Kage draws crowds and kudos with its Peruvian-Japanese fusion cuisine, relaxing atmosphere and creative cocktails.


Kage offers Peruvian Nikkei (Japanese foreign national) cuisine, while staying true to its Japanese roots. Delicate Japanese techniques are paired with Peruvian concepts and a happy marriage of Latin American and Asian flavours. Open since summer 2018, Kage has already started to make an impression on the Greater Toronto Area’s food landscape. Taking advantage of the sudden popularity of Peruvian cuisine, co-owners Fay Moa and Joseph Le are bringing innovative dishes to a diverse crowd with an appetite for adventure.

At the cultural crossroads of Latin America, Peruvian cuisine has been called the world’s original fusion food and one of the most important cuisines by the New York Times. Indigenous Incan ingredients are enhanced with Spanish, Italian, Asian and West African flavours. Utilizing the fusion concept, Kage matches traditionally Peruvian ingredients with Japanese flavours such as wasabi, dashi, ponzu, bonito and yuzu to make its ceviche shine, its Jaela Mixta (fried seabass) sing, and its Tiradito de Salmon sparkle.


Chef John Carlos is an artist, presenting grilled Beef Heart Corazon Anticuchos over a splatter of Peruvian peppers. The house slaw is stacked high with colourfully shredded papaya, cabbage and mango like a pile of autumn leaves. A half-moon of gyoza stuffed near to bursting with sweet potato, beef and Peruvian sweet aji-panca peppers floats over a night sky of ponzu with onion salsa providing star-like glimmers on the plate. Japanese sashimi has a soulmate in ceviche, tataki and tiraditos. Intricately sliced seabass, shrimp and octopus is paired with a “tiger’s milk” marinade prepared with yuzu or dashi. Rare beef tenderloin sits on a cashew puree with lotus root fans over shichimi ponzu, while thinly sliced salmon and tuna swim with pickled-daikon and charred avocado.


Behind the bar, classic cocktails are also made with a Japanese twist: Pisco Sours are mixed with ginger, Negronis created with in-house barrel-aged gin, while the inimitable Old Fashioned is made with Japan’s famed Suntory whisky and finished with elderflower liquor. The cocktails pair equally well with light, fragrant tapas and thick cuts of striploin and pork ribs. Located at the lively and rapidly gentrifying 5 & 10 (Dundas and Hwy. 10) intersection in central Mississauga, Kage has found a void in the culinary landscape and is filling it with tasty adventures and casual ambience.


Tiradito de Salmon pays homage to over 100 years of shared culinary history between the two countries, which began when the Sakura Maru brought the first Japanese immigrants to Peru in 1899.


Beef Heart Corazon Anticuchos
Succulent and zingy, the Beef Heart Corazon Anticuchos are grilled and served over a splatter of Peruvian sweet and spicy pepper coulis.

Duck fried rice is served with braised and confit duck leg and egg, finished table-side with candied chilies and spicy-sour pickled ginger.



jaela mixta is a whole seabass is tossed in the fryer with friends from the sea—tiger shrimp, mussels and squid—servedover cassava fries and topped with a citrusy seabass ceviche.



Kage Nikkei Restobar
3038 Hurontario St., Unit 9, Mississauga
OPEN: Tues–Thurs 5 pm–11 pm, Fri–Sat 5 pm–2 am, Sun 5 pm–11 pm, Mon closed