Sushi Classics with Peruvian Elements
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After moving to Miami to escape Peru’s struggling economy, Fernando Chang began his career as a busser at a Japanese restaurant. Over the following years, he moved around Miami’s sushi scene and up the ranks while simultaneously hosting pop-ups like Nisei and honing his craft. In 2018, with his daughter Valerie and his son Nando, Chef Fernando brought forth Itamae: an ingredient-driven sushi concept featuring classic nigiri and sashimi as well as specialty maki, all with nods to his Peruvian heritage through ingredients like guava and aji amarillo. Since opening, Itamae has been featured in countless publications and heralded as an exemplar of Nikkei cuisine.