Son of nikkei tradition, Hajime Kasuga studied cooking in Lima and Japan, and worked alongside masters who taught him the value of precision and respect for the product. His career reflects the perfect meeting of two cultures.

His proposal celebrates balance, harmony, and the purity of flavor. He believes that a dish should convey calm and beauty, like a brief ceremony.

Off duty, he cultivates bonsais and enjoys preparing ramen for his friends—a simple ritual that, he says, reminds him of where he comes from.