I trained in Tokyo for eight years, mastering the discipline of washoku—traditional Japanese cuisine. But I got restless. So I cooked my way through Southeast Asia, spent a year in Mexico City, and fell hard for the food of Peru. Now I see connections between cuisines that others miss: the umami in dashi and fish sauce, the heat in shishito and Szechuan peppercorns, the way Japanese technique can unlock flavors from any tradition. I'm always fermenting something.
Recipes
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Crispy Masa Okonomiyaki with Chorizo & Umeboshi-Chamoy
A street food collision that makes too much sense. Masa harina replaces wheat flour for a crispy, tamal-like edge, fried in rendered chorizo fat. We top it with an umeboshi "chamoy" because Japanese pickled plums and Mexican fruit sauces share the exact same salty-sour DNA.
"Hebi-Giri" Skirt Steak Skewers with Black Garlic-Aji Panca Tare
Lima meets Tokyo in this unapologetic street food mashup. I take skirt steak—my favorite cut for sheer beefy flavor—and use a Japanese "snake cut" technique to transform it into a pull-apart, tender accordion. We're charring these hard over high heat and lacquering them with a sticky, fermented tare of smoky Aji Panca, soy, and black garlic.
Flash-Seared Jumbo Scallops over Edamame 'Tacu Tacu' with Yuzu Kosho Salsa Criolla
In Lima, Tacu Tacu is the ultimate leftover dish—beans and rice fried into a crispy, hearty cake. The first time I ate it, I immediately thought of yaki-onigiri, the grilled rice balls I grew up eating in Tokyo. This Nikkei translation swaps the traditional canary beans for smashed edamame, forming a crispy-chewy base for perfectly flash-seared jumbo scallops. We cut the richness with a salsa criolla spiked with yuzu kosho, bringing that unmistakable fermented Japanese chili-citrus punch to a Peruvian classic.
Shio Koji & Mezcal Cured Ahi Tuna Tiradito
This is where Tokyo meets Oaxaca by way of Lima. We're using a rapid 30-minute shio koji and mezcal cure to firm up ahi tuna and flood it with umami, before bathing it in a vibrant jalapeño-yuzu leche de tigre. It's smoky, bright, fiercely savory, and completely addictive.
Kombu-Cured Tai Tiradito with Miso-Rocoto Emulsion
This is where Japanese precision meets Peruvian fire. We are using an ancient Japanese technique called kombu-jime to pack red snapper with explosive umami, then slicing it tiradito-style and dressing it in a creamy, fiery rocoto pepper emulsion. It is raw, elegant, and completely unforgettable.
Cold-Seared Duck Breast with Ancho-Umeboshi Glaze
Izakaya food is all about aggressive, savory bites that stand up to a cold beer or a stiff highball. I wanted to take the lacquered, smoky vibe of yakitori and apply it to a whole duck breast. We're crossing borders here: the sweet, raisiny depth of Mexican ancho chile collides with the tart, salty punch of Japanese umeboshi (pickled plum). It cuts right through the rich duck fat.
Stories
View allCrispy Masa Okonomiyaki: A Tokyo-Oaxaca Street Food Collision
What happens when Japanese street food meets Mexican masa? You get a crispy, chorizo-fried okonomiyaki topped with a salty-sour umeboshi chamoy that makes too much sense.
May 11, 2026
Hebi-Giri Skirt Steak Skewers: Where Lima Meets Tokyo
Take skirt steak to the next level with a Japanese snake cut and a sticky, umami-packed Peruvian Aji Panca and black garlic tare.
May 9, 2026
Tokyo Meets Lima: Edamame Tacu Tacu & Seared Scallops
Discover how a Peruvian comfort food classic inspired a crispy, chewy, umami-packed Nikkei dish bridging the gap between Lima and Tokyo.
May 7, 2026
Shio Koji & Mezcal Cured Ahi Tuna Tiradito: Where Tokyo Meets Oaxaca
A rapid 30-minute shio koji and mezcal cure transforms ahi tuna into an umami bomb, swimming in a jalapeño-yuzu leche de tigre.
May 5, 2026