Pacifico Ristorante Peruviano Nikkei | Pisco Bar, Ceviche & Dim Sum

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Our History

PACIFICO restaurants have represented cutting-edge Peruvian-Nikkei cuisine in Italy since 2015, alongside a vision of revolutionary hospitality. Research and experimentation in the kitchen, thanks to Corporate Chef Jaime Pesaque, evocative venues, iconic design and a vibrant atmosphere have turned PACIFICO into a reference brand for catering, mixology and entertainment. Every PACIFICO restaurant can be found in the Michelin, Gambero Rosso, L'Espresso and Wallpaper guides; besides, it has been reported as the "place to be" by the major international lifestyle magazines.

Jaime Pesaque, Corporate Chef of PACIFICO, is considered among the best Peruvian chefs in the world, a pioneer of the so-called "Peruvian Food Revolution", and has been included in the prestigious list of "South America 50 Best". His training passed through numerous starred restaurants in Spain and Italy, such as El Caller de Can Roca, and prestigious schools, such as "Instituto le Cordon Bleu" in Lima. In his opinion, Kitchen is evolution: “Thanks to the immense biodiversity that characterises Peru - from the coast to the Amazon to the mountain regions - and to the strong and ancient oriental influences (Japan and China), contemporary Peruvian cuisine was formed and evolved through the use of a multitude of raw materials and techniques unmatched in the world”. Within this vast scenario, Nikkei cuisine represents the synthesis of Japanese influences in Peruvian culinary culture. PACIFICO is the embassy and the foremost expression of Nikkei cuisine in Italy: every PACIFICO menu brings to the Peruvian-Nikkei fusion cuisine - dominated by ceviche, tiradito, tacos and anticuchos, the sections dedicated to the meat and fish grill, the "Raw Bar" Italian-Japanese sections and finally a vast selection of Dim Sum.

CUISINE