Kotosh - Lomita

The best of Peru cooked hand-in-hand with the best of Japan is clearly a recipe for success. So different but so much the same.

Cebiche Mixto, for example, isn't much of a stretch from sushi - just a lot more marinated. This mixto of tender tako, irresistable ika, and gigantic kernels of Peruvian corn is perfect.

From the other side, the Tuna Tataki Roll rocks seared strips of tuna with ripe avocado and crispy tempura shrimp.

And then the Chupe de Pescado, OMG the CHUPE DE PESCADO. The heavy, ricey stew brings tears to my eyes it's so good, and the description of "fish chowder" does it no justice. This stuff is hot and heavy, and the rich, savory chunks of fish spread through the soup.

I never thought I'd see pesto and katsu on the same place, but the Tallarin Verde makes it work. The pasta is great, but the lightly-battered and brilliantly fried katsu completes it, like the other half it didn't know was missing.

Peruvian and Japanese...I would love to hear how they met. But how they met is far less important than how they mesh. Mixed marriages make the most beautiful food-babies, and Kotosh delivers one heck of a hybrid.