The restaurant has a striking yellow exterior and an interesting layout, with stairs dividing the entrance into a semi-basement and semi-second floor. I enjoyed a solo Peruvian tasting course called "Degustación". Each dish was new to me, with plenty of unfamiliar chili peppers that added delicious flavor. The ceviche starter, featuring white fish with a refreshing lime sauce, was different from Mexican ceviche but incredibly tasty. The cold appetizer platter included three varieties, showcasing sauces made with yellow chili peppers, tri-colored quinoa, and boiled octopus with Peruvian purple olives. The colors were vibrant. I switched to a Pisco Sour, a refreshing and easy-to-drink cocktail made with Peru's native grape spirit, Pisco. The first main course offered a choice between domestic beef heart or grilled bonito, and I chose the beef heart. It was skewered and cooked to perfection, with a crispy exterior and succulent meat. The green sauce featured rare Peruvian chili peppers but wasn't very spicy. I refreshed my palate with a warm creamy asparagus soup made with Peruvian agave-based liquor. Then I tried another unique Peruvian spirit, similar to brandy, straight up. The second main course was a rich stewed chicken dish flavored with peppers, cheese, milk, and nuts. Finally, I had the coriander-stewed black wagyu beef over rice, resembling curry but with its own distinct flavors. The large chunks of meat were easy to scoop with a spoon, although finer slicing might improve the experience. The meal ended with a sorbet, waking me from my pleasant buzz. It was intriguing to taste the various chili peppers used throughout the meal, and I'd love to try them all fresh. Peruvian cuisine, like Mexican cuisine, definitely warrants further exploration.

It's been a few years since I last enjoyed Beboca. This time, I opted for the course menu instead of à la carte. - The ceviche was outstanding, with the freshness of the white fish and the perfect balance of acidity in the sauce. - The trio of appetizers was delightful, especially the octopus with its exceptional sauce. - The grilled beef heart skewer was crispy and delicious, accompanied by the "Inca Awakening" side dish, which despite its small size, was packed with flavor. - The young chicken breast stewed in parent chicken soup with a milk-based sauce and cheese was exquisite. - The Coriander-braised Japanese black beef had a curry-like taste but was surprisingly light and refined due to the variety of spices used. As always, every dish was delicately prepared and of a high standard. Thank you for the wonderful meal!

Tasting Menu A ¥6,000 ■ Catch of the day Ceviche ■ Papa a la Huancaína / Quinoa Solterito / Octopus in Olive Sauce (Cold Appetizer Trio) ■ Grilled Beef Heart or Bonito Anticucho ■ Canary Bean and Spinach Soup ■ Ají de Gallina - Braised chicken breast in a soup made with chili, milk, and cheese ■ Wagyu Beef Stew "Donburi" Style with Coriander, served with rice ■ Lucuma Ice Cream [Additional Dish] Lomo Saltado [Drinks] Cusqueña Beer (Peruvian Lager), Pisco Sour

One of the highly rated Peruvian restaurants in Japan. Although they don't offer lunch service and I don't usually dine out for dinner, I've been wanting to visit this place for a while. With the deadline approaching, I managed to secure a reservation for 5:00 PM. The restaurant is located in an area known for its excellent dining options, a bit away from places like Omotesando, where renowned restaurants like Yogorou and Andy are located. The exterior, with its yellow walls blending into the city, is stylish. Inside, the dim lighting and carefully chosen cutlery create a very chic atmosphere. We opted for the most casual course this time, and it was more than satisfying in terms of quality and quantity. Each dish had top-notch ingredients with flavors that were unique, yet familiar and enjoyable. They offer a variety of Peruvian drinks, and the Pisco Sour, in particular, was exquisite; I couldn't resist ordering another. Whether it's the deliciousness of Peruvian cuisine or the excellence of this restaurant, or both, I'm not sure, but it was a unique and enjoyable experience indulging in the cuisine of Peru, the land of culinary delights. Food: 3.7 - Today's fresh fish ceviche: 4.0 - Assorted cold appetizers: 4.0 - Grilled domestic beef heart skewers or seared bonito: 4.0 - Canario bean and spinach soup: 3.5 - Young chicken breast cooked in a parent chicken broth: 3.5 - Black Angus beef and coriander stew: 3.5 - Lucuma ice cream: 3.5 Ambience & Service: 4.0 Price: 3.5 ¥8,500 per person

Peruvian cuisine is the best! It was incredibly delicious!! Getting such amazing taste for only 6,000 yen for a full course is unbelievable! Every dish had a unique flavor, but they were all so delicious. It's completely different from French or Italian cuisine, very refreshing! Everything from the first dish was truly delicious, but the combination of: - Young chicken breast cooked in chicken broth, "Aji Amarillo" chili, milk, and cheese stew - Japanese Black Wagyu beef (A5 grade) stewed with coriander, served with rice - "Lucuma" ice cream These last three dishes were absolutely outstanding!!

My two best friends celebrated my birthday, and the three of us went together! It was my first time trying Peruvian cuisine, at a restaurant I specifically requested. I was excited to go. I'm not a fan of cilantro at all, and Peruvian dishes tend to use a lot of it. I didn't expect that... The atmosphere of the restaurant was lively and cozy, and the staff, although I'm not sure if they were from Peru, gave off a foreign vibe, making it feel like I had entered a restaurant while traveling abroad. If I didn't dislike cilantro, I would have given it a rating of 4.2 stars!

The enthusiasm for Peruvian cuisine never fades, and I found myself at a special dinner celebrating the 150th anniversary of Japan-Peru diplomatic relations, amid whispers of Peru everywhere. The ambiance reminiscent of colonial-style architecture in shades of gratitude-yellow fills my heart with joy. The Japan-Peru 150th Anniversary Special Course includes: - Appetizers: - Natural sea bream sashimi with key lime and aji limo jelly - Octopus with rocoto salted fish roe - Choclo corn chicken nuggets - 3 kinds of causas (a Peruvian dish): - Peony shrimp, scallop, mackerel - Peruvian sushi: - 3 types of nigiri: red mullet, sardine, squid - Ceviche chirashi - Shrimp and coriander soup - Escabeche of ayu (sweetfish) - Kumquat sorbet with yerba buena (a type of mint) gelatin - Inaniwa udon with wakatai paste - Teppanyaki-style black wagyu beef with chimichurri sauce - Yuca mochi, cherimoya sorbet, black sugar tuile, aguaymanto sauce The Japanese immigrants, recalling Japan while settling in various lands, have now made their mark in the world with Peruvian cuisine, one category being "Nikkei cuisine." I was particularly moved by the use of ceviche in the chirashi sushi sauce and the deep impression left by Peruvian sushi. The Peruvian wine surpassed my imagination in taste. With the Peruvian ambassador to Japan present, the dinner was delightful and charming. Since à la carte options are available, I look forward to visiting again soon.

I had Peruvian cuisine for the first time, including ceviche with fresh fish, boiled octopus and Peruvian purple olives cold dish, skewered domestic beef heart, escabeche of Oyama chicken, potatoes and honeycomb tripe, and stew with Yerba Buena (Peruvian mint) and Aji Amarillo. For dessert, I ordered Lucuma ice cream. Everything was incredibly delicious, and I was impressed. The staff explained the menu and ingredients clearly, making the experience even more satisfying.

First Peruvian cuisine experience. Despite the scorching 37-degree heat, the first dish, seafood ceviche, was delightfully tangy—perfectly refreshing after the sweltering weather. The subsequent courses, including causa and octopus dishes, were beautifully presented and thoroughly satisfying! ❤️

I went to a restaurant that made it to the top 100 in 2022. It's a Peruvian cuisine place, and I visited for lunch. The interior of the restaurant has a stylish vibe. Enticed by the phrase loved by all Peruvians, I ordered the "Pan con Pollo" sandwich plate for 900 yen. It comes with salad and french fries. The sandwich is made with finely shredded chicken breast and homemade mayonnaise. The french fries are of the thin and straight type. The "Pan con Pollo" feels more like a hamburger than a sandwich. The mayo in the chicken is generous, giving it a satisfying taste that goes well with the bread. Considering the generous portion in the set, it's quite reasonable, costing less than 1,000 yen. I'm looking forward to trying a different menu next time.

Visited a Peruvian restaurant in Jingumae for the third time. Previously, I opted for the special course with reservations, but tonight, I decided to try their à la carte menu for the first time. Solo diner, craving Peruvian cuisine on a weekday night. **Ambience**: Guided to my usual spot at the counter on the first floor. Ordered Chicha Morada from the friendly waitress—starting to feel at home in this Peruvian eatery (laughs). Though there's a second floor, it's likely always packed. Now, what to eat? Initially planned three dishes, but worried if I could handle them solo, so consulted the waitress. While she didn't confidently recommend, I took the plunge and ordered the following: ⓪ Chicha Morada 500 yen ❶ Fresh Fish Ceviche (s) 2200 yen ❷ Quinoa Salad 1600 yen ❸ Cow Stomach Stew 2200 yen ❹ Lucuma Ice Cream 800 yen. **Impressions**: The initial awe on my first visit, followed by the exquisite taste of the two dishes I tried before! Today's new additions surpassed the special course, delving deeper into Peruvian cuisine. Is it my discerning palate or does everything here taste amazing? To those apprehensive about Peruvian cuisine, this place is a must-try. Nothing too daunting to eat, yet each dish offers a unique taste. Peruvian cuisine feels like French cuisine, layering various flavors intricately. As a French cuisine enthusiast, I sense I'm falling deeply for Peruvian cuisine, confirmed today! Despite the substantial portions of the à la carte, I devoured everything—they were just too delicious (laughs). Even managed dessert to finish. Next, what to eat? Today, the chef also made an appearance, allowing for a brief chat. Ingredients like lime are sourced locally, even if it costs more, for that distinct taste of another world. Next time, it's à la carte again! **Summary of today's à la carte**: ⓪ Chicha Morada – A must-order here. Peru's iconic drink made from purple corn, with a refreshing taste that's addictively sweet. ❶ Fresh Fish Ceviche (s) – Flounder, boiled corn, fried corn, sweet potatoes, marinated in chili, key lime, and coriander sauce—a tangy punch that's irresistible! ❷ Quinoa Salad – Made with Peruvian quinoa, red and black varieties, mixed with new onions, tomatoes, and fresh cheese. Initially daunting due to its volume, but upon tasting, recognized it aligned with my preferences, akin to Italian tomato Caprese. Quinoa's texture and flavor reminiscent of Japanese millet, serving as a mediator for this salad. Even for someone like me who's not fond of cilantro, its inclusion was perfect, adding just the right touch. Overwhelmingly delicious, finished in no time. ❸ Cow Stomach Stew – The highlight of today! Stewed beef tripe, potatoes, mint, chili, with tender, flavorful tripe that defies description. The combination of tripe and potatoes was a match made in heaven. What blew me away was the rice. While it appeared as plain white rice, it was cooked Peruvian-style with garlic, salt, and olive oil, resulting in exceptionally tasty rice! The explosion of flavors when eaten with the stew was a first-time experience. A menu that resonates with curry lovers at 300%. Definitely ordering this again next time (laughs). ❹ Lucuma Ice Cream – Another must-order here. Lucuma, a fruit native to Peru, with a deep, sweet flavor reminiscent of yam but with a complexity that keeps you hooked. Once you try it, you'll be addicted to its deliciousness.

I want to go see Machu Picchu in Peru. I also want to try Peruvian cuisine. Instead of Machu Picchu, for now, I'd like to go to a place for Peruvian food. It's a 10-minute walk from Harajuku or Omotesando, and the area seems to have many people from Europe and the Americas (not just tourists) with an atmosphere that feels like being in Europe or the Americas. The food has unique appearances and colors, but the taste is easy for Japanese people. I don't like cilantro, but the beef stew with cilantro was delicious. The cilantro rice on the side was even more intense. Considering the price, the cuisine, and the atmosphere, I was very satisfied. The slightly upscale clientele made it a calm place to enjoy a meal. I highly recommend it to those who want to try unique dishes with an overseas feel.

I'm not sure if this restaurant serves everyday Peruvian dishes, but I visited out of curiosity about Peruvian cuisine. Most dishes seemed to carry a strong taste of olives and salt, making it hard to discern the flavors of other ingredients. While I can't definitively say if they were delicious, they were all beautifully presented. My impression of Peru was limited to the Nazca Lines and Machu Picchu, so the culinary experience was intriguing regardless of the taste. Unfortunately, they were out of Inca Kola and White Ale, which I was looking forward to trying. The restaurant had a casual, izakaya-like atmosphere, but the nearby parking fees were exorbitant. I don't plan on revisiting.

I've already visited a few times, but this time my friend and I enjoyed the slightly upscale "Déstasion B" course. As always, the dishes were vibrant in color and pleasantly surprising in taste, from the appetizers to the main course and dessert. They use chili peppers not for spiciness but for flavor, so it's not as spicy as Sichuan cuisine but more of a subtle, lingering warmth. I'm curious about the special course next time, haha.

I read an article about Peru being a country known for its world-class cuisine and decided to visit a Peruvian restaurant in Tokyo. I ordered the 8,800 yen Peruvian course and enjoyed some wine. Both dishes were extremely delicious, and I found myself wanting to come back again. I had no idea what to expect from Peruvian cuisine, but the dishes at this restaurant were delicate and suited the taste preferences of Japanese people. We mainly had Peruvian wine, which offered good value for money. Thank you for the wonderful meal.

The 1000 yen lunch with bread, corn, and chicharron is recommended. The sandwich with buns is delicious. It's unusual with slices of sweet potato sautéed with pork belly in between. The pork belly has a lot of fat... which is good for those who like it. I like thin fries, so it's great.

First visit. I made a reservation one month ago. The place was packed even on a weekday, so having a reservation is a must. The staff seemed a bit distracted by their smartphones, and there were some shortcomings in explaining the dishes, but overall, the atmosphere of the restaurant was nice, and I left with a positive impression. We opted for the 6,000 yen course, and it was more than enough to satisfy our appetites. It was my first time trying Peruvian cuisine, and I think it suits Japanese tastes as well. I would like to visit again if I have the opportunity.

I visited Poka-san for the first time, where you can enjoy Peruvian cuisine in a sophisticated atmosphere. It's a popular restaurant with continuous Michelin listings, and I've been wanting to visit for a while. The calm and chic interior, with a touch of exotic charm, is truly soothing. The red walls are said to symbolize Peru. The chef, a third-generation Japanese-Peruvian, prepares dishes using traditional colors of red, yellow, purple, and green. The special course priced at 11,000 yen was a storm of emotions!

I tried Peruvian cuisine for the first time at the famous restaurant Bepocah. Everything was delicious, and I enjoyed not only the taste but also the presentation of each dish. I found the slightly tangy and Asian-inspired flavors, like cilantro, intriguing, perhaps part of the tradition. The ambiance of the restaurant, both inside and out, was delightful, making it a great choice for a special occasion.