It was Luis Matsufuji, the eldest son of a Japanese family of eight, who first had the idea of opening a Japanese restaurant in Lima. He wished to recreate a true Japanese cuisine in his country of adoption, Peru.
From his visits to Tokyo every summer, he brought back two Itamaes who were both going to become famous. One in Peru, Toshiro Konishi and one globally, Nobu Matsuhisa. Both were among the first to work at Matsuei (‘leafy pine’ in Spanish), which opened its doors in 1973, forty-seven years ago; it was the first sushi bar in Peru.
Throughout history, Matsuei made great contributions to Japanese and Nikkei cuisine in Peru. It brought the Maki acevichado and Matsuei maki, the cornerstone of Maki recipes in Lima.
As he came back to Lima for our 30th anniversary, Nobu left us the Sashimi Salad, the Rock Shrimp tempura and the ‘Dulce de Leche Harumaki’. All these are still stars in our menu.
Over the years, Matsuei became the main school for the Itamaes who today dominate the Japanese and Nikkei culinary scene in Lima and where modern and traditional cuisine continues to be reinvented.
Traditional Japanese gastronomy is characterized by its elegant simplicity, natural flavors and a commitment to fresh products. Its world is know as Kaiseki.
As they are called KAISEKI
This cuisine emphasizes the seasonality of food, the quality of its ingredients with different cooking methods and a delicate presentation by an experienced itamae.It is naturally healthy and balanced.
Enjoy a true Nippon Experience at Matsuei.
Japanese Gastronomy as an Art.