Roberto Perez

Chef-Owner, Del Mar Ostioneria | Los Angeles, CA

2024Cabinet

Text "Del Mar Ostioneria" in bold, stylized font above a hand-drawn oyster illustration on a beige background.

Chef Roberto Pérez is one of two chefs behind Del Mar Ostioneria, a game-changing Los Angles food truck serving high-end seafood in the style of Sinaloa, Mexico, with a Japanese touch. The menu includes ceviches, aguachiles, oysters, sashimi, tacos, and more. Pérez is a self-taught chef, born and raised in Chicago with roots in Ponce, Puerto Rico.

A large container of Kikkoman gluten-free tamari soy sauce sits next to a blue plate with a shrimp and vegetable salad on a black table.

Kampachi Ceviche

Fresh kampachi (yellowtail fish) cubes are mixed with our house spicy ponzu sauce and zesty herbs, peppers and onion. Serve on a bed of thin sliced avocado with a dash of crushed Chiltepin peppers to tie in all the flavors.

Kampachi Ceviche Recipe

Tamarindo Habanero Aguachile

Fresh, wild-caught butterflied shrimp, thinly sliced Persian cucumber and red onion, dressed with Spicy Ponzu and Tamarindo Habanero sauces, topped with a dash of crushed Chiltepin pepper.

Aguachile Recipe

A blue plate arranged with sliced raw fish topped with seasoning and garnished with sliced avocado and red onion.

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A man wearing a white chef's coat and a checkered hat stands outdoors in front of green foliage, looking at the camera.

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Ryan Hickey

Senior Executive Chef at Harris Millis Dining

Self-taught chef behind Del Mar Ostioneria, serving high-end Sinaloa-style seafood with a Japanese touch from a Los Angeles food truck.

A bowl of poke with sliced tuna, vegetables, and microgreens sits in front of a bottle of Kikkoman poke sauce.

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Sesame-Crusted Chioggia Beet “Tuna” Steak

A chef wearing a white double-breasted coat stands outside with arms crossed, smiling, with greenery and a walkway in the background.

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Matthew Ward

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Self-taught chef behind Del Mar Ostioneria, serving high-end Sinaloa-style seafood with a Japanese touch from a Los Angeles food truck.

A carton of Kikkoman unsweetened soy milk sits next to five round snacks on green leaves, arranged on a bamboo mat.

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Asian-Style Sushi Rice Arancini with Soymilk-Teriyaki Emulsion

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Ken Oringer

Chef-Owner, Toro, Coppa, Verveine Cafe & Bakery & JK Food Group| Boston, MA

Self-taught chef behind Del Mar Ostioneria, serving high-end Sinaloa-style seafood with a Japanese touch from a Los Angeles food truck.

Slow-braised Beef Bourguignon made with tender short ribs, red wine, vegetables, and Kikkoman® Gluten-Free Tamari Soy Sauce, served in a rich, savory sauce.

Featured Recipe 1 of 2

Boeuf Bourguignon