Bepocah

Absolutely incredible. Coming from Miami and as someone very familiar with Peruvian food (and dining with my Peruvian partner), this restaurant far exceeded our expectations. Do not miss out on this place. It is one of the best meals we have had, much better than many michelin restaurants. Additionally, the staff were very warm and accommodating. The food is well priced for the quality you are getting. Pair it with a pisco sour and you’ll have a great time

An absolutely exceptional gastronomic experience. Bépocah is, without a doubt, one of the best Peruvian restaurants I have tried outside of Peru. The cuisine is authentic, refined, and full of flavor. Each dish demonstrates great attention to detail and a perfect combination of Peruvian ingredients and high-quality fresh produce. Classic dishes such as ceviche, causa, and lomo saltado are executed with great precision and elegance, offering intense and perfectly balanced flavors. The tasting menu is highly recommended, as it allows you to discover different facets of Peruvian gastronomy in a harmonious sequence of carefully prepared dishes. The restaurant's ambiance is elegant and relaxed, with an interior that evokes the style of colonial Lima and creates a very special atmosphere for enjoying dinner. The service is professional, attentive, and very friendly. The team's passion for Peruvian cuisine and for providing a memorable dining experience is clearly evident. For those who love Latin American cuisine or wish to discover the culinary richness of Peru, Bépocah is an absolutely essential visit in Tokyo.

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 a 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 willow. •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 similar flavor to baba ghannoush. It looks like green yokan, but this modified cause allows you to enjoy the different textures of shrimp, potato, and eggplant. •Anticucho Charcoal-grilled beef heart. A Peruvian specialty. The willow is made with the Peruvian herb huacatay. It has no odor, is chewy, and drips with juices. An antique 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.