KANI TACO
Crab, truffled aji amarillo emulsion, shari, crispy nori.
TUNA BUTSU*
Bluefin tartare, golden berry, cilantro, avocado, taro chips.
NIKKEI SALAD
Asian lettuce mix, palmito from Putumayo, grilled tomatoes, radish, crispy quinoa.
TORO TARTAR
Bluefin tuna belly, black garlic soy, quail egg, ikura.
HIYASHI ZENSAI
YAKI ZENSAI
HOTATE PARMA
Scallops, aji panca curry, Grana Padano, lime.
NIKU GYOZA
Tenderloin beef, Nikkei demi glace, truffle, cilantro.
TAKO NIKKEI
Grilled octopus, Nippon chimichurri, puree cassava.
TUMBO SHRIMP
Crispy shrimps with slightly spicy curuba sauce.
MARISCOS AL FUEGO
Sautéed seafood, togarashi butter, ginger, lime.
PISCO RIBS
Baby back, citrus pisco glaze, coriander.
SHIROMI BRASA
Grilled white fish, Peruvian chilli ra-yu, crispy garlic, roasted almonds.
PAICHE MISOYAKI
Gratined Amazonian fish with miso and coconut butter.
SAKE CRIOLLO
Salmon marinated in miso, aji amarillo sauce, pickled onions, sweet soy glaze.
UMI MESHI
Seafood rice skillet, charred avocado, wasabi chalaquita.
PATO MOCHERO
Crispy duck leg, wok rice, shiitake, smoked Amazonian bacon, tumbo syrup.
CHANCHITO KUNSEI
Crispy pork belly, potato puree, Nikkei sauce, rocoto oroshi.
NIKU KABAYAKI
Angus skirt tataki over hot stone, yuzu, aji panca-tare sauce.
ASADO GYŪDON
350 gr. Angus short rib, pachamanquero rice, sweet potato, pickled onion.
NIKU CHAHAN
Angus beef slices, egg yolk, yuzu-panca, crispy quinoa, wok rice.
OSAKA STEAK
500 gr. Angus beef, smoked salt, criollo tare sauce, truffle uchucuta.
TOKUSEN
