Gaijin Cocina Nikkei

It sits at Av. Petit Thouars 3660, in San Isidro, in a small, low-lit room. It is run by Sergio Nakamura and Jun Oshiro, two Peruvian-Japanese cooks who met working in well-known kitchens and who frame the place as a rereading of nikkei cooking: Japanese technique on local produce, with an à la carte menu and a tasting menu offered with or without pairing. It works two seatings —lunch from 12:30 to 15:30 and dinner from 19:00, until 22:00 Monday to Wednesday and 22:30 Thursday to Saturday— and closes on Sundays. In 2025 it was nominated at Summum for Nikkei and Japanese cuisine, and at the Premios Somos 2026 for Best Nikkei. Our take: this is chef-driven nikkei that rewards booking ahead, better suited to an unhurried dinner than a quick lunch, and priced at the top end of the district.