The restaurant week menu is really very worth it, because the individual plates would be almost double this price(no doubt with possibly bigger portions, but their portions are tiny apparently anyway)
The aji amarillo(yellow pepper sauce) was stunning, boasting complexity and tanginess. There were so many flavours going on, including the supreme sweetness of the sweet potato and the heat from the paprika which left my mouth tingling at the end of this dish. The puffed rice provided umami and textural contrast as well. This dish really shows why they are one Michelin star, there's so much going on and it's so good.
However I feel the quail egg is out of place. While I understand that there needs to be another texture, the quail egg seems to be an odd choice as it doesn't really add much to the dish. Wasn't smoky either.
Other than that, the dish is very very good and definitely a must try