The story
In Barcelona’s Port Olímpic area, Ají has become a steady reference for Nikkei cuisine – the century-old fusion born from Japanese migration to Peru. The restaurant’s name itself nods to the Peruvian chili pepper and, in Japanese, to “taste” and “flavor.” Here, the voluptuousness of Peruvian ingredients meets the meticulous rigor of Japanese technique, resulting in a menu designed for sharing.
Since 2024, the kitchen has been led by Lima-born chef Luis Miguel García Vílchez. Trained at Le Cordon Bleu in Lima, he built a career across Peru, the United States, and Spain before joining Ají in 2018. After a stint as second chef, he returned in 2021 and took the helm two years later. His philosophy: “Nikkei is not just a combination of Peru and Japan – it is a culinary language that evolves and adapts to its surroundings.” He works with a young team, incorporating local produce while keeping the Peruvian-Japanese dialogue alive.
The menu reads like a journey across the Pacific. Start with piqueos like pulpo al olivo (octopus with olive cream and avocado) or tempura de gambot, then move to ceviches – the classic corvina in tiger’s milk, or a Nikkei version with tuna, kiuri, and smoked ponzu. Maki options include the anticuchero (with anticucho sauce) and the acevichado (avocado and scallops wrapped in tuna). Hot dishes range from lomo saltado (beef stir-fry) to pulpo a la brasa with chimichurri de ajíes, and a chaufa especial with Iberian pork. Desserts feature matcha cheesecake, picarones (pumpkin and sweet potato fritters), and a piña a la brasa with purple corn sorbet.
Ají’s consistent quality has earned it a place in the MICHELIN Guide every year since 2018, including the 2026 Recommended distinction. The dining room is air-conditioned, with outdoor seating, wheelchair access, and a private room. Open for lunch and dinner Tuesday through Saturday, with two hours of free parking.
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