NIKKEI BAR 日経バー

CEVICHE WASABI Scallops, white �ish, citrus wasabi sauce.

OSKTuna, crispy quinoa, kyuri, rocoto yuzu sauce.

CLÁSICOCatch of the day, leche de tigre Osk, Andean corn.

TIRADITO

TUNA TATAKISeared tuna, aji amarillo sauce, chirimoya, chalaquita.

PERÚWhite �ish, smoked rocoto chilli sauce, crunchy sweet potato.

CARPASSIONSalmon, passion fruit honey, watercress, crispy strips.

MAKIMONO

CRISPY QUINOAShrimp tempura, crab, quinoa, batayaki sauce.

VEGGIE TRUFFLESmoked mushrooms, crispy sweet potato, citrus soy.

TUNA TARTAREAromatic herbs, avocado, masago, spicy mayo.

NORI FURAISalmon, shrimp, avocado, crispy nori, Nikkei teriyaki.

LIME SALMONCrispy Shrimp, cream cheese, salmon slices and lime

NIKKEIAvocado, shrimp furai, white �ish, ceviche sauce, Osk furikake.

NIGIRIS

INCACured tuna, aji amarillo, chalaquita, black quinoa.

TUNA FOIESeared foie gras, Nikkei teriyaki, Maldon salt.

EBI MENTAIKOShrimp gratin, roasted rocoto, sake, tobiko.

HOTATE TRUFFLETorched scallops, truf�le butter, lime.

HAMACHI SPICYPeruvian chilli ra-yu, roasted almonds, scallion, lime.

KATSU Salmon belly, lemon zest, white truf�le oil.

VEGGIE BRASAItamae’s daily vegetable choice

* Consuming raw or uncooked meats, poultry, seafood, shell�ish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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NIKKEI BAR OMAKASE Sashimi, ceviche, tiraditos and sushi tasting sampler.

PERUVIAN IZAKAYA 日経バー ZENSAI

CHIRASHI CAUSAYellow potato, tuna tataki, crab salad, salmon roe, ceviche sauce.

CRISPY RICETuna tartare, rocoto emulsion, scallions, truf�le.

NIKKEI SALADQuinoa, seaweed, mustard greens, crispy edamame, tangy sesame dressing.

NIKU TARTARPrime beef, miso cured foie, panca-yakiniku sauce, nori crackers.

SOFT SHELL CRAB JALEARocoto sesame aioli, red onion, leche de tigre, nori.

MARISCOS AL FUEGOSautéed seafood, togarashi-butter, ginger, lime.

TUMBO SHRIMPCrispy shrimp , curuba sauce, scallion, cilantro.

INCA GYOZADuck con�it, caramelized onions, shiitake, ají amarillo sauce.

PONZU VEGGIESCharred vegetables, katsuobushi, rocoto relish, ponzu sauce.

TAKO ANTICUCHOChargrilled octopus, chimichurri Nippon, lime.

TOKUSEN

UMI MESHISeafood rice skillet, charred avocado, wasabi chalaquita.

PAICHE / KING CRAB MISOYAKIAmazonian �ish or king crab leg, miso-coconut butter, lime zest, togarashi. SHIROMI BRASAGrilled white �ish, Peruvian chilli ra-yu, crispy garlic, roasted almonds.

OSAKA STEAK24 oz. Bone-in ribeye, truf�le uchucuta, Nikkei teriyaki, smoked salt.

SHIROMI PACAMOTOSteamed white �ish, coconut-panca sauce, cilantro, banana leaf.

NIKUAmerican wagyu / Japanese Wagyu A5, skirt steak over hot stone, tare, yuzu.

PATO MOCHEROCrispy moulard duck leg, wok rice, shiitake, smoked pork, curuba honey.

PISCO RIBSBaby back, citrus pisco glaze, coriander, cacao nibs.

ASADO GYUDON16 oz. Bone-in short rib, pachamanquero rice, sweet potato, pickled shallot.

SEIKA Dessert

SUSPIRO NIKKEILemongrass manjar, soursop ice cream, Peruvian chocolate soil.

MOCHI OSKFilled with matcha tea, passion fruit and Illanka chocolate ice cream.

YUKI SOURYuzu cheesecake foam, �loral-citrus granite, Andean puff cereals.

MISO TOFFE CRUMBLERoasted quince, sesame seeds amelcochado, lucuma ice cream, miso butterscotch.

LIMA KAKIGORIYuzu-green tea shaved ice, mango sorbet, golden berry jam, kiwi, tapioca al pisco.

CACAO MATCHAIllanka chocolate molten cake, cacao sablée, green tea ice cream.

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