Photos courtesy Of Osaka Nikkei
Chef Juan Alfonso Urrutia
Chef Juan Alfonso Urrutia knows he’s lucky. After all, he was born in a country with some of the world’s most vibrant cuisine: Peru. In the late 1890s, a wave of Japanese immigrants arrived, inspiring a blend of Japanese technique and Peru’s deep-rooted, pre-Hispanic traditions. That, paired with an abundance of fresh seafood from a coastline stretching at least 1,500 miles, gave rise to Nikkei cuisine. Urrutia, whose fascination with food led him to enroll in Le Cordon Bleu in Lima, went on to spend four years working in Japan, an experience that proved transformative.
“Japanese culture teaches you to see through a lens of discipline and respect. It’s about giving 100%, showing up fully, with commitment and integrity,” he says.
Asado Gyūdon
Urrutia grew up in Trujillo, a city on Peru’s northern coast, where the air carried the briny scent of the Pacific mingled with limes, fresh seafood and ají peppers. His mother ran a travel agency focused on national heritage and cultural experiences, a factor that shaped him from an early age.
“That early awareness of Peru’s rich history continues to influence how we think about the design and story behind each dish,” he explains.
His first taste of traditional Japanese cuisine came by way of his wife and her father, who introduced him to dishes like tentsuyu, a delicate dipping sauce. Urrutia deepened his understanding of Nikkei cuisine while working for Chef Dario Matsufuji at La Cocina de Dario in Lima. Matsufuji made a lasting impression on the young chef, mentoring him in the kitchen, taking him to local markets and immersing him in the stories, history and cultural context that enrich each dish.
Six years ago, he made his way to Miami to open Osaka Nikkei, drawn by the beaches, year-round sunshine and growing dining scene. But none of Miami’s allure distracted him from the purpose instilled in him years earlier in Japan -— a dedication to bringing people together through food.
Asado Gyūdon
“My time in Japan marked a turning point, introducing me to a new way of approaching ingredients — using them to their fullest potential while honoring their origin. Seasonality became a guiding principle, shaping availability and demanding adaptability. I learned to work with precision, in smaller spaces and with deep discipline,” he says.
Today, Nikkei cuisine in South Florida is as much a staple as Key lime pie, but when Osaka Nikkei opened in Miami in December 2019, that wasn’t the case.
“In the beginning, it was an interesting challenge,” Urrutia says. “Our staff wasn’t familiar with the concept, and our guests were largely unfamiliar with Nikkei cuisine. Even choosing the right menu offerings required deep consideration.”
Dinner Spread
Now, more than six years later, in a dining landscape where restaurants open and close at a dizzying pace, Osaka Nikkei remains one of the buzziest spots in town. With the brand now spanning 11 locations worldwide and an additional two upcoming openings, Urrutia, who was appointed global culinary director for Osaka Nikkei in 2022, beams like a proud parent.
“Osaka has created its own world. I believe we’ve become trendsetters — setting a tone and creating a reference point for Nikkei cuisine throughout the Americas and beyond. We’re not better or worse — just different. It’s that difference that draws people into our world and inspires others to create their own interpretations,” the 48-year-old chef says.
The balance between the boldness of Peruvian flavors and the precision of Japanese technique sets Osaka Nikkei apart.
“There’s no exact formula for marrying two distinct culinary cultures — it’s a process of evolution, constant learning and trial and error. We learn from our experiences and refine our techniques to produce the best possible outcome,” Urrutia says.
A dish Urrutia feels captures this balance particularly well is the Chirashi Causa. Inspired by the traditional Peruvian causa — a layered potato dish often filled with seafood or chicken and seasoned with lime and ají amarillo — it is reimagined at Osaka Nikkei using seasoned sushi rice as the base. The dish is topped with fresh seafood and finished with acevichada sauce, a creamy, citrus-forward blend enriched with ají peppers and inspired by ceviche marinades.
This creation that reflects the path Urrutia has taken — from Trujillo to Tokyo to Miami — and the philosophy that guides his cooking. “It’s a dish that embodies the harmony between Peruvian and Japanese techniques — one that really expresses what Nikkei is all about,” he says.
Wasabi Ceviche
Serves: 1–2
INGREDIENTS
• 4 oz. cubed fresh corvina (or another fresh white fish)
• 2 oz. scallops, cut into 3 pieces each (similar in size to the fish)
• 2 oz. wasabi sauce*
• 1 tablespoon thinly sliced scallions
• ½ tablespoon diced Fresno chile
• 1 oz. fresh lime juice
• 1 shiso leaf
• ½ tablespoon wasabi furikake (available in most Asian markets)
PREPARATION
In a mixing bowl, combine fish, scallops, Fresno chile, scallions, wasabi sauce and lime juice. Place the shiso leaf in the center of a chilled bowl and mound the ceviche mixture on top to form a small peak. Sprinkle with wasabi furikake to finish.
*Wasabi Sauce
INGREDIENTS
• 4 oz. fresh lime juice
• ½ tablespoon wasabi paste
• 1 oz. rice vinegar
• 2 tablespoons white sugar
• 1 oz. sesame oil
• salt, to taste
PREPARATION
Heat the vinegar in the microwave for a few seconds. Cool slightly, then add the remaining ingredients and whisk until fully incorporated. Refrigerate until ready to use.