La Jolla, established in Hiroo in 1987, is one of Tokyo’s trailblazing Mexican restaurants—one of the first places to bring authentic Mexican flavors and atmosphere to a Japanese audience. Located on the 2nd floor of the Koyasu Building at 5-16-3 Hiroo, Shibuya-ku, it’s only about a one-minute walk from Hiroo Station (Exit 1 or 2) on the Hibiya Line.

Inside, La Jolla seats about 30-35 people, creating a cozy and inviting space that retains a warm, homey feel despite its long history. The décor and service aren’t flashy; instead, the focus is on taste, authenticity, and a friendly atmosphere where both locals and foreigners feel welcome.

The menu is extensive, featuring over 100 dishes. Signature offerings include burritos, quesadillas, enchiladas, and tacos, alongside seasonal and monthly special dishes that often use Japanese ingredients while preserving Mexican style. They are also known for their flavored margaritas and a large selection of tequilas, wines, and beers. Vegetarian options are available, with items like tofu tacos and vegetable chimichangas offered.

La Jolla operates lunchtime service from 11:30 AM to 2:00 PM on weekdays (extended to around 3:00 PM on weekends & holidays), then closes through the afternoon before reopening for dinner around 5:00 PM. Dinner usually runs until about 10:30 PM. The restaurant is closed on Tuesdays (unless a public holiday) and during the New Year holidays.

In terms of price, lunch dishes usually fall in the ¥1,000-¥2,000 range, while dinner tends to be more expensive, typically around ¥4,000-¥5,000 depending on drinks, course selections, etc.

Beyond the food, what many people appreciate about La Jolla is its longevity and consistency. It has become a “household name” in Hiroo for Mexican cuisine—familiar enough to have multiple generations who’ve dined there. Patrons often mention loving the flavor authenticity, the salsa, the margaritas, and how the place can feel like a home away from home, especially for foreign visitors missing Mexican or Southwestern U.S. food.