Western Japanese cuisine blends European culinary techniques with traditional Japanese flavors. This style evolved post-World War II when Western ingredients entered Japan’s food scene. Dishes like curry rice, hambāgu (Japanese hamburger steak), or miso reflect this hybrid. It’s a comforting, familiar cuisine that balances richness with subtlety. Expect a beautiful harmony of textures, umami depth, and East-meets-West creativity on the plate.

Nikkei cuisine is the delicious result of Japanese immigrants settling in Peru in the late 1800s. Combining Japanese discipline with Peru’s vibrant ingredients, it gave birth to a bold, fresh, and colorful cuisine. Think sashimi with chili and lime, or miso-glazed ceviche. Nikkei balances precision with passion—light yet full of flavor. Over time, it has become globally loved for its originality, freshness, and cultural richness, making it a standout in the world of fusion cuisines.

Itameshi is Japanese-Italian fusion, born from Japan’s love for Italian food. “Itameshi” literally means “Italian meal” in Japanese. Emerging in the late 20th century, it creatively fuses pasta, risotto, pizza, and other Italian staples with Japanese ingredients like soy, seaweed, miso, and wasabi. Dishes like mentaiko spaghetti and miso risotto capture the soul of both cuisines. Itameshi is fun, comforting, and unexpected—an ideal introduction to how cross-cultural food can be both inventive and familiar.

Discovered by Japanese scientist Kikunae Ikeda in 1908, umami is known as the fifth taste… joining sweet, sour, salty, and bitter. It translates to “pleasant savory taste” and is found in ingredients like mushrooms, tomatoes, aged cheeses & soy sauce. Umami is what gives depth and roundness to dishes, making them deeply satisfying. Whether in dashi broth or parmesan cheese, umami bridges global cuisines and remains the secret behind many unforgettable bites on any plate.