2 days ago
BOYA Connects Japanese Discipline With Peruvian Energy In Chanakyapuri
BOYA brings Japanese and Peruvian cooking ideas together.
Chef Augusto says the goal is not just to mix two cuisines.
He wants to find a natural connection between them.
Japanese food interests him because it is careful and disciplined.
It also shows respect for ingredients and pays close attention to detail.
Peruvian food adds bright colors, strong flavors, acidity, and energy.
BOYA combines these qualities on its plates.
The concept is located in Chanakyapuri.
Chef Augusto says BOYA is not simply about mixing Japanese and Peruvian food.
The concept focuses on finding a natural connection between the two culinary traditions.
Japanese cuisine inspires the chef through its discipline, ingredient respect, and attention to detail.
Peruvian cuisine contributes energy, color, acidity, and boldness.
The restaurant’s philosophy is reflected in its dishes in Chanakyapuri.
- Who
- Chef Augusto and BOYA.
- What
- A culinary concept connecting Japanese discipline with Peruvian energy, color, acidity, and boldness.
- Where
- Chanakyapuri.
- When
- Why
- Chef Augusto wanted to explore what happens when the two culinary traditions meet naturally.
Key facts
- Culinary concept
- A connection between Japanese and Peruvian food traditions
- Japanese influence
- Discipline, respect for ingredients, and attention to detail
- Peruvian influence
- Energy, color, acidity, and boldness
- Chef
- Chef Augusto
- Venue
- BOYA
- Location
- Chanakyapuri
Quotes
Chef Augusto
Chef and creator of BOYA’s Japanese-Peruvian culinary concept
“Japan has always fascinated me because of its discipline, respect for ingredients and attention to detail. Peru, on the other hand, has so much energy, color, acidity, and boldness. I wanted to see what would happen when those two worlds met naturally.”
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Sources
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