A refined yet approachable celebration of Nikkei cuisine – the bold harmony of Peruvian flavors and Japanese technique
Konpa is a tribute to Nikkei cuisine, artfully combining Japanese cooking techniques with the vibrant ingredients of Peruvian cuisine. The restaurant offers a fast-casual experience rooted in authenticity and innovation, with a focus on elegant, high-quality ingredients.
As one of the only restaurants in Orange County solely dedicated to Nikkei cuisine, Konpa brings something entirely new to the region—both in flavor and cultural significance.
Drawing from his Japanese heritage and travels to Peru, Chef Yamaguchi introduces a fresh and thoughtful interpretation of Nikkei’s storied culinary tradition. Konpa’s menu is filled with flavorful expressions of fusion: from tiraditos delicately infused with aji amarillo chili to the hand-held Makinui Amante—a sashimi-style rice wrap layered with kanpachi, spiced tomato, wakame, and aji verde crema, wrapped in Fukuoka Ariake Premium Nori – First Harvest, prized for its delicate texture and umami-rich flavor. Bowls like the Nikkei Bowl,a vibrant combination of kanpachi, avocado, tomato, tenkasu, escabeche, and lilikoi amarillo, reflect the kitchen’s deep attention to both flavor and texture. Signature sides also include the Lomo Saltado Musubi, a playful yet refined bite featuring prime short rib papas cris, and tomato salsa—melding Peruvian comfort with Japanese technique.
Chef Yamaguchi is steadfast in his commitment to quality, integrating seasonal, locally sourced produce and select imported ingredients that bring depth and integrity to the menu. Every dish is crafted with balance, purpose, and reverence for both the ingredients and time-honored techniques.
“Inspired food should tell stories—Konpa is my story of family, of culture, and of travel,” says Chef Jason Yamaguchi. “With Konpa, I want to share the harmony I’ve found between two of the world’s great culinary traditions. Nikkei cuisine is rich, layered, and soulful. My goal is to bring it to Corona del Mar in a way that feels both refined and approachable—where high-quality ingredients meet the kind of comfort and familiarity that brings people together.”
“Konpa-Konpa,” a phrase affectionately used by Chef Yamaguchi’s grandmother, is a Japanese invitation to casually gather and eat. In Peru, “Compa” means friend. The restaurant’s name—and philosophy—is a marriage of these two cultures, just like the cuisine itself: warm, generous, and deeply personal. Yamaguchi is excited to introduce Corona del Mar to the Nikkei movement he’s been passionately cultivating for decades.