Lima, Peru

Lima favourite fuses Japanese and Peruvian cuisine to brilliant effect


On the Pass

Mitsuharu Tsumura (pictured). Head Chef: Cesar Choy

Pastry Chef

Dalila Sifuentes

All about Nikkei: When Peru meets Japan on the plate, Nikkei is born – and chef Mitsuharu ‘Micha’ Tsumura is the Nikkei king. This translates to a welcoming spot where fresh fish and citrus-packed sauces reign supreme. Little wonder it was voted The Best Restaurant in Latin America in both 2017 and 2018.

On the menu: Tsumura’s Nikkei Experience menu is a journey through Peruvian-Japanese fusion cuisine, with an emphasis on seafood. There is succulent cod marinated in miso with crispy nuts, nigiri sushi, sea urchin rice, the now-legendary 50-hour-cooked beef short rib and even tofu cheesecake ice cream. Everything sings with flavour, zing and the natural bright colours that come from Peru’s produce. There’s also a separate sushi counter and menu for regular or business diners.

About the chef: Born in Lima, Tsumura was encouraged by his father to turn his passion for cooking into a profession and, after studying culinary arts in the US, he went to Japan to learn about his cultural and culinary heritage. He spent many months washing dishes before learning vital knife skills and eventually how to cook rice and make sushi.

Other ventures: Tsumura has his hand in various ventures, including the casual Sushi Pop chain and Karai restaurant in Santiago. In 2018 he opened Ají restaurant in Macao, serving many of the Maido classics alongside flavoursome fish tiraditos and nigiri.