Sala Omakase

Chef Robert “Roby” Dickson cooks with a Nikkei lens and a Peruvian sense of product. The market decides what comes in, and the menu follows. The aim is clarity: clean cuts, bright acidity, measured heat, and textures that stay light on the palate. New ideas are tested constantly, then kept only if they hold up over repeat visits. The kitchen works with what the sea gives that day, so the experience stays fresh without feeling random. You feel the craft, and you taste the decision-making.

The Sala Omakase experience begins with a short conversation. You tell the team what you enjoy, what you dislike, and any ingredients you want to avoid. From there, the chef builds your sequence in real time, course by course, based on that brief and the day’s catch. It’s a format that rewards curiosity and works especially well for small groups who like to talk through what they’re eating. The setting keeps it direct: you can watch the work, ask questions, and follow the logic behind each plate.

Sala Omakase sits in La Molina, a residential district on Lima’s eastern side known for space, greenery, and a calmer feel than the coastal neighbourhoods. It’s an area with a growing dining scene that serves a local crowd, plus visitors who are happy to travel for a focused experience. Around the district you’ll find parks and outdoor areas, as well as a cluster of cafés, bakeries, and specialist food shops that suit the way people eat here day to day. It’s a good setting for an unhurried dinner.

Sala Omakase began as Roby’s personal leap. He built it from scratch with his savings, then grew it step by step, keeping the format intimate as the team expanded. What stayed constant is the standard: early mornings, careful buying, and an insistence on serving only what he’d be proud to put in front of someone he wants to see again. Today Sala Omakase runs from its La Molina base, with a second branch planned on Calle La Mar in Miraflores, each with its own identity.