Al Toke Pez
Seafood restaurant · Lima
C. Manuel Bonilla 113, Miraflores 15047, Peru
Highlights
Casual Surquillo spot with powerful cebiche & fried calamari
Casual Surquillo spot with powerful cebiche & fried calamari
"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
"This hole in the wall in the Surquillo district used to be a hidden gem, but chef Tomas Matsufuji’s skills are now well known. The small counter only sits eight to 10 people and only at lunch, but for a surprisingly fair price guests enjoy abundant flavor. Matsufuji’s combinado includes ceviche, deep-fried calamari, and seafood rice, and lucky diners may also find daily specials. If you want to wash it down with beer, bring your own, because the chef only offers chicha morada, a traditional corn beverage that pairs well with his food. Don’t leave without drinking the leche de tigre, concocted to be both delicious and restorative for hangovers. [$-$$]" - Liliana López Sorzano
Bow K. Techataveekijkul
Anthony R.
Ismael
Edyta Pukocz
saddia jameel
Ryan Sanford
Gaby Selden
Riccardo Capuano
