Chief reason to visit: Offering up the finest of Peru while making the most of Chile’s extensive coastline, Osaka brings Nikkei fusion to Santiago. After seven years in the W Hotel, the re-opening of Osaka in a new venue in Vitacura in 2018 breathed new life into the place.
A few words on the chef: Popular Peru-born Ciro Watanabe has helmed the Santiago branch of Osaka for the past eight years.
Typical dishes: Tiradito palteadito with slivers of white fish, caper sauce, hondashi, lime and fried sweet potato strings; duck confit gyozas with caramelised onions, wok-fried shiitake, yellow pepper sauce and shichimi togarishi.
What’s the vibe? The Japanese-inspired dining room also incorporates Peruvian elements such as textiles and tableware, providing the perfect backdrop to the flavours.
What else: Watanabe co-hosted Chile’s edition of Top Chef, and in 2015 he published his first book, Ciro Watanabe en su salsa (Ciro Watanabe in his sauce), which includes recipes developed at Osaka as well as classic comfort food.