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Peruvian-born, Long Beach local Daiwa Wong and her husband/chef Eduardo Chang are behind this Bixby Knolls spot starring Nikkei-style sushi. Blending Peruvian influences and elements with traditional Japanese sushi, the menu is deceptively large and brimming with tempting options. You'll do well by coming with a group to try it all. 
Kick off the meal with a tiradito like the Peruvian Cebiche with diced sea bass over a purée of sweet potato in a vibrant tiger milk and ají amarillo sauce. Creative rolls pop with unexpected flavor combinations but the highlight of the menu is certainly the Nikkei nigiri, which flaunts Japanese techniques and Peruvian flavors in equal measure. The tasting allows for wider sampling but don't miss the subtly sweet parmesan scallops.