Paiche was included in Esquire Magazine's "Best New Restaurants 2013" last year and Executive Chef Ricardo Zarate was awarded the title of Best New Chef in America by Food & Wine Magazine. 

Need to hear more?  Paiche follows the success of its sister concepts, celebrated Los Angeles restaurants Picca and Mo-chica, honors the influence of Japanese flavors in Peruvian cuisine and the efforts of Chef Zarate’s mother country toward making indigenous species of fish sustainable with a menu inspired by the Japanese tradition of creative small plates. Paiche, named for the prehistoric Amazonian fish which is prominently featured throughout the menu, represents the nearby ocean—from the seafood-focus of the menu down to the restaurant’s design. “Peru has one of the largest Japanese community outside of Japan, and Japanese cuisine has been a large part of my training as a chef,” Zarate says. “This restaurant is izakaya-style, which means it is a meeting place for friends to enjoy great food and drink. Paiche’s menu will showcase the best of my country’s cuisine combined with the flavors and techniques I love from Japan, and I’m excited to show people what that means to me.”

www.paichela.com