Al Toke Pez

A counter that became famous

Al Toke Pez is a ceviche bar: a counter facing the kitchen, a short menu, quick service at lunchtime. Tomás Matsufuji, whom everyone calls Toshi, opened it in 2011 on Avenida Angamos Este, in Surquillo, in premises of 28 square metres that held about ten customers; queues were part of the scenery. The name plays on “al toque” (right away, in Peruvian Spanish) and on “pez”, fish.

The Lima press calls it a huarique: an unpretentious place, known for a few dishes made with care. Its fame spread beyond Peru in July 2020, when the series Street Food: Latinoamérica, on Netflix, devoted part of its Lima episode to Toshi and his ceviche, presented as nikkei-inspired, the cuisine born of the meeting of Peru and Japan.

Since 2025, near Kennedy Park

On 12 August 2025, the restaurant left Surquillo for Calle Manuel Bonilla, in Miraflores, a few steps from Kennedy Park, in premises with twice as many seats, vacated by another restaurant. The chef explained this choice to El Comercio: most of his customers are travellers, who often stay in this neighbourhood. The old Surquillo premises now serve as a production kitchen, which has made it possible to extend the opening hours: the restaurant now announces service from Monday to Sunday, from 11:00 to 17:00, on its Instagram account.

Reading the menu

• Cebiche: raw fish marinated in lime, in a classic version (S/ 32) or mixed, with seafood (S/ 32).
• Chicharrón de pota: pieces of fried giant squid, crisp.
• Arroz con mariscos: seafood rice, the house’s hot dish (S/ 28).
• Combinado: one of the most popular dishes, which brings together ceviche, chicharrón and rice on the same plate (S/ 35).
• Leche de tigre: the ceviche’s spicy marinade juice, served in a glass (S/ 10).

Prices: to be checked on site

The restaurant publishes its address and opening hours, not its menu. Prices can be seen on site; according to our information, they remain moderate. The amounts on this page are those reported by El Comercio on 15 September 2025, a month after the Miraflores premises opened: they are more than a year old and may have changed. They give an order of magnitude: a ceviche at S/ 32 here, compared with S/ 86 for the classic ceviche at La Mar, in the same neighbourhood (taxes and service included on La Mar’s menu; the article does not specify this for Al Toke Pez).

Eating raw fish with your eyes open

Raw fish is never risk-free: lime changes its texture without making it safe, and neither freshness nor a restaurant’s reputation rules out parasites or bacteria. The FDA advises pregnant women, young children, older people and people with weakened immune systems against raw seafood. See eating out and our ceviche recipe.

A typical meal, based on prices quoted in the press

Our suggestion

Lunchtime ceviche as it is eaten in Lima: at the counter, quickly, facing the cooks, for much less than at a big cebichería.

What to ask before you go

• The fish of the day: in 2017, the review noted that the restaurant works with the fish the sea brings in each day.
• How hot the chilli is, before the ceviche is seasoned.
• Payment methods: in the old premises, in 2017, only cash was accepted.

Have the opening hours, a dish or a price changed? Let us know and we will correct this page.