When it comes to food, porteños are often accused of being a fussy bunch, although the huge success of Japanese-Peruvian cuisine in Buenos Aires in the last few years proves that the locals' taste buds are maturing. It?s easy to explain, since when eminent gastronomic styles like these are expertly combined in places like Páru, unique flavours are the inevitable upshot. Who knew sliced fish could taste so good with parmesan cheese? Peru-born chef Jann Van Oordt, co-creator of Osaka, has gone it alone here to produce a successful joint in a cool space on two levels, each with a separate bar. Go for the cosy, acclimatised terrace and expect temptation to strike under each heading on the menu ? and on the pisco-dominated drinks list.