Lima's Miraflores Park Hotel Introduces Peruvian-Japanese Fusion Menu

  • September 21, 2011
Lima's Miraflores Park Hotel Introduces Peruvian-Japanese Fusion Menu
Created by Toshiro Konishi, Peru's star Japanese chef, the new menu combines the cultural mix and diversity of Peruvian cuisine with a world favorite, Japanese.

Framed by a beautiful garden and with impeccable style and design, Mesa 18 is the place to see and be seen in Lima. Here, as Consultant Chef, Toshiro presents a menu based on Japanese gastronomy using the very best ingredients found in Peru, including jumbo shrimp from the northern coast, scallops from Casma and tuna from Tumbes, Paracas and Pisco.

Menu highlights focus on hot dishes such as Nizakana deep sea grouper marinated in sweet soy sauce topped with ginger julienne, grilled tamamiso marinated pork ribs, and aubergine with pork and shrimp Gioza. Toshiro's specialty cold dishes will also be featured such as a classic ceviche, "tiradito" a popular thinly sliced fish appetizer, and a dish Toshiro served at the gala dinner of 2005's Madrid Fusion gastronomic event, lime marinated fresh scallops with Andean maca root sauce and flying fish roe sprinkled on top.

Toshiro is one of the premier advocates of Peruvian fare. A native of Japan, he arrived in Peru 35 years ago to work alongside his colleague Nobu, in a Japanese restaurant in Lima. Since then, he has spent years wandering the Pacific shores of the country, where he found the inspiration to develop a dish now representative of Peruvian cuisine: the tiradito. Over the years, he has shared his work and knowledge through continuous television appearances, becoming a true gastronomic celebrity.

More information: Miraflores Park Hotel