The Cuisine.
Japanese knife technique, cut with Peruvian heat. Sashimi-grade fish meets citrus-cured ceviche, umami against aíí — the same tension that built Nikkei cooking in Lima a century ago, plated here at the counter.
The Restaurant.
Our first room, tucked into the leafy heart of East Village. An open sushi counter runs the length of the kitchen, with sharing plates, a private dining room for up to ten, and a summer terrace two minutes’ walk from Stratford International.