WHY Intercontinental fusion food informed by 100 years of immigration.

WHAT Born out of history, this quaint place is the culinary result of a century of Japanese immigration to Peru. Its success stems from its ability to take two disparate cuisines and forge a strong, seafood-based middle ground. On the Peruvian side of things, try the pulpo al olivo (tender slabs of octopus streaked with botija olive sauce) and solid ceviche. The Japanese menu is sushi intensive, dominated by California-style rolls that, despite some predictability, owe their sucess to generally inventive combinations and quality fish.

WHO Indecisive South Bay residents who want the best of two continents.