Blending Japanese Precision with Mexican Flair

From Yamanashi to the heart of London’s dining scene, Executive Head Chef at Los Mochis and Juno Omakase, Chef Leonard Tanyag, shares the passion and creativity behind his boundary-pushing culinary approach.

CAN YOU SHARE YOUR JOURNEY TO BECOMING EXECUTIVE HEAD CHEF AT LOS MOCHIS AND JUNO?

“My culinary journey began in Yamanashi, Japan, where I spent over 10 years cultivating a deep passion for cooking and honing my knife skills. During this time, I focused on the intricacies of rice and working with the finest ingredients, which laid a strong foundation for my craft.

From Japan, I expanded my horizons by working at renowned restaurants across Australia, Dubai, and London, including esteemed brands like Zuma, Nobu, and OKKU. These experiences broadened my understanding of Japanese cuisine and exposed me to a rich tapestry of global flavours, which further shaped my approach to cooking.

In 2020, I moved to London to collaborate with Markus Thesleff, CEO and Founder of Los Mochis, Juno Omakase, OKKU, and Pangaea. Together, we embarked on an exciting culinary journey, blending Japanese precision with the bold intensity of Mexican flavours. Our goal was to merge these two distinct culinary cultures, honouring the traditions of each while creating something entirely new - a dining experience that celebrates the best of both worlds.”

HOW DID THE IDEA OF BLENDING JAPANESE AND MEXICAN CUISINES COME ABOUT AT LOS MOCHIS?

“The idea of blending Japanese and Mexican cuisines at Los Mochis came from our shared love for both cultures. Markus has always been passionate about Japanese food, and we both have a deep appreciation for Mexico. We realised that both cuisines focus on high-quality ingredients, balanced flavours, and respect for tradition. Japanese cuisine is known for its precision and umami, while Mexican food brings boldness, vibrant spices, and a rich heritage. This blend allowed us to create something pioneering, staying true to the essence of each culture.

Additionally, we needed to make the menu gluten-free and nut-free to accommodate Markus’s dietary requirements. This added an extra challenge, but it also pushed us to be even more creative in our approach.”

WHAT UNIQUE CHALLENGES COME WITH FUSING TWO DISTINCT CULINARY CULTURES?

“For me, it’s all about finding the right harmony—respecting the delicate subtleties of Japanese flavors while embracing the bold intensity of Mexican ingredients. It’s a creative challenge, but when it comes together, whether in our 15-course Omakase menu at Juno Omakase or across the dishes at Los Mochis, the result is a truly unique dining experience that celebrates the best of both worlds.”

HOW DO YOU INCORPORATE LOCAL OR SEASONAL INGREDIENTS IN THE MENUS AT BOTH LOCATIONS?

“At both Los Mochis and Juno Omakase, we bring seasonal ingredients from around the world to create a unique dining experience at each location. We work closely with local suppliers across the UK, developing strong relationships with them to ensure the freshest, highest-quality ingredients. Juno is especially unique in this regard, as we source from sustainable suppliers and fishermen in Portugal and Japan. These fishermen only catch 10 fish a day to help with population growth and protect the oceans, making sure we are supporting sustainable practices while delivering the best possible flavours to our guests.”

COULD YOU TELL US ABOUT A SIGNATURE DISH YOU’RE ESPECIALLY PROUD OF?

“One of my favourite dishes is the Trailer Park Chicken Tacos. It reminds me of childhood lunchboxes, with crispy fried chicken in a spicy jalapeño sauce. It’s simple, comforting, and nostalgic, with the crispy chicken and smoky BBQ sauce wrapped in a taco. I love how it feels like home, and it resonates with people in the same way.”

HOW WOULD YOU DESCRIBE THE ATMOSPHERE YOU AIM TO CREATE FOR GUESTS AT LOS MOCHIS AND JUNO?

“At Los Mochis and Juno, I want guests to feel like they’ve stepped into something unexpected where food sparks conversation and creates memories. At Los Mochis, it’s about the energy of blending two vibrant cultures, with each dish serving as a celebration of where Tokyo meets Tulum. At Juno Omakase, the atmosphere is intimate, with each plate reflecting my journey, passion, and commitment to sustainability. It’s an exclusive experience, and through sharing the story behind the ingredients and craftsmanship, I feel like I’m not just serving food - I’m building connections and becoming friends with my guests.”

WHAT’S YOUR APPROACH TO SOURCING SEAFOOD AND OTHER KEY INGREDIENTS FOR THE RESTAURANTS?

“I take a hands-on approach to sourcing seafood and key ingredients by building strong relationships with my suppliers. I visit their facilities monthly to ensure everything meets my high standards for freshness and quality. It’s important to me that we work closely together to maintain the integrity of our ingredients and uphold the standards we set at both restaurants, particularly sustainable approaches and animal husbandry.”

DO YOU HAVE A FAVORITE INGREDIENT THAT DEFINES YOUR COOKING STYLE?

“In Japanese cuisine, I rely heavily on miso, wasabi, and sesame - these ingredients are the foundation of my cooking style, adding depth, heat, and balance. For Mexican cuisine, masa, chiles, and coriander are essential to my dishes, bringing richness, spice, and freshness. These key ingredients are at the heart of every creation at Juno or Los Mochis, helping to define my approach to blending the two cuisines. ”

HOW DO YOU ENVISION THE DINING EXPERIENCE EVOLVING AT LOS MOCHIS AND JUNO IN THE COMING YEARS?

“In the coming years, my vision for Los Mochis and Juno Omakase is to evolve by focusing on innovative dining experiences that highlight sustainability. I want to continue emphasising local, seasonal, and organic ingredients on the menu, ensuring every dish reflects the best of what’s available.

Additionally, I see exciting chef collaborations that will push culinary boundaries, creating new flavours and techniques while staying true to our commitment to quality and sustainability. It’s about evolving with the times while maintaining a deep respect for the ingredients and traditions we work with.”

WHAT DO YOU HOPE GUESTS TAKE AWAY FROM THEIR EXPERIENCE AT EACH RESTAURANT?

“I hope guests leave with a memorable experience at both Juno Omakase and Los Mochis, taking away more than just a meal - but a lasting memory of great food and memorable moments. I want them to keep talking about it, always look back on it fondly, and return to explore new flavours with each visit, thereby creating memories and experiences.”

As Chef Leonard Tanyag continues to innovate and push the boundaries of culinary fusion, his dedication to quality, sustainability, and creating memorable dining experiences remains unwavering. Through his leadership at Los Mochis and Juno Omakase, he’s crafting more than just dishes—he’s building bridges between cultures, traditions, and people. Whether it’s the bold flavors of a Trailer Park Chicken Taco or the artistry of a 15-course Omakase menu, every bite tells a story, leaving guests eager to return for the next chapter.