Ricardo Arellano is the owner and chef at Crudo, an intimate restaurant in Oaxaca that fuses Mexican ingredients and Japanese techniques. Passion for cooking runs in his blood: born to a family of bakers, Ricardo and his three siblings are all professional chefs.

Mexican-Japanese fusion may seem unexpected at first, but the two culinary traditions merge beautifully at Crudo. A seven-course omakase served here describes Oaxaca with seasonal ingredients: ramen broth is made with chintextle, tuna sashimi comes with quelites, and Mixteco beans substitute soy sauce. The flavors and textures fundamental to each cuisine strike a perfect balance in keeping with their roots and environment. It is not food for food’s sake but a shared experience: in true itamae fashion, Ricardo does not simply prepare the dishes but creates an atmosphere of intimacy and camaraderie. Crudo seats only 6 people, and while the feast lasts just over 2 hours, by the end you feel like you’ve known the chef and your dining companions for ages. To book a table: reservas-crudo