Imagine experiencing a country from the inside out — where the beauty of our tropical paradise can be tasted.
Where Japanese precision, Peruvian soul, and Costa Rican essence converge.
Welcome to Ensō.
A celebration of Nikkei mastery in the heart of Escazú, Costa Rica.
Inspired by the Costa Rican terroir and the true essence found in the simplicity yet magnificence of nature, our chefs craft a one-of-a-kind
tasting menu.
Blending Japanese precision with Peruvian soul and Costa Rican biodiversity, we honor the legacy of Nikkei cuisine while carrying it forward with our own vision.
A Legacy of Migration, A Language of Flavor
A Legacy of Migration, A Language of Flavor
Nikkei cuisine was born not from trends, but from necessity, love, and re-invention. In the late 1800s, Japanese and Chinese migrants arrived in Peru, bringing ancestral techniques and
reverence for purity.
These traditions blended with bold Peruvian ingredients like ají, rocoto chili, corn, sweet potato, and local seafood from the Pacific Ocean, giving rise to an entirely new cuisine — one that continues to evolve, reinterpret, and inspire.
Not Just a Restaurant,
But a Curated Collective
From international Nikkei chefs, sommeliers, experience designers, and local farmers who live and breathe Nikkei philosophy, weʼve built a team that goes beyond
culinary excellence.
"Our entire menu was created with cultural diversity in mind, and to celebrate the rich biodiversity shared by both our countries."
Sergio Nakamura
Creative Chef
With over a decade of experience in Nikkei cuisine, Sergio Nakamura is co-owner of the renowned Gaijin restaurant in Lima. Trained at Le Cordon Bleu, he honed his craft at two of the worldʼs most acclaimed restaurants: Central and Maido — both ranked among the Worldʼs 50 Best Restaurants, according to the San Pellegrino Guide.
"Our entire menu was created with cultural diversity in mind, and to celebrate the rich biodiversity shared by both our countries."
"With our menu, we wanted to convey balance, identity,
and emotion."
Carlos Gamboa
Head Chef
A chef by practice and passion, Carlos Gamboa has shaped his culinary journey through training in Costa Rica, Peru, Colombia, and Mexico. His experience in top-tier hotels and restaurants — including Marriott, JW Marriott, Cala Luna, Sheraton, and El Silencio — has been instrumental in developing a cuisine defined by character and soul.
"With our menu, we wanted to convey balance, identity,
and emotion."
From Simplicity, Something Singular
The meaning behind Ensō
Our story began with a journey that took us to Japan for over four years, where we immersed ourselves in its symbolism, rituals, and way of life. From that experience, we discovered not just a way of being, but a way of feeling life itself.
Like the warrior who masters rhythm and form, we understand that every dish, space, and gesture is an invisible art—a fleeting mastery where imperfection becomes beauty, and where simplicity transforms into something singular.
The crane emerged as our first root—an eternal symbol of longevity, good fortune, and the heritage we commit to carry forward with every creation.
From there, we embraced the circle: open, infinite, imperfect yet whole.
Within this circle rise the five rings that embodies heritage, mastery, and transformation, each of them inspired by the elements of Earth, Fire, Water, Wind, and Ether (guided by The Book of Five Rings by samurai Miyamoto Musashi).
An authentic Nikkei gastronomic experience
