“There’s No Right Answer—That’s What Makes It Exciting”
Kenichi Watanabe, Executive Chef of Mexican Cuisine at HUGE, Talks About the Charm and Potential of Mexican Food

—First of all, could you tell us how you became a chef specializing in Mexican cuisine, along with a brief overview of your career?

My journey with HUGE began as a part-time employee at RIGOLETTO in Kichijoji. While working there, I was drawn in by the unique energy of the company and the personality of our CEO, Mr. Shinkawa. That experience inspired me to apply for a full-time position.

After joining as an employee, I had the opportunity to connect with Chef Nakamura, who was leading the Mexican concept at the time. He invited me to join MUCHO MODERN MEXICANO, which was HUGE’s very first Mexican restaurant. At that point, I wasn’t particularly passionate about Mexican cuisine—but once I got involved, I quickly discovered how exciting it could be. I was hooked.

Eventually, I was fortunate enough to be entrusted with the role of chef, which had long been my aspiration.

— What was it like for you once you became a Mexican chef?

While I had earned the title of chef, I had never actually been to Mexico. So, when the chef at MUCHO at the time returned home temporarily, I took the opportunity to visit Mexico myself and stayed for about a month. That experience opened my eyes to the depth of Mexican cuisine—the sheer variety of tacos, the complexity of tortillas—and I was instantly captivated.

At the same time, I became acutely aware of the current state of Mexican cuisine in Japan. Compared to Italian, American, or Japanese cuisine, Mexican food hadn’t yet earned mainstream recognition. I struggled with my identity as a “Mexican chef,” questioning what exactly I was aiming for and what direction I should pursue.

Whenever I felt overwhelmed by doubt, I chose to clear my mind and simply focus on making good food. Because information on Mexican cuisine was still scarce in Japan, I began researching in English and Spanish, and that’s when I discovered San Diego.

San Diego turned out to be a game-changer. There, Mexican food is a part of everyday life, and you’ll find top-quality Mexican restaurants in prime locations throughout the city. I was struck by how authentically Mexican food had been “Americanized” in a positive way—sophisticated, beautifully plated, and elevated to a new level. Seeing that made everything click. It was like a ray of light cutting through my uncertainty, showing me the path forward and lifting me out of my self-doubt.

— What kept you going with Mexican cuisine, even during the tough times? And what joys or discoveries did you find once you pushed through those struggles?

As I continued refining my own approach to Mexican cuisine, inspired by dishes from San Diego and other parts of the world, what truly kept me going were the words of encouragement from my teammates at HUGE. People would tell me, “That’s a beautiful plate,” or feature my dishes in internal write-ups and promotions. Those moments of recognition and support became the fuel that helped me push forward, even when I was lost in doubt. I’m deeply grateful for that.

What I find truly fascinating—and fun—about Mexican cuisine, or more specifically the modern Mexican style we do at HUGE, is that there’s no “right answer.” Unlike other more established genres in Japan, Mexican cuisine is still a relatively new and unexplored territory. That gives us tremendous freedom. Rather than strictly replicating “authentic” Mexican food, we take creative liberty in crafting original Mexican dishes that are tuned to the Japanese palate and sensibilities. Creating what we proudly call “HUGE’s Mexican” is an incredibly rewarding experience.

 

— What makes HUGE’s Mexican restaurants stand out among the many different concepts within the company?

Mexican cuisine naturally evokes the vibrant, upbeat energy of Latin America—and that spirit is fully alive in our restaurants. Among all the concepts at HUGE, the Mexican ones definitely radiate a “fun and lively” atmosphere.

One unique aspect is that our Mexican restaurants have a relatively high ratio of non-Japanese staff. We also welcome a large number of international guests. It creates a multicultural, almost travel-like experience. Even while staying in Japan, guests can enjoy the vibe of being abroad. I think that’s one of the most distinctive and appealing features of our modern Mexican spaces.

— What motivates you to keep working at HUGE, and what do you value most in your work?

One of the biggest reasons I’ve stayed with HUGE for so many years is our founder, Yoshihiro Shinkawa. I’ve always been drawn to his personality and leadership. But beyond that, I genuinely love the company culture—there’s a spirit here where working hard is never something to be ashamed of. That really resonates with me.

It’s a place full of people with high energy, positivity, and a forward-thinking mindset. Everyone’s always chasing after something, challenging themselves in new ways. That energy is contagious, and being part of that environment constantly pushes me to grow. It’s a place where we inspire each other.

As for my own work philosophy, I truly believe: “If it’s not fun, what’s the point?” I always want my work to be fun—not just for myself, but for my team and our guests too. That’s why I’m always chasing new ideas. Whether it’s brainstorming what to do for a restaurant’s 10th anniversary or finding ways to boost a location that’s underperforming, I love driving change and creating new energy.

— What are some challenges you’d like to take on at HUGE in the future?

One of my dreams is to one day create a Mexican restaurant like HUGE’s very first one: RIGOLETTO in Kichijoji. It’s hard to put into words, but there’s something about that space—the interior design, the atmosphere, the furniture and tableware, the menu—it all feels complete. The whole world of that restaurant just comes together perfectly, and I’ve always loved it. I’d love to build something like that, but in a Mexican concept.

At the same time, while I remain dedicated to nurturing our current restaurants, I want to take on something bigger with the team. When I say “bigger,” I don’t just mean expansion—it’s more abstract than that. I’m thinking about the world. Not necessarily opening locations abroad, but rather making our restaurants in Japan so compelling that people around the world want to come visit. That they become destinations in themselves—places that travelers seek out as part of their journey in Japan.

I want more people to experience what makes HUGE special. And now it’s time to figure out how to make that happen—and to take action.