The Sushi Bar at the JW Marriott was a no-brainer when combined with our late checkout and late flight back to the States. Yes, Americanized, unadventuresome, and pricey by Peruvian standards, but easy.
Peruvian inspired rolls dominated our selections and the ubiquitous Cuzquena filled our bellies nicely. Traditionally wrapped sushi in seaweed and fresh local fish selection, however, the sauces and seasonings were more Peruvian than Japanese. Sauces that we had throughout the trip adorned many of the orders. The only sauce we didn’t care for was a creamy Ranch style blend. I don’t think we had Hidden Valley Ranch at any restaurant in two weeks. I’m exaggerating a bit, the sauce wasn’t Hidden Valley, but it certainly tasted like it. The pace of the meal was great, we weren’t in any rush to get to our flight and the flavor of all the dishes, minus the ranch dressing, was a deft use of fusion. Chef was there experimenting with appetizers and large sharing plates for the upcoming New Year’s festivities, which he was generous enough to share with us.
A good last meal in Peru.
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