Shima “island” in Japanese, is a Nikkei-inspired gastronomic project where the product is both the starting point and the destination. The cuisine blends the precision of Japanese tradition with the intensity of Peruvian cooking, in dialogue with the Mediterranean and local produce.

Each dish pursues balance, purity, and clarity of ingredient, using restrained technique, bright acidity, and subtle heat to add depth without masking the raw product.

The space enhances the experience through natural materials, organic textures, and a calm aesthetic that evokes the island as refuge and origin.

An open kitchen turns the rhythm of service into part of the experience, strengthening the connection with guests.

The project is led by a kitchen and service team committed to detail and hospitality.

The experience is completed by a signature cocktail program featuring Japanese whiskies, Peruvian piscos, and sakes, extending the sensory journey.