The secrets behind a cebiche or tiradito of unparalleled freshness. The precise amount of time for which a fantastic stir fry must remain in the wok. The meticulous care that goes into choosing the ingredients and the mastery required to prepare the best seasoning. All of this is part of the legend and history of this restaurant, where Japan meets Peru and seafood meets criollo cooking. The talented Yaquir Sato is the author of this new chapter in the life of Costanera 700, keeping alive the spirit and the peerless cooking of his father Humberto.