Roby Dickson’s leap
Robert “Roby” Dickson came to cooking through curiosity and obsession, then chose to build a restaurant around the experience he wanted as a diner. He opened Sala Omakase with no classic chef path behind him, learning through repetition, pressure, and a daily commitment to the market. His style is personal Nikkei, driven by the sea, shaped by what the guest enjoys, and held to a strict rule on freshness: nothing frozen, ever. He still cooks as a host first, staying close to the room and treating every sitting as earned trust.
“I cook from a place of nostalgia; my dishes are pure memories.”
Sala Omakase
JREJRE-Jeunes Restaurateurs
La Molina, Peru
Sala Omakase is an intimate Nikkei omakase in La Molina, built around one idea: you leave it in the chef’s hands, and the chef earns that trust. There is no fixed menu. The team starts by asking what you love in fish and seafood, what you avoid, and which flavours you’re in the mood for, then builds the courses on the spot. Every day begins early, at the fish market, selecting only what is at its best. The result feels personal, precise, and very special.
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Make your dinner reservations through our website for a high-quality gastronomic experience – it’s quick and easy. Book your table here and get ready for an unforgettable culinary event.
