Immerse yourself in the tropical world of Aji. The vintage, lounge-style decor exudes an adventurous spirit, a quality that Pelle Swinkels's cuisine also possesses. His technique is rooted in French culinary tradition, and he draws on experience gained in Asia and South America. He combines tuna tartare, for instance, with a spicy emulsion and leche del tigre vinaigrette, lime and crispy corn. With a sure touch, he uses flavour enhancers, such as sambai and aji amarillo, in original ways to add depth and complexity with umami, fruity and sweet notes. Intriguing!