The culinary bid for Japanese cuisine by the Peruvian chef, Jhosef Arias, can be savoured at this restaurant in Las Tablas neighbourhood. Minimalist in style, the mixture of two gastronomic cultures can be savoured here: Peruvian and Japanese, one of the most notorious examples of the cultural fusion through cuisine.
The name, HASAKU® comes from Japanese and refers to a bitter and hybrid orange which, in this case, is related to lime and citrics, the driving thread of Peruvian cuisine. Use of this name seeks a kind of recognition and thanks for the enormous influence of immigration and Japanese cuisine in Peruvian gastronomy.
Hasaku started out as a virtual project, undertaken during the closure of restaurants during the COVID-19 pandemic, to which the chef devoted many hours of experimentation.
Its menu includes exceptional dishes that can be savoured at the establishment or at home thanks to the home delivery service. It has an executive menu from Tuesday to Friday and a tasting menu with the most notable dishes from its culinary offer.
Arias has become a reference of Peruvian cuisine in Madrid, where he has other restaurants: Piscomar, in Lavapiés; Humo, in Puente de Vallecas; Callao24, in Arturo Soria; and his most recent creation, ADN Origen Perú, in Calle Mayor, next to San Miguel Market. In all of them, he displays different aspects of the gastronomy of his land. Not in vain does he form part of the 50 chefs of the “Generación con Causa” movement, created in Peru to promote Peruvian cuisine in the world, through the fourth generation of chefs, backed by the famous Peruvian chef, Gastón Acurio.
