Mexican–Japanese robata restaurant comes to San Pedro Square for four months

Bar Tako, a culinary mash-up of Mexican and Japanese techniques and ingredients, has joined San Pedro Square in downtown San Jose.

Think tamales filled with shoyu-marinated short rib, topped with ancho chile sauce and pickled ginger. A5 Wagyu served with mole. Elote slathered with kewpie mayo, lime, chile, cotija and a sprinkling of furikake. A mezcal-grapefruit cocktail with muddled shiso.

Other highlights include an extensive raw bar featuring sushi-grade fish with Mexican sauces.