Tacos and tequila, though with a fine-dining twist. Think pato con mole, lobster ceviche, or cochinita pibil - the flavours, and the plating are equally marvellous. The mountains of the Quintana Roo to the Pacific Coast have never felt closer. 

YOSHINO, led by revered Tokyo chef Tadashi “Edowan” Yoshida, is all things precise and enchanting. Meticulous details, like a hinoki counter and hand-made chairs, complement an omakase experience. Expect a culinary journey with Edomae-style nigiri, hand rolls, tamago, miso soup, and dessert, all meticulously crafted.