Labo Fermento

Labo Fermento in Oaxaca, Mexico, fuses local Oaxacan ingredients with traditional Asian fermentation techniques. Operating as a restaurant, store, and community space, it features a variety of exclusive fermented products such as shoyu, fish sauce, garum, seasonal pickles, and kombucha, all made using ancestral Japanese methods. Its homemade fermented miso ages for months or years, yielding unique flavors from locally grown ingredients and koji. The restaurant offers à la carte meals as well as tasting menus of 6 or 9 dishes, available with or without wine pairing; the tasting menus require reservations. Recognized with the Bib Gourmand distinction from the Michelin Guide, Labo Fermento emphasizes innovation, sustainability, and cultural fusion in its culinary approach. The atmosphere of the place combines elements of a fermentation lab and a retail store, creating a welcoming environment for guests to explore and enjoy carefully prepared dishes. Its store is inspired by warehouses in Tokyo, Seoul, and Shanghai, and offers fermented foods, Asian cooking ingredients, as well as handcrafted ceramics, textiles, and utensils from Oaxaca, Japan, and Korea.