Shizen Restaurante Nikkei

Shizen is a remarkable culinary project that brings together the refined discipline of Japanese cuisine and the rich, earthy flavours of northern Peru. It stands as a tribute to nature, tradition, and craftsmanship — a place where every detail has meaning, and every dish is a story. Inspired by the Japanese word shizen (自然), meaning “nature,” the restaurant is guided by a philosophy of deep respect for ingredients, processes, and origins. Here, cooking is not just about technique, but about purpose. Founded by Coco Tomita, Renato Kanashiro and Mayra Flores, Shizen was born not in a kitchen, but in a heartfelt conversation about memory, heritage, and gratitude. Coco and Renato brought with them a profound admiration for the rituals and precision of Japanese cuisine — from the careful practice of ikejime to the poetic art of gyotaku. Mayra, on the other hand, infused the project with the warmth and intensity of northern Peru: its landscapes, its traditions, and the unique identity of its flavours. Together, they created a concept that is as soulful as it is technical, rooted in both ancestry and innovation. What makes Shizen truly special is its commitment to authenticity and sustainability. The team works closely with artisanal fishing communities in the north of Peru, selecting each product personally and understanding its natural cycle. This direct relationship with producers ensures not only the highest quality ingredients, but also a connection to the land and sea that is felt in every bite. Each dish at Shizen is crafted with precision and care, combining traditional Japanese methods with native Peruvian ingredients in ways that are both unexpected and deeply respectful. Fermentation, fire, raw preparations and ancestral knowledge all play a role in shaping flavours that are bold, delicate and beautifully balanced. Even the tableware and presentation are considered part of the experience, reinforcing the idea that food is an art form — one that engages all the senses. Dining at Shizen is not just about eating; it is about pausing, appreciating and reconnecting. It is a delicious journey through origin and technique, memory and place — an invitation to taste the beauty of what happens when two cultures meet with humility, respect and creativity.