CASA NIKKEI

Raw lean fish marinated in a lime and spice-based 'leche de tigre' sauce. Served with sweet potato and corn to mellow the acidity. A fresh and spicy Peruvian classic.

A mix of salmon and white fish with a creamy Peruvian yellow chili (aji amarillo) sauce. Enhanced with creamy avocado and crispy rice for texture contrast.

Raw tuna prepared with a Yuzu (Japanese citrus) sauce offering a tangy and fragrant note. Served with crunchy cucumber and puffed quinoa.

Crispy spring roll-style rolls stuffed with chicken and creamy aji amarillo sauce. Accompanied by caramelized onions and a Peruvian purple olive sauce.

Grilled Japanese dumplings filled with shrimp and mushrooms. Served with Huancaina sauce, a creamy fresh cheese and yellow chili sauce.

Thin slices of octopus served as carpaccio with a purple olive cream. Accompanied by shallots, avocado, and crispy fried rice.

White fish carpaccio enhanced by smoked rocoto (Peruvian chili). Sprinkled with furikake (Japanese condiment) and decorated with crispy sweet potato strands.

A warm mix of seafood (octopus, fish, shrimp) sautéed in nikkei butter. A rich and flavorful dish, seared over high heat.

Thin slices of salmon in a ponzu (citrus soy) sauce with white truffle oil. Garnished with cucumber (kyuri) and flying fish roe (tobiko).

Salmon carpaccio served with a sweet and sour passion fruit (maracuya) sauce. The quinoa adds an interesting crunchy texture.

Reimagined tacos using a fried nori seaweed sheet as a crispy shell. Topped with fresh salmon and tuna tartare with crunchy vegetables.

Salmon sushi flavored with truffle oil and lemon. Enhanced by wasabi fish roe.

Nigiri topped with a slice of tender beef fillet, served with a raw quail egg marinated in ponzu. A rich and melt-in-your-mouth bite.

A piece of pressed rice, fried until crispy, topped with spicy tuna tartare with smoked rocoto. Crispy texture and bold flavors.

Sushi combining pan-seared salmon and foie gras. Drizzled with a sweet and savory teriyaki sauce.

Surf and turf combination with pan-seared tuna and foie gras. Served with a creamy teriyaki sauce.

Crispy rice cake topped with beef tartare, foie gras, and quail egg. A gourmet and textured bite.

Luxury nigiri combining a slice of beef fillet and foie gras. Rich in flavor.

Crispy rice topped with salmon and avocado tartare. Seasoned with furikake and a touch of truffle.

Maki filled with shrimp tempura and cream cheese. Topped with lightly blowtorched avocado and teriyaki sauce.

A hearty roll inspired by Lomo Saltado, with sautéed beef fillet, onions, and tomatoes on top. The inside contains tempura shrimp and cream cheese.

Popular Nikkei cuisine maki with shrimp tempura and avocado. Drizzled with a creamy, citrusy 'acevichada' sauce reminiscent of ceviche.

Roll with shrimp tempura and avocado, topped with salmon seared with a blowtorch with a Japanese 'batayaki' butter. Rich and smoky flavor.

Maki containing shrimp tempura and avocado, topped with a generous salmon tartare in teriyaki sauce. Served as 6 pieces.

Hot or warm maki topped with a rich mixture of scallops, batayaki butter, and gratinated parmesan. A very gourmet roll.

A maki with tropical and sweet-savory notes with fresh mango and a passion fruit (maracuya) sauce, accompanying the shrimp tempura.

Whole roll breaded and fried for a crispy exterior and a warm, melting interior (salmon, cheese). Drizzled with teriyaki sauce.

For chili lovers, a spicy tuna maki with cucumber and avocado. Enhanced by wasabi and ponzu sauce.

Maki filled with shrimp tempura, topped with pan-seared octopus in spicy butter and parmesan. Finished with a sweet eel sauce.

Vegetarian option rich in vegetables (avocado, sweet potato, shiitake mushrooms). Seasoned with truffle oil and ponzu sauce.

Creative maki with Thai flavors (sweet chili, lemongrass, ginger). Contains a generous mix of shrimp, salmon, and cheese.

Iconic Peruvian dish with Cantonese influences. Beef stir-fried in a wok over high heat with onions, tomatoes, and soy sauce. Served with fries and white rice.

Tuna steak seared on the outside and raw on the inside (tataki). Served sliced with a side of basmati rice.

Plancha-grilled salmon fillet. Served with a fragrant white miso puree (mild fermented soybean paste) and small vegetables.

Japanese buckwheat noodles (soba) served with a spicy aji amarillo chili sauce. Garnished with shrimp flambéed with Pisco (Peruvian grape brandy) and dried bonito.

Traditional Peruvian dish revisited with duck magret. Served on a bed of green rice flavored with cilantro, with teriyaki sauce and salsa criolla.

Cantonese-Peruvian style fried rice (Arroz Chaufa). Garnished with crispy chicken, eggs, ginger, and sesame oil for an authentic street food flavor.

Assortment of fresh, thinly sliced raw fish (Salmon, Tuna, Sea Bass, Octopus). Served without rice, ideal for appreciating the quality of the fish.

Gourmet dessert featuring chocolate and banana. Includes a creamy mousse, a spiced milkshake, and artisanal vanilla ice cream.

A fresh and fruity dessert with a tangy lemon sorbet and a sweet mango coulis. Accompanied by whipped cream and a crispy biscuit.

Fresh seasonal fruit salad drizzled with a tropical fruit coulis.

Chocolate cake with a warm molten center. Served with vanilla ice cream for a classic hot-and-cold contrast.

Reimagining of French crème brûlée with a touch of passion fruit (maracuya). Served with matching ice cream.

Assortment of small homemade desserts served with coffee. Ideal for tasting several sweets at the end of the meal.

Extra portion of sauce to accompany your dishes.