Peruvian
Nikkei cuisine is the natural fusion of Peruvian and Japanese food in Peru and it has been evolving within the country for the last 50 years. Pushing the concept onward is Chef Mitsuharu Tsumura, whose ground-breaking Miraflores restaurant has shattered the idea of what a Peruvian restaurant can be. While you will find sushi and ceviche on the menu, do not expect a typical list of segregated Japanese and Peruvian dishes. Tsumura does not shy away from Peru’s vast array of ingredients, from Andean guinea pigs served confit over chilled harusame noodles to underutilized fish like pejesapo, aka frogfish, which is fried and placed on a steamed bun. The elegant tasting menus, with pairings that take in both sake and pisco, have helped set Maido apart, earning it the No. 2 spot on the World’s 50 Best Restaurants list.
