Maru San centers on a handroll counter: rice kept in constant rotation, fish selected to build the roll around, nori wrapped on at the very last second. The approach is Nikkei — Japanese technique filtered through Peruvian ingredients — applied almost entirely through the hand roll format.
Chef Carlos Delgado, who cooked at Causa, and Simon Lam, a José Andrés Group alum who spent more than six years as Executive Sous Chef at China Chilcano, run the counter together, pairing Delgado's Peruvian grounding with Lam's broader Asian cuisine background.
Most seats at the counter are walk-in, built for a quick sit-down at the bar and a run of rolls made to order. For a longer version of the same idea, Maru San also offers The Experience, a tasting menu that moves through a selection of the kitchen's best fish alongside a few signature plates beyond the hand roll lineup.
Chef Carlos Delgado, who cooked at Causa, and Simon Lam, a José Andrés Group alum who spent more than six years as Executive Sous Chef at China Chilcano, run the counter together, pairing Delgado's Peruvian grounding with Lam's broader Asian cuisine background.
Most seats at the counter are walk-in, built for a quick sit-down at the bar and a run of rolls made to order. For a longer version of the same idea, Maru San also offers The Experience, a tasting menu that moves through a selection of the kitchen's best fish alongside a few signature plates beyond the hand roll lineup.