La Mar by Gastón Acurio and acclaimed Executive Chef Diego Oka – one of my favorite South Florida chefs – are combining culinary excellence with the fine art of pottery. The renowned, MICHELIN Guide-recommended Peruvian restaurant at Mandarin Oriental, Miami is featuring a unique eight-course tasting menu entitled “AMANO by Oka,” highlighting Chef Oka’s dual artistic talents through a meticulous curation of dishes served on bespoke ceramic tableware handmade by the chef himself.
“AMANO by Oka,” which is a play on words meaning “made by hand” in Spanish, is an exclusive dining adventure featuring more than 400 one-of-a-kind pieces of stoneware plates, vessels, and utensils that capture the essence of handmade artistry. Each symbolic piece is coated in a liquid glass finish, ensuring both beauty and functionality while reflecting a deep commitment to quality and attention to detail. The La Mar dining experience – combined with the Amano by Oka handcrafted ceramic plates – provide a unique dining experience for a limited number of guests – no more than 20 – three days per week.
Driven by a desire to make the ordinary extraordinary, Oka began the artistic process by first envisioning a dish, and then designing the ideal plate or tray to cradle it. “With this different approach, every bite and every touch are harmonious; each element is crafted to complete and enhance the other,” says Oka. “I’ve been doing art for years that disappears in minutes; now, I am doing art in minutes that will last for years. I want to enhance the typical dining experience by merging culinary excellence with the finest artisanal handmade craftsmanship, creating a unique and memorable journey for every guest.”
Elevating Peruvian cuisine to new heights, the eight-course menu highlights the Nikkei style of cuisine that has become Chef Oka’s signature, infusing Peruvian dishes with influences from China, Japan, Spain, Italy and beyond. The first course, La Flor, is a celebration of simplicity, elevated by an elegant presentation evoking “ikebana,” the Japanese art of flower arranging. This dish is served on a bold statement piece representing the architectural style of “Brutalism” prevalent throughout Peru. Next, the El Tiradito, is served in a round-shaped bowl that is inspired by a murano glass dish that Oka previously designed for the 2018 Milan Design Fair, with carved edges perfect for spooning up the nationally treasured dish. A third course of Los Fideos features cured duck noodles, served with chopsticks in a vessel that draws inspiration from traditional Japanese clay plates, ensuring that each saucy bite is as flavorful as it is visually appealing. The following course, La Papa, celebrates the 4,000 types of potatoes in Peru with a tray symbolizing the start of the Andes mountains and the region’s agricultural richness and beauty. Course five, Escondido, pays homage to “Locro,” one of Oka’s favorite dishes by his grandmother. For the final two courses: Picante transforms a sauce with all the flavors of a carapulcra and over 30 ingredients into a molten lava-like presentation on a plate that resembles the fluidity of the liquid itself; and Pachamanca adapts the traditional underground cooking technique to reveal quinoa tamales. Guests will break through the soil to uncover and enjoy the tamales, offering a distinct and immersive culinary experience.
At the conclusion of the meal, guests choose from a selection of beautifully handcrafted spoons to enjoy their final dessert course, El Asparrago. Then, each guest will receive a surprise memento to take home along with a gift of Peruvian pancakes to enjoy the next morning. The offering begins at an introductory price of $210 per person, with an optional wine pairing selection including natural wines from Peru that are seldom found in the United States.
Oka’s journey in pottery began approximately five years ago when he purchased a pottery wheel and taught himself the craft through online videos.
“Beyond my passion for cooking, I’ve discovered that working with ceramics and clay has become a sanctuary for my thoughts – a way to clear my mind, find calm, and create a space where I can truly be at peace. It’s in these moments of shaping clay that I can silence the noise, reset, and let my mind go blank, allowing creativity and tranquility to flow naturally.”
Oka’s newfound hobby soon developed into a professional pursuit, supported by the Mandarin Oriental, Miami team who transformed a room within the Brickell Key property into Oka’s personal craft space for him to create, mold, and dry each piece. Additionally, Oka rented a studio in Ironside for one month, where he fired the items in the oven. All the clay used is FDA-approved and meets health standards, ensuring both safety and artistry in every piece.
Oka’s artistic inclination is deeply rooted in his family; his father is an artist, and this influence is evident in Oka’s attention to detail and innovative approach to both cuisine and the exquisite pottery he has created for the dining experience.
“I wanted to create something special for our diners by exploring my love of art, which has always influenced the dishes I create at La Mar. This new artistic endeavor allows me to expand that influence, bringing a deeper level of creativity and a personal touch to the dining experience.”
Photos Courtesy of AMANO by Oka