Celebrated chef and owner of CVI.CHE 105 and Pollos y Jarras expands portfolio with new elevated Peruvian-Nikkei concept in South Beach
Juan Chipoco, celebrated Peruvian chef and owner of CVI.CHE 105 and Pollos y Jarras, has announced the expansion of his restaurant collection with the debut of INTI.MO by Juan Chipoco, an intimate, elevated Peruvian-Nikkei concept in South Beach. INTI.MO, which is a nod to Chipoco’s Incan heritage (‘inti’ meaning ‘Incan sun god’ and ‘mo’ meaning ‘intimate’), is Chipoco’s fifth restaurant and brings a unique and upscale yet approachable dining experience to SoFi’s restaurant row.
“I created INTI.MO as an extension of me and my home. I wanted to offer a warm and welcoming experience where the focus is on authentic food made with high-quality ingredients, expertly paired wine and cocktails, and great conversation,” says Juan Chipoco, executive chef and owner. “Growing up in Peru, the Japanese-Peruvian art of Nikkei, which combines ingredients and techniques from both cuisines, was always interesting to me. It was a natural next step and dream of mine to open a restaurant that celebrates this distinct cultural cuisine.”
Design
Designed by Chipoco to feel like an extension of his home, the intimate space features warm earth tones with bright accents and mindful design reflective of the simply prepared and artfully designed dishes. The 80-seat dining room features an opulent golden ambience accented by modern chairs along with marble sushi and cocktail bars. The textured grey walls are highlighted with koi fish designs (inspired by the menu) and hand-painted with real gold leaf, symbolizing the fortune and richness of Japan’s culture and seas. Shelves line the dining room filled with unique elements that make up the essence of Chipoco’s most precious memories in the form of family portraits and antiques, important books and other valuable belongings that resemble the identity of Chipoco’s own home.
Dine
Centered on prime and fresh ingredients, menu items range in complexity, leaving diners feeling light but satisfied. The menu blends the ingredients and traditions of Peruvian and Japanese cuisine with Chipoco’s signature techniques, resulting in a unique explosion of flavors.
Each dining experience begins with complimentary Chilcano, a warming cup of fish broth to cleanse the palate and prepare for the culinary journey ahead. The menu is comprised of Cold Appetizers (Barra Fria) including a Salmon and Tuna Tataki, Tiradito de Pescado, Chipoco’s signature and modern Ceviches, and a can’t miss Quinoa Salad with imported Peruvian quinoa. Sushi Rolls include the Inka Maki Roll made with smoked trout, avocado and panko shrimp topped with sesame seeds and the Takokarami Roll stuffed with crab pulp, avocado and panko shrimp topped with octopus tartare. Nigiris include the Sake Belly with a special cut of torched salmon, tobiko, acevichada sauce, and crispy fish skin
and the Conchita Parmesana with torched scallop, parmesan cheese in truffle aroma. Sushi Bombs include Hamachi wrapped around a raw quail egg with ponzu and truffle and the INTI.MO with unagi, uni, ikura, truffle and gold flakes. The Sashimi Platter features a selection of four fresh cuts with choice of three fish: tuna, salmon, mero or hamachi; complemented with two pieces of shrimp, two cuts of octopus, two scallops and two pieces of sea urchin. Hot Dishes (Entradas Calientes) include Foie Gras and Gyoza and Pulpo Moche, grilled octopus served with patatas bravas, yellow pepper sauce and chimichurri sauce. Main Courses (Platos De Fondo) include Wagyu Ribeye served robatayaki-style and Short Rib Pappardelle, boneless beef short rib marinated in ragu sauce, cooked for 50 hours at low temperature and accompanied with truffle pappardelle huancaina. Soups (Sopas) include the Parihuela Al Estilo Nikkei made with a seafood broth infused with calamari, shrimp, scallops, clams, and whitefish. Dishes can be complemented with an array of Side Dishes (Guarniciones) including Arroz Blanco Frito, white fried rice with carrots, peppers, peas, and shiitake mushrooms.
Drink
The extensive wine list features varietals from California to Spain, with bottles ranging in price from $36 –
$595. The cocktail program, designed by Chipoco and his mixologist team, includes classic and modern cocktails like the Pisco Fashion made with premium Peruvian pisco and range in price from $12-$14.
A Peruvian native, Chipoco moved to Miami in 1994 and started in the hospitality industry as a busboy before climbing up the culinary ladder and opening his first restaurant, CVI.CHE 105 in Downtown Miami in 2008. After overwhelming success in establishing CVI.CHE 105 as Miami’s go-to Peruvian restaurant, Chipoco marked influence in the local community, not only for his delicious flavors but also for his inspiring personal story of growth. Chipoco’s planned expansion continues with the opening of CVI.CHE 105 Dadeland and YUCA 105, a Peruvian-Cuban concept in collaboration with Yuca in South Beach, both in 2020.
INTI.MO is located at 840 1st Street, Miami Beach, FL 33139. Lunch and dinner are served seven days a week – Monday through Thursday, 11:30 am – 11:00 pm; Friday from 11:30 am – 12:00 am; Saturday from 12:00 pm – 12:00 am and Sunday from 12:00 pm – 11:00 pm. For reservations or more information, visit the website or call (305) 964-8006. Facebook/Instagram @INTI.MOMIAMI.
