"Nikkei Evening" at Aymara

I was born and raised in Peru, a great culinary country that also happens to have the biggest Japanese community in Latin America. If you grew up in Peru you would know the term "Nikkei". It is the Japanese immigrants and their descendants. This meeting of cultures in Peru resulted in the wonderful "Nikkei cuisine" - a fusion of Japanese and Peruvian food. The dishes and ingredients of Peru are combined with those of Japan and prepared in accordance with the methods of both kitchens.

On Sunday, Anders and I attended the "Nikkei Evening" at restaurant Aymara. The restaurant, which we have written about before, is actually a Latin American restaurant - and not strictly Peruvian like it has been portrayed. However, this night was dedicated to Peru and Japan in combination. Rodrigo Belda & Kim Daniel Aronsen from Aymara teamed up with Jonathan Romano from Jonathan Sushi, as well asRecord Vinimport. Rodrigo told us we can expect more of these mashups of cuisines and meetings of different restaurants during the year. We are looking forward!

Savory churros and a rocoto dipping sauce

Scallops "Tiradito" with coconut, radish and citrus

Jonathan, Kim & Rodrigo

Maki roll "Nikkei". Cod with acevichado mayonnaise and kimchi sesame seed!

Rodrigo being a great host.

Tempura salad. A complete tempura soft shell crab, Peruvian asparagus, teriyaki and rocoto mayonnaise

All wines were from Germany this evening. Starting with Riesling and moving all the way to Pinot Noir.

Black cod with ají amarillo, spring onions, edamame and shiso.

We love to sit in the bar at Aymara.

Nigiri asado. Back to front: Waguy, foie gras and ox hearts "anticucho"

Chicharrón "Tonkatsu" with fried noodles, chervil, apple and cucumber

Another great Riesling from Markus Molitor.

Chocolate, cancha, yuzu meringue and granité