Vast, glass-domed dining room inside the Camino Real Polanco mixing Japanese precision with Mexican heat. Sashimi arrives with local salsas in a polished space built for elaborate omakase dinners.
Dinner
I judge every taquería by their salsa. Sunday mornings are for wandering through La Roma with friends.
Thick ropes draped from the ceiling are meant to suggest Japanese fishing nets, but the sheer scale of this dining room inside the Camino Real feels entirely Polanco. Designed by Thomas Schoos, the space centers around a massive glass dome that turns the main seating area into an indoor terrace. It creates a setting that feels open and vertical, filled with crystal furniture, origami-style lighting, and the constant movement of an open kitchen. The cooking here bridges the gap between Japanese discipline and Mexican flavor profiles. You see this clearly with the signature sashimi, where cuts of tuna, salmon, and eel arrive plated with five types of local salsas – a deliberate break from tradition. It is not a place for purists seeking strict orthodoxy, but rather for those interested in how Iron Chef Masaharu Morimoto’s technique adapts to the local pantry. Seating varies depending on the night you have planned. High-top tables accommodate larger groups working through shared plates of wagyu and braised short ribs, while standard tables offer a bit more privacy. For a direct view of the preparation, the sushi bar seats you right in front of the chefs. While an extensive à la carte list is available, the omakase is the reliable route for seeing the full range of the kitchen. The bar stocks Morimoto’s own branded sake alongside artisan brews, often poured as the room fills up for special occasions.
