– PERUVIAN IZAKAYA –
ZENSAI
NIKKEI SALAD
Quinoa, seaweed, kyuri, mix lettuce, almond ra-yu, sesame dressing.
KANI TACO
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
Scallops, ají panca curry, Grana Padano, lime.
INCA GYOZA
Duck confit, caramelized onions, shiitake, ají amarillo sauce.
TUMBO SHRIMP
Crispy shrimp, sweet citrus sauce, scallion, cilantro.
MARISCOS AL FUEGO
Sautéed seafood, togarashi butter, lime.
PONZU VEGGIES
Char-grilled vegetables, ponzu sauce, miso furikake.
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 chili ra-yu, crispy garlic, roasted almonds.
UMI MESHI
Seafood rice skillet, charred avocado, wasabi chalaquita.
TAKO NIKKEI
Grilled octopus, Nippon chimichurri, cassava and native potato 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.