Menu - Mr Yum
The term nikkei is used to describe Japanese diaspora communities, but also the melding of Japanese techniques and flavours with Peruvian produce. (There’s been a Japanese community in Peru since the late 19th century.) Nikkei isn’t fusion food – it’s distinct cuisine in its own right.
Past highlights include a swordfish ceviche; calamari, fried egg and pickled cabbage on a bed of pureed roast banana; and a tuna tartare sitting prettily atop a dome of sweet potato, leek and Japanese-style pickled plums. These are simply plated, exploratory concepts. Most importantly though, they’re delicious.
The wine list focuses on coastal varietals, a remit that could include any drop from the south of Chile to Margaret River. For cocktails, a drink featuring pisco, house-made chica morada (a Peruvian purple corn drink), yuzu and plum bitters was a standout.
You’d never think that Nikkei’s build was an improvised one done by friends and family – see the long, communal timber table cut from a single tree, the curved bar laid with laser-cut stone, the three-metre tiles behind the open kitchen. The bigger dining area plays mainly salsa and reggaeton through its speakers, while the smaller space has a bar-focus with dimmed lights and faster music.
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