Our Menu

Famous Japanese chefs travel to Peru to train in cooking fresh fish. Ceviche is fresh fish cubed to order, never frozen, marinated in freshly squeezed lime juice. Peru does NOT add tomatoes. Chef Miguel uses fresh local fish: mahi, papio, maguro, beef sweetbreads, salmon, red snapper and hamachi. He also has a secret local fish he won't reveal.

Peru invented Ceviche. Japanese immigrants settled along the coast and that's how Tiradito was born. Fresh fish sliced into thin sheets, dressed in lime and ají. Chef Miguel suggests extensive variations: truffled, nikkei, with coconut milk, with salmon roe.

Street food that originated in Peru. Grilled skewers. Everyone orders the salmon or local fish version. It's a great method for cooking fish. Order a tray of fish anticuchos for catering! If you book Chef Miguel, he'll cook the beef heart version on site, so tender you'll think it's the best steak you've ever had.

We can't decide which is better, you decide. A mix of seafood fried in a light batter, or a mix of seafood fried and then steamed in bouillabaisse. Ask for extra octopus — Chef Miguel handles octopus like a master.

Cooked octopus cut sashimi style, with a kalamata olive dressing. Chef Miguel has mastered the art of tenderizing octopus.

Scallops in their shell. These come flaming. It also works wonderfully with a mix of seafood cut pupu style.

If you made it this far, go google what Lomo Saltado is. Peru's official national dish, on the national registry. This dish was invented by the Chinese in Peru. The quintessential Peruvian stir-fry.

The Peruvian béchamel, with a hint of sweet and spicy, over shredded chicken with sofrito. Ají de Mariscos is the seafood version. Or try the Ají de Tofu, a take on mapo tofu. Excellent for catering or as a dip for chips, bread or celery.

Call it paella, sticky seafood rice, or seafood risotto. Why go to Spain, China or Italy when you can have all 3 in one dish? Chef Miguel makes it to order and it holds up well as a catering tray.

A dish that's better cooked at home. Have Chef Miguel make a big pot for your event. He doesn't cut corners — the chicken cooks together with the rice over a manually tended flame. Golden, bone-in thighs, tender. The chicken cooks in rice with a cilantro-spinach sauce.

Chef Miguel spent 10 years in Argentina. This is his take on the Argentine steak. Just as wonderful with fish, seafood or soft tofu.

From Chinese immigrants in Peru, chaufa is the phonetic spelling of the Chinese chao fan, or fried rice. The favorite is with salmon, and of course it can be made with any meat or tofu.

Causa means "for the cause." Lima, 1821 — that's what locals called Peru's Independence Day from Spain. Causa was sold on the sidewalks of Lima by rebels disguised as food carts, in exchange for a slip of paper with intelligence data. It's the Peruvian take on potato salad.

Slices of boiled potato served as potato salad with a thick dressing of fresh cheese, cream and ají. This creamy dressing can be bottled and kept as a salad dressing — it goes with everything.

The favorite take on Italian squid-ink pasta. Made with risotto-style rice, served with calamari and bonito flakes. "I love this dish so much I order it so often, and so often that I no longer order it, from ordering it so much."

Grilled octopus marinated in ají panca, prepared in the style of traditional Peruvian anticuchos. Smoky, spicy and tender.

No-bake passion fruit cheesecake, with a crisp base and a creamy filling that balances sweetness with the natural tartness of passion fruit. One of the most requested desserts on the menu.

Zabaglione with dulce de leche. Lima's classic dessert, as ethereal and delicate as its name suggests.

The chocolate take on the Latin American classic. Sponge cake soaked in three milks with a chocolate topping.

Pork belly cooked low and slow until the fat renders, then fried in its own fat. Crispy outside, tender inside.

Blue fin tuna belly sashimi. The finest the ocean has to offer, served at its very best.

Blue fin tuna tartare with nikkei influence. Peruvian-Japanese fusion at its very best.

Lima-style tamales. A tradition that goes far beyond a dish — it's culture, family and celebration.