A new modern Mexican restaurant, Lucha Libre, has opened in Obihiro's Kita no Yatai. The chef, Mr. Asaka, spent about eight years honing his skills in French cuisine in Obihiro and Nakasatsunai. Now, he's taking on the new challenge of Mexican cuisine, using the techniques he cultivated in French cooking as his foundation. Why did he choose modern Mexican over French?

Chef Asaka, who has gained experience as a chef at various restaurants

Chef Asaka trained for two years at the French and Mediterranean restaurant Kabosu in Obihiro, followed by about two years at Mariyonne. He then served as a chef at the restaurant in Feriendorf, Nakasatsunai. He has built a career of about eight years as a professional cook. He says he entered the culinary world with a desire to "become a free and independent business owner" that was just as strong as his desire to "become a chef."

Around the time he decided to apply for a spot at Obihiro's Kita no Yatai, he traveled to Tokyo to eat at various restaurants to brainstorm a theme for his own place.

The restaurant's name, "Lucha Libre," is the name for Mexican professional wrestling and means "free fight."

"I've always liked citrus fruits like lemons and limes and wanted to use them in my restaurant. Mexican cuisine has evolved by embracing various cultures. I was drawn to that freedom," he says. It was during this time that he encountered the tacos at Los Tacos Azules in Tokyo.

"I was blown away by the first bite. I had been wanting to delve deep into one genre rather than offering a wide range of multinational dishes, and this was a perfect fit." He realized that because Mexican food was still rare in Obihiro, he could create his own unique take on it. With that in mind, he chose the path of modern Mexican cuisine.

The tacos change with the seasons. A hearty and filling taco with generous ingredients: "Rainbow Trout and Asparagus" for 700 yen.

A taco with a gentle flavor: "Suadero (Beef Brisket and Guacamole)" for 700 yen.

Currently, Lucha Libre focuses on modern Mexican dishes and wine. While actively incorporating herbs and citrus fruits like grapefruit and lime, the ingredients are sourced from Hokkaido and the Tokachi region whenever possible. Citrus fruits are procured from producers in Ehime and Yamaguchi prefectures, demonstrating a commitment to local ingredients while also selecting essential Mexican components from trusted domestic suppliers.

Just the right amount of spice. The marinated cucumber is also delicious: "Scallop Ceviche" for 900 yen.

Chef Asaka thinks of a taco as a composition of "tortilla, vegetable purée, protein, and salsa." This approach is actually very similar to the concept of constructing a French course meal. That's why the tacos at Lucha Libre are a unique creation that only Chef Asaka, with his knowledge of French techniques, could bring to life.

Wines are available from 800 yen per glass, with about eight varieties to enjoy.

"A taco combines hot and cold elements, and its most delicious moment is fleeting. It's a dish where the peak of flavor is brief, much like a hamburger or an ehomaki roll. But that fleeting moment is what makes it so interesting." Because it's such a free-form dish, it allows for personal expression. This philosophy mirrors Chef Asaka's own journey.

The exterior is marked by colorful stripes.

Chef Asaka's personality shines through not only in his cooking but also in the restaurant's design. The striped pattern on the exterior wall was inspired by Paul Smith designs and a Mr. Children music video. Inside, comfortable chairs line the counter, and a display case features a diorama recreating a favorite scene from the movie *Star Wars*.

A diorama in the display case recreating a favorite scene from the movie *Star Wars*.

Music flows from a yellow record player, and every 24 minutes, the needle is reset to fill the space with sound. The atmosphere evokes a sense of childhood dreams and nostalgia, yet it's strangely calming. This eclectic mix, including its charming clutter, creates a world that is uniquely Chef Asaka's, born from simply "gathering the things I love."

A wide selection of tequilas that pair well with Mexican food.

Aromatic and delicious: "Sautéed Squid" for 800 yen.

"I originally specialized in French cuisine, but now I'm challenging myself with modern Mexican. Sticking to one path with French cooking is cool, too. But I felt that if I was going to try another genre, it had to be now. After I 'graduate' from Kita no Yatai, I want to open a restaurant that offers a course menu utilizing this experience," says Chef Asaka, who is building upon his French techniques to venture into a new field.

The otoshi (appetizer) changes every time: "Potato Salad" for 500 yen.

Spicy with jalapeño and refreshing with citrus: "South American-style Namerō" for 800 yen.

This modern Mexican cuisine, born from a free-spirited approach made possible by the unique setting of Kita no Yatai, is a dish that can only be experienced right now. If you're looking for a new culinary delight on a night out in Obihiro, be sure to visit Lucha Libre.

*All prices listed include tax.
*Information is current as of the article's publication date.