Nuestra historia
Two countries, one fire.
Blaze on Fire lives in the tension between Peruvian heat and Japanese restraint. Lima brings the charcoal and the color. Tokyo brings the knife and the discipline. We cook where they meet.
El fuego
Charcoal, the Peruvian way.
The pollo a la brasa comes out of an authentic imported Peruvian oven, marinated and roasted slow over real charcoal until the skin blisters and the smoke gets into everything. It is the dish Lima runs on, and it is the reason the room smells the way it does.
The wok runs just as hot. Lomo saltado and chaufa carry the chifa tradition, the Chinese-Peruvian cooking that taught Lima to love soy and high flame.
La precisión
Nikkei, the Japanese half.
Nikkei is what happened when Japanese cooks made a home in Peru. At our bar it means clean knife work, a full ceviche and leche de tigre program, and signature maki that fold Lima flavors into Tokyo technique. The A Lo Pobre and Parrillero rolls are ours, and people drive in for them.
Cold bar on one side, charcoal on the other. That is the whole idea.
What guests keep telling us
The sushi gets scored a flat ten.
Some of the best ceviche around.
Plating people stop to photograph.
Paraphrased from the themes in our Google, Grubhub, and Yelp reviews.
Bright, open, and BYOB.
We kept the room warm and the kitchen open, so you can watch the grill and the bar do their thing. Bring your own bottle, grab the table by the window, put the game on, and stay. There is free parking out back, and the best way to eat here is to order a lot and share it.
Hungry? Order it direct.
Charcoal chicken, ceviche, and the Nikkei bar, ready for pickup. Same food, no app markup.