Nikkei

Philippine Tatler Best Restaurants - - JAPANESE PERUVIAN -

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

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