This venue is closed This young Peruvian restaurant follows the standards set by ambassador of Peruvian cuisine, Gastón Acurio. There's no stereotypical Peruvian folk aesthetic – in fact, it looks more like a New York–style bistro. What you get is a fusion of Japanese Nikkei and Chinese – with a prominently Cantonese influence – and an exquisite presentation. It's ever so slightly more economical than Tanta. The worldly Peruvian chef studied in the USA and has worked in Dubai and the Dominican Republic. Don't pass up a chance to try their versions of rice with duck (with raspberry sauce) or the of rice-duck with raspberry sauce or the spicy 'ají' chili pepper chicken creole.