Huanchaco

Step into the basement space of Huanchaco in Shinjuku's Hyakunincho, and the rich, layered aromas of Peruvian cooking set the tone. Shaped over centuries by indigenous traditions interwoven with Spanish, African, and Chinese culinary currents, the menu presents Peru's regional heritage in a relaxed tavern setting.

For a cool starter, papa a la huancaína is a dependable choice: tender boiled potatoes blanketed in a creamy sauce made from yellow aji amarillo chilies, fresh cheese, and milk. Rather than sharp heat, the dish highlights the chili's distinctive aroma and rich savor, paired with hard-boiled egg in a style meant to be scooped up by the spoonful. Those seeking bright seafood flavors can turn to traditional cebiche mixto, where fresh catch is cured in citrus juice and tossed with crisp vegetables.

Warm mains feature arroz con pollo, simmered with aromatic coriander paste, and arroz con pato, a fragrant duck pilaf cooked on the bone to concentrate herb seasonings deep into the grains. Shredding the duck meat and folding it through the seasoned rice releases an earthy depth typical of northern Peruvian home kitchens. The meat selections continue with lomo saltado, a beef-and-vegetable stir-fry seasoned with soy sauce and vinegar that reflects Cantonese immigrant technique, and anticuchos, skewers of carefully trimmed beef heart grilled with a resilient, savory bite.

At the bar, the signature pisco sour—grape brandy shaken with lime juice and frothy egg white—pairs naturally with the food, alongside the lighter, ginger-ale-topped chilcano. Peruvian bottled beers such as Cusqueña and Cristal are on hand, while alcohol-free options include chicha morada, brewed from purple corn, and Inca Kola.

Portions throughout the menu tend to be hearty, accommodating both solo diners lingering over a single plate at the counter and groups sharing several signature dishes around a shared table.