Description

This Nikkei mainstay is where many of Lima's best known Japanese-Peruvian chefs got their start. The restaurant, now with several international locations, has transitioned away from Japan and more toward Peru in recent years, with a menu that is less sushi bar than Peruvian izakaya. It isn’t shy about using native ingredients, such as smoked aji peppers and cushuro, a spherical bacteria found in Andean lakes.

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