La Mar: Peruvian Cuisine with a Global Influence

For Executive Chef Kaoru Chang, the journey into the culinary world came naturally. Raised in a family of restaurateurs, he was immersed in the industry from an early age. These experiences drew him toward the energy and excitement of bustling dining rooms filled with joyful patrons. Such early exposure laid the foundation for a career driven by passion, precision, and a deep appreciation for quality ingredients. 

After completing his culinary training at Le Cordon Bleu, Chef Chang honed his skills in top restaurants worldwide, including the globally renowned Japanese fine dining concept, Nobu. Now, at the helm of La Mar Cocina Peruana, one of Downtown Bellevue’s newest fine dining destinations, he brings nearly two decades of experience to the table. His expertise seamlessly integrates into the restaurant’s dynamic environment, shaping each dish with a balance of tradition and innovation. 

"The systems used are somewhat similar to La Mar, so adapting has been a familiar and smooth transition," he explains. "The attention to detail and execution of cuisine -- using the freshest ingredients -- has been a key focus throughout my journey." 

His culinary foundation is deeply rooted in Japanese and French techniques, which influence both his creative process and approach to cooking. His Japanese training emphasizes precision and high-quality seafood, while his French background refines his methods of ingredient preparation. This fusion of craftsmanship and artistry is evident throughout La Mar’s menu, particularly in one of his favorite dishes, the Cebiche Clasico. 

"It’s simple but truly represents La Mar’s essence -- freshness and a perfect balance of flavors,” he says. 

Beyond the menu, La Mar offers an immersive dining experience that encompasses so much more than just great food. The restaurant space is meticulously designed to accommodate all guests, whether they’re celebrating with a large group, enjoying an intimate dinner, or unwinding in the lounge. At the entrance, an expansive cebiche bar showcases an array of fresh seafood, moments before it is plated. The menu features a range of Peruvian specialties, from tiraditos (Peruvian sashimi) and anticuchos (grilled skewers) to an extensive selection of craft cocktails. For Chef Chang, a third-generation Nikkei (a Peruvian of Japanese heritage), this menu holds great personal significance. 

"The restaurant is beautiful, and when you pair that with excellent service and authentic Peruvian flavors, it creates a full gastronomic and hospitable experience," says Chef Chang. It’s this holistic approach that continues to draw diners in.

With La Mar’s arrival, Downtown Bellevue’s culinary scene continues to evolve. The city saw an influx of new restaurant openings in 2024, with a plethora of others slated to open this year. As dining options expand, Chef Chang and La Mar stand at the forefront, offering a taste of Peru at its finest. 

This blog is part of the Heart of Bellevue: our campaign to showcase local businesses while connecting you with stories of activity, creativity and recovery. Find out about our campaign and explore more of what’s happening around Downtown.