A note on the words: Yatai means street stall. Here, al pastor is flame-roasted pork with pineapple; carnitas is pork slowly cooked in fat; hongos means mushrooms, served in a mild chili broth. Quesabirria combines spice-braised beef (birria) and cheese in griddled tortillas, with beef broth (consomé) for dipping: the “drinkable tacos.” Ceviche is lime-marinated seafood, served with crisp-fried tortillas (tostadas). A michelada is a beer cocktail; Clamato is tomato-clam juice and Tajín is chili-lime seasoning. Minerva is the Mexican craft beer brand in this article.
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OCTA on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
To everyone who loves Mexican food — thanks for waiting! It is time for Hangover Meshi (meshi = meal)!
I came across an article that went like this:
On September 10, 2026, Japan’s first presentation ceremony for “Sello M,” the Mexican government’s certification program for Mexican cuisine, was held at the Embassy of Mexico in Japan, where a total of eight restaurants across Tokyo and Chiba were officially certified.
There was no way I was not going! So for my first stop among them, I headed to OCTA in Numabukuro — called “Mexico Yatai OCTA” in Japanese (yatai = street stall), a Mexican street-taco spot!
It is a two-minute walk from the north exit of Numabukuro Station. Apparently OCTA started out as a taco stall at festivals and events before opening a permanent shop in 2023. The stars of the menu are reportedly tacos made with homemade 12 cm corn tortillas, and the owner seems to tweak the recipes day by day taking hints from conversations with Mexican customers. They say it is a fun spot with an easygoing vibe centered around the counter!
For that matter, it was my very first time getting off at Numabukuro Station! Felt fresh. Unfortunately it was raining that day, but thanks to the rain the place was very quiet — I was the first customer in!!
Once seated, first things first — let’s have a drink!
So goooood!
This is the Minerva IPA, a craft beer from Guadalajara, Mexico! Mexican beer.
The first thing I ordered as a starter was the ceviche.
It is a classic Mexican bar snack of seafood marinated in lime! On the first bite, the bright acidity of the lime jumps right out, and then the sweetness of the octopus and seafood spreads gently across the palate. The juiciness of the tomato and onion and the creaminess of the avocado round off the sharp edges of the acidity, so it is refreshing without feeling light on satisfaction.
Pile it onto the tostadas (crisp-fried tortillas) served alongside, and the toasted aroma and saltiness kick the bar-snack factor right up. You cannot stop drinking beer with this!
A touch higher in alcohol than the IPA, with a faint caramel-like malt toastiness.
My first round of tacos was a double feature!
First up was al pastor, a signature of Mexico City street stalls. That day it was written on the “Today’s Special Taco” sheet on the wall, which caught my eye, so I ordered it. The spice-marinated pork is roasted over an open flame, and when you bite in, the charred aroma and savory fat gush out. Then the sweet-and-tart pineapple cuts in, sending a zesty heat and sweetness back and forth across your mouth. Green salsa, onion and cilantro keep the finish light, and a squeeze of lime makes it lighter still.
The other one was carnitas, the staple of Mexican taco stalls! It is a taco of pork confit (pork slowly cooked in fat). When you come to a taco shop, you really cannot skip this one! The pork falls apart tenderly, letting the sweetness of the fat spread moistly over your tongue. Layered with the grassy tang of the green salsa and the crunch of the onion, it is rich without feeling heavy. It pairs wonderfully with the rustic corn aroma of the tortilla, and a squeeze of lime makes the sweetness of the pork stand out even more.
The michelada I love is the one made with Clamato, though apparently there is another kind too. I had no idea! Tajín and Clamato go together so well it is unbeatable!
Next up was the one I definitely wanted to order: the “drinkable tacos”!
Beef slowly braised with spices (birria) is tucked into tortillas with cheese and griddled. It comes as two pieces with consomé (beef broth) on the side. This is “wildly” delicious — take a bite as-is first, and right after the toasted aroma of the griddled tortilla comes the melted cheese and the deep savory flavor of the beef. Next, dunk it right into the consomé. From the broth-soaked tortilla, the aroma of the spices and the beef stock seep out with every bite. “Drinkable tacos” is right on the money.
You definitely want to order this!!
To finish, a “Mexican ajillo” taco with a double hit of mushrooms and a broth made from mild chilies. Even without meat, there is nothing lacking at all! Bite down and the mushrooms bounce back plumply, oozing savory juice soaked up from the chili broth. There is almost no heat, and what makes it great is the way the toasted chili aroma wafts gently through your nose. The tang of the onion and the fresh green note of the cilantro leave a clean finish.
Completely satisfied! That was delicious!
Built around tacos on homemade tortillas, and stretching to birria, ceviche and Mexican craft beer, this shop packs in all the fun of a street stall. Just as you would expect from a place certified by the Mexican government, it is seriously delicious! The owner was friendly and fun to talk with, and we chatted about all sorts of things. What a great time!! It was a welcoming spot where you can casually enjoy certified flavors close to how they are made in Mexico right in Numabukuro!
Here is hoping I run into more good food today!
OCTA Menu
Tacos (1 piece)
Soft 12 cm homemade corn tortillas. All served with lime
Spice-marinated pork steamed and roasted in banana leaves, topped with pickled red onion
Pork confit. A staple of Mexican taco stalls
Mexican ajillo with mushrooms and a mild chili broth
Shredded chicken marinated in red salsa adobo sauce
Beef brisket taco with red salsa
Flame-roasted marinated pork with the tang of pineapple
Daily special tacos are also available (such as fried fish tacos). Ask the staff
Birria & Quesadillas
2 pieces + consomé (beef broth). Beef birria meant for dipping into the broth
2 pieces + consomé (beef broth)
Tortilla griddled with cheese and filling inside. Pibil / carnitas / mushroom / chicken 660 yen each, beef 760 yen
Rice, Soup & Limited Items
Chicken-based broth with tortilla chips and shredded chicken. Pleasantly tangy
Chicken rolled in tortillas and baked with salsa and cheese. 2 pieces 1,400 yen / 3 pieces 1,700 yen
Made with jasmine rice. Colored green, red or white depending on the day’s ingredients, served with sides such as pickles and beans
Starters & Bar Snacks
Served with crisp-fried tortillas (tostadas)
Served with tortilla chips (extra chips 200 yen)
A Mexican breakfast dish: tortilla chips simmered in chicken broth and salsa. Mini 550 yen / regular 850 yen
Street-stall junk food where vegetables and salsa are tossed right into a bag of Doritos and mixed together. Meatless 550 yen / with chicken 750 yen
Beer & Micheladas
Corona 680 yen / Tecate 750 yen / Modelo, Dos Equis, Sol 800 yen each / Bohemia 950 yen
Mexican craft beer
Beer, sauce, lime, salt
Beer, sauce, lime, Clamato, Tajín
Tequila & Mezcal
Tequila cocktails can be switched to a mezcal base (+100 yen and up). Separate menu available for tequila and mezcal bottles
Homemade Drinks & Desserts
Three-milk cake made with milk, sweetened condensed milk and evaporated milk
Rich and slightly firm
*From the in-store menu at the time of the October 2026 visit. Prices exclude tax, and some items may not be available depending on the day’s ingredients. Please check at the shop or on its official social media for the latest information.
OCTA (Tacos / Numabukuro Station, Araiyakushimae Station)
Tabelog dinner rating ★★★☆☆ 3.7
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
