A Season For Nuna

Limited-Time Pop-Up Delivers Elevated Nikkei Cuisine

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Only here for a short time, Nuna at Four Seasons Hotel Miami is serving up bold Nikkei flavors through next spring — and it’s well worth the visit.

The restaurant, which took over the Edge Brasserie space for dinner service, was created by acclaimed Chef Jaime Pesaque, a pioneer in modern Peruvian cuisine. The menu offers a refined interpretation of Nikkei, a fusion cuisine that combines Japanese culinary techniques with Peruvian flavors and ingredients.

Offerings include Wagyu & Truffled Dumplings with wok-tossed Nikkei sauce, truffle aioli and fresh truffle; Chirashi Ceviche made with salmon, tuna, octopus, scallop, ikura, caviar, sushi rice, chalaquita, aji amarillo and leche de tigre;

Guanciale & Chilies, featuring gochujang sauce, pickled shallots and wasabi; and Short Rib, which is cooked for 24 hours and served with yakiniku sauce, truffled mashed potatoes, mustard seeds and pickled chilies.

“This concept is about balance between Japanese traditions and Peruvian influences, between heritage and innovation. Every element is intentional, from the brightness of the flavors to the ingredient-forward compositions that define each bite,” says Pesaque, whose flagship Lima restaurant, Mayta, has earned a coveted place on The World’s 50 Best Restaurants list.

Desserts include Crema Volteada, a Peruvian flan with yuzu leaf honey, and Cacao, a brownie made with chocolate ganache, chocolate mousse, nibs and chocolate ice cream.

Nuna at Four Seasons Hotel Miami is located at 1435 Brickell Ave. in Miami. For more information, visit fourseasons.com.