La Ola, new Nikkei opus at Eaux-Vives

It all began in the Covid era: Pery Arriola met Hans Poma Huamani at the Halles de Rive. Together, they launched a business lunch concept. Through these catering services, Hans composes menus with Peruvian flavors, sublimated by Japanese know-how. Both refine the recipes, adjust the menu and develop new techniques, guided by feedback from their customers. Already proud of what they had built, fate knocked at Pery’s door when he was offered the chance to take over the establishment located at the bottom of his building. The project evolved, and Hans’ Nikkei cuisine took on a new dimension. The team grows with Steffany Caballero, a former waitress at Pachacamac, and then with her husband, who becomes the restaurant’s manager. Nowadays, La Ola has opened its doors and offers generous cuisine in a chic, well-kept setting, in the image of its owner. On the menu are plates to share, such as wagyu beef nigiri flambéed with kabayaki salsa, or tuna tataki with Asian chimichurri. The meal continues with a filet of grilled royal cod, accompanied by its salsa chupe, or a traditional Peruvian dish: lomo saltado. A great address to discover with a cocktail, rue Sillem.