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.
Warm ceviche with “rocoto” (I think)
White Asparagus with Kimizu. Basically a yolk and vinegar emulsion there.
Peas Salad with Orca and Olluco. Lovely perfect little lágrima peas.
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.
http://ca.pakta.es/