Japanese and Peruvian is a mix that’s relatively unexplored. Not only are they separated by language and geography, but the bright acidic flavours of Peru are seemingly in conflict with the more subtle notes of Japanese cooking. How to achieve this? Why by having two head-chefs: one Japanese, one Peruvian.
Not everything worked for me – some of the nigiri made me long for a more traditional version. Sometimes the flavours that impressed me overwhelmed others.