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"The Japanese really changed Peruvian food," says Diego Oka, executive chef of Peruvian culinary ambassador Gastón Acurio's La Mar, which opened this past March inside the Mandarin Oriental on Brickell Key. "They taught us how to eat fish raw, how to cut it, how to clean it, and how to eat it right at that moment to tell what it is and whether it's fresh."
At La Mar, balance is consistent. A smooth shift in music as night falls, a smart combination of refined Peruvian classics and New World-inspired creations, and uncommonly attentive service make each bite worth the premium that Acurio and the Mandarin charge for their services.
See also: Our full review of La Mar at the Mandarin Oriental
Published on June 25, 2014