Tucked away in Lomas de Chapultepec, Momiji is one of Mexico City’s most intriguing culinary destinations. Designed as a gastronomic speakeasy, the restaurant blends Japanese, Italian, and Panamanian influences into a menu that balances technical precision with creativity. Behind the concept are chefs Cristina Hanhausen and Raymundo Pérez, whose international careers have shaped one of the capital’s most distinctive dining experiences.
Rather than following a single culinary tradition, Momiji embraces multiple influences, bringing together techniques, ingredients, and flavors from different cultures while maintaining a strong commitment to seasonality and exceptional products.
The menu begins with a selection of inventive starters. Highlights include carimañola filled with beef cheek ragù, sake, and fire-roasted peppers; shiitake ravioli served with roasted garlic butter and prosecco; gyozas D’erbetta finished with yuzu butter and Parmigiano; and the house favorite Momiji Fried Chicken, paired with gochujang sauce and house-made tartar.
The same creative approach continues throughout the main courses. Signature dishes include a confit pork shank terrineglazed with guajillo tare and a pork katsusando served on freshly baked brioche. Among the restaurant’s standout specialties is its ramen, prepared with a broth that simmers for more than 18 hours, delivering remarkable depth and complexity.
Desserts offer an equally original finale. The menu features Chawanmushi, a delicate custard accompanied by cardamom cream and sake syrup, alongside Momiji’s interpretation of the classic Italian tiramisu.
At the heart of the kitchen is Cristina Hanhausen, whose Panamanian and Italian heritage informs much of the restaurant’s multicultural identity. After studying Gastronomy and Food Science in Mexico City, she continued her culinary training in Italy, working at acclaimed restaurants including Osteria Francescana, led by Massimo Bottura, and Piazza Duomo. She was also selected as one of Latin America’s regional finalists in the S.Pellegrino Young Chef Academy competition.
Alongside her, Raymundo Pérez brings extensive expertise in Japanese cuisine. His career includes time at Les Créations de Narisawa in Tokyo, where he trained under chef Yoshihiro Narisawa. In 2019, he represented Mexico in the S.Pellegrino Young Chef Academy before later returning to the program as a mentor.
The story behind Momiji is as compelling as its menu. The project began during the pandemic as a way to support members of the chefs’ catering team. By selling ramen through social media, they generated income to help the families of their collaborators during a challenging period. What started as a community-driven initiative gradually evolved into the restaurant that now stands as one of Mexico City’s most exciting culinary discoveries.
Today, Momiji is more than a restaurant. It is the culmination of years of travel, international experience, and shared vision, bringing together diverse culinary traditions into a dining experience that feels both deeply personal and unmistakably contemporary.
