Itamae 47 — San Isidro

Day-boat fish, dashi-spiked leche de tigre, glazed sweet potato.

Northern grouper, mild rocoto, crispy choclo.

Day-boat fish over Nikkei leche de tigre, ají amarillo and toasted sesame oil.

Raw Sechura scallops, yuzu granita, salmon roe.

Slow-cooked octopus, botija olive aioli, orange gel.

Tumbes bluefin, avocado, quail yolk, aged Nikkei sauce.

Five shrimp in light tempura, ají amarillo aioli.

Five duck gyoza, tamarind and ají panca sauce.

Golden yuca, Maras salt, rocoto aioli.

Rocoto stuffed with miso-braised pork, melted cheese.

Tuna belly seared over binchotan, Maras salt.

Fried soft-shell crab, avocado, yuzu ponzu.

Kombu-cured butterfish, yuzu zest.

Day's selection by the itamae: 5 cuts, 3 pieces each.

Avocado, miso-roasted kabocha, pickled ginger.

Breaded and fried maki, cream cheese, eel sauce.

Tempura shrimp inside, ceviche-marinated fish outside, Nikkei sauce.

Sea bass marinated 48 h in black miso, wok-tossed mustard greens.

A5 wagyu sirloin, white charcoal, Maras salt and fresh wasabi.

Wok-fried chaufa rice with shrimp, squid and octopus.

White-charcoal grilled octopus, native potato, Nikkei sauce.

Chicken-bone and dashi broth, ají amarillo, pork chashu, onsen egg.

Firm tofu glazed in ají panca, seaweed salad.

Twelve courses from the chef. Book three weeks ahead.

Baked Japanese cheesecake, matcha glaze, berries.

White miso ice cream, warm chancaca caramel.

Three mochi filled with lúcuma ice cream, cocoa dust.

Limeña suspiro with yuzu curd in place of lemon.