Renowned chef Nobu Matsuhisa marvels at Peruvian gastronomy

• He is visiting Peru together with some Japanese chefs to pay tribute to the late Toshiro Konishi at a charity dinner.
• The chef, who lived in our country 45 years ago, went to several restaurants in Lima and visited Cusco and Machu Picchu.

Accompanied by family and chef friends, the famous Japanese chef Nobu Matsuhisa has been touring our country, 45 years after having arrived in our country for the first time.

Nobu's presence in Peru – which he considers his "second country" – is due to the dinner that will be held tonight at the Astrid & Gastón restaurant for the benefit of the Pachacútec school in Ventanilla and in honor of the late Toshiro Konishi.

The tribute was first conceived two years ago by Toshiro's wife and daughter, Michiko Aoki and Taeya, who keep the itamae's legacy alive at the Toshi restaurant.

As is well known, Nobu brought Toshiro to Peru more than four decades ago and together they laid the foundations of what we know today as Nikkei cuisine. After leaving Peru, Nobu included Peruvian ingredients such as chili peppers, rocoto peppers or lemon in the menus of his more than 50 restaurants around the world, internationalizing dishes such as ceviche or tiradito.

That’s why Peru Brand granted him the 'Friend of Peru' recognition, an award created with the aim of strengthening and consolidating ties of friendship with those citizens of the world who promote the good things about our country.

During this visit to our country, Nobu also visited Cusco and its main attractions, such as the citadel of Machu Picchu, accompanied by Japanese chefs who have gathered in our country for the above benefit dinner, along with their closest relatives.