Peruvian Cuisine: A Fusion of Diverse Food Cultures from Immigrant Communities

Lima, the capital of Peru, hosted the "World Culinary Summit" in 2011, welcoming chefs from around the globe. Peruvian cuisine has garnered attention and praise from renowned chefs such as Ferran Adrià of "elBulli" and René Redzepi of "Noma." Now, "bepocah" brings authentic Peruvian flavors to Tokyo, featuring chefs who have made their mark in Peru.



Signature dishes include "Ceviche," a marinated seafood dish born in coastal towns with access to fresh catches, and "Tiradito," thinly sliced raw fish served with sauce, akin to sashimi. "Causa" is a layered potato dish, often presented like a cake, utilizing Peru's diverse potato varieties. "Lomo Saltado," a stir-fry of beef tenderloin, reflects the influence of Chinese immigrants, while "Criollo" dishes showcase the legacy of Spanish immigrants. This rich variety is a hallmark of Peruvian cuisine.

Pisco, Peru's national spirit, is a grape-based brandy with a rich aroma and a potent alcohol content of 42-44%. At bepocah, over ten types of cocktails are available, including the popular Pisco Sour and Chilcano, as well as unique creations featuring native Peruvian fruits. These are cocktails best experienced firsthand.




Bepocah's vibrant exterior, inspired by colonial Lima architecture, is illuminated by antique street lamps transported from afar. Stepping inside, guests are greeted by an exotic entrance adorned with traditional tiles found in Lima's churches and residences.

The first floor features a bar counter stocked with "Pisco," Peru's signature spirit, and circular sofa seating. The second floor offers a large communal table and sofa areas, catering to various occasions. The interior, designed for adults to relax and lose track of time, allows guests to savor the charm of Peruvian cuisine, beloved in Lima, a city by the Pacific.

Open until late, it's the perfect spot to stop by after work for your favorite Peruvian dish and a cocktail.