Permanent residency at Four Seasons Hotel Miami from chef Jaime Pesaque, whose Lima restaurant Mayta earned a spot on The World's 50 Best Restaurants list. The menu explores Nikkei cuisine — the Japanese-Peruvian fusion born from Japan's 20th century immigration to Peru — through ceviches, sushi rolls, yakitori, and hot dishes executed with premium ingredients.
Only you see this. What you ordered, what you'd order again, the table to ask for.
NUNA opened as a one-year pop-up at the Four Seasons before Chef Jaime Pesaque's team made it a permanent restaurant in 2026.
Beyond the scallop and octopus ceviche, the menu runs to Arroz con Pato, a Nikkei-style duck and foie gras stir-fry, Wagyu and truffled dumplings in wok-tossed sauce, and a tuna-avocado NUNA Roll finished with crispy shrimp.
2 deals at NUNA
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Chef Jaime Pesaque's Nikkei concept — the Japanese-Peruvian culinary tradition born from Japan's immigration to Peru — has made its home at the Four Seasons Miami as a permanent residency. Pesaque's Lima restaurant Mayta placed on The World's 50 Best; NUNA brings that level of precision to a ceviche of scallop, octopus, and rocoto leche de tigre, and a duck confit arroz con pato with foie gras. A serious special-occasion dinner that the Brickell dining scene needed.
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