From Tokyo to Lima to the 23rd Floor

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Nobuyuki Matsuhisa was eight years old when his father died. He grew up in Saitama, Japan, raised by his mother, and found his way into the discipline of Tokyo sushi kitchens while he was still a teenager. By the time he was twenty-four, he had left Japan for Peru.

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The 23rd Floor

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'When Matsuhisa visits his restaurants, he goes straight into the kitchen and works alongside the team'

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The Dishes That Started Everything

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'The fish is marinated for three days in a paste of white miso, mirin, and sake'

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A Table Worth Planning For