Lawry’s The Prime Rib Ebisu, Orbica Mozzarella Bar, CROWN French Restaurant – Palace Hotel Tokyo, and Dusit Thani Kyoto. Mr. Junpei Yamagiwa is in charge of this. This time, Mr. Yamagiwa went to FONDA in New York with Mr. Umeno, absorbed the essence of all three stores, and after exchanging opinions with Chef Roberto, he created a beautiful version of the DNA of the NY store, which Mr. Umeno had strongly desired. We responded to a request to have them scattered throughout the store. The completed interior is a chic greige and beige tone that sets it apart from existing Mexican cuisine, and it has an originality that has never been seen anywhere else as a stylish and lively fine dining restaurant unique to New York. It’s a packed store. The sofa is accented with two-tone cushions in red and pastel pink, the store’s signature colors.
[Image 16: https://prtimes.jp/i/69845/9/resize/d69845-9-dce1a4ee1a64a40c3971-14.png&s3=69845-9-b6409cfe87079f9c9a30b5a8f166f0b4-1000×534.png ]
■Store overview
Store name:
FONDA MEXICANA New York Ginza store (Fonda Mexicana New York Ginza Ten) location:
GRANBELL SQUARE 2nd floor 7-2-18 Ginza, Chuo-ku, Tokyo
Opening date:
From Friday, June 14, 2024 *Opening date is subject to change without notice Reservation start date:
From May 14, 2024 (Tuesday)
・FONDA MEXICANA New York official website (https://www.fonda-mexicana.com/) ・Table Check (https://www.tablecheck.com/shops/fonda-mexicana/reserve) ・Tabelog (https://tabelog.com/tokyo/A1301/A130101/13294521/) ・Ikyu.com (https://restaurant.ikyu.com/123797/)
business hours:
Monday, Tuesday, Wednesday, Thursday, Friday
Lunch 11:30 – 15:00 L.O. 14:30
Dinner 17:30 – 22:30 L.O. Food 21:30 Drinks 22:00
soil
Lunch 11:30 – 15:30 L.O. 15:00
Dinner 17:00 – 22:30 L.O. Food 21:30 Drinks 22:00
Sunday and holidays
Lunch 11:30 – 15:30 L.O. 15:00
Dinner 17:00 – 22:00 L.O. Food 21:00 Drinks 21:30
Regular holidays:
December 31st, January 1st
telephone number:
050-1720-5516
area:
233.58 square meters
Number of seats:
93 seats
Average budget:
Lunch: 1,500 yen~, Dinner: 7,000 yen~
Official site:
https://www.fonda-mexicana.com/
Official SNS:
Instagram: FONDA MEXICANA New York Ginza store (@fonda.ginza)         https://www.instagram.com/fonda.ginza/
■Owner information
⁠JOE‘S SHANGHAI JAPAN Co., Ltd.
Takanori Umeno
[Image 17: https://prtimes.jp/i/69845/9/resize/d69845-9-0a3855b93cd76f1cbd02-17.jpg&s3=69845-9-e7bd3762975049b69772c3f0d9fd5e94-1920×1080.jpg] Moved to New York in 1987 and enrolled at Manhattan School of Music. In 1988, he signed an exclusive contract with LOOK & COMPANY, which was selected as one of the top 5 advertising music production companies in the US by Adweek magazine, and began composing and producing commercials across the country. In 1990, he won the CLIO Awards Best Scoring Award, which is the advertising industry’s equivalent of a Grammy Award, for his song for a TV commercial for Northwest Airlines. As a composer and producer, he is responsible for producing music for TV commercials such as AT&T, Coca-Cola, and Disney, as well as songs for Japanese and American artists such as Jessica Simpson, Hall and Oates, Maki Oguro, and ZARD. Unable to forget the deliciousness of Joe’s Shanghai, which he frequented while living in New York, he succeeded in acquiring the licensing rights, which had been said to be extremely difficult. The company opened its first store in the world in Japan, opening three stores in about a year.
■Chef information
Culinary Director/Partner Chef
Roberto Santibanez
[Image 18: https://prtimes.jp/i/69845/9/resize/d69845-9-35afc33896e3689e1872-17.jpg&s3=69845-9-23053707edb721b8d7cdd24c63c129fb-884×784.jpg] Roberto Santibanez is the chef-owner of FONDA, a Mexican restaurant with four locations in Manhattan and Brooklyn, and also serves as a consultant for numerous restaurants, including Mi Vida in Washington, DC. Born in Mexico City, Chef Santibanez graduated with honors from Le Cordon Bleu, an elite culinary school in Paris. After that, I was involved in opening three restaurants in Mexico City, and also served as Culinary Director at Fonda San Miguel in Austin, Texas for four years. After that, he served as Culinary Director for five years at Rosa Mexicano, a famous restaurant with locations all over the United States, including Las Vegas, Boston, and Disney World, before opening his own restaurant, FONDA. His Mexican cuisine, which is modern yet respects tradition and essence, continues to create fans. His warm and sincere character has made him popular on TV shows such as “Good Morning America,” and he is one of the most famous celebrity chefs in the United States.
■Designer information
DESIGN POST Managing Director/Chief Interior Designer
[Image 19: https://prtimes.jp/i/69845/9/resize/d69845-9-85dd884c964dc2cb7387-17.jpg&s3=69845-9-6107a2982ccbab39808c3dad859b06ea-154×217.jpg] Junpei Yamagiwa
Born in Niigata City in 1965. After working at Mu Planning & Operators, established Design Post in 2006.
He has designed many restaurants, hotels, and residences both domestically and internationally.
We aim to create flexible and well-balanced designs that match the trends and circumstances of the times as well as the requests of our clients, and pursue designs that incorporate unique ideas that are both Japanese and universal.
[Domestic projects]
“Peter Luger Steak House” Ebisu
“Lawry’s The Prime Rib” Akasaka
“Dusit Thani Kyoto” (In charge of restaurant zone in Kyoto facility of Thai 5-star hotel chain)
“CROWN” Palace Hotel Tokyo
■JOE’S SHANGHAI JAPAN Co., Ltd.
Composer and music producer Takanori Umeno has licensed New York’s Chinese restaurant “JOE’S SHANGHAI” and operates it in Ginza, Ikebukuro, and Osaka. We are developing “restaurants that you can enjoy as entertainment” that combine not only food but also space and service. https://www.joesshanghai.net/
More details about this release:
https://prtimes.jp/main/html/rd/p/000000009.000069845.html



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