In the late 19th century, a number of Japanese “gold rushers” moved to Peru and created an exquisite hybrid cuisine called “Nikkei” featuring techniques and ingredients from both traditions. It’s a match made in foodie heaven, especially the ceviches/sashimis and such veggie mash ups as Japanese eggplant with huacatay, Peruvian cheese and grapes. Start your meal with one of their bespoke cocktails, like the Nikkei Martini which features pickled kombu and a pisco/nori rinse. A delightful place to dine.