01
4,200m
Altitude is the first ingredient
Every plate is pinned to an ecosystem — from the Pacific shelf at −10m to glacial lakes at 4,200m.
02
2,400m
Ingredients carry place, not category
Cushuro algae from Junín, oca tuber from Cusco, paiche from the Amazon — each tied to soil and season.
03
680m
Technique serves terrain
Fermentation, ceviche acid-cure, pachamanca earth-oven — methods chosen to preserve what altitude gives.
04
−10m
Two traditions, one kitchen
Nikkei precision meets Criollo warmth: lime, soy, rocoto, and sea urchin share the same tiradito.