World-class chefs Mitsuharu Tsumura and Mauro Colagreco collaborated to create a four-course gastronomic adventure for its guests at Raffles London at The OWO. An evening of artistic creation was created by these culinary geniuses, who won two titles in the ‘World’s 50 Best Restaurants.’ They skillfully combined Nikkei cuisine, which world-renowned chefs and Peruvian components, with English Terroir, as sampled at Mauro Colagreco London on at The OWO
Over a seven-course dinner, Micha and Mauro displayed their interpretations of their well-known signature dishes, skillfully fusing Mauro Colagreco’s English terroir found in London restaurants with Micha’s proficiency in Peruvian-Japanese fusion cuisine, Nikkei. A few of Micha’s specialties were Fried Meat, a wagyu short rib meal served with local beans, grilled rice, and chocolate mucilage honey; Caracoles al sillao, which had aji Amarillo foam, periwinkle, and Nikkei sauce; and Tiradito, which had sea urchin, o-toro, tendon dashi, avocado, and chili oil. Chawanmushi, celery with caviar and celery consommé, and grilled duck gyoza with skewers of poached spiced pear were among the delicacies on Mauro’s menu.

The Two Great Names of Culinary Art
Micha Tsumura is one of the most notable practitioners of Nikkei, a fusion cuisine created by Japanese immigrants in Peru that combines Japanese cooking methods with local ingredients, Micha, who was born in Lima, has always had a deep love for introducing the world to the delectable cuisine and pantry of Peru. To deepen his knowledge of Japanese food, he relocated to Osaka after earning a degree in culinary arts in the US.

In 2023, Mauro Colagreco launched his name-brand restaurant at Raffles London at The OWO. With a menu that promotes locavorism, circular gastronomy, and regional biodiversity, Mauro continues his work as a pioneer of sustainable fine dining and as the sole UNESCO Goodwill Ambassador for Biodiversity in the world here. The menu features over 70 fruits and vegetables that are indigenous to the British Isles, expressing affection for the classic country garden. In order to create extraordinary flavor, Chef Colagreco has hand-selected his sources, relying on regional farmers and producers who practice sustainability.



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