Peru is a food lover’s paradise, and one of its most fascinating cuisines is Nikkei—a perfect mix of Japanese and Peruvian cuisine. Imagine delicate sashimi with the bold spice of Peruvian chilies, or sushi rolls infused with citrusy acevichado sauce.
This distinctive fusion, for example, has made Nikkei cuisine world-famous. The Japanese word 日経 nikkei refers to people with Japanese ancestry, in this case, Peruvian food with Japanese cooking techniques.
However, how did this magical mix come to be? What nikkei dishes should you try? And where can you find the best Nikkei food in Peru? Let’s dive into the delicious world of Nikkei cuisine!
A Journey Through Time: The Origins of Nikkei Cuisine
From Japan to Peru: A Story of Adaptation
In 1899, the first Japanese immigrants boarding the Sakuramaru ship arrived in Peru to work on cotton and sugar plantations. This was made possible by a trade agreement between the two countries. Later, in the 1920s, a second wave of migration took place as the number of companies increased, requiring more labor
Japanese people, known for their delicious and intricate cuisine, brought Japanese ingredients such as soy sauce, miso, wasabi, mirin, etc. However, when they arrived in Peru, they realized the variety of local Peruvian ingredients, such as native spices, potatoes, corn, and fresh Pacific seafood.
Years later, when their contracts ended, many Japanese workers chose to stay in Peru. They started businesses, settled down, and formed families. By 1930, over 40 % of Japanese people in Peru owned small businesses.
Although they had closer ties with the rest of the community, these Japanese people kept their traditions but also adapted to their new community. They embraced the “criollo spirit”, which is typical of Latin American cultures, consisting of embracing a foreign culture without leaving their own traditions and values.
Culinary Similarities
Despite being more than 15,000 kilometers apart, Peru and Japan share many similarities, most of which can be found in the sea. For example, while Japan has nori and kombu seaweed, Peru has yuyo, which in the Quechua native language means “weed.”
Peru has a long and cherished relationship with seafood and rice, while most Japanese cuisine dishes include rice and fish as staple food. Peru, just like Japan, is a food lover’s paradise, and one of its most fascinating cuisines is Nikkei—a perfect mix of Japanese techniques and Peruvian flavors.
A Turning Point in Peruvian Cuisine
Thanks to this cultural exchange, Peru began to appreciate its marine biodiversity and its vast gastronomic potential. Various types of fish started to be used, along with octopus and eel—ingredients that had never been seen before in local cuisine.
The Japanese introduced new ingredients and cooking techniques such as cutting, searing, sautéing, and marinating techniques. This created a culinary style where salty, acidic, and sweet flavors stand out, with a strong presence of umami.
Nikkei Cuisine Figures
Nobuyuki “Nobu” Matsuhisa is the most successful Nikkei chef, having introduced this Peruvian-Japanese fusion cuisine to the world. He started in Los Angeles, United States in 1977 and later co-founded the Nobu Group with Robert De Niro. Today, he owns 33 Nobu restaurants globally and several hotels in Europe.
Nobu chef uses Peruvian ingredients and sauces in his dishes, such as ajies and rocotos, and anticucho sauce. Matsuhisa also includes a menu of seafood dishes such as tiradito or ceviche. While many chefs pioneered Nikkei cuisine, Nobu played a key role in making it internationally popular, paving the way for a new generation of Nikkei chefs.
Some of the most renowned contemporary chefs include Hajime Kasuga (Hanzo Sushi Bar), Diego Oka (La Mar by Gastón Acurio), Yaquir Sato (Costanera 700), and Toshi Matsufuji (Al Toke Pez). However, the best example of Nikkei cuisine is Mitsuharu “Micha” Tsumura, the main chef and Maido’s owner.
Last year, Maido reached number 5 on the 2024 world’s top restaurant list. This outcome means a triumph for Peruvian restaurants, cuisine, and Nikkei cuisine.
Nikkei Dishes You Can’t-Miss
If you’re new to Nikkei food, here are must-try dishes that will make you fall in love with this incredible fusion:
Tiradito – The Best of Sashimi and Ceviche
Imagine thinly sliced raw fish, drizzled with a zesty leche de tigre sauce made of lime, ginger, and ají amarillo. It’s like Japanese sashimi but with the bold spices and citrus of Peru.
Flavor profile: Fresh, tangy, and slightly spicy.
Ceviche Nikkei – A Japanese twist on Peru’s iconic dish
Peru’s beloved ceviche meets Japanese umami! This dish features fresh fish marinated in soy sauce, sesame oil, and a touch of ginger, alongside the classic lime and chili kick.
Flavor profile: A fusion of citrusy freshness with deep umami flavors.
Maki Acevichado – The Ultimate Sushi Roll
This isn’t your regular sushi roll! Tempura shrimp, avocado, and fresh fish are wrapped in rice and then topped with a creamy, spicy leche de tigre sauce, or as Peruvians lovely call it “acevichado sauce”. It’s one of Peru’s most popular sushi rolls!
Flavor profile: Crispy, creamy, and slightly spicy.
Pulpo al Olivo – Octopus in a Creamy Olive Sauce
Tender octopus slices are covered in a luscious Peruvian botija olive sauce, giving it a unique earthy and buttery taste. A simple yet elegant dish.
Flavor profile: Smooth, rich, and slightly salty.
Yakimeshi Nikkei – Peruvian-Japanese fried rice
A delicious mix of Japanese donburi and Peruvian chaufa (fried rice). It’s stir-fried with seafood, eggs, soy sauce, and Peruvian spices, creating an umami-packed, comforting dish.
Flavor profile: Savory, smoky, and slightly sweet.
Where to Eat the Best Nikkei Cuisine in Peru
Looking for the top spots to experience Nikkei cuisine? Here are some of the best restaurants:
Osaka (Lima & Other Cities) – Trendy & Flavorful
A stylish restaurant offering a creative Nikkei menu. Their tiraditos, grilled seafood, and signature sushi rolls are a must-try.
Pro tip: Try their Pisco-based cocktails for the perfect pairing!
Costanera 700 (Lima) – A Nikkei classic
One of the oldest Nikkei restaurants in Peru, known for its authentic flavors. Their Pulpo al Olivo and Sudado Nikkei are legendary.
Pro tip: Perfect for those who want a more traditional Nikkei experience.
Limo (Cusco) – The Best Nikkei in the Andes
Yes, you can find top-quality Nikkei food in Cusco! Ache offers fantastic ceviches, tiraditos, and seafood dishes infused with Japanese techniques.
Pro tip: A great place to relax after a day of exploring Machu Picchu!
Maido (Lima) – The #1 Nikkei Restaurant
Run by Mitsuharu “Micha” Tsumura, Maido has been ranked among the best restaurants in the world! Their tasting menu takes you through Peruvian-Japanese fusion, featuring dishes like Nikkei nigiri, miso-marinated cod, and Amazonian sushi rolls. Maido is the best restaurant in Latin America and number 5th in the world.
Pro tip: Book your table months in advance, as this place is always full!
An invitation to try the best of two worlds
Nikkei cuisine is one of the most exciting culinary experiences in Peru. Whether you’re a sushi lover, a ceviche fan, or someone who enjoys trying new flavors, Nikkei food will surprise and delight you. We assure you you’ll fall in love with this incredible fusion.
Nikkei food is more than just a type of food, it’s the blend of two ancient and rich cultures that produced something the world admires and cherishes. On your next trip to Peru, don’t miss Nikkei cuisine! To learn more about the land of Nikkei food, stay tuned to our content.
Viagens Machu Picchu also invites you to explore Peru with our assistance. We have helped over 100,000 clients to make their dreams come true in our country. Contact us so you our consultants we’ll give you details about our tours, and the best deals. The adventure of a lifetime in Peru awaits!
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