Since the first Japanese people migrated to Peru in the late 19th century, Japanese Peruvians (known as Nikkeis) have become an integral part of the country’s politics, arts and cuisine. Few restaurants blend these two culinary traditions as well as Tomo Cocina Nikkei, in Miraflores, where you can try colourful tiraditos, a Nikkei dish of sashimi-style slices of raw fish in a citrusy Peruvian marinade (an octopus tiradito starter is 55 soles). Tomo’s specialty, however, is its creative nigiri. Here, the rice mounds, topped with raw local fish, are flavoured with onion, tomato, cilantro and a yellow-chile sauce called chalaca, or an Amazonian fruit called cocona (nigiri, about 25 to 80 soles for two pieces). Sit at the sushi bar and ask the chefs to pick your dishes. Reserve ahead.
10.30pm | Sign off with a drink
