NIKKEI SALAD
Lettuce mix, kyuri, crispy quinoa,
almond chimichurri.
TUNA TARTAR
Tuna, truffle rocoto sauce, nori cracker.
KANI TACO
Crab, ají amarillo, kyuri, shari, crispy nori.
SALMÓN BUTSU
Salmon tartare, apricot, cilantro, avocado, taro chips.
PONZU VEGGIE
Grilled vegetables and mushrooms, ponzu sauce, katsuobushi.
POMELO SHRIMP
Crispy shrimp, grapefruit sauce, scallion, cilantro.
NIKU BAO
Crispy steamed bun, braised short ribs, kyuri, cilantro.
HOTATE PARMA
Scallops, ají panca curry, parmesan cheese, lime.
INCA GYOZA
Duck confit, caramelized onions, shiitake,
ají amarillo sauce.
PISCO RIBS
Baby back, citrus pisco glaze, coriander.
MARISCOS AL FUEGO
Sautéed seafood, butter, togarashi, lime.
ZENSAI
SAKANA MISOYAKI
Gratined white fish with miso-coconut butter and lime zest.
SHIROMI BRASA
Grilled white fish, Peruvian chilli chimichurri, roasted almonds.
UMI MESHI
Seafood rice skillet, charred avocado, wasabi chalaquita.
TAKO CHIMIYAKI
Grilled octopus, Nippon chimichurri, ají amarillo emulsion, crispy potato.
PATO MOCHERO
Crispy duck, smoked rice, Amazonian bacon, shiitake, citric syrup.
NIKU KABAYAKI
Wagyu steak, ají panca-tare and yuzu sauce over hot stone.
BALSAMIC TRUFFLE
Grilled tenderloin steak, white truffle oil, miso mashed potatoes, sautéed mushrooms.
ASADO GYŪDON
Pachamanquero rice, braised short rib, crispy sweet potato, pickled shallots.
RAMEN OSK
Rich broth, roasted pork, onsen egg.
TOKUSEN
