Nikkei - Testing The Trend

For the ones that dont know much about the Peruvian culinary tradition, we have loads of cultural influences. One of the best outcomes of it, is the Japanese influence. What brings us Nikkei, a combination of Japanese and Peruvian cuisine that has become new trend amongst Europe.

I mean, Sushi mixes perfectly with ceviche if you think about it. Combining Japanese dishes with Peruvian flavors and techniques has a remarkable effect. The minimalism and delicacy of Japanese food meets the rough freshness and spiciness of Peru. a deadly combination for every foodie around!

Both are so similar, yet so different. But what is Nikkei? or what does the word mean? Nikkei people are Japanese emigrants and their descendants who have created communities throughout the world. And Nikkei food, for me, is the evolution of Japanese food where these communities live.

I was in Peru this May, and I was dying to eat some Nikkei again after 14 years living in Europe. I had to Taste the trend. Sadly I couldnt go visit Micha, my childhood friend and owner of the number 13 of the 50 best restaurants in the world, but I got to take a little time to visit Osaka and get delighted with all the flavours this cuisine has to offer.

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I went there with my family.  And we started with some delicious Nikkei Cocktails made with japanese and peruvian fruits. Each of them tastier than the other. I got the Pisco Punch Osaka as i loved the one I tried at the Super Foods Event from last december. 

We started with 2 Tiraditos. Tiradito is a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce.

Carpassion: Salmon, passion fruit honey, watercress and crunchy dough and Osaka Tataki, a grilled seared tuna, oriental citrus sauce, togarashi and negi.

Carpassion & OSK Tataki

After the tiraditos, we ordered a nigiri platter. A dream of Foie Gras, Shrimps and truffles.  It was mouth-watering. 
- Hotate Truffle:  Fan shells, white truffle butter and lemon
- Tuna Foie: Tuna, foie gras, teriyaki sauce and Maldon salt.
- Evil Ebi: ​Prawn, BBQ Osk and chalaquita.

Hotate Truffle, Tuna Foie & Evil Prawn

We followed the Nigiris with Nikkei Makis that included Antiku, Prawns tempura, negi and seared loin with Nikkei anticucho sauce. And Spicy Crunchy, ​a maki made out Prawns batayaki, crab pulp, crunchy quinoa and togarashi.

Antiku & Spicy Crunchy

Mariscos al Fuego

And before we decided on the main dishes, we had to try at least one Peruvian Izakaya. This was a great name for it as it means Japanese Tapas. We went for the beautiful Mariscos al Fuego, or Seafood on Fire! it just melted in your mouth and left you yearning for more! An amazingly made mix of seafood sautéed in butter, togarashi and lemon.

Niku Kabayaki

The main dishes arrived! As a huge fan of Yuzu, I ordered the Niku Kabayaki, a Wagyu slices, kabayaki and yuzu butter. I loved the fact that you could grill your own meat and the sides. OH MY! an onion marmalade and fried peruvian cassava.

Salmon Tentsuyu

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The rest of the family ordered these amazing dishes:

- Salmon Tentsuyu, a salmon confit in lime oil, negi and avocado tempura.
- Pato Mochero, Crispy duck leg over wok rice, cecina and shiitake with honey of tumbo
- Shiromi a la Brasa, White fish marinated in shoyu with crispy garlic sauce, almonds and Peruvian peppers.
- OSK Wok, ​Wok rice with vegetables and shrimps.

Pato Mochero

Shiromi a la Brasa

OSK Wok

We had a great night, everything was highly pleasant to the taste. For me, this culinary fusion is the best I have ever tried. And IMHO, everyone should try this beautiful love child between Peru and Japan. 

I tested the trend, And I got even more hungry for it as I was before this meal. Damn, I will even try to make some Nikkei recipes for the blog!! If you are in Lima and you want to try some Nikkei besides Osaka

- My friend Micha's Maido
- Costanera 700 a restaurant I had the honor to work with years ago
- Mesa18 from the Legend Toshiro Konishi

The Familia after that Nikkei Bonanza