New Peruvian-Japanese tasting menu @nikkei_mtl. Nikkei refers to the use of Peruvian ingredients, i.e. tropical seafood and aji amarillo peppers, combined with Japanese techniques. One notable dish of this cuisine is the Ceviche. It is the Japanese immigrants who taught Peruvians to "cook raw fish with lime" seconds before plating.
In celebration of the Lantern Festival Matsuri and the Fall harvest, this 6-course tasting menu features the seasonality of the ingredients.
Here we have:
• Causa de trucha - Peruvian mashed potato with rocoto pepper paste, trout roe, sesame mayo, Peruvian-inspired togarashi
• Nigiri trio - beef tataki with rayu mayo, scallop with wasabi & lumpfish vinaigrette, unagi with BBQ sauce
• Bluefin tuna tiradito - passion fruit leche de tigre, seared shimeji, rayu, crispy rice chips
• Curry de hotate - seared scallops, Japanese curry sauce and bonito flakes
• Camote Relleno - seared beef, nappa cabbage, sweet potato purée
• Deconstructed Pumpkin Spice Pear Pie
