Nikkei Bar

TRADITIONAL PISCO SOUR

Traditional Peruvian cocktail made with pisco, lime juice, sugar, egg white and bitters.

A: Egg

PASSION FRUIT PISCO SOUR 

Made with pisco, lime juice, passion fruit, sugar, egg white and bitters.

A: Egg

BASIL & GINGER PISCO SOUR

Made with pisco, lime juice, basil, homemade ginger syrup, sugar, egg white and bitters.

A: Egg

HUGO

Cava, Elder Flower syrup, lime, spearmint & a touch of sparkling water.

SUMŪZU

(*) Japan scent gathered in a smooth and elegant cocktail. Sake infused with shiso, grapefruit juice, lime, syrup and yuzu foam.

A: Egg

ESPRESSO MARTINI

Vodka, Borguetti coffee liqueur, vanilla syrup, coffee shot.

OMM

It is ideal to start. Cachaça, coconut milk infused with kaffir lime, chili sugar, citrus and vanilla.

AIRES DEL SUR

A great companion for all times. Gin, lemongrass cordial with lime, Saint Germain elderflower liqueur, yerba mate and syrup. Cucumber and Spearmint garnish.

LONG DRINK MORNING

(*) A long, refreshing drink. Tequila, mango juice, lime, cumin and ginger beer.

KAERU

(For you to wake up from an overwhelming day. Whiskey (blended), yuzu, matcha tea, vanilla, nori water and egg whites.

A: Egg

YAMMY SMILE

Latin flavors with a Nippon infiltration. Rum, coconut, pineapple and banana puree, passion fruit, lime, syrup and wasabi.

A: Mustard – Dairy

EL TIGRE SILENCIOSO

Crunchy and with a sweet touch, ideal to accompany a ceviche or after dinner. Vodka, Malibu, miso and lime cordial, sweet potato, syrup and egg white.

A: Egg

SPICY GRANDMA

Ron, Passion Fruit, Lime, Syrup & spicy touch of Rocoto (peruvian pepper)

SPICY MARGARITA

Tequila, Lima, Syrup, Cointreau & spicy touch of ají limo

SHI

(*) Before, during or after. Mezcal, pineapple juice, coriander, syrup, salt and a whole chili!

(*) Can be prepared as Mocktail.

VERMOUTH RED

VERMOUTH WHITE

PACHARAN

WHITE ORUJO

HERBS ORUJO

SPICY EDAMAME

Soybean pods with butter & shichimi togarashi
A: Soy – sesame – dairy

THAI SHELLS (2 ud)

Prawn & scallop in red curry cream with a egg yolk lollipop served in 2 shells
A: Soybean – Crustacean – Mollusk – Egg

GYOZAS

4 Handmade prawn & gouda cheese gyozas served with yellow peruvian pepper curry & soft shell crab tempura
A: Gluten – Crustaceans – Soy – Dairy – Egg – Fish

AKA EBI NO CARPACCIO

Striped red prawn carpaccio prepared with an emulsion of its juices, Albariño, naga negi and ikura
A: Soy – Crustacean – Egg – Mustard – Sulphites – Fish

USUZUKURI DE HAMACHI

Thin slices of Hamachi with Ponzu sauce, Teriyaki & black truffle
A: Soy – Fish

TUNA TARTAR

Seasoned Blue Fin tuna with edamame cream served with corn chips
A: Soy – Egg – Fish – Mustard – Sesame

FLAMED SCALLOPS TIRADITO

Scallops usuzukuri with poblano chili sauce, charcoal oil, coriander, salicornia & yellow pepper crisp
A: Fish – Mollusk – Celery

SPICY TIRADITO

Seabass marinated in kombu with our hot pepper sauce, yuzu mayonnaise, tomatillo, black tobiko and avocado. Finished with a touch of coriander oil.
A: Fish – Egg – Celery

SAKE TIRADITO

Cured Norwegian salmon slices with a passion fruit and yellow chili sauce plus sweet potato cream, crunchy cumquat and coriander oil.
A: Fish – Celery – Sesame

OCTOPUS MANAW

Fine cuts of octopus with cilantro sauce and botija black olive emulsion, dried tomato creole and olive soil
A: Fish – Celery – Mollusk – Egg

CEVICHE DE LA ABUELA

Wild white fish in yellow Peruvian pepper, leche de tigre with squid chicharrón, peruvian corn and crispy peruvian corn (cancha).
A: Egg – Fish – Mustard – Mollusk – Celery

CEVICHE NIKKEI

White fish marinated in Japanese leche de tigre served with tempura prawn and a touch of spicy mayo
A: Soy – Egg – Fish – Mustard -Crustaceans – Sesame – Gluten

MANAW’S SWEETBREADS

Wok-fried beef sweetbreads with yellow pepper, onion, tomato, cilantro and a spicy touch served with a bowl of jazmin rice.
A: Soy – Mollusk

IKA NO HOLANDESA YAKI

Beach squid accompanied with miso and kimchi hollandaise sauce, Sichuan pepper on a bed of panko.
A: Mollusk – Dairy – Egg – Gluten – Soy

OCTOPUS ANTICUCHERO

Braised octopus served on smoked purple potato parmentier with anticucho sauce & criolla sauce
A: Mollusk – Dairy

JAP CURRY BLACK ANGUS RIB

Black Angus rib cooked at low temperature with Japanese chocolate and apple curry accompanied by patacones.
A: Gluten

GINDARA NO MISO YAKI

200g Wild black cod from the pacific marinates in sweet miso for 96hs served with torched pak choi
A: Fish – Soy – Dairy

CHILLI CRAB

Soft-shell crab served with chili sauce Singapore style (spicy) accompanied by a bowl of jazmin rice
A: Soy – Egg – Crustacean – Mollusk– Peanut

JAPANESE WAGYU STEAK

200gr of Nº5 Kobe Wagyu entrecote accompanied with Miraflores potatoes (crispy potatoes, huancaina sauce, egg, pico de gallo and a touch of schichimi togarashi)
A: Egg – Dairy – Sesame

BANOFFEE

Crumbled cookie base, banana with dulce de leche, sweet whipped cream & an ice cream scoop of dulce de leche y grated chocolate on top
A: Gluten – Dairy – Egg

NIKKEI MILLEFEUILLE

Filled on one side with chocolate, white miso & tamarindo mousse, and on the other lúcuma cream and grated coconut
A: Gluten – Dairy – Egg

TÉ MATCHA CAKE

(Gluten free) served with cold white chocolate blanco & coco soup and a ginger ice cream scoop
A: Dairy – Egg

THAIRRIJA

Torrija with a Thai touch accompanied by thyme ice cream.
A: Gluten – Dairy – Egg

WASABI BOMBON

Semi-cold wasabi and rum bonbon covered in white chocolate with passion fruit sauce and a touch of bitters
A: Mustard – Dairy – Egg

THE TRIO

Chose 3 desserts from our list

GO BIG

Try all of our desserts