– PERUVIAN IZAKAYA –
HIYASHI ZENSAI
TEMAKI OSK
Crispy nori, bluefin tuna tartare, Hokkaido uni, black garlic shoyu, Ossetra caviar.
NIKKEI SALAD
Quinoa, seaweed, kyuri, mix lettuce, almond ra-yu, sesame dressing.
CRISPY RICE
Tuna tartare, rocoto emulsion, scallion, truffle.
KANI TACO
Snow crab, truffled aji amarillo emulsion, tobiko, crispy nori.
TORO TARTARE
Bluefin tuna belly, black garlic soy, quail egg, Ossetra caviar, gold.
NIKU TARTARE
Wagyu beef, miso cured foie, panca-yakiniku sauce, nori crackers.
YAKI ZENSAI
PONZU VEGGIES
Charred vegetables, katsuobushi, rocoto oroshi, ponzu sauce.
TUMBO SHRIMP
Crispy shrimp, sweet citrus sauce, scallion, cilantro.
MARISCOS AL FUEGO
Sautéed seafood, togarashi-butter, ginger, lime.
TAKO ANTICUCHO
Chargrilled octopus, chimichurri Nippon, lime.
PISCO RIBS
Baby back, citrus pisco glaze, coriander, cacao nibs.
NIKU GYOZA
Braised short rib, malta demi glace, rocoto sauce.
TOKUSEN
SEABASS / LOBSTER MISOYAKI
Chilean seabass or Maine lobster, miso-coconut butter, lime zest, togarashi.
BLACK COD CRIOLLO
Aji amarillo sauce, escabeche pearl onions, sweet soy glaze.
SHIROMI BRASA
Grilled white fish, Peruvian chilli ra-yu, crispy garlic, roasted almonds.
UMI MESHI
Seafood rice skillet, charred avocado, wasabi chalaquita.
PATO MOCHERO
Crispy moulard duck leg, wok rice, shiitake, smoked pork, lulo passion honey.
WAGYU CHAHAN
A5 Japanese beef, egg yolk, foie gras sauce, wok rice, crispy quinoa.
NIKU KABAYAKI
American Wagyu / Japanese Wagyu A5, steak over hot stone, tare, yuzu.
ASADO GYŪDON
16 oz. Bone-in short rib, pachamanquero rice, sweet potato, pickled shallot.
OSAKA STEAK
24 oz. Bone-in ribeye, truffle uchucuta, tare criollo, smoked salt.
