Bepocah

As a huge fan of Peruvian cuisine, this was a long-awaited visit for me. I booked the 11,000 yen Dextacion course through Table Check. Reservations can be made for any date and time as long as you've made them about a month in advance. In conclusion, although this is high-end Peruvian cuisine, it is based on local classic Peruvian dishes with some innovations, so if you're familiar with the basics, you can make new discoveries by seeing how these adaptations are possible. (Conversely, at ultra-high-end restaurants like Maz, there were times when I couldn't tell what I was eating because they've elevated Peruvian cuisine so much. However, I think that may have been because I was a beginner to Peruvian cuisine at the time, so I'd like to go back again.) Of course, Pepoca was of excellent quality in terms of taste, presentation, and ingredients. Even if you're new to Peruvian cuisine, the beautiful presentation makes it a good place to start. • Amuse-bouche A sauce made from a mixture of aji amarillo (yellow chili peppers), cheese, yogurt, etc., poured over white grapes and topped with a crispy dough similar to spring roll wrapper. I had always imagined yellow sauce pairing with potatoes, but the combination with the fresh sweetness of white grapes is also exquisite. This sauce is also used in classic dishes like papa arahuancaina, and is sometimes found in bottles at supermarkets that carry South American ingredients. I have some at home, so I'll try it with grapes next time. •Diladido Peruvian-style sashimi. Similar to ceviche, but with a sour and spicy sauce. The sauce is sour with lime and cilantro. The scallops and golden-eyed snapper were very fresh, with a sweetness that overshadowed the sauce. •Causa Ocopa sauce is a mixture of the Peruvian herb huacatay, ajiamarillo, milk, cottage cheese, etc. It is served on causa, a Peruvian version of potato salad. The eggplant has a flavor similar to baba ghannoush. It looks like green yokan, but this modified causa allows you to enjoy the different textures of shrimp, potato, and eggplant. •Anticucho Charcoal-grilled beef heart. A Peruvian specialty. The sauce is made with the Peruvian herb huacatay. It has no odor, is chewy, and drips with juices. An anticucho of excellent quality. •Canario Bean Soup The flavor is similar to kidney bean soup. The gentleness is similar to harira soup. •Aji Degasina A classic Peruvian dish of chicken simmered in aji amarillo and cream. Wrapped in puff pastry, it reminds me of the stylish biryani wrapped in pastry I had in Mumbai. This dish also allows you to enjoy the original Peruvian cuisine in a stylish yet authentic way. •Asado de Les Asado means "grilled" or "loin" in Spanish. In South America, the same asado is cooked in a variety of ways, and Peruvian asado is made by simmering the meat like beef stew. This dish uses A5-grade Kuroge Wagyu beef and is so delicious it's practically cheating. The sauce is similar to demi-glace, but you can also taste the Peruvian spices and is absolutely delicious. •Custard pudding and ice cream Soft, tart passion fruit ice cream, guava jelly, and custard pudding paired with a pisco sour. A great palate cleanser. The service is also excellent, making this a flawless restaurant. The alcohol selection includes South American wines and sparkling wines, mainly from Peru. I'm not sure how often the menu changes, but I'd definitely like to visit again.

Every dish was delicious, our server was knowledgeable and friendly, and the restaurant has a quiet and upscale atmosphere, while being accessible at the same time.

This used to be a very good restaurant, with delicious food. I felt that even though it was a little pricey, it was good value for money. Even if I went early, they only had three plates of lomo saltado ready, the food was cold, and the service was slow. People said that this was just how Peruvian food was, but I've eaten there and at this restaurant many times. The service level had also dropped, with them taking the attitude that they'd just make up some excuse and fix the problem. It used to be hard to get a reservation, but now it's easy to get one, so I didn't believe it, but customers are honest.

We are from San Francisco and New York City where Peruvian food is extremely popular. Visiting Tokyo for the first time, we had an amazing 8‑course dinner at Bépocah Peruvian Cocina that honestly felt like Michelin level, just in a relaxed, comfortable setting. Each course from the degustation menu was well paced, and the whole meal flowed really naturally without long gaps or feeling rushed. The service was friendly and attentive in a low‑key way. Staff checked on us at good moments, kept drinks topped up, and explained each dish clearly without overdoing it. It felt like they genuinely wanted us to enjoy the food and the experience, which made the night feel special without being formal. Food‑wise, my favorites were the Aji de Gallina, the anticuchos de corazón, and the sopa de frejol canario. The Aji de Gallina tasted like a Peruvian spin on an amazing chicken pot pie – rich, creamy, and super comforting. The anticuchos were nicely grilled and smoky, and the bean soup was cozy and full of flavor. I would say the food here rivals if not better than most of the Peruvian in the Bay Area and NYC. Chef really demonstrates his creativity and attention to detail with his creations. Altogether, it was the kind of meal that makes us excited to come back and bring friends.

The food is divine, but unfortunately, only what they want. I used to come here a while ago and chose what I wanted from the menu, now there are only two demanding tastings that force you to go on a journey. Everything is very good, but I only wanted tradito causa and a large amount of ceviche, but instead we went from wagyu to chicken to soup and no ceviche in the largest tasting. Also, the tradito, which was wonderful (it must be said), was little more than a bite. The price is very fair, but I don't like this formula, and I won't be returning.