Edo’s deep passion for Japanese culture and cuisine led him to open Rokai—his first restaurant—in Mexico City. Ten years later, his creations continue to evolve, while his namesake group has grown to include 18 projects across Mexico, as well as a presence in the United States and Europe.
Driven by a philosophy rooted in Japanese hospitality, Edo López, founder of the Edo Kobayashi Group, shares his journey as a key figure in the rise of Japanese gastronomy in Mexico.
Fueled by curiosity and a desire to keep learning, Edo found his calling in Japanese cuisine. His search for identity took him to Japan, where he immersed himself in its culture and culinary traditions. From his early days in Tijuana to the founding of his restaurant group in 2013, his singular passion for food has defined the group’s undeniable success.
From Rokai, his first-born, to the intimate Hiyoko, along with Sushi Kyo, Iwashi, and Sakagura, each space was conceived with innovation and excellence in mind. Every concept maintains its own personality and charm, delivering dining experiences that consistently fill tables and sushi bars.
Where did your interest in exploring your Japanese roots come from?
Although I grew up in Tijuana, my older brother—who moved to Japan as a teenager—had a huge influence on me. He introduced me to Japanese culture and gastronomy. Through his stories and what he taught me, I became increasingly drawn to Japanese food and the culture surrounding it. That’s how I got into this business.
What’s the most important lesson Japanese cuisine has taught you?
As in many culinary traditions, Japanese cuisine is deeply seasonal. That means the ingredients—and therefore the dishes—shift with the time of year. In Japan, certain fish, vegetables, and other elements are only available during specific seasons. That commitment to seasonality continues to inspire me. It creates a unique and dynamic experience every time you sit down to eat.
You founded the Edo Kobayashi Group in 2013. What was going through your mind back then?
I was excited—but also very unsure. I had no experience in professional kitchens or restaurant management. I could cook well at home, but preparing dishes for 30 guests in a restaurant is something else entirely. It requires consistency and control, which you develop over time, with practice and feedback from customers.
We started Rokai with no formal kitchen—just a fryer from Amazon, a basic oven from Costco, and a space that used to be a flower shop. There was no set menu. We worked with whatever ingredients our suppliers could get us and made it work. Every day felt like a gamble, but it paid off. I’m proud of the role we’ve played in elevating Japanese gastronomy in Mexico. Today, the scene is much broader, and I believe we’ve helped shape it.
What’s the philosophy behind the group?
It’s based on the Japanese concept of hospitality—omotenashi. While service in Mexico is generally very warm, this philosophy is different. It emphasizes personalization and a deep level of care. For example, at our sushi bars, chefs tailor the menu to each guest’s preferences in real time. That interaction is a big part of the experience.
How do you approach each new concept—from the idea to the menu and space?
In the beginning, it was tough. We were on a budget and handled the design ourselves. Much of the inspiration came from my travels. Over time, we realized that trying to do something fancy wasn’t the answer. The key was executing simple things really well—like a perfectly made yakitori. Now, we focus on precision and quality over embellishment.
How do you adapt Japanese food to the Mexican palate?
I strongly believe in preserving authenticity. Across the group, we strive to serve food that stays true to Japanese techniques and ingredients. That said, we’ve allowed ourselves to explore interesting fusions—like making Italian-style pasta with udon noodles—but always in a way that respects the core of Japanese cuisine.
What does it mean to you to be part of the evolution of Japanese cuisine in Mexico?
It means a lot. As a group, we’ve consistently worked to introduce new techniques and high-quality products—something we’ve also seen spreading across Mexico, even in smaller cities like Hermosillo and Los Mochis. We’ve contributed to a growing culinary community where chefs and suppliers are pushing boundaries. For us, originality is key—drawing inspiration, not copying.
How do you balance your restaurants in the U.S. with those in Mexico?
I’ve been involved in managing Showa Hospitality in the U.S. for 15 years. In the beginning, I was hands-on—selecting chefs and shaping creative direction. But I eventually stepped back from the daily operations to focus on family and new projects in Mexico and Madrid. It’s been personally and professionally fulfilling. In the past decade, we’ve launched around 30 projects, and I’m proud of that trajectory.
One major milestone was opening a restaurant in New York with a celebrated chef from Tokyo. Even though I came into the culinary world later in life, each experience has helped me grow, and I’m thankful for that.
Tokyo Music Bar puts a strong focus on music curation. How did that come about?
There’s been a global resurgence in analog music, and Japan’s Showa-era coffeehouses were a big inspiration. These were once places where owners curated records and served coffee, which later evolved into whiskey bars with live music.
My time in those bars sparked the idea to bring something similar to Mexico. A friend of mine in the music world helped me shape the concept, and we sourced vintage records and top-notch audio equipment. We didn’t invent vinyl listening bars, but I do think we helped bring this type of analog experience to Mexico in a fresh way.
What’s next for you?
Right now, my focus is on refining and growing what we already have. I want to keep learning and continue offering the best possible experience to our guests. The goal is to further strengthen Japanese gastronomy in Mexico while staying open to new ideas.
Interview by: Ainhoa García
Photos: Courtesy of Grupo Edo Kobayashi
