Restaurants to Travel Across Asia Without Leaving Buenos Aires

Walking through Pasaje Echeverría, you’ll find a small spot next to the famous Orei food stand. The closed window might seem mysterious, but it’s Roy Asato’s latest project. Behind the door, there’s a cozy, minimalist bar with room for just ten people — inspired by Tokyo’s ramen bars of the 1970s. Once seated, the service is warm and quick, and the questions are simple: what broth do you prefer (lighter or richer, vegetarian/vegan, chicken, or pork) and how spicy (from none to very hot, with a moderate option in between).

There are more than fifteen ramen varieties served as “sets” with traditional pickled sides. The idea at Orei is to play with these extras and explore different combinations. The drink menu features sake, umeshu, and Japanese beer. At lunchtime, the sets come with a beverage, and from Thursday to Sunday mornings, they serve a traditional Japanese breakfast with green tea, grilled fish, miso soup, rice, pickles, tamago, and umeboshi.

Where: Echeverría 1677, Belgrano.

Imagine sitting on stools on a blocked-off street across from the train tracks, or at a counter overlooking open flames — literally — surrounded by music and the buzz of an energetic crowd. That’s Cang Tin: a mental trip to Vietnam’s street markets. The menu features iconic Vietnamese and Thai street food, defined by its freshness and vibrancy — tangy, sweet, and spicy flavors in perfect balance. Herbs, vegetables, fried bites, and wok or grilled dishes come together in plates made for sharing.

The homemade sauces are key: some fiery, others sweet or salty, each enhancing the dish’s character. Must-tries include the fried nems wrapped in lettuce and dipped in fish sauce; the seafood platter with oysters, grilled squid, scallops in garlic butter, and daily sashimi; the essential pad thai (with shrimp, chicken, or tofu); and the crispy pork bowl with crackling, rice, fried egg, chili oil, cucumber, and pickles served with tamarind sauce.

Where: Av. Dorrego 2415, Palermo.

If you want to feel like you’re in a Taiwanese family home, Bao Kitchen is the place. Run by a mother and daughter duo, they recreate recipes passed down through generations, focusing on fresh, high-quality, mostly organic ingredients. Everything is 100% handmade and true to tradition. Their steamed baos are a favorite among locals and tourists alike — prepared daily along with house-made sauces and pickles. Top picks include the soy-braised pork belly bao (with sweet-and-sour pickles, toasted peanuts, lettuce, and cilantro) and the Patagonian shrimp bao stir-fried in Taiwanese chimichurri (with carrot pickles, radish sprouts, and cilantro mayo).

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Other Taiwanese classics on the menu include nirou mian (homemade noodles with beef in soy and star anise broth), lurou fan (braised pork over rice with organic soy egg and red cabbage pickles), and the unmissable Mandarin chicken (tempura chicken pieces glazed in natural orange sauce and served with rice).

Where: Av. Pueyrredón 1790, Recoleta & Bonpland 1679, Palermo.

Back in 2012, opera singer Ana Cheong took on the challenge of making her Korean roots’ cuisine accessible and appealing to Argentine palates. Since then, Una Canción Coreana has become a benchmark among Korean restaurants in the city. The space is warm, the service attentive, and the menu extensive — filled with traditional flavors. “It’s like a Korean grandmother cooking for her family,” they say. Must-tries include mandú (Korean dumplings), bulgogi (sweet-salty beef stir-fried with turnip and scallions), bibimbap (rice with vegetables, mushrooms, and chili sauce), and nokdubindetok (mung bean pancake).

Of course, there are plenty of dishes featuring kimchi — the iconic Korean staple — prepared here in its most authentic form. The restaurant also offers set menus for 2, 4, or 8 people, ideal for tasting a bit of everything.

Where: Av. Carabobo 1549, Korean District, Flores.

A mix of wood and neon on the façade, a long counter facing the fire, display ovens with whole roasted ducks, a large round table with a rotating tray, and a feng shui-inspired aquarium — all of this sets the scene at Tony Wu, a modern canteen reinventing Chinese cuisine in Buenos Aires. The cinematic atmosphere is part of the experience, but the extensive menu is the real star, featuring dishes from across China.

Expect popular staples like wonton, chow fan, sweet-and-sour chicken, and mapo tofu, alongside lesser-known gems like savory steamed egg custard, pork- and shrimp-stuffed chicken wings, and noodles with peanut and sesame sauce and Szechuan pork. Don’t miss the Hong Kong-style barbecue section — with crispy pork belly, lacquered pork, and roasted duck served with various sides. The cocktail list and wine selection are equally well-curated.

Where: Loyola 851, Villa Crespo.

In Palermo Hollywood, Nika Club Omakase takes Japanese dining to another level with a unique concept: Buenos Aires’ first street omakase. Behind the counter are chefs Belén Higa and Mako Moriyama, who reinterpret Japanese tradition through a contemporary, sustainable, and entirely gluten-free lens. The experience can be enjoyed two ways — à la carte in the dining room or as a surprise-tasting journey at the chef’s counter.

Their philosophy is built on zero waste: nothing is discarded, everything is transformed. They make their own gluten-free soy sauce, natural ferments, and homemade furikake using repurposed ingredients, resulting in dishes full of umami and depth. The menu features classics like tamagoyaki (Japanese omelet), futomaki, nigiri, and sashimi, along with creative seasonal dishes using local ingredients. The result is a refined, mindful, and delicious experience that honors Japanese essence without losing its Buenos Aires soul.

Where: Nicaragua 5952, Palermo Hollywood.