The name says everything: TONO translates to "party" in Peruvian slang, and the restaurant at Porto Arabia delivers this promise with theatrical consistency. Designed with avant-garde Peruvian architecture — lacquered wood, vivid colour, geometry borrowed from pre-Columbian textiles — TONO occupies a prime waterfront position at 6 La Croisette, looking out over Porto Arabia's marina from a terrace that belongs in cinema.
The cuisine is Nikkei — the culinary tradition born of Japanese immigrants in Peru, where precise Japanese knife work and respect for raw ingredients meets the bold, acidic, herbaceous confidence of Peruvian cooking. Chef Akira Back, the internationally acclaimed Korean-American chef with restaurants across three continents, brings his signature sensibility: dishes that are technically exact but emotionally warm, built around contrasts of texture and brightness.
The sea bass ceviche is mandatory — lemon-cured, tiradito-style, cut thin and dressed with leche de tigre that achieves the correct ratio of citrus to heat. The prawn cigar is the kitchen's signature showstopper: a prawn mousse wrapped in nori, fried to a crisp gold, served with a dipping sauce that captures chili, miso, and lime in a single note. Robata-grilled dishes anchor the menu's second half — beef anticucho, soy-marinated yellowtail, and a rock lobster preparation that appears and disappears from the specials menu like a visit from a distant relative.
From 7pm to 10pm every night except Sunday, a live Latin band performs, elevating the atmosphere from excellent restaurant to genuine occasion. The energy is festive but controlled — it celebrates without tipping into distraction. This is the most viscerally enjoyable fine dining experience on The Pearl.