A note on the words: ceviche is raw seafood cured in citrus juice with onion and chili; pisco sour is Peru’s grape brandy shaken with lime, syrup and egg white; Cusquena is a Peruvian beer. Som tam is the Thai green papaya salad, from the place I killed time in before this one. Prices are as of this writing (August 2026).
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Miraflores Shibuya Sakuragaoka on AutoReserve (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
I want to eat something good today too. This is Hangover Meshi. Well then — I had arrived far too early and killed the time eating som tam at Gapao Shokudo, but this is the main event. Today I have come to a Peruvian restaurant. They have apparently been going in Shibuya for about twenty years. I am looking forward to it. The location is a little hard to work out from the station. Or rather, the area around Shibuya station has changed enormously. Places you can walk through and places you cannot are all mixed together and it has become very hard to get around. You have to cut through buildings, and I found myself thinking how difficult that must be if you do not know the way.
Sakuragaoka, a little away from Shibuya proper, has a university nearby, and my impression is that there are a lot of stylish places around. Quiet, with none of the jumble ^^ And there among them, on its own, a restaurant with a nice feel to it.
What is Peruvian food? The Peru experience course, 4,500 yen
Main branch only: eight-dish party course with two hours of all-you-can-drink, 5,980 yen
I hesitated over whether to take the all-you-can-drink, but honestly I did not think I would drink that much, so this time I went with ordering drinks normally. (Besides, I wanted to try pisco and I was not sure it was included.) So: the Peru experience course, 4,500 yen. Cheap.
First to arrive was a corn snack.
The texture is something like popcorn, but not quite all the way to popcorn.
There is an egg on top, but underneath it is potato. Fairly substantial from the start ^^
The cheese sauce is good.
Mussels. Is that white corn on top?
A sharp, acidic dressing, the shellfish, and the texture of the red onion — good. It is starting to feel Peruvian.
Pisco sour. The layer on top is egg white. Sweet and good. If you are talking about Peru you have to drink this.
Ceviche is the famous one. Seafood dressed in a very sharp, acidic marinade — lime? lemon?
Red onion and squid are the main things, I think. The direction of the flavor is the same as the mussels earlier, but you can hardly have Peruvian food without ceviche. This is thoroughly good as well.
At this point, a Peruvian beer called CUSQUENA. Peruvian beer is on the lighter, cleaner side too.
Grilled beef skewers.
A bold piece of grilling. The meat has been steeped properly in the marinade before grilling, so the flavor has soaked right in and it is good. The spices come through clearly as well. They take everything off the skewers for you, so you pick them up one at a time. It goes well with beer.
Last is — what would you call it, something like jambalaya, or biryani, a rice dish cooked with the seasonings? Fried rice?
This is the main course, and it is spicy and good as well. The chicken has been cooked until it falls apart, and the rice has taken up the spices thoroughly. So Peru has dishes like this too.
Dessert number one. What is this — something like rice?
Fried dough with plenty of honey. Getting two desserts is unusual.
So, a course billed as experiencing Peruvian food, and it was very much the famous dishes. A lot of it was easy to eat, so a course that let you taste more of the heart of Peruvian cooking might have been more interesting. Coming back and ordering a la carte might be the way. I will come again if I get the chance.
Peruvian cuisine Miraflores Shibuya Sakuragaoka (Dining bar / Shibuya Station, Shinsen Station, Daikanyama Station)
Tabelog dinner rating ★★★☆☆ 3.3
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
