– PERUVIAN IZAKAYA –
HIYASHI ZENSAI
AKAMI TARTAR
Tuna, black garlic soy, quail egg, tobiko, gold.
CRISPY RICE
Salmon or atum, nori cracker, smoked rocoto, truffle oil.
KANI TACO (2 pieces)
King crab, truffled aji amarillo emulsion, shari, crispy nori.
NIKKEI SALAD
Lettuce mixed, kyuri, quinoa, almond chimichurri.
YAKI ZENSAI
HOTATE PARMA (2 pieces)
Scallops, aji panca curry, parmesan cheese, lime.
UCHU TEMPURA
Aji stuffed with crab, shrimp, corn cream, Nikkei demi-glace.
TUMBO SHRIMP
Crispy shrimp, slightly spicy citrus honey, cilantro.
TAKO TRUFFLE
Crispy octopus, panca miso sauce, potato foam, edamame, truffle oil, chalaquita.
INCA GYOZA
Duck confit, caramelized onions, shiitake, aji amarillo sauce.
FRUTOS DO MAR AO FOGO
Sautéed seafood, butter, togarashi, lime.
PISCO RIBS
Baby back, citrus pisco glaze, coriander, cacao nibs.
TOKUSEN
SAKANA MISOYAKI
White fish with miso-coconut butter, lime zest.
EBI TOBANJAN
Sautéed shrimps with shiitake, spicy garlic sauce, lime, kimchi.
KANI KARE
Seared scallops, king crab cream gratin with parmesan, crackers.
PATO MOCHERO
Crispy duck leg, wok rice, shiitake, smoked pork, passion fruit-acerola honey.
NIKU CHAHAN
Wagyu skirt steak, egg yolk , yuzu-panca sauce, wok rice, crispy quinoa.
CHANCHITO NIKKEI
Crispy pork belly, smoked rice, edamame, plantain, miso.
BALSAMIC TRUFFLE
Grilled tenderloin, miso puree potato, white truffle oil, sautéed mushrooms.
WAGYU KABAYAKI
A5 Japanese Wagyu on hot stone, panca-tare sauce, yuzu kosho sauce.
