Deeply inspired by the coastal life of Chile and the countryside of Japan, the chefs have created this culinary concept out of their love for the sea and nature. Knowing no boundaries, they have taken a wealth of flavours and techniques from the Nikkei cuisine of South America to create a new gastronomic sensation. The chefs use seafood and a wide range of vegetables to create dishes rich in umami and freshness. Some of the dishes are completely vegetarian. They also seek out a wide range of ingredients that can only be found by the sea and are renowned for their impeccable taste: carrots grown in sea sand, Robbins Island wagyu, coastal lamb, or Chilean seaweed. On the sweet side, the pastry chef conceives each of her very graphic desserts as a landscape, blending the traditional flavours of Chilean pastries with the latest French techniques.