Before joining the MCK Corporation in Miami as corporate chef, Juan Alfonso Urrutia worked in multiple restaurants in his home country Peru. He also spent four years in Tokyo, where he learned the art of Japanese cuisine and its unique technique. Today, Urrutia, the mind behind Osaka Nikkei's success, lives with his family in Miami and is proud to be a part of MCK Hospitality's trajectory.
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Chef Urrutia thoroughly enjoys creating new culinary concepts that he researches and develops to fuse food cultures. He is keen on coming up with new dishes and reinventing traditional cuisines because it challenges his knowledge of food and his senses.
The chef has played a key role in the development of new concepts and brands such as:
His experience has been a significant factor in the development and innovation of Osaka's menus. The restaurant combines the millenary precision of Japanese techniques with the distinct tastes of Peruvian cuisine to perfection. Osaka invites guests to enjoy a multi-sensory Nikkei experience, featuring a wide range of raw, cooked, cold, hot, seafood, and meat meals, including famous ceviches, tiraditos, and Peruvian Izakaya specialties on the evening menu. The restaurant brings the same culinary concept and experience to North America, with a Miami twist, as it does in Latin America's major cities like Lima, Buenos Aires, and Bogota.
Niku Nigiri- Buttery and lustrous, Japanese A5 Wagyu beef coated in a tare foie sauce and topped with Maldon salt.
Tell me about your trajectory and how Miami has helped you and your concepts grow and adapt to new environments. How is the city helping these concepts provide experiences? Is it because this is a great place for innovation?
Chef Urrutia: Prior to joining the MCK Corporation and helping develop concepts such as Barrio, Ko, Dondoh and eventually Osaka Miami, my journey as a chef started at Cordon Bleu in Lima, Peru where I graduated from the “Tecnico de Cocina y Gastronomía” program. After that, I went on to study at Marina Mercante School in Lima, Peru, where I graduated from their “Piloto de Pesca y Navegación” program before moving to Tokyo, Japan for four years. Following my time in Japan, I returned to Lima where I worked with Tomas Matsufuji, a famous Nikkei restaurateur until I was offered my position at MCK.
Miami is a cultural hub filled with many opportunities and diversity that offers the best-of-the-best of everything, from access to the best ingredients and products in the world to the top talent. Miami has always been known as a “melting pot” of people and cultures, which provided me with a unique opportunity to be able to be as creative as I wanted with my concepts and dishes. With people from all over the world here, you find that they not only are more willing to try and experience new, exciting and exotic dishes, but they expect it. In recent years, Miami has grown significantly, attracting even more people and cultures which brings great excitement and ideas to future dishes.
Why do you like reinventing traditional foods and challenging guests to immerse in different but unique culinary experiences?
Chef Urrutia: The entire concept behind Osaka is blending the millenary precision of Japanese techniques with the unique flavors of Peruvian cuisine to offer guests a truly unique dining experience. I personally enjoy traditional methods, techniques and preparations, however, I would much rather add a twist here and there without following a specific recipe and see what happens. Creating something traditional with your own flare and techniques reinvents the dish completely, giving you the freedom to share new and exciting experiences with your guests.
Please walk me through your process of ideating a food concept that might turn into a fantastic restaurant. What is the end goal behind this process?
Chef Urrutia: In the restaurant world, there isn’t a 100% definitive process of ideating a food concept, but it definitely starts with inspiration. The inspiration behind creating a fantastic project can come from many different factors including location, demographic, cuisine, products, techniques, and even something as small as a beautiful plate. For food concepts, the ultimate principle and goals are that there should always be a balance between flavors, textures, and visuals. The end goal will always be the positive impact and experience it offers the city it is in, the community, and the patrons.
How did living in Japan inspire you as a chef to create fantastic concepts and put technique and passion into cooking?
Chef Urrutia: My time in Japan provided me the unique opportunity to experience their traditions and philosophy first hand, which has inspired and shaped the chef I am today. Everything fueled inspiration and passion, from traveling to different parts of the country and seeing how they use old traditions and techniques in their everyday lives to experiencing the Tsukiji Fish Market and seeing the way they treat, preserve, and bleed fish.
How have you reimagined and changed Osaka's menu? Will you continue reinventing the menu?
Chef Urrutia: The menu at Osaka is ever-changing. Whether it be seasonal additions or completely new dishes I have created and added based on new techniques I have learned, ingredients I have been exposed to or trends in the industry, there is always something new at Osaka. I love learning as much as I can about the pre-hispanic and Japanese cultures and incorporating new methods into my dishes.
Why did you decide to fuse Japanese and Peruvian cuisine? Do you think it was a safe choice, or did it present some challenges?
Chef Urrutia: The fusion of Japanese and Peruvian cuisine is known as Nikkei cuisine and actually dates back to the 1800’s when the Japanese came to Peru. Over time, their two very different cultures merged, creating a style that is vibrant with strong flavors, textures and aromas. On a personal level, my best friend is Japanese and my wife is a Nikkei, so I have had the opportunity to be exposed to both cultures and am thrilled to be a part of a concept that combines the two.
What is the one thing you always want to offer guests in your restaurants?
Chef Urrutia: The one thing I always want to offer my guests is an unforgettable experience. I want to make every experience memorable, not only on special occasions or celebrations but every time they dine with us. From the moment they walk in the doors and are greeted by our hostesses to interactions with the staff and myself, I strive to provide the absolute best experience for all our guests.
Could you give us an insight into future projects you have that you are excited about?
Chef Urrutia: I am most excited for the continued expansion of Osaka both nationally and internationally.
What would you tell someone who's never been to Osaka? What can they expect?
Chef Urrutia: Osaka is truly one-of-a-kind, there is nothing like it. From the moment you enter the space, you are exposed to a truly multi-sensory experience that will engage all of your senses, from your tastebuds to your ears and everything in between. All of our dishes are vibrant, fresh, original, and honest Nikkei cuisine.
What is your favorite thing about being a chef in Miami during the city's renaissance?
Chef Urrutia: Miami is a melting pot with a vibrant economy, diverse and sophisticated population, and solid growth. The constant evolution of the city allows me to grow alongside it and provides a great opportunity to share what I have learned throughout the years about Peruvian and Japanese cuisine.
What makes Osaka Nikkei a multi-sensory fine dining experience?
Chef Urrutia: Osaka perfectly blends the precision of its Japanese techniques with the unique flavors of Peruvian cuisine. Osaka’s design is Japanese-inspired, infusing modern architecture, Feng Shui, and signature Peruvian accents of past and present materials, textures, and ambiance with sounds of the culture. Osaka’s dishes have a stunning presentation filled with tempting flavors and aromas making it a full multi-sensory experience.
Expert tip on how to make the perfect ceviche when hosting?
Chef Urrutia: The key to making a perfect ceviche is using the freshest fish available, making sure the bowl or plate you are putting the fish in is as cold as possible, and adding the seasoning, like salt and aji before the lime.
Where was Chef Juan was born/did you grow up? How did it play a role in your career?
Chef Urrutia: I was born and raised in Lima, Peru where I learned the culture, traditions and techniques of Peruvian cuisine which played a role in my decision to pursue a career in culinary arts.
Any special talents within the industry/what are you known for?
Chef Urrutia: I am recognized for my particularly heightened sense of smell and taste. As someone who works at a restaurant that prides itself on providing a multi-sensory experience, I have been a great asset to the development of Osaka’s menus.
What is your favorite dish to order at Osaka?
Chef Urrutia: My favorite dish to order at Osaka is the Nigiris. They are mind-blowing! Another one of my favorite dishes is the ShiromiI Brasa, a grilled white fish served with Peruvian chili ra-yu, crispy garlic, and roasted almonds.
What is your favorite dish to make at Osaka?
Chef Urrutia: My favorite dish to make at Osaka is the Hotate Parma - buttery Hokkaido scallops topped with aji panca curry and Grana Padano that are torched tableside. I enjoy seeing how the cheese melts and the mouth-watering smell of the cheese gratin. When I make this dish it reminds me of my home in Peru and my family. I drew my inspiration for the Hotate Parma from a traditional Peruvian dish called ‘Conchas a la Parmesana’.
Hotate Parma - Buttery Hokkaido scallops are topped with aji panca curry and Grana Padano, then torched tableside.
Photography by: Courtesy Osaka Nikkei
