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.
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