Finally went to check it out. This is not a traditional Japanese restaurant, 80% Japanese elements + 20% Peruvian cuisine elements. I directly chose the Chef's Omakase set to find out, and paid extra to upgrade to A5 Japanese Wagyu. This review and recommendation are only for the Chef's Omakase set. - Welcome snacks: white radish wrapped in yellowtail with basil, a light fish flavor to start. - Orange juice pickled fish: This is very Peruvian, a high-end and expensive version of Ceviche. The sour taste comes from orange juice, and jalapeno is used. It is sour and refreshing, and you can feel the chili from time to time. The mahi mahi fillet is very tender and beautiful. One of its English names is dolphinfish, not dolphin! - Grilled Wagyu: A5 sirloin, really very small 8 slices? ... Grilled with heated stones. Needless to say, it melts in your mouth. The sauces are traditional and sweet and slightly sour with grapefruit in the green sauce. - Grilled salmon: I have to say that the salmon is grilled very well, the skin is crispy, fat, lean and dry, not dry at all. The main sauce is spicy and sour, which is said to be made with orange and Peruvian vanilla. It is a bit too much and too heavy, which will cover up the freshness of the salmon. The slightly sweet beetroot sauce on the side goes well with the salmon. The rice is a bit dry and hard. - Nigiri sushi: The salmon and tuna are good, especially the tuna. The fat of the fish is really melt in your mouth. I remember the other 3 types are mackerel and sea bass. The impression is quite satisfactory, and one or two are a bit dry. - Dessert: Honey cake with pear slices, the pear slices are super juicy and sweet. The rice ice cream on the side with biscuit crumbs is not too colorful.

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