ChefSergio Nakayoshi
St. Louis
About Sergio Nakayoshi
Chef Sergio Nakayoshi is half Peruvian, half Japanese and fiercely proud of Peruvian cuisine, a fusion of indigenous ingredients cooked with both European and Asian influence. He moved to St. Louis as a child and at 17, began washing dishes at Mango Peruvian. Inspired by Mango’s owner, Jorge Calvo, Nakayoshi decided that cooking was his calling. He recognizes that when St. Louisans walk into Mango in downtown St. Louis, it may be to experience the melting pot of Peruvian food for the first time. “I’m an ambassador of my culture,” he says.
Where I Go Out
Anticuchos
$$$, Happy Hour, Full Bar, Outdoor Seating, Reservations, Modern, Peruvian, Williamsburg
"Anticuchos @llamainnnyc"
At My Venues
Corvina with acorn squash locro fava beans, potatoes, cancha, peanuts
$$, Reservations, Restaurant, Downtown
"Corvina con locro de zapallo. Corvina with @bohlenfarms acorn squash locro faba beans, potatoes, cancha, peanuts. @mangoperu #weekendvibes"
Fried oysters and caviar Peruvian style
$$, Reservations, Restaurant, Downtown
"Because why not... fried oysters and caviar Peruvian style. @mangoperu #bluepointoysters #americancaviar #peruvianfood #stlouis #downtownstl"
Squid ink pasta, rocoto cream, squid, shrimp, fish roe cilantro
$$, Reservations, Restaurant, Downtown
"Squid ink pasta, rocoto cream, squid, shrimp, fish roe cilantro. @feastmag #lent @mangoperu"
Ceviches
$$, Reservations, Restaurant, Downtown
"We are back baby !! New menu this May.#causa #lomosaltado #ceviche @mangoperu @feastmag"
Peruvian ceviche
$$, Reservations, Restaurant, Downtown
"Ceviche Nikkei @mangoperu happy Peruvian ceviche day #cevicheday #cevichenikkei #peruvianjapanese"
Scallops a la parmesana. Pisco + aji Amarillo + uni butter. Tacu tacu and fried plantains
$$, Reservations, Restaurant, Downtown
"Scallops a la parmesana. Pisco + aji Amarillo + uni butter. Tacu tacu and fried plantains"