la mar’s concept is different; the restaurant describes its cuisine as “upscale novo-andean fare to asian-peruvian fusion and traditional seafood cebiche.” as executive chef, oka is free to be creative in the kitchen despite the long distance relationship with acurio. he adds “i always consult with him and of course he also gives us really cool ideas. we work together and he is always informed. teamwork!” they chose to go with the “b” cebiche spelling on the menus instead of the more common ceviche or seviche because (as he jokingly puts it) “b is for bueno!” yes! bueno it is! la mar’s elegant interiors, designed with a contemporary flair, feel chic and inviting. biscayne bay and the miami skyline as your backdrop aren’t too shabby either. day or night, rain or shine, the view is definitively also part of the experience. one look at the menu and i was initially overwhelmed, so manygoodchoices! i could not make up my mind. luckily, since then, i have already tried many of the dishes. here are some of the highlights: chilcano de pisco cebiche sampler: calamari, shrimp, yellowtail snapper, cancha, ají amarillo leche de tigre