Say whaaat? Thanks to the influence of Chinese and Japanese immigrants on Peruvian culture and cuisine, Peru is known not just for its native dishes, like the sudado de pescado (poached red snapper), but for Chinese-Peruvian (chifa) and Japanese-Peruvian (nikkei) creations. Chef José Andrés capitalizes on all those tastes here, and Washingtonians are loving it. For dim sum lovers, there are dumplings of shrimp, pork, jicama, and peanut, with a runny egg broken over them. Ceviches use Japanese sashimi and nigiri. A tomato stew tops rice noodles. A few of the dishes, that sudado de pescado, for example, require a table-side presentation that’s quite dramatic and aromatic. The room is as dramatic as the cuisine, artfully, brilliantly colorful.