NIKKEI SALAD
Quinoa, seaweed, kyuri, mix lettuce,
almond ra-yu, sesame dressing.
KANI TACO
Snow crab, truffled ají amarillo emulsion, tobiko, kyuri, crispy nori.
TUNA BUTSU*
Tuna, golden berry, cilantro,
avocado, cassava chips.
NIKU TARTAR
Prime beef, miso cured foie,
panca-yakiniku sauce, rice crackers.
HOTATE PARMA (2 units)
Scallops, ají panca curry, Grana Padano, lime.
INCA GYOZA (6 units)
Confited duck, caramelized onions, shiitake, ají amarillo sauce.
TUMBO SHRIMP
Crispy shrimp, sweet citrus sauce, scallion, cilantro.
MARISCOS AL FUEGO (6 units)
Sautéed seafood, togarashi butter, lime.
PONZU VEGGIES
Charred vegetables, ponzu sauce, miso furikake.
ZENSAI
TOKUSEN
SAKE CRIOLLO
Salmon, ají amarillo sauce, escabeche pearl onions, sweet soy glaze.
PAICHE MISOYAKI
Amazonian fish, miso-coconut butter, lime zest, togarashi.
KUROI RAMEN
Char-grilled seafood, ramen noodles, curry squid ink cream, cherry tomato.
SHIROMI BRASA
Grilled white fish, Peruvian chilli ra-yu, crispy garlic, roasted almonds.
UMI MESHI
Seafood rice skillet, charred avocado, wasabi chalaquita.
TAKO NIKKEI
Grilled octopus, Nippon chimichurri, cassava and native potatoes chips.
PATO MOCHERO
Crispy duck leg, wok rice, shiitake, smoked Amazonian bacon.
BALSAMIC TRUFFLE
Grilled sirloin steak, sautéed mushrooms, white truffle oil, miso mashed potato.
CHANCHITO NIKKEI
Crispy pork belly, citrus soy sauce, rocoto chalaquita, Peruvian mashed potatoes.
NIKU KABAYAKI
Angus skirt steak / Wagyu steak over hot stone, tare, yuzu.
RAMEN OSK
Braised pork belly, slightly spicy broth, onsen egg.
