03-04-2018
Diego Oka’s ceviche. The Peruvian talent has been at the helm of restaurant La Mar by Gaston Acurio part of the Mandarin Oriental Hotel in Miami, Florida, for the past four years
«Ceviche is not a Peruvian exclusive. They make it in Thailand, Mexico and Panama too. Of course, our ceviche is more popular; but you can make it in any country by the sea. If high quality, fresh fish is available, you have already reached half the goal». It’s a pleasure to listen to Diego Oka, chef at Cebicheria La Mar, the crowded veranda overlooking the ocean from the Mandarin Oriental in Downtown Miami, in Brickell. Oka, 35, is Gaston Acurio’s favourite pupil – the latter being a giant with 37 restaurant across a dozen countries. «I met the master by chance, in a supermarket in Lima», he recalls, «I told him I wanted to work for him. He called me for an internship at Astrid y Gaston. Later I worked in the best Japanese restaurant in town: I served him like a client every week, for 3 years. Then one day he asked me to work for his group». He was then 21. Many years later, Diego’s curriculum includes the opening of La Mar in Lima, San Francisco, Bogotá and Mexico City. And since 4 years ago he’s in chief of this establishment in Miami, a restaurant worth 10 million dollars per year, second only to folkloristic Joe’s Stone Crab in Florida.
Mar Miami is much more than a fantastic cebicheria. It’s a clear example of a cuisine that acquires value thanks to transnational influences. It sums up all the very different stimuli that turned Peruvian tradition into a worldwide success. A breach open in every wall, material and mental. First, there’s the Nikkei influence. Japanese grandparents and parents from Lima, Oka is perfectly aware of the second largest community in the world (the first is in Sao Paulo, Brazil): «Our ceviche is delicious because we learnt to preserve fish, to use the knife with raw fish, and even how to stand in the kitchen from the Japanese. It is thanks to them if we now season ceviche right before service: 30 years ago, we used to make it early in the morning, leaving it in lime juice until lunchtime. It changed the fish so much you couldn’t recognise it». Today you won’t find a cevicheria in Lima open after early in the afternoon: «You cannot serve fish in the evening».
The terrace at La Mar by Gaston Acurio in Miami
Diego Oka, Peruvian of Japanese heritage, 35, of which 13 beside Gaston Acurio
The bar inside (photo La Mar)
Causa (a typical potato-based Peruvian dish), king crab, smoked trout roe and avocado
Translated into English by Slawka G. Scarso La Mar By Gaston Acurio Mandarin Oriental Hotel 500 Brickell Key Drive Miami, Florida United States +1.305.9138358 dishes 13/29 dollars Closed: never
Gabriele Zanatta’s opinion: on establishments, chefs and trends in Italy and the world
by
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt