Nuestra historia
Two countries, one fire.
Blaze on Fire lives in the tension between Peruvian heat and Japanese restraint. Peru brings the charcoal and the color. Japan brings the knife and the discipline. We cook where they meet.
El fuego
Charcoal, the Peruvian way.
The pollo a la brasa comes out of an authentic imported Peruvian oven, marinated and roasted slow over real charcoal until the skin blisters and the smoke gets into everything. It is the dish Peru runs on, and it is the reason the room smells the way it does.
The wok runs just as hot. Lomo saltado and chaufa come off high flame and soy, with a char you can taste in every bite.
La precisión
The Japanese half.
This is where Japanese technique meets Peruvian flavor. At our bar it means clean knife work, a full ceviche and leche de tigre program, and signature maki you will not find anywhere else. The A Lo Pobre and Parrillero rolls are ours, and people drive in for them.
Cold bar on one side, charcoal on the other. That is the whole idea.
What guests keep telling us
The sushi gets scored a flat ten.
Some of the best ceviche around.
Plating people stop to photograph.
Paraphrased from the themes in our Google, Grubhub, and Yelp reviews.
Bright, open, and BYOB.
We kept the room warm and the kitchen open, so you can watch the grill and the bar do their thing. Bring your own bottle, grab the table by the window, put the game on, and stay. There is free parking out back, and the best way to eat here is to order a lot and share it.
Hungry? Order ahead.
Charcoal chicken, ceviche, and the fusion bar, ready for pickup.