BLUE ENTRANCE KITCHEN (BEK) is,
This is a restaurant that dares not opt for mass production.
The standard for both preparation and cooking is the sense of people.
Prioritize quality of experience over efficiency
BEK's tacos are,
From a single tortilla, a story begins--
This philosophy is carried through every step of the process.
Why did BEK choose the "path of no mass production"?
Optimal solution, not uniform
Aiming for world-class standards
BEK's goal is not to create numbers.
Each taco must be served at its most delicious.
To this end, we do not simplify the process and continue to involve human intervention.
Tortillas are never the same every day.
Differences in fermentation conditions
Areas that cannot be determined by machines
Conditions change daily in tortilla making.
The water absorption rate of the flour, the progress of fermentation, and the aroma of the baked goods.
Only the experience and sense of our dedicated craftsmen can discern these things.
The “standards” that our resident tortilla artisans adhere to.”
Baking color and aroma
World-class quality
At BEK, tortilla artisans bake each tortilla while checking its condition.
The important thing is not to make it according to the recipe,
It is about making the best of the day and the moment.
The presence of "creators" enhances perfection.
Adjustment of heat and frying time
Decision making that does not rely on manuals
At BEK, the staff who finish the tacos are called "creators.
Watch the condition of the ingredients and their compatibility with the tortillas,
This is because the final touches are completed by human judgment.
Range of flavors“ created by not mass-producing”
Gold Experience
Zakzakzakfish
Grilled Beef & Cheese
All BEK tacos are made differently.
Bake, fry, stew.
By changing the heat and timing of each process,
It creates diverse tastes and experiences.
We know the value of taking the time to do this.
Restaurant-made soups
Long time simmering
WAGYU Cheesebilia soup is completely homemade.
By simmering over time,
One bite completes the flavor with a depth that leaves a lasting impression.
This is a BEK-like process that chooses perfection over efficiency.
Tortillas are the very idea of BEK
Foundation for Taste and Experience
From Okinawa to the World
For BEK, tortillas are,
It is not a part of the dish, but the embodiment of the brand's philosophy.
From Okinawa to the world.
This desire began with a single tortilla.
The reason BEK does not mass produce,
This is to put a story and an experience into each taco.
In tortillas finished by the hands of dedicated artisans,
By layering the creator's skills and senses,
Innovative tacos unique to BEK will be completed.
Japanese 
English 
Chinese (Taiwan) 
Chinese (China) 
Korean 
Indonesian 
French