RED Nikkei & Steak Bar

Raw sweet shrimp (Amaebi) served Nikkei style. The sweetness of the shrimp is balanced by citrusy lemon and passion fruit notes. A delicate and refreshing starter.

Fresh squid dressed in savory sesame oil and tangy ponzu. Accompanied by pebre (a Chilean salsa) and crunchy potato noodles for texture.

Raw tuna cubes seasoned with sesame and seaweed spices. The balsamic reduction adds depth, served with crispy fried tortilla.

Mild flounder sashimi with a spicy citrus kick from yuzu kosho. Enhanced with sweet orange reduction and aromatic dill.

Firm and rich Kingfish served with a unique creamy mint sauce. A refreshing combination with a crunch from the tortilla.

Yellowtail (Hamachi) sashimi paired with zesty yuzu kosho and fruit. The passion fruit, grape, and pomegranate add sweetness and acidity.

Very thinly sliced raw beef served cold. Flavorful garlic dressing and pickled jalapeños add spice and tang. Crispy potato strips provide texture.

A daring dish of battered and fried ox testicles (or tendons). Served with a spicy creamy dip. Texture is often compared to calamari or scallops.

Pan-seared bull testicles, known as Rocky Mountain Oysters. Rich garlic butter flavor cut by tart pickled shallots. Can be substituted with beef liver.

Tender beef short ribs marinated in apple for sweetness and roasted slowly. Served with sweet sautéed onions.

A crispy tortilla base topped with savory beef, beans, and corn. Finished with rich cheese sauce and sour cream. A hearty snack.

A prime cut of ribeye steak grilled with Peruvian spices. Juicy and flavorful with a hint of Latin American heat.

The highly prized cap of the ribeye, known for immense flavor and tenderness. Grilled with aromatic Spanish spices.

A leaner steak cut with good beefy flavor. Grilled with a Peruvian spice blend.

A butcher's cut known for its robust flavor. Seasoned with sharp Japanese black pepper.

Picanha (rump cap), a popular Brazilian cut with a flavorful fat cap. Grilled with Spanish seasoning.

The most tender beef cut, seasoned with smoky chipotle. Served with spicy yellow pepper (Aji Amarillo) sauce, possibly as small sandwiches.

Beef tongue prepared in the famous style of Sendai, Japan. Grilled for a unique chewy-crisp texture and seasoned with capsicum.