Suntory sources high-quality seafood both locally from Mexican waters and through imports. The nigiri selection rotates with seasons and availability, giving each omakase an authentic feel. The rice is seasoned precisely, and the fish is handled with respect for its quality.
Tips from diners
Trust the chef's recommendations. Suntory sources premium fish both locally and internationally, so let them guide you through what's best that day.
A light side that complements the richer proteins. The batter is delicate, the frying technique is clean, and the vegetables maintain their texture inside the crispy coat.
Tips from diners
Order tempura as a light starter or side to balance the richness of the omakase and teppanyaki.
An unexpected but refined preparation. The mussels are tender and sweet, and the sake-butter broth is delicate without overwhelming. This dish shows that Suntory goes beyond the expected sushi-and-teppanyaki formula.
Tips from diners
Don't skip the non-sushi items on the menu. The mussels showcase technique and ingredient quality that extends beyond rolls.
Suntory's salmon sashimi is cut with precision and served at the proper temperature. The fish flavor is clean and sweet, without any off-notes. The presentation is simple, allowing the quality of the ingredient to shine.
Tips from diners
Eat the sashimi immediately after it's served. The quality is highest when it's fresh off the prep board.
The teppanyaki counter experience is theatrical and interactive. Watch the chef work high-quality beef on the griddle with precision. The sear is perfect, the seasoning is balanced, and the vegetables complement the meat without dominating it.
Tips from diners
Sit at the teppanyaki counter to watch the chef work. The entertainment value and interaction adds to the meal experience.
Suntory opened in 1970 as the first Japanese restaurant in Mexico City, introduced by Keizo Saji, the son of Suntory Distillery's founder. The restaurant was conceived as an embassy of Japanese gastronomy to introduce the culture to Mexico. More than 50 years later, Suntory Del Valle remains an institution, welcoming over 700,000 diners annually. The restaurant maintains traditional Japanese preparations while building a reputation for premium ingredients and meticulous technique.
Suntory is an institution for celebrations. The service is attentive and the atmosphere is refined without being stuffy. Perfect for anniversaries or special occasions.
Expect $1,000-1,500 MXN per person for a full dinner. This is fine dining pricing, but the experience and ingredient quality justify it.
The teppanyaki counter and omakase bar offer the best experience. Request counter seating when you book — the chef interaction is part of the appeal.
Book ahead, especially for weekends. Suntory is consistently packed with both locals and tourists who know this is a classic destination.
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