High Life

HIGH LIFE 73 在 美狮美高梅招牌餐厅雅吉的寿 司吧观赏厨师现场制作美食是 一件很有趣的事。开放式厨房内，亚 洲面孔的厨师以流利的西班牙语相互 交谈，而其中许多是来自秘鲁。菜单 以日式秘鲁菜为主，展现一系列精选 秘鲁和日本混搭美馔。 日式秘鲁菜起源于上个世纪开始 在秘鲁定居的日本移民。随着时间的 推移和日益显著的全球化趋势，他们 将秘鲁人一贯喜爱的浓郁口味和微妙 优雅的经典日料相结合，逐渐形成了 这一前卫新颖的融合菜系。 O bserving chefs working at the sushi bar of MGM Cotai’s signature restaurant Aji is an interesting affair. Inside the open kitchen, chefs with Asian facial features converse with each other in perfect Spanish, many of them from Peru. On the menu, Nikkei cuisine dominates the pages, which showcase a selection of Japanese- Peruvian delicacies. Nikkei cuisine originated from Japanese immigrants who started to settle in Peru during the last century. As time went by and globalization became ever more prominent around the world, a fusion method during preparation enabled these immigrants to blend the rich flavors appreciated by Peruvian palates 雅吉由秘鲁星级料理大师津村光 晴掌舵。他出生于秘鲁，曾在日本生 活和工作并在美国学习。 他称：“我虽然在秘鲁出生，但 父亲是日本人。到了某个人生阶段， 我认为有必要去日本学习和积累经 验，于是就这样做了。起初比较困 难，日本人希望你在学习过程中受点 磨难，这样才会对未来的成功更加珍 惜。这与秘鲁文化非常不同。那些年 什么都不做，也不交女朋友，在厨房 埋头工作。” 主厨津村光晴将秘鲁美食比作重 with the subtleties and elegance of classic Japanese cooking. At the center of the creative process that enables such a unique restaurant is Mitsuharu Tsumura, who was born in Peru but has lived and worked in Japan and studied in the United States. “Although I was born in Peru, my father is Japanese,” he says. “At a point in my life I thought I needed to go to Japan to learn and gather experience and so I did, but at first it was very difficult. The Japanese expect you to suffer while learning so that you appreciate your success in the future, which is very different from the Peruvian culture. I had no girlfriend, nothing during those years, only working in the kitchen.”