Pan-Asian supper club Yazu presents an exotic fusion of Peruvian and Japanese culture at the Nikkei Food Festival. Now synonymous with serving authentic and flavorful Pan-Asian cuisine, the restaurant is ready to transcend culinary boundaries and bring the Yazu Nikkei Food Festival to the city from March 18, 2024 .
Chef Vadim said: “We are very excited to be hosting the Nikkei Food Festival at Yazu. We have carefully selected Peruvian ingredients and combined them with Japanese culinary techniques to create a unique dining experience. Our menu includes: With a variety of dishes including options for both vegetarians and non-vegetarians, all made with love and passion, bringing exotic flavors to your plate, you will be spoiled for choice.”
First developed by Japanese immigrants who settled in Peru and other parts of the world, Nikkei cuisine introduced Japanese spice flavors and cooking techniques into Peruvian cuisine, blending them seamlessly with Peru’s multicultural heritage and cuisine. We created dishes that respected their traditions. and a culture away from home. Combining the delicate flavors of Japanese cuisine with the bold, spicy ingredients of Peru, Nikkei cuisine offers a unique dining experience that celebrates the rich cultural heritage of both countries. From juicy ceviche to flavorful tiradito, each dish is carefully crafted to stimulate your senses and leave you wanting more.
Nikkei cuisine is new to the city and is slowly gaining popularity, demonstrating an unwavering dedication to offering guests new culinary adventures and dishes to satisfy their palates. Chef Vadim, a seasoned culinary master, creates dishes that are effortless in making Japanese cuisine, pulling out all the stops to bring out the authentic flavours. The menu features a wide selection of vegetable and non-vegetable Peruvian dishes using Japanese ingredients, techniques, and lenses. Ceviche is the star of Peruvian cuisine and is also Peru’s national dish. So it seems only fitting that we indulge in the popular classic Nikkei de Pescado His Ceviche, made with yellowtail fish cured in a coconut base. Yuzu citrus and grenadine flavored red Thai with chilli, garlic, sea grapes, coriander and ginger juice. Another of his favorites in Peruvian cuisine is tiradito, a raw fish cut into the shape of Japanese sashimi and packed with intense flavor. Try the pear and beet tiradito with pickled beets and pears, avocado, yuzu, bubuarare, sea grapes, and aji amarillo. Dressing and Yuzu Citrus. Be sure to try delicious grilling or robatayaki in the irori hearth. For those who love seafood and grilled meals, the prawn furikake, carefully prepared by grilling prawns on a griddle and mixing them with hibachi, is perfect. Sprinkle with Boursin cheese and you’ll be sure to be satisfied.
