Inspired by his grandmother, who used to prepare this delicious dish for the family, Chef Sergio cooks up classic, juicy pork shoulder marinated in a sweet-savory char siu glaze then slow-roasted, and served with garlic and ginger bok choy.
Increase type size for all directions on sleeves. Our older eyes even with glasses have difficulty distinguishing between the letters and especially the number of minutes.
Michael · 10/21/26
Julius · 10/20/26
Sophia · 10/20/26
Onan · 10/19/26
Kenneth · 10/19/26
Meat has been too fatty lately
Alina · 10/18/26
Removed from my favorites. The only really good thing in the dish today was the rice and the sauce. I couldn't chew a lot of the pork. And the Bok Choy wasn't good either. Very disappointing.
Barbara · 10/17/26
Jennifer · 10/17/26
ANTHONY · 10/17/26
Andruw · 10/17/26
Tavy · 10/16/26
This is one of my favorite meals BUT your portions have been getting less and less for the meat part. This time I got 3 pieces of meat and A LOT more rice!!! I am not paying for rice .
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
