Kansha

Chef Jorge blends traditional Japanese techniques and exclusive imported ingredients with distinct Peruvian flavors. Downstairs, the space serves unpretentious ceviche and casual sharing plates in a relaxed setting. Upstairs, the experience shifts to a six-seat counter for a structured 17-course omakase. Here, the focus is on high-quality fish and rice paired with balanced South American accents, offering a quiet, highly personal interaction with the kitchen.