MENU GUIDE BY CHEF TA

A

Acacia Honey - A light floral honey used to balance acidity with natural sweetness.

Ají Amarillo - Peru’s signature yellow pepper with fruity flavor and mild heat.

Ají Amarillo Paste - A smooth paste made from ají amarillo peppers used in sauces and marinades.

Ají Limo - A bright Peruvian chili known for its citrusy aroma and clean heat.

Acevichado - A creamy Nikkei sauce inspired by traditional Peruvian ceviche.

B

Beef Tallow - Rendered beef fat used to add richness and flavor.

Brown Butter - Butter slowly cooked until the milk solids caramelize, creating a nutty flavor.

Bluefin Toro - The prized fatty belly of bluefin tuna, celebrated for its rich marbling.

C

Celery - A crisp vegetable that adds freshness and aroma.

Cherry Tomatoes - Small sweet tomatoes that add brightness and acidity.

Chicha Morada - A traditional Peruvian drink made from purple corn that inspires our pickling liquid.

Chili - Fresh or dried peppers that add heat and complexity.

Cilantro - A fragrant herb with bright citrus notes.

Cinnamon - A warm spice used in pickling.

Clove - An aromatic spice with warm, sweet flavors.

Cocoa - Adds subtle bitterness and depth.

Coconut Milk - A creamy liquid that softens spice and acidity.

Coffee - Used as a seasoning to enhance savory dishes.

Corn Nuts - Roasted corn kernels that provide a signature Peruvian crunch.

Crispy Leek - Thinly fried leeks that add texture and sweetness.

Crispy Quinoa - Toasted quinoa that adds light, nutty crunch.

Cucumber - A cool, refreshing vegetable.

Cured Egg Yolk - Salt-cured egg yolk with concentrated umami.

D

Daikon - A mild Japanese radish with crisp texture.

Dashi - Japan’s traditional broth made from kombu and katsuobushi.

Dijon Mustard - A smooth French mustard with gentle acidity.

Dried Chili - Dried peppers that add depth and heat.

E

Egg - Used to create richness and silky textures.

Enoki Mushroom - A delicate mushroom with long stems and mild flavor.

F

Fish Sauce - A fermented seasoning that adds deep umami.

Foie Gras - Duck liver prized for its rich, buttery texture.

G

Garlic - A foundational aromatic used throughout the menu.

Ginger - A fragrant root adding freshness and gentle spice.

Green Onion - A mild onion commonly used as garnish.

Green Strawberry - An unripe strawberry fermented to develop bright acidity.

H

Halibut Cheek - The tender, buttery cheek meat of halibut.

Hanger Steak - A flavorful cut of beef often used for tartare.

Hibiscus - A floral ingredient adding color and subtle tartness.

Hominy - Corn kernels treated for a tender texture and nutty flavor.

Hominy Milk - A creamy liquid made from hominy used in sauces.

Honey - Natural sweetness that balances acidity.

I

Ikura - Japanese salmon roe with a clean, briny pop.

J

Jalapeño - A fresh green pepper with mild heat.

Japanese Mayonnaise (Kewpie) - A rich, creamy mayonnaise made with egg yolks.

Jonah Crab - A sweet New England crab prized for its delicate flavor.

K

Kampachi - A premium amberjack with clean, buttery flavor.

Katsuobushi - Dried, smoked bonito flakes used to make dashi.

Kewpie Mayonnaise - Japan’s signature rich and creamy mayonnaise.

King Trumpet Mushroom - A meaty mushroom with firm texture.

Kizami - Finely chopped herbs or vegetables used as garnish.

Koji - A traditional Japanese fermentation culture used to create umami.

Kombu - Edible kelp used to make dashi and enhance umami.

Kombujime - A Japanese technique of curing fish between kombu sheets.

L

Lacto-Fermented Green Strawberry - Green strawberries naturally fermented for bright acidity.

Leche Verde - A vibrant green citrus sauce inspired by Peruvian ceviche.

Lime - Fresh citrus that brightens seafood.

M

Mayu - Roasted black garlic oil used to deepen flavor.

Mirin - Sweet Japanese rice wine used in cooking.

Miso - Fermented soybean paste rich in umami.

N

Neutral Oil - Flavorless oil used in emulsions and dressings.

Nori - Roasted seaweed used to wrap hand rolls.

O

Olive Oil - Fruity oil used in dressings and vinaigrettes.

Oyster Sauce - A savory sauce made from oyster extract.

P

Panko - Japanese breadcrumbs known for their light crunch.

Parsley - Fresh herb with clean flavor.

Passion Fruit - Tropical fruit with bright acidity.

Peruvian Sweet Pepper - A mild pepper with natural sweetness.

Pineapple Juice - Adds tropical sweetness and acidity.

Pomelo - A large citrus fruit similar to grapefruit but sweeter.

Purple Corn - A Peruvian corn known for its deep color and floral flavor.

Purple Potato - A colorful potato with earthy sweetness.

Q

Queso Fresco - A mild, crumbly fresh cheese.

Quinoa - An ancient Peruvian grain with nutty flavor.

R

Rainbow Radish - A colorful radish with crisp texture.

Red Curry Paste - A fragrant curry blend with gentle spice.

Red Onion - Mild onion used for freshness and crunch.

Rice Vinegar - A light vinegar commonly used in Japanese cuisine.

Rocoto Pepper - A Peruvian pepper with fruity flavor and noticeable heat.

S

Sake - Japanese rice wine used in cooking and pairing.

Salmon - A rich, buttery fish.

Salmon Roe - Bright orange eggs from salmon, also called ikura.

Salt - Enhances and balances flavor.

Scallions - Mild green onions used as garnish.

Shallot - A delicate onion with subtle sweetness.

Shimeji Mushroom - A small mushroom with mild earthy flavor.

Shio Koji - A fermented seasoning made with koji, salt, and rice.

Soy Milk - Plant-based milk used in custards and sauces.

Soy Sauce - A fermented seasoning central to Japanese cuisine.

Sour Cream - Adds richness and gentle tang.

Sriracha - A chili sauce with garlic and vinegar.

Star Anise - A warm spice with licorice notes.

Strawberries - Fresh berries adding sweetness and acidity.

Sugar - Balances acidity and enhances flavor.

Sweet Potato - Adds natural sweetness and body.

T

Tomato - A juicy fruit adding freshness and acidity.

Truffle - A prized fungus with an earthy aroma.

Truffle Oil - Oil infused with truffle flavor.

U

Unagi - Freshwater eel traditionally grilled before serving.

W

Wasabi - A Japanese condiment with sharp, clean heat.

White Fish Trim - Fish used to deepen the flavor of sauces.

White Miso - A mild, slightly sweet fermented soybean paste.

White Onion - A crisp onion with mild sweetness.

White Soy Sauce - A lighter soy sauce that preserves delicate colors and flavors.

White Vinegar - A clean vinegar used in pickling and dressings.

X

Xanthan Gum - A natural thickener used to stabilize sauces and foams.

Y

Yukari - A Japanese seasoning made from dried red shiso leaves.

Yuzu - A fragrant Japanese citrus prized for its floral aroma.

Yuzu Kosho - A fermented paste made from yuzu zest, chili peppers, and salt.

What Is It?

A contemporary interpretation of Peru’s classic Solterito salad featuring fresh vegetables, queso fresco, hominy, and a delicate rocoto sour cream foam.

Chef’s Inspiration

Freshness is one of the defining characteristics of Nikkei cuisine. Chef Ta created this dish to introduce guests to Peru’s vibrant ingredients while showcasing the balance and precision found in Japanese cooking.

Key Ingredients

• Cherry tomatoes

• Strawberries

• Hominy

• Cucumber

• Hominy vinaigrette

• Queso fresco

• Rocoto sour cream foam

• Fresh herbs

Flavor Profile

Bright • Fresh • Sweet • Creamy • Mild Heat

Why It’s Special

Sweet strawberries, smoky hominy, creamy queso fresco, and gentle rocoto pepper come together to create a refreshing dish that celebrates Peru’s rich agricultural heritage.

Did You Know?

Rocoto is one of Peru’s most iconic peppers. It delivers bright fruit flavors with a clean, lingering heat that differs from traditional chili peppers.

Allergens

Contains: Dairy • Soy

What Is It?

A traditional Japanese miso soup featuring tender halibut cheek served in a delicate house-made dashi. Designed as a warm, comforting introduction to your NŌHRI experience.

Chef’s Inspiration

Chef Ta believes every memorable meal should begin with balance. This soup honors classic Japanese tradition while allowing the natural flavor of premium halibut to shine.

Key Ingredients

• Halibut cheek

• White miso

• Kombu

• Katsuobushi

• Mirin

• Sake

• Mayu (black garlic oil)

• Scallions

Flavor Profile

Rich • Savory • Silky • Comforting • Umami

Why It’s Special

The broth begins with traditional Japanese dashi, one of the foundations of Japanese cuisine. Tender halibut cheek adds a delicate, buttery texture while mayu contributes subtle roasted garlic notes that deepen the flavor without overpowering the broth.

Did You Know?

Dashi is considered the heart of Japanese cooking. Made with kombu and katsuobushi, it creates the deep savory flavor known as umami.

Allergens

Contains: Fish • Soy

What Is It?

Premium kanpachi prepared using the traditional Japanese kombujime technique and finished with green strawberry ponzu.

Chef’s Inspiration

Chef Ta wanted to showcase one of Japan’s oldest culinary techniques while highlighting the purity and natural flavor of exceptional seafood.

Key Ingredients

• Kanpachi

• Kombu

• Green strawberry ponzu

• Jalapeño

• Yuzu

• White soy sauce

Flavor Profile

Clean • Bright • Delicate • Citrus • Umami

Why It’s Special

Kombujime gently cures the fish between sheets of kombu, naturally enhancing its flavor and creating a firmer, more refined texture without cooking it.

Did You Know?

Kombujime has been practiced in Japan for centuries as a way to preserve seafood while naturally increasing its umami.

Allergens

Contains: Fish • Soy

What Is It?

Thinly sliced salmon served with a bright passion fruit leche and finished with vibrant seasonal garnishes.

Chef’s Inspiration

This dish reflects the heart of Nikkei cuisine by combining Japanese knife work with Peru’s bold citrus flavors to create something both elegant and refreshing.

Key Ingredients

• Salmon

• Passion fruit leche

• Ají amarillo

• Lime

• Salmon roe (ikura)

• Rainbow radish

• Purple potato

• Chili

Flavor Profile

Bright • Citrusy • Fresh • Sweet • Gentle Heat

Why It’s Special

Unlike ceviche, tiradito is never marinated. The sauce is added just before serving, allowing the salmon to retain its delicate texture while delivering vibrant Peruvian flavors.

Did You Know?

Tiradito was created by Japanese immigrants in Peru, blending Japanese slicing techniques with Peru’s famous citrus-based sauces.

Allergens

Contains: Fish • Soy

What Is It?

Fresh fish of the day served with vibrant leche verde, crisp vegetables, and crunchy yucca chips.

Chef’s Inspiration

Chef Ta wanted to celebrate Peru’s most iconic dish while introducing Japanese balance and restraint through carefully layered flavors.

Key Ingredients

• Fish of the day

• Leche verde

• Hominy

• Red onion

• Cilantro

• Jalapeño

• Yucca chip

Flavor Profile

Fresh • Herbaceous • Citrusy • Bright • Refreshing

Why It’s Special

Leche verde is built from fresh herbs, citrus, aromatics, and fish stock, creating a vibrant sauce that highlights the natural sweetness of the seafood.

Did You Know?

Leche de Tigre, meaning “Tiger’s Milk,” is the flavorful citrus marinade that has become one of Peru’s most celebrated culinary traditions.

Allergens

Contains: Fish • Soy • Gluten

What Is It?

A silky Japanese savory egg custard finished with luxurious foie gras nikiri.

Chef’s Inspiration

Chef Ta wanted to elevate one of Japan’s most comforting dishes into a refined expression of luxury while preserving its delicate simplicity.

Key Ingredients

• Chawanmushi custard

• Eggs

• Kombu

• Katsuobushi

• Soy milk

• Foie gras nikiri

Flavor Profile

Silky • Creamy • Rich • Delicate • Umami

Why It’s Special

Steamed slowly to achieve its signature silky texture, chawanmushi is one of Japan’s most elegant comfort dishes. The addition of foie gras nikiri creates a rich finish while maintaining balance and finesse.

Did You Know?

Unlike most Japanese dishes, chawanmushi is traditionally enjoyed with a spoon, allowing guests to fully appreciate its smooth, custard-like texture.

Allergens

Contains: Egg • Fish • Soy • Dairy

What Is It?

A bold hand roll featuring Grade 1 Bluefin, house-made spicy mayo, and Peruvian-inspired garnishes, wrapped to order in crisp nori.

Chef’s Inspiration

Chef Ta wanted to reimagine a familiar favorite by balancing the richness of bluefin tuna with Japanese technique and the vibrant flavors of Peru.

Key Ingredients

• Bluefin tuna

• Spicy mayo

• Corn nuts

• Peruvian sweet pepper

• Nori

• Sushi rice

Flavor Profile

Rich • Creamy • Crunchy • Savory • Mild Heat

Why It’s Special

Our spicy mayo is built with red curry, garlic, and fish sauce, creating layers of flavor rather than overwhelming heat. The corn nuts add a signature Peruvian crunch that makes every bite memorable.

Did You Know?

Traditional hand rolls are meant to be eaten immediately after they’re made. Fresh nori loses its crisp texture within minutes, making timing an essential part of the experience.

Allergens

Contains: Egg • Fish • Soy

What Is It?

Fresh salmon paired with a vibrant yuzu amarillo sauce and finished with ikura, crispy quinoa, and chili.

Chef’s Inspiration

Chef Ta wanted one hand roll to perfectly represent Nikkei cuisine by combining Japanese seafood with Peru’s most celebrated pepper.

Key Ingredients

• Fresh salmon

• Yuzu amarillo sauce

• Salmon roe (ikura)

• Crispy quinoa

• Chili

• Nori

• Sushi rice

Flavor Profile

Bright • Fresh • Creamy • Citrusy • Mild Heat

Why It’s Special

The citrus aroma of yuzu and the fruit-forward character of ají amarillo complement the richness of the salmon, while crispy quinoa adds texture inspired by Peru’s Andean heritage.

Did You Know?

Quinoa has been cultivated in the Andes for thousands of years and remains one of Peru’s most iconic ingredients.

Allergens

Contains: Fish • Soy

What Is It?

A warm hand roll featuring a blend of specialty mushrooms, brown butter, truffle, and fresh herbs.

Chef’s Inspiration

Chef Ta wanted to create a vegetarian hand roll that delivers the same richness and depth as our seafood selections.

Key Ingredients

• Enoki mushrooms

• Shimeji mushrooms

• King trumpet mushrooms

• Brown butter

• Oyster sauce

• Fresh truffle

• Cilantro

• Nori

• Sushi rice

Flavor Profile

Earthy • Buttery • Rich • Aromatic • Umami

Why It’s Special

Three varieties of mushrooms create layers of texture while brown butter and truffle elevate the natural umami without overpowering the dish.

Did You Know?

Umami, often called the fifth taste, was first identified in Japan and is naturally abundant in mushrooms, miso, kombu, and aged ingredients.

Allergens

Contains: Dairy • Soy • Shellfish

What Is It?

Premium Hokkaido scallop served with a rich foie gras sauce, kizami, and fresh lime zest.

Chef’s Inspiration

Chef Ta wanted to pair one of Japan’s finest seafood delicacies with luxurious foie gras while preserving the scallop’s natural sweetness.

Key Ingredients

• Hokkaido scallop

• Foie gras sauce

• White soy sauce

• White onion

• Kizami

• Lime zest

• Nori

• Sushi rice

Flavor Profile

Sweet • Rich • Buttery • Bright • Delicate

Why It’s Special

Hokkaido scallops are renowned worldwide for their sweetness and pristine texture. A touch of lime zest balances the richness of the foie gras for a refined finish.

Did You Know?

The cold waters surrounding Hokkaido, Japan, produce some of the world’s most sought-after scallops, prized for their exceptional sweetness and tenderness.

Allergens

Contains: Dairy • Shellfish • Soy

What Is It?

Sweet Jonah crab tossed in house-made koji mayo and finished with cured egg yolk and yukari.

Chef’s Inspiration

Chef Ta wanted to showcase one of Japan’s oldest culinary traditions—fermentation—while celebrating New England’s exceptional seafood.

Key Ingredients

• Jonah crab

• Koji mayo

• Yuzu kosho

• Shio koji

• Cured egg yolk

• Yukari

• Nori

• Sushi rice

Flavor Profile

Sweet • Savory • Rich • Bright • Umami

Why It’s Special

Koji naturally enhances flavor through fermentation, allowing the sweetness of Jonah crab to shine while adding remarkable depth and complexity.

Did You Know?

Koji is often called the heart of Japanese fermentation. It is the same culture used to produce miso, soy sauce, and sake.

Allergens

Contains: Egg • Shellfish • Soy

What Is It?

Lightly torched hamachi paired with creamy acevichado sauce and refreshing pomelo salsa.

Chef’s Inspiration

Chef Ta wanted to combine the aroma of lightly torched fish with the bright citrus flavors that define Peruvian cuisine.

Key Ingredients

• Hamachi

• Acevichado sauce

• Pomelo salsa

• Ají amarillo

• Coconut milk

• Cilantro

• Nori

• Sushi rice

Flavor Profile

Smoky • Bright • Citrusy • Creamy • Fresh

Why It’s Special

The quick torching develops aroma while preserving the fish’s delicate texture. Fresh pomelo adds brightness and balances the richness of the sauce.

Did You Know?

Aburi is a Japanese technique where seafood is lightly torched to enhance aroma while leaving the interior fresh and delicate.

Allergens

Contains: Egg • Fish • Soy

What Is It?

In-house cherry wood smoked freshwater eel paired with chicha morada pickled daikon and house-made miso verde.

Chef’s Inspiration

Chef Ta combined the smoky richness of grilled eel with traditional Peruvian flavors to create one of NŌHRI’s most distinctive hand rolls.

Key Ingredients

• Cherry wood smoked unagi

• Chicha morada pickled daikon

• Miso verde

• Jalapeño

• Cilantro

• Miso

• Nori

• Sushi rice

Flavor Profile

Smoky • Sweet • Savory • Herbaceous • Rich

Why It’s Special

The sweetness of grilled eel is balanced by tangy pickled daikon and a vibrant green miso sauce inspired by Peru’s bold herb-forward flavors.

Did You Know?

Chicha Morada is Peru’s iconic purple corn beverage. At NŌHRI, its flavors inspire our pickled daikon, adding gentle sweetness and aromatic spice.

Allergens

Contains: Dairy • Egg • Fish • Soy

What Is It?

Hand-cut hanger steak seasoned with chili, finished with cured egg yolk, coffee, and cocoa.

Chef’s Inspiration

Chef Ta wanted to reinterpret a classic steak tartare through the lens of Nikkei cuisine by balancing savory richness with unexpected depth.

Key Ingredients

• Hanger steak

• Chili

• Soy sauce

• Fish sauce

• Egg yolk

• Coffee

• Cocoa

• Nori

• Sushi rice

Flavor Profile

Rich • Savory • Earthy • Complex • Umami

Why It’s Special

Coffee and cocoa are used as subtle seasonings, adding bitterness and aroma that complement the richness of the beef rather than overpower it.

Did You Know?

Hanger steak is prized by chefs for its deep beef flavor and tender texture, making it one of the most flavorful cuts for tartare.

Allergens

Contains: Egg • Fish • Soy

What Is It?

Grade 1 Bluefin Toro served with green strawberry ponzu, crispy leek, and fresh kizami.

Chef’s Inspiration

Chef Ta wanted to let one of the world’s most prized ingredients speak for itself, using only a few carefully chosen accompaniments to enhance its natural richness.

Key Ingredients

• Grade 1 Bluefin Toro

• Green strawberry ponzu

• Yuzu kosho

• Wasabi

• Kizami

• Crispy leek

• Nori

• Sushi rice

Flavor Profile

Buttery • Rich • Bright • Delicate • Luxurious

Why It’s Special

Toro is the most prized cut of bluefin tuna, celebrated for its exceptional marbling and melt-in-your-mouth texture. The green strawberry ponzu provides gentle acidity, creating balance without masking the fish.

Did You Know?

Only a small portion of every bluefin tuna is considered toro, making it one of the rarest and most sought-after ingredients in sushi.

Allergens

Contains: Fish • Soy