Story
When the Sakura Maru travelled from Japan and landed on the shores of Peru in 1899 it took more than people with it. Every passenger carried with them the recipes of their favourite dishes from home, and when they’d finished working the sugar plantations, they set to bring them to life once again, using locally sourced ingredients.
The Japanese and Peruvians had a love of fresh fish in common, and it was this that would become the foundation of Nikkei cuisine. Just as the Japanese traversed the sea to work on the land, so too would their food be inspired by the water and married to ingredients grown in Peruvian earth. Ingredients grown in the rich soil. Corn, potatoes, lime and chilli brought new, earthy flavours and sweetness that complemented the fresh and clean fish & rice.
The food & design of our restaurant is inspired from sea and land, making every guest feel that they are on the flavourful journey together with Sakura Maru.
Story
When the Sakura Maru travelled from Japan and landed on the shores of Peru in 1899 it took more than people with it. Every passenger carried with them the recipes of their favourite dishes from home, and when they’d finished working the sugar plantations, they set to bring them to life once again, using locally sourced ingredients.
The Japanese and Peruvians had a love of fresh fish in common, and it was this that would become the foundation of Nikkei cuisine. Just as the Japanese traversed the sea to work on the land, so too would their food be inspired by the water and married to ingredients grown in Peruvian earth. Ingredients grown in the rich soil. Corn, potatoes, lime and chilli brought new, earthy flavours and sweetness that complemented the fresh and clean fish & rice.
The food & design of our restaurant are inspired from Sea and Land, making every guest feel that they are on the flavourful journey with Sakura Maru.
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