Our Food: The Nikkei Tradition
Craft in Motion. Every roll is made by hand in the moment. The rice is warm, the nori still snaps, the fish is fresh. This immediacy defines Maru San’s style—an elegant choreography between chef and guest.
Sourcing our fish
At Maru San, it begins with the fish. Chef Carlos & Chef Simon source only sushi-grade selections from Japan, the Pacific, and the Atlantic, chosen for texture, temperature, and natural umami. Each piece is sliced to order and paired with perfectly seasoned rice and crisp nori, allowing the simplicity of the sea to speak for itself.
With every bite, you get the vitality of the ocean, the nourishment of whole foods, and the calm that comes from eating well.
What is Nikkei?
Nikkei cuisine was born from the wave of Japanese immigration to Peru in the late 19th century, where traditional Japanese techniques met the bold ingredients and flavors of the Peruvian coast. Over generations, this cultural exchange evolved into a distinct culinary identity, blending fresh seafood, precision knife work, and Peru’s citrus, chiles, and aromatics. Today, Nikkei food stands as one of Peru’s most influential gastronomic contributions to the world.
vibrant Peruvian Flavors
Unlike traditional Japanese handroll restaurants, Maru San brings Peruvian flavors and techniques to the table—like tiradito, thinly sliced raw fish, and aji amarillo, a medium-spicy, Peruvian yellow chili pepper sauce.
Minimal ingredients
Maru San’s approach to health mirrors its design philosophy: minimal, intentional, and rooted in nature. Each roll is a single, complete portion—freshly made, perfectly portioned, and meant to be eaten immediately.
Every hand roll at Maru San is built with balance and flavor in mind—warm rice, cold fish, crisp seaweed, and clean seasoning. The ingredients are rich in omega-3s, lean protein, and natural minerals, free from excess oils and heavy sauces.
