Rosewood Mandarina in Nayarit, Mexico, has opened Toppu, a mountaintop restaurant that blends a Japanese dining experience with Latin American influences and ingredients from the Riviera Nayarit. The restaurant’s culinary direction is led by Peruvian chef Diego Muñoz.
Muñoz brings a deep respect for heritage, sustainability and cross-cultural culinary expression to Toppu, combining Japanese technique and precision with the vibrant flavors and local produce of Nayarit. His approach reflects Rosewood’s A Sense of Place philosophy, which guided the development of Rosewood Mandarina from the beginning.
Diego Muñoz © Rosewood Mandarina
Born in Peru, Muñoz trained at Le Cordon Bleu in Paris and gained experience in renowned kitchens including El Bulli and Mugaritz in Spain as well as Peru’s Astrid & Gastón, among other influential culinary projects. His background informs a menu that honors provenance and technique while embracing regional ingredients.
Itamae Raul leads Toppu’s sushi program, where sushi and sashimi take center stage. The menu features nigiri and sashimi highlights, tsunamono appetizers, lobster and pork gyoza, a crudo section, and an Irori grill. The grill showcases dishes such as miso eggplant, octopus, jumbo prawns, miso salmon, lamb chops and wagyu beef.
Toppu complements Rosewood Mandarina’s existing dining venues: La Cocina, which spotlights bold regional flavors; Buena Onda, a beachfront restaurant influenced by Spanish cuisine; and the forthcoming Barra Peñasco, an intimate mixology-focused space. Toppu’s cocktail program emphasizes Japanese beverages, offering sake, shochu and Japanese whisky alongside crafted cocktails.
Situated on Mandarina’s mountain ridge, Toppu consists of a series of pavilion-style structures topped with steep, tipped roofs, inspired by izakaya and robatayaki traditions. The design centers on an open kitchen anchored by an irori sandpit and yakitori grill, and provides both indoor and outdoor seating to take advantage of the elevated setting and surrounding views.