During the coronavirus pandemic the Executive Chef at Miami's La Mar by Gastón Acurio, Diego Oka discovered a passion for pottery. Initially purchasing a potter’s wheel and teaching himself through online tutorials, Oka was inspired by his Peruvian and Japanese heritage to create unique plates and dishes. This newfound hobby quickly turned into a key component of Oka’s work at La Mar, as he realized that by crafting his own crockery, he could enhance the dining experience. Oka's pottery soon became an integral part of a new eight-course tasting menu, Amano by Oka. The menu blends Nikkei cuisine, a fusion of Peruvian and Japanese flavors, with dishes like pachamanca potatoes and a savory dessert made with white asparagus and quinoa.
Amano’s focus on personalization extends beyond the food, as Oka not only designed the pottery but also selected new glassware and wooden placemats to complement the experience. He said, “Uniqueness is in the details. Those touches make this experience unique. I don’t want to copy a tasting menu from another restaurant or from another country. We don’t want to turn La Mar into a fine-dining, elegant restaurant. We want to have fun and to have a different experience in the restaurant.” Guests are even given a spoon created by Oka to take home as a keepsake. While the new tasting menu required significant adjustments to the restaurant’s service style and logistics, Oka's passion for art and creativity has invigorated both the staff and diners. His pottery hobby has allowed him to express his creativity in a new form, adding a lasting element to his culinary artistry.
