Nikkei

WHY GO

For a delightful gustatory adventure in Peruvian and Japanese culinary art, Nikkei takes the best from both, fusing them ingeniously and harmoniously in extraordinary concoctions.

TATLER TIPS

Start with some of the heavenly appetisers: Parmesan scallops or marisco a la plancha, seafood made more sumptuous with Japanese butter; a causa (mashed potato bite) of prawn or salmon with guacamole and togarashi; a tiradito (sashimi) of Nikkei white fish with red chilli and cilantro; a sushi roll— panko with salmon, shiitake, kampyo, and truffled cream cheese; a ceviche, the classic of white fish and canchita spiced with rocoto. For mains, get the lomo saltado— tenderloin with fries and a poached egg. Cap the meal off with the rich and super sweet suspiro limeña of dulce de leche, meringue, and berries.

Seared tuna with sea urchin risotto

Mixed