#nikkei-cuisine

#nikkei-cuisine

Maido embraces nikkei techniques and culinary traditions of the Japanese diaspora, with flavors from every corner of Peru-fish from the waters of the Peruvian Amazon; chilis dried in the Andean sun; and fermented beverages made with endemic fruits that pair perfectly with ingredients like bluefin tuna, carved tableside like a Spanish jamón.

The Hummingbird, chef Ricardo Zarate's irreverent ceviche shack perched in Echo Park, is one of those iykyk restaurants that has quietly become a locals' favorite and even lured some Westside regulars for its lip-puckering ceviches, Nikkei hand rolls, and aji-spiked risotto de mariscos. Zarate (of Picca and Rosaliné fame) feels both at his most relaxed and confident in the casual space, often behind the counter portioning out dishes himself.

Chef Nando Chang of Itamae AO has exemplified excellence in Nikkei cuisine, earning the prestigious James Beard Award in the Best Chef: South category.