TUMBO SHRIMP
Crispy shrimps with slightly spicy lulo sauce.
TAKO ANTICUCHO
Chargrilled octopus, Nikkei chimichurri, lime.
HOTATE PARMA
Hokkaido scallops, aji panca curry, Grana Padano, lime.
MARISCOS AL FUEGO
Sautéed seafood, butter, togarashi and lime.
INCA GYOZA
Duck confit, caramelized onions, shiitake, aji amarillo sauce.
PISCO RIBS
Baby back ribs, citrus pisco glaze, coriander.
PONZU VEGGIES
Padrón peppers, seasonal vegetables, ponzu sauce, Nikkei furikake.
UMI MESHI
Seafood rice skillet, charred avocado, wasabi chalaquita.
PATO MOCHERO
Crispy duck leg, wok rice, shiitake, Nikkei smoked pork, lulo honey.
ASADO GYŪDON
Braised Angus short rib, pachamanquero rice, crispy sweet potato, pickled onion.
WAGYU CHAHAN
A5 Japanese beef, onsen egg, foie gras sauce, wok rice, furikake.
SHIROMI BRASA
Grilled white fish, Peruvian chilli ra-yu, crispy garlic, roasted almonds.
KUROI RAMEN
Chargrilled seafood, ramen noodles, squid ink curry, cherry tomato.
PATARASHCA NIKKEI
Chilean seabass, panca-coconut sauce wrapped in banana leaf, golden berry chalaquita.
BOGAVANTE MISOYAKI
Gratined lobster with miso-coconut butter and lime zest.
BUTA ISHIYAKI
Secreto Ibérico pork tataki over hot stone with tare and yuzu sauce.
OSAKA STEAK
Simmental bone-in ribeye 800 g, smoked salt, tare criollo, truffle uchucuta.
