Dig into Peru’s bold flavors with specialty ceviches, savory anticucho (BBQ), solterito salads, and tapas galore. These dishes are made with extra love by supporting sustainable and social initiatives, too.

Slurp away! There’s a reason why Chef Shinji’s umami-rich ramen earned a Michelin nod. The Japanese precision makes a difference. Their signature broth includes three types of fermented shoyu (soy sauce) and market-fresh chicken. They also handcraft noodles using Hokkaido’s prized wheat flour. Hungry? Swing by this Japanese food stall to experience a traditional “neo yatai” eatery (ネオ屋台) with a modern spin. You’ll see why one bowl is never enough.