NUNA
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.
The Story
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.
Known for
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.
Deals
1 deal at NUNA
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The Vibe
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.
What to Order
- NUNA roll (tuna and avocado) — Signature sushi roll; clean and refinedFour Seasons
- Wagyu with truffles — Hot dish; Japanese-influenced preparation of premium WagyuFour Seasons
- NUNA ceviche — Scallops, octopus, shrimp, and crispy calamari in rocoto leche de tigre — the signature dish that defines the Nikkei identity of the kitchenFour Seasons Press
- Wagyu & truffled dumplings — Wok-tossed in Nikkei sauce; a must-order for the tableBoca Raton Observer
- Royal Crab Croustade — Premium appetizer showcasing the Japanese precision of the kitchenBoca Raton Observer
- Uni crispy rice with bone marrow — Sea urchin over crispy rice with bone marrow — a signature luxury momentBoca Raton Observer
- Duck confit arroz con pato with foie gras and shoyu-glazed egg yolk — Japanese-Peruvian arroz con pato elevated with foie gras — the table dish that best illustrates Nikkei fusionBoca Raton Observer
- Crema volteada with yuzu leaf honey — Peruvian flan with Japanese yuzu — the dessert that closes the Nikkei narrativeBoca Raton Observer
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