Café Machibus
Japan

Nestled within the understated elegance of a bus terminal; peaking through the heavily plowed streets of snowy Hakuba, Café Machibus presents unlikely dish for the area. I had the opportunity to sample the carne nachos. At 1890 JPY, roughly $13.50 USD, the price came in a bit high, even for a ski town; but I was pleasantly surprised by its thoughtfully balanced taste and composition. Furthermore, this was the first time I paired a latte with anything remotely like nachos.

Central to the dish is the carne, which was impeccably seasoned yet fell slightly short of robust, meaty depth one might anticipate. The menu stated that the meat was Waygu from neighboring Nagano indicating fresh quality chilli that did not come form a can. The possibility of maybe adding some larger meat chunks might elevate the chilli. This subtle shortcoming was more than compensated for by the quality of the accompanying cheese, mellow, unprocessed, and yielding just the right texture to meld seamlessly with the beans and corn, which were integrated in a manner that underscored the chef’s dedication to balance and harmony.

The dish’s foundation is marked by a respectable crunch from the chips, which, although not crafted in house, were arranged with an artful precision that elevated the overall presentation. Many nachos have chips either layered or randomly scattered. The careful placement of the chips created a pleasant experience. This also allowed for you to grab ahold of a chip that didn’t have toppings on it to scoop them up from the center. It also allowed for the size of the plate to be smaller. This came in handy as I had to move to a line to get on the bus, carrying it with ease. Oftentimes toppings can get away from you but the edge support of the perimeter chips made that a nonexistent issue. Complementing the crispness, the pico de gallo struck a balance, neither too arid nor excessively moist, lending a refreshing counterpoint to the richer elements on the plate. Another nice touch was the seasonings added to the top of the nachos, adding a little extra kick to your first few bites.

While the carne nachos at Café Machibus may not be poised to challenge the heights reached by more adventurous renditions, say, those going for a local twist, they nonetheless provide a satisfying experience. Moreover, there lies a tantalizing opportunity for the cafe to reimagine this familiar dish, perhaps by infusing it with a distinctly Japanese taste or emphasising the local Nagano meat flavors, thereby creating a fusion that is both novel and reflective of its unique locale. Possibly instead of the extra cheese option, they could have added an “extra carne asada” option. 

In sum, the carne nachos offer a well-composed, enjoyable dining experience, a testament to the café’s commitment to cleanliness, efficient service and culinary integrity within a chaotic bus terminal. The quality and plating of nachos in relation to the environment it is served in is very important. Whether or not the nacho’s utility surrounding chip construction and environment was post hoc ergo propter hoc, these nachos still stands as one of the best platings I’ve come across over my career. I give Cafe Machibus’s Chili Con Carne nachos 4.2 out of 5 chips.