MICHELIN Guide Chefs Unite to Celebrate Peruvian Culinary Heritage
"Osaka Nikkei Miami started over 20 years ago, bringing together Japanese precision and simplicity with the dynamic flavors of Peruvian gastronomy. It's the brainchild of chef Juan Alfonso Urrutia who defines his approach as a “multisensory experience.” At the celebration, a Cured Tuna Tiradito beautifully exemplifies the Japanese diaspora in Peru. “Peruvian gastronomy has highly developed by the influence of Japanese cuisine that is characterized by the very strong approach to simplicity and perfection of its product,” says Alfonso Urrutia." - Ty Gaskins
