Oka was born and raised in Lima, Peru, of Japanese descent. His culinary journey began when he went to study at Lima's Universidad San Ignacio de Loyola, where a chance meeting brought him into contact with chef Gastón Acurio, who agreed to let him complete his required internship at Astrid y Gastón. The meeting proved fateful, and Acurio became Oka’s mentor, employer, and personal friend. After graduating from culinary school, Oka spent a year as a line cook at Japanese restaurant Ichi Ban, before joining Acurio at Tanta to learn the ropes of running a restaurant. Two years later, he opened his own restaurant, Sogo Room Bar & Restaurant, but left after just six months, feeling he needed more time to learn before becoming an entrepreneur or boss.
Acurio welcomed him back with open arms, putting him to work on opening the first La Mar Cebicheria in 2005. It proved such a success that he opened another in Mexico City, which became his home for three and half years. Oka continued expanding the La Mar empire with restaurants in Bogotá, Colombia, and later San Francisco. Eventually, Oka’s La Mar adventures brought him to Miami, where he settled. He remains Executive Chef at La Mar by Gastón Acurio, Mandarin Oriental.
Restaurant(s)
Oka is significant in Peruvian chef Gastón Acurio's culinary empire and leads cuisine at the renowned La Mar restaurants. La Mar by Gaston Acurio, Mandarin Oriental has become one of the most remarkable and desirable restaurants in Miami, a city known for its lively and varied culinary scene. La Mar has earned plaudits for its amazing dishes and inventive takes on traditional Peruvian food.
Miami, with its heady cultural mix and thriving fine-dining scene is the perfect place for Oka to showcase his culinary artistry. His cooking reflects the vibrancy of the environment in which he works, with bold, strong flavors and surprising, artful presentations. At the heart of the menu is Oka's deep appreciation for Peru’s native culinary traditions, from indigenous cooking methods to unique regional ingredients, woven together with an international profile, incorporating his many travels and experiences. La Mar has become an institution representing Peruvian cooking, but it is also a vibrant, busy, and fun place to be and eat out in Miami.
Recipes and dishes
At La Mar, Oka has helped shape modern Peruvian Nikkei cuisine. His innovative approach and creative flair have significantly influenced and inspired many other chefs working within this culinary space. Oka's unique ability to blend traditional Peruvian ingredients with Japanese techniques has led to the creation of dishes that are distinctive and representative of this fusion cuisine. One of his most notable contributions is his interpretation of the traditional Peruvian dish, causa. Oka's version features a long cylinder shape, presented with a vibrant and colorful array of ingredients, showcasing his meticulous attention to detail and aesthetic sensibility. This particular dish has become a signature and a defining dish of Peruvian Nikkei cuisine. Oka's causa has gained international acclaim, appearing on menus globally wherever Peruvian cuisine is celebrated. His work at La Mar continues to set the standard for Nikkei, pushing the boundaries of culinary creativity and inspiring a new generation of chefs to explore and innovate within the Peruvian Nikkei tradition. Through culinary artistry, Oka has established himself as a key influence in global gastronomy.
