Piso Uno Social Kitchen

Seared tuna and buttery foie gras anchor the technically ambitious Nikkei menu at Piso Uno Social Kitchen in Providencia. Under the direction of chef José Ozaki, the kitchen functions as a sophisticated laboratory where Japanese precision meets the bold, acidic profiles of Peru. The signature Maguro Foie is a masterclass in balance, elevated by a sharp wasabi kick and the aroma of toasted sesame. Texture plays a leading role in the Sake Ikura Tartare, which offers a luxurious interplay between fatty salmon and popping roe. Techniques such as robata-grilling and wok-searing are employed to create complex layers of flavor, notably in the smoky pork belly baos. The presentation is vibrant and artistic, often utilizing edible flowers and precise drizzles of truffle oil to enhance the visual appeal. Each dish is a testament to the kitchen’s mastery of leche de tigre, ensuring that rich, decadent proteins are consistently met with a bright, refreshing finish.