Tzuru pays tribute to our Nikkei identity. To all the Japanese descendants that made possible the development of a culture that is part of Peru.
The richness of our Nikkei culture, which was born in Peru with an inheritance of Japanese philosophy, manifests itself through unique flavors and precise techniques in its cuisine. It shows great respect for the ingredients and as a result creates unforgettable dishes.
Our experiences are the source of our inspiration. In Tzuru we don’t put limits to our creations and we take care of every detail so our guests can enjoy the culinary experience with all their senses.
In Japanese, “Tsuru” means crane and symbolizes fellowship, patience, respect and dedication, which are qualities that make the essence of our restaurant.
We changed the S for the Z, to pay homage to the first Japanese immigrants that arrived to Peru, whose last names, for the lack of knowledge, were misspelled in their identification documents.
Tzuru then becomes a word that has a Japanese phonetics but a Nikkei identity and this represents perfectly what we offer as a restaurant: Japanese philosophy with Peruvian tradition and ingredients.
Jorge Matzuda, studied culinary arts in the University of San Ignacio de Loyola School of Chefs. After working in Lima in many restaurants, he was in charge of the sushi bar in Edo for 7 years. In 2007, he traveled to Kagoshima, his Grandparents’ hometown, to study Japanese gastronomy and worked in a kaiseki cuisine restaurant. He then went to Italy to study culinary arts and enology at ICIF. He worked in Osteria Francescana (Modena), an experience that helped him understand the cuisine from a sensory vision. He learned that gastronomy is an art that awakens our senses and emotions. This, together with his conviction to respect ingredients and the sustainability philosophy learned in Japan, formed the foundations for his new project. Back in Lima, he turned his project into reality with Masa Hamada and created Tzuru, a restaurant that pays homage to the culture his ancestors developed in Peru.
Masa Hamada developed his curiosity for the kitchen at an early age. After graduating highschool, he knew Gastronomy was what he wanted to pursue, but it was too expensive and had to settle for another career. It didn´t take him long to follow his passion, and traveled to Japan so he could pay for his culinary career. While in Japan, he had many different jobs, one of them was handling food in a supermarket. That experience helped him learn the respect towards the ingredients. Back in Peru, he studied gastronomy and culinary arts in Instituto Superior Expro. First, he worked in Sushi Ito, his first experience in a Japanese restaurant. Afterwards he gained experience in an Italian restaurant. In Edo Sushi Bar, he rapidly became head chef and in two short years became manager, where he learned the administrative management of a restaurant. After almost one decade working in Edo, he decided it was time to do something of his own so he joined Jorge Matzuda to create Tzuru, a new concept that expresses what cooking makes them feel.
Our food is Nikkei signature cuisine. We have created a menu where we prioritize, patience, dedication and awareness in every detail.
Our objective is avant-garde cooking maintaining our Nikkei philosophy.
Come to enjoy the flavors, aromas and sensations we give the world to know.
You can also call us to (+51 1) 225-2195
Calle 21 Nro. 707, Urb. Corpac, San Isidro.
Lima - Perú
*We have parking space for our guests.
Phone Number: (+51 1) 225-2195
Monday - Saturday
Lunch: 12:30 p.m. - 3:30 p.m.
Dinner: 7:00 p.m. - 11:00 p.m.
Sunday (Only on winter season)
Lunch: 12:30 p.m. - 4:00 p.m.
We want to hear from you, know what think, what you feel and what you like about us, so we can be better every day.
At Tzuru, we are not only looking for the best ingredients, but the best kind of people too. If you want to become part of our team, write us at firstname.lastname@example.org and tell us about you.