Al Toke Pez
Seafood restaurant · Lima ·
Ceviche, fried calamari, seafood rice, chicha morada
Ceviche, fried calamari, seafood rice, chicha morada
"Maybe you've seen the Netflix feature on Al Toke Pez: Tomás Matsufuji (Toshi) is a good friend and runs a nikkei-style street-food spot that recently moved to Miraflores. The place offers excellent prices, huge flavor, and impressive technique—especially with stir-fries—making it the spot to go for a nice ceviche and a great chaufa (fried rice); Toshi is a fine-dining chef working in a very casual setting." - Megan Spurrell
"For nikkei-style street food with great technique and prices, I go to Al Toke Pez: Tomás Matsufuji (Toshi) — who even features in a Netflix piece — moved the spot to Miraflores and serves excellent ceviche and chaufa (fried rice); his stir-fries show the skill of a fine-dining chef working in a very casual setting." - Megan Spurrell
"Al Toke Pez is a modern huarique, or unpretentious spot revered for doing some dishes remarkably well. Huariques are often known by the nickname of their chef, who is typically the main character—and sometimes the only cook—in the place. Behind the 12-seat counter, Tomás Matsufuji, or Toshi, stands at the stoves, frying and mixing the fresh ceviches in plain sight. There’s ceviche done the proper Limeño way, an unmissable rice with seafood, deep-fried giant squid that crunches with every bite, and humble, well-prepared produce. If the chef is in a good mood, he might surprise you with a dish of the day, like a saltado or sashimi. This place is first-come, first-served, so if you don’t get a seat, wait in line, or prepare to eat standing shoulder to shoulder." - paola miglio
"Al Toke Pez is a modern huarique, or unpretentious spot revered for doing some dishes remarkably well. Huariques are often known by the nickname of their chef, who is typically the main character—and sometimes the only cook—in the place. Behind the 12-seat counter, Tomás Matsufuji, or Toshi, stands at the stoves, frying and mixing the fresh ceviches in plain sight. There’s ceviche done the proper Limeño way, an unmissable rice with seafood, deep-fried giant squid that crunches with every bite, and humble, well-prepared produce. If the chef is in a good mood, he might surprise you with a dish of the day, like a saltado or sashimi. This place is first-come, first-served, so if you don’t get a seat, wait in line, or prepare to eat standing shoulder to shoulder. photo credit: Jimena Agois" - Paola Miglio
"Chef Tomas Matsufuji is well-known for his excellent seasoning and skills at this casual Surquillo hangout. Unpretentious and straightforward, the cebiche carretillero (wheelbarrow) dish is inspired by versions served out of small carts at local markets. The type of fish rotates based on availability and seasonality, but it’s always diced and bathed with a powerful leche de tigre that includes garlic, ginger, celery, onion, lime, and for those who like a little spice, ají limo, alongside the usual suspects like chicharron de calamar (fried calamari), sweet potato, corn cob, and corn nuts. Don’t expect a delicate touch; this is pure flavor overload." - Liliana López Sorzano
