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Karai by Mitsuharu

Santiago

Nikkei flavours meet Chilean ingredients in style

The backstory: Inside the W Hotel in Santiago's swanky Las Condes district, Karai brings the brilliance of Nikkei cuisine to Chile. Created by Mitsuharu "Micha" Tsumura, the chef behind Lima's world-acclaimed Maido (#1 on World's 50 Best list), Karai translates his Peruvian Japanese philosophy through the lens of Chilean ingredients.

The mind behind the menu: Karai is helmed by chef Sebastián Jara, working alongside Gerson Céspedes, executive chef of the W Santiago, who previously led Karai's kitchen. Both chefs trained under Tsumura and share his commitment to honouring Nikkei traditions while evolving them with a distinctly Chilean accent. Tsumura remains deeply involved, visiting regularly to ensure the restaurant stays true to his creative vision and Maido's spirit of hospitality.

On the plate: Expect bold yet harmonious flavours that cross continents. Local seafood stars in dishes such as Chilean abalone with marine collagen mayo and ponzu tapioca, while 'tiradito de verano' pairs fresh fish with chickpea greens, summer tiger milk , and crunchy mote (corn kernels). Signature nigiri and small plates showcase meticulous technique and a sense of play, blurring the lines between Japanese precision and South American heart. Desserts, including the theatrical B.I.G. caramel sphere with guava sorbet, highlight the team's creativity.

The experience: With just a handful of tables framed by soft lighting and zen-inspired design, Karai delivers the calm confidence of a restaurant that knows its purpose. The counter seating brings guests close to the action, where chefs slice, torch and dress each course in view. The flavours trace the route from Lima to Tokyo to Santiago, anchored by Chilean seafood and ingredients. What results feels both refined and spontaneous, a snapshot of Nikkei cooking in motion.

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