The most famous Nikkei restaurant in Lima is Maido by chef Mitsuharu Tsumura “Misha”, one of the best restaurants in Latin America and the world, according to the World’s 50 Best Restaurant List. But what happened to the traditional ones?

In the following list, meet the classic Nikkei restaurants in Lima. The founders were icons of the Nikkei revolution of the 60s and 70s, some of them were forgotten but others (although they are just a few), have continued their legacy for the subsequent generations that have maintained the business. Today we can enjoy dishes with the same original flavor and passion of its creators.

 

“La Buena Muerte”

Minoru Kunigami was the father of the Nikkei cuisine and the one who set a precedent in the 60s, when he opened the first cevichería of Perú “La Buena Muerte” in Barrios Altos.

All the dishes of the menu have fish and seafood. Among the most famous we have the fish tamales, kamaboki, nikkei parihuela, and ceviche.

Credits: La Buena Muerte
Credits: La Buena Muerte

Address and website

Calle Luis Aldana 127, La Victoria (a la altura de la cdra. 15 de Javier Prado Este)

http://www.restaurantlabuenamuerte.com/

 

“Matsuei”

It is another temple of Nikkei cuisine. Luis Matsufuji, eldest son of the family opened this restaurant with the concept of a sushi bar, inspired by his trips to Tokyo, in the 70s.

His restaurant was the school of two great itamaes or masters: Nobu Matsuhisa and Toshiro Konishi.

The dishes which became stars in this restaurant were the inka maki and the acevichado maki, now.  It is enjoyed all over the nikkei restaurants in Peru and the world.

Instagram @matsuei
Instagram @matsuei

Address and website

Calle Atahualpa 195, Miraflores

http://matsueiperu.com.pe/

 

 

“Rosita Yimura”

Rosita is the creator of the pulpo al olivo. She installed his homonymous restaurant in her own house, in Callao. From a customer comment, who told her that in one of their trips they had eaten an octopus with a dark sauce, her ingenuity led her to prepare the delicious mayonnaise with black botija olives which this dish use, now It is so popular that it is already part of the national cookbook.

Facebook: Rosita Yimura
Facebook: Rosita Yimura

Address and website:

Calle Mario Cavagnaro, Urb. La Taboadita, Mz. C-1 Lt. 31, Bellavista (Callao)

https://www.facebook.com/pages/category/Seafood-Restaurant/Rosita-Yimura-Restaurant-147722521920426/

 

 

“Costanera 700”

It is a reference of the distinguished Nikkei cuisine. Humberto Sato was the founder and a passionate cook. His great success was in dishes made with fresh fish and seafood prepared with a mixture of oriental flavors. Chita a la sal was one of his greatest creations.

Credits: Costanera 700
Credits: Costanera 700

Address and website:

Puerta 1: Manuel Tovar 179, Miraflores

Puerta 2: Avenida del Ejército 421, Miraflores

http://www.costanera700.pe/