As a chef, my world revolves around precision—balancing flavors, textures, and presentation. But this Valentine’s Day, instead of crafting the perfect omakase, I found myself on a different kind of journey—one that required endurance, resilience, and an appetite for adventure. I traded my knives for trekking poles and set off on the legendary Inca Trail to Machu Picchu.
Love, Altitude, and Andean Wonders
Back home in Japan, Valentine’s Day is a celebration of chocolate, handcrafted confections, and intimate dinners. But here, in the heart of the Peruvian Andes, romance took on a different form—one painted in hues of golden sunlight over ancient ruins, mist rolling over emerald peaks, and the camaraderie of fellow trekkers sharing in the challenge.
The trail itself was demanding, with steep ascents and winding paths. But every step was a reminder that great rewards come to those who persevere. Much like preparing an intricate kaiseki meal, the journey required patience, precision, and an appreciation for every ingredient—the moss-covered stones, the crisp Andean air, the distant echoes of Quechua voices carried by the wind.
A Chef’s Take on Andean Flavors
Though I had left my kitchen behind, my chef’s instincts were alive with curiosity. The meals prepared by our Quechua guides were nothing short of remarkable—quinoa soup with warm spices, freshly grilled trout with citrusy ají sauce, and coca tea to soothe the altitude’s effects.
Each dish told a story of tradition, resourcefulness, and respect for the land. One bite of choclo con queso—giant Andean corn paired with creamy local cheese—reminded me of Japan’s simplest yet most profound flavors, where the beauty of a dish lies in its harmony, not complexity.
Valentine’s Day at the Sun Gate
On the final morning, as we ascended to Inti Punku, the Sun Gate, the first golden rays of dawn cast their glow over Machu Picchu. It was a moment of pure serenity. No candlelit dinners, no extravagant gifts—just the breathtaking silence of history and the realization that love, in all its forms, flourishes in the most unexpected places.
As I stood there, gazing at the lost city of the Incas, I knew this Valentine’s Day would stay with me forever. Food and travel share the same magic—both connect us to culture, to people, and to the stories that shape our world.
Final Word
Would I trade this experience for a night in my Tokyo kitchen, crafting delicate sushi rolls? Not a chance. But perhaps, next Valentine’s, I’ll find a way to bring these two worlds together—pairing the umami of Japan with the earthy soul of the Andes.
After all, the best meals—and the best adventures—are the ones made with heart.
Check out Bamba Travel’s free itinerary to the Inca Trail:
Guest post written by Hiro Taka
Chef Hiroshi Tanaka isn’t just a master of Japanese cuisine—he’s a globetrotter with a passion for discovering new flavors.
