Rosewood Mandarina, in Nayarit, Mexico, recently opened Toppu, a mountaintop restaurant offering a Japanese dining experience shaped by Latin American influences and the local abundance of the Riviera Nayarit area. The culinary concept is brought to life by Peruvian Chef Diego Muñoz.

Muñoz brings his deep-rooted respect for heritage, sustainability and cross-cultural expression to Toppu, marrying Japanese precision and technique with Nayarit ingredients and bold Latin American flavors. His philosophy aligns with Rosewood’s A Sense of Place principle, which shaped the creation of Rosewood Mandarina from the onset.

Diego Muñoz © Rosewood Mandarina

Muñoz, born in Peru, trained at Le Cordon Bleu in Paris before working in iconic kitchens such as El Bulli and Mugaritz in Spain, Peru’s Astrid & Gastón, and other pioneering culinary adventures.

Itamae Raul guides Toppu’s sushi program. His menu celebrates sushi and sashimi as the centerpiece, with highlights such as nigiri and sashimi; appetizers like tsunamono and lobster and pork gyoza; a crudo section; and an Irori grill offering dishes including miso eggplant, octopus, jumbo prawns, miso salmon, lamb chops and wagyu beef.

Toppu joins La Cocina, celebrating bold regional flavors; Buena Onda, a beachfront venue known for Spanish-inspired fare; and, coming soon, Barra Peñasco, an intimate oasis of mixology. Toppu’s cocktail bar serves sake, shochu and Japanese whisky.

Perched atop Mandarina’s mountainscape, Toppu is comprised of a series of pavilion structures capped by tall, tipped roofs centered around izakaya and robatayaki traditions. At the heart of the open kitchen sits an irori sandpit and yakitori grill. Both indoor and outdoor seating areas are on offer.