Cold Appetizers

Ceviches Bar*

Classic Peruvian Ceviche (Native)

Catch of the day, leche de tigre, sweet potato and corn

Ceviche Nikkei (Nikkei)

Red tuna, leche de tigre, soy and avocado

Ceviche Moche (Native)

Grouper, shrimp, lightly roasted pepper sauce

Tiraditos de la Casa Tasting (Raw Fish)*

Tuna (Nikkei)

With Nikkei sauce, pineapple, cucumber and sesame seeds

Salmon (Nikkei)

With passion fruit sauce, aceto and olives

Peruvian Yellow Pepper (Native)

Cath of the day, smoked Peruvian yellow pepper, chalaquita (chopped fruit, vegetables and spices on top)

Causas del Gran Inca

Shrimp Furay (Nikkei)

With reduction of tamarind sauce

Olive Octopus (Nikkei)

Octopus tartare, olive sauce and avocado

A la limeña (Native)

Chicken with mayonaisse, parmesan, avocado

Makis Bar*

Pacific Maki/Roll (Nikkei)

Shrimp, avocado, cream cheese, tuna and ceviche sauce

Osaka Maki/Roll (Nikkei)

Salmon tartar, cream cheese, avocado and huancaína sauce (yellow pepper sauce)

Nigiris Selection (Nikkei)

Lacquered salmon of citrus, tuna, tamarind and ponzu sauce

Olive Octopus (Nikkei)

Lemon juice, olive sauce, tomato

*Please remember that eating raw or undercooked food can be harmful to your health. They are consumed at your own risk.

Hot Appetizers

Peruvian Sea Anticucho (Nikkei)

Brochettes of grouper, shrimp and octopus, anticuchera, potatoes and candied corn

Dim Sum (Nikkei)

Of candied duck, yellow pepper crama with chicken and seafood chile

Breaded Fried Shrimp (Nikkei)

Shrimp, passion fruit honey, fennel and sesame

Soups

Shoyu Ramen (Nikkei)

Ramen noodle egg, candied pork meat and vegetables

Parihuela Nipona (Nikkei)

Catch of the day, scallion, miso and leche de tigre

Main Courses

Yellow Pepper Quinoa (Novo-Andean)

Quinoa, red tuna, Portobello, teriyaki and prosciutto

Salmon in Wasabi Sauce with Seafood and Fried Rice with Shitake (Nikkei)

grilled salmon, seafood, wasabi, spinach and coriander

Gratin Beef Fillet with Huancaína and Andean Croquette (Novo-Andean)

Huancaína sauce, potato, prosciutto and asparagus

Woks

From the Emperor (Nikkei)

Beef, cucumber, Japanese peas and tamarind

From the Sea (Chifa)

Shrimp and catch of the day, onio, shitake and tomato

Surf and Turf (Nikkei)

Beef, shrimp, vegetables and balsamic

Chicken Udon (Chifa)

Udon, chicken, Shitake, Japanese peas and tomato

Pork Achifado (Chifa)

Candied pork, vegetables, garlic and quail eggs

Glosary

NIKKEI

It is the fusion of techniques and ingredients of Peruvian and Japanese cuisine, responding to the needs of Japanese chefs that want to create recipes outside their country, using new ingredients such as the Peruvian ones. Also, the term Nikkei is applied to the immigrants of Japanese descent (mestizo). Today it is a fine gastronomic concept that brings together the best of both ancient cultures.

CHIFA

It is the fusion of techniques and ingredients of Peruvian and Chinese cuisine, originating in the late nineteenth and early twentieth centuries, is also a term applied to name the restaurants where this food is served.

NATIVE

Peruvian cuisine is one of the most varied in the world, influenced by the Inca heritage, Spanish colonization and African, French, Chinese, Japanese and Italian immigration. It consists on a great diversity of mixes, offering a variety of typical dishes of Peruvian culinary art in constant evolution.

NOVO-ANDEAN

The novo-andean cuisine is a new culinary style that emerged in Peru because of the interest of local gourmets to take up food habits of the pre-Hispanic past and recreate them, therefore rescuing and acknowledging a great value of many of the native ingredients. In this recreation of Andean cuisine, elements from other cultural horizons such as the European become part of it.

MASHUA

Mashua is a tuber from the Peruvian Andes which was used at the time of the Incas as an antibiotic as well as to substitute some proteins, currently it is used in the kitchen to make bread, jams, ice-cream and desserts.

GASTRONOMIC GLOSSARY

Nikkei Sauce: Made with oyster sauce, soy sauce, lemon juice, brown sugar, and fish stock.

Chalaquita: Fresh salad with red onions, tomato, coriander, lemon and avocado with spicy notes.

Acevichada Sauce: Japanese mayonnaise-based sauce, leche de tigre (juice concentrate from the ceviche) and soy sauce, ideal for Nikkei sushi.

Ponzu: Citrus-based sauce made out of lemon or lime juice and soy sauce.

Huancaína Sauce: Typical in the mountain range of Peru, from the city of Huancayo, made with yellow hot pepper, milk, fresh cheese, soda crackers, and oil, Creole origin.

Anticuchera: Sauce to marinate Peruvian anticuchos (brochettes), based on hot peppers, vinegar, garlic, oregano, beer, red wine, and spices.

Parihuela: Concentrated fish and seafood broth with spicy notes, typical from Peru.

Miso: Condiment consisting of a flavoring pasta made with soybean seeds and/or cereals and sea salt, fermented with the koji fungus.

Leche de tigre: Juice of the Peruvian ceviche, it can be combined with sauce; seafood and fish can also be added, it is very popular in the Peruvian gastronomy.

Teriyaki: Sweet and sour sauce from the Japanese cuisine, made with soy, oyster sauce, sugar, and citrus.

Chirimoya: Fruit from the north of Peru similar to the soursop but sweeter and whiter.