Inspired by the food of Japanese settlers, who moved to Peru in the late 19th century, the menu comprises a mix of the two cultures, using ingredients and techniques from both cuisines.
Helmed by Chefs Mina Newman and Taku Nagai, Sen Sakana is a Japanese phrase that means 1,000 fish; it is said that 1,000 different species of fish swim in the waters between the two countries.
Sen Sakana’s full menu of hot and cold small plates, ceviches and tiraditos, sushi, entrees and robata vegetables offers a beautiful journey into the cultural collaboration of Japanese and Peruvian flavors.
The 190 seat restaurant is divided into two floors, a ground-floor dining room and a mezzanine level that also has a sushi bar. Interiors feature slatted pale wood and colorful fabrics. There’s also a private dining room with seating for 50.
A unique dining experience mixing two distinct cultures
House-Crafted Tofu covered in feathers of bonito flakes; Causa “Onigiri”, the Peruvian take on a Japanese rice ball with yellow and purple potatoes; Salchipapas, Peru’s classic street food with miso mustard and kurobuta sausage; and a Quinoa Chaufa, which combines the ancient South American grain with pork belly, plantains, King Oyster mushrooms and smoked soshinko.