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“There are many people who don’t like the cream cheese in sushi, but with tuna, with salmon, it’s a good combination,” Chang said. In the weeks after the anniversary, guests call hoping to order the seco norteño, hungry for the tender beef and the rice and beans served alongside it. Wong regretfully informs them it was just a special, but she hopes they will have more special menus — and many more anniversaries — in the future. Early Japanese immigrants also introduced Peru to the idea of eating a greater variety of seafood, including octopus and squid.
Most destinations develop over time. Not so in the age of streaming.
The Japanese influence in Hawaii resulted in dishes like Spam musubi, Matsumoto points out. There are even instances of amalgamation within the Asian diaspora in Latin America that can be traced in slightly more familiar Peruvian dishes, like lomo saltado. The 19th century brought indentured Cantonese workers to Peru and the steak and potato stir-fry is a staple of Chifa cuisine, a culinary tradition that blends Chinese and Peruvian culture. Rolls the size of Hondas will have you coming back to this popular Sellwood sushi joint. The albacore tuna, softshell crab, and sea urchin topped with quail egg yolk swim to the top of the list.
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The migration began a long tradition of using Peruvian ingredients with Japanese culinary techniques. The connection between Peru and Japan goes back for generations, creating a unique thread in Peruvian life known as Nikkei culture. In two years, Chang and Wong have quietly built a following in Long Beach for their inviting dining room serving a sushi-focused take on Nikkei cuisine. Each table in the 50-seat restaurant was filled and more guests were crowded at the door.
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Chang and Wong specialize in Peruvian-style sushi, including various types of tiradito, such as yellowtail with jalapeño and ponzu sauce or the catch of the day with tiger milk, aji amarillo, cancha (toasted corn) and sweet potato. But on this night the couple served a special menu of traditional Peruvian dishes not usually found at Sushi Nikkei. Wong still works as a nurse during the day and manages the Bixby Knolls restaurant by night. Chang handles the Belmont Shore location while Wong’s mother helps with their children.
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Parmesan and sushi might seem like an unexpected combination, but the smooth, rich bite is a close cousin of conchitas a la parmesana, a popular Peruvian dish of scallops broiled with Parmesan gratin. Chang and Wong opened their restaurant to share the Japanese-Peruvian cuisine Chang’s mother and grandmother cooked for him growing up. Along the way, the couple have become quiet ambassadors, sharing cultural history with diners, one sushi roll at a time.
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She also has several years of experience in the restaurant industry, including as a proprietor. For tiradito, another distinctly Japanese Peruvian tradition, raw fish is sliced like sashimi but spiced with ingredients like aji and lime rather than wasabi and shoyu. This place always has fresh sushi and they serve larger portions than most sushi restaurants. The wait can be long but it's worth it if you're trying to fix your sushi cravings.
A Sushi Nikkei menu item, Octopus Fire, is a culmination of both of these histories, presented as a row of thinly sliced octopus in citrus, parrillera sauce and a Peruvian salsa called chalaquita. They swapped fiesta orange and yellow for a subdued black-and-navy color scheme. The remodel also included adding a mural, sketched in a crosshatched black-and-white style, of a Japanese farmer, who now overlooks the dining room at Sushi Nikkei. The artwork, by Peruvian artist Rudolph Castro, is an imposing reminder of the cuisine’s history, a silent guardian of tradition. The two continued their friendship after graduation, but Wong left for the U.S. to find better opportunities and Chang attended Peru’s Cordontec culinary school. Wong gave birth to her first son and became a registered nurse, while Chang become an itamae sushi chef and eventually opened his first restaurant, Yume, in Lima.
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If you want to be part of the first seating at this intimate sushi spot you can’t be afraid to be a door buster, because raw-fish-lovers are often lined up an hour before opening (even in the pouring rain). Cheeses, Matsumoto says, were incorporated into Japanese foods with the introduction of Western cultures and European cultures. The couple first met in high school, at Colegio Peruano Chino Juan XXIII, a bilingual Catholic school in San Miguel, Peru.
Usarestaurants.info is not a booking agent, and does not charge any service fees to users of our site. A second Sushi Nikkei location followed in Belmont Shore in December of the same year. The couple had their first child together and, although they were happy, Wong said she felt guilty about Chang leaving Yume. In Peru, he was an accomplished chef and restaurateur, but in California, he rose early each morning to make sushi for a local grocery store chain. Chang came to the States to visit and their friendship eventually developed into a romance.
Wong’s mother, a teacher, and her father, a merchant, sent her and her brother to the school with the help of a scholarship, while Chang’s single mom worked as an accountant to support her two children. When groups re-create the food of their homeland in a new region, substitutions are made, flavors are replicated as best as they can be, and over time that new flavor becomes the tradition. Peru established diplomatic relations with Japan in the late 1800s, and Japanese immigrants made their way to Peru when the industrial revolution made farming in Japan challenging.
On the evening of the special anniversary menu, however, they worked together at the Bixby Knolls location. Wong moved through the dining room as usual, while Chang stood at the pass reading tickets and sending food to tables. However, the Dusty roll — crisp shrimp and avocado, topped with octopus and finished with Parmesan cheese and orange hot sauce — isn’t named for anything Peruvian or Japanese. The sweet scallop is brushed with lemon butter and draped over a perfectly formed nugget of rice, then topped with Parmesan cheese that gets toasted with a torch before being served.
By this time Chang and his partners had opened a second restaurant in Peru, but in 2019 he came to the U.S. permanently to be with his wife. The content displayed in the usarestaurants.info Directory consists of information from third parties, among others from publicly accessible sources, or from customers, who have a presentation page in our directory. Usarestaurants.info cannot be held responsible or liable for the accuracy, correctness, usefulness or reliability of the data. The brand names, logos, images and texts are the property of these third parties and their respective owners. If you have any questions or suggestions regarding this matter, you are welcome to contact our customer support team.
