My Dishes Push Boundaries Without Losing Balance: Chef Augusto Cabrera

How do you blend Peruvian and Japanese flavours in your dishes?
Peruvian and Japanese cuisines share a deep respect for freshness and balance, which makes blending them both a natural process. Japanese cuisine is rooted in minimalism and precision, highlighting ingredients in their purest form. Peruvian cooking, on the other hand, is bold and expressive, with chilies, citrus, and native herbs playing a central role. When I create Nikkei dishes, I merge the refined Japanese techniques—like sashimi slicing or sushi rice preparation—with Peruvian accents such as aji peppers, lime, and cilantro. It is about harmony, where the elegance of Japan meets the vibrancy of Peru, resulting in food that is complex yet clean on the palate.

How will the Japanese-Peruvian pop-up appeal to Hyderabadi taste buds?
Hyderabadi diners are adventurous and accustomed to bold, layered flavours from their own rich culinary heritage. Introducing Nikkei cuisine here feels challenging but exciting, much like when I first launched my modern sushi in Delhi. At that time, diners were unsure about sushi beyond the basics, yet gradually embraced it for its freshness and depth. Similarly, the pop-up in Hyderabad will showcase how the zest of Peruvian chilies and citrus balances the subtle umami of Japanese cuisine. The result is food that carries both punch and finesse—qualities that I believe will resonate beautifully with Hyderabadis.

What can guests expect in the Sushi Masterclass Lunch on Aug 30?
The Masterclass will be an interactive journey into the art of sushi-making, designed for enthusiasts at all levels. Guests will begin by learning how to make simple sushi at home, starting with an introduction to the essential ingredients and the equipment required. From there, I will demonstrate how to prepare sushi rice and sushi vinegar, which form the heart of any great sushi experience.

Participants will gain insight into the history of sushi, its different classifications, and cultural significance. The hands-on portion includes making hoso maki, uramaki, sashimi, nigiri, and temaki. Finally, we will cover sushi etiquette, because understanding how to eat sushi properly is as important as learning how to make it. By the end of the session, every guest will leave with not only practical skills but also an appreciation of sushi’s artistry and tradition

What’s unique about the curated dinner menu from Aug 29–31?
The curated menu is designed to take diners on a true Nikkei journey. Each dish highlights the harmony between Japanese refinement and Peruvian vibrancy. For example, expect Japanese techniques such as miso marinades and sashimi cuts elevated with Peruvian citrus, chilies, and herbs. What makes this dinner unique is that it is not a fusion in the casual sense; rather, it is a dialogue between two culinary traditions that have coexisted in Peru for decades. Each plate tells a story— connecting Japan, Peru, and my own journey as a chef here in India. Diners can anticipate new textures and flavor pairings while staying anchored in authenticity.

What’s your inspiration behind combining Japanese and Peruvian cuisines?
The inspiration lies in the freshness and distinctiveness of both cuisines. Japanese food is pure, subtle, and deeply respectful of each ingredient. Peruvian food is bold, colorful, and vibrant, celebrating heat, zest, and depth. Together, they create dishes that are refined yet spirited. For me, it is about contrast and balance, and that creative tension is what drives my work in the Nikkei space.

What’s your culinary journey that led you to this pop-up at Novotel Hyderabad?
My culinary journey has always been about exploration and adaptation. Over the years, I have worked across India, opening and managing restaurants that span multi-cuisine, Pan-Asian, and Nikkei concepts. These experiences taught me how to respect tradition while also innovating for new audiences. Hyderabad is a city that values both heritage and experimentation, making it the perfect stage for this pop-up. The event at Novotel Hyderabad is the culmination of years spent refining my approach to Japanese-Peruvian cuisine and sharing it with Indian diners.

Name the best dish you have created with the most unusual ingredients and what made it click.
Several dishes stand out for me. In sashimi, the Yellowtail Carpaccio in Augusto’s Ceviche combines the buttery delicacy of hamachi with the sharp citrus of ceviche, creating a refreshing yet indulgent balance. In maki, the Shokunin Roll is particularly memorable—a luxurious combination of akami, chutoro, and otoro enhanced with a sweet-savory unagi soy reduction. For a main course, the Oven-Baked Chilean Seabass in Yuzu Miso and Balsamic Teriyaki has always been a highlight. The seabass absorbs the umami of miso beautifully, while the balsamic teriyaki adds a surprising depth. These dishes clicked because they pushed boundaries yet respected balance, embodying exactly what Nikkei cuisine represents: boldness, elegance, and harmony.