Specialties
Inspired in Piss Alley street food market (Tokyo) and Latin American's (Mexico & Venezuela) street food stalls, they are taking and fusion the best of the Latin and Japanese, traditions, culture and flavors to get a new hardcore street food concept, noritacos, 100% fresh & fun.
Nori: The Japanese name for edible seaweed it is used chiefly as an ingredient to wrap sushi.
Taco: A traditional Mexican dish consisting of a corn or wheat tortilla folded or rolled around a filling.
Nori + Taco = Noritaco: A crispy seaweed tempura shell with Japanese-Latin fusion fillings.
It is not sushi, it is not taco, it is Sugoi! (Cool in Japanese)
Meet the Business Owner: Susherito S.
Since more than fifteen years ago Felipe and Veronica had been developing Japanese restaurants concepts with a full service of management, strategic planning, marketing and design. They have the knowledge to create and define restaurants, the brand positioning and expansion, from the initial idea, through the construction, startup and beyond.
These professionals know the Japanese fine dining and casual restaurant industry with a proven record of successful concept development. Have also advised and eaten in different Nihon restaurants at so many cities around the world, like Chicago, Miami, California, Madrid, Barcelona, San Sebastian, Paris, Caracas, Santiago, San Juan, and of course, London.
They were the creators and founders of SushiOlé (Madrid 2004-2008), Sushi House (Mallorca 2008-2010), Japo Express (Mallorca 2010-2011), Oh! Sushi (Miami 2011-2012).