MENU GUIDE BY CHEF TA

What Is It?

A bright Peruvian-inspired plate built around purple corn, cucumber, hominy vinaigrette, and huancaína foam.

Chef’s Inspiration

[Chef Ta input needed — I wouldn’t invent his personal inspiration.]

Key Ingredients

• Purple corn

• Cucumber

• Hominy vinaigrette

• Huancaína foam

Flavor Profile

Bright • Fresh • Tangy • Creamy

Why It’s Special

Maíz is foundational to Peruvian cuisine, and this dish explores it through contrasting textures and flavors. Purple corn and hominy meet fresh cucumber, acidity from the vinaigrette, and the richness of huancaína foam.

Did You Know?

Peru is home to an extraordinary diversity of corn varieties, including purple corn, or maíz morado, which has been cultivated in the Andes for centuries.

Allergens

Contains: Allium • Dairy

What Is It?

A rich black cod handroll with nori brown butter and crispy leek, combining buttery fish with deep umami and a delicate crunch.

Chef’s Inspiration

A Japanese-forward preparation centered on the natural richness of black cod. Nori and brown butter deepen the savory character of the fish, while crispy leek adds aromatic flavor and texture.

Key Ingredients

• Black cod

• Nori brown butter

• Crispy leek

• Nori

Flavor Profile

Buttery • Savory • Umami • Rich • Crispy

Why It’s Special

Black cod has an exceptionally rich, tender texture that pairs naturally with miso-driven flavors. Nori brown butter adds another layer of savory depth, while crispy leek provides contrast and keeps each bite from feeling overly rich.

Did You Know?

Despite its name, black cod is not actually a true cod. Also known as sablefish, it is prized for its naturally high fat content, which gives the fish its signature buttery texture.

Allergens

Contains: Allium • Dairy • Fish • Gluten • 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

TIRADITO OF THE DAY

What Is It?

A rotating Nikkei-style preparation featuring the day’s selected fish, served in the tradition of Peruvian tiradito. The current menu intentionally leaves the specific preparation open as a daily selection.

Chef’s Inspiration

A platform for Chef Ta to work with the best available fish and seasonal ingredients while exploring the connection between Japanese raw-fish technique and Peruvian flavor.

Key Ingredients

• Daily selection of fish

• Accompaniments vary by preparation

Flavor Profile

Changes Daily • Fresh • Bright • Chef-Driven

Why It’s Special

Tiradito sits naturally at the intersection of Japanese and Peruvian cuisine. Rather than locking the dish into one preparation, the daily format gives Chef Ta the freedom to respond to seasonality, ingredient quality, and inspiration.

Did You Know?

Tiradito is a Peruvian raw-fish preparation strongly associated with Japanese influence in Peru. Unlike ceviche, the fish is typically sliced thinly and dressed immediately before serving rather than marinated for an extended period.

Allergens

Please Ask Your Server: Allergens vary with the daily preparation.

Raw/Undercooked

What Is It?

A rotating ceviche built around the day’s selected seafood and Chef Ta’s current preparation. The menu intentionally changes this dish based on the ingredients available that day.

Chef’s Inspiration

A changing expression of one of Peru’s most iconic preparations, giving Chef Ta the freedom to work with seasonality, seafood quality, and the Japanese techniques that define NŌHRI’s approach to Nikkei cuisine.

Key Ingredients

• Daily selection of seafood

• Accompaniments vary by preparation

Flavor Profile

Changes Daily • Bright • Fresh • Acidic • Chef-Driven

Why It’s Special

Ceviche is fundamentally about freshness and balance. Keeping the preparation fluid allows the kitchen to showcase different seafood, chiles, citrus, and seasonal ingredients rather than limiting the dish to one fixed expression.

Did You Know?

Ceviche is one of Peru’s defining dishes, traditionally centered around fresh seafood and an acidic marinade. At NŌHRI, the rotating format gives the kitchen an opportunity to interpret that tradition through a Nikkei lens.

Allergens

Please Ask Your Server: Allergens vary with the daily preparation.

Raw/UndercookedCEVICHE OF THE DAY

What Is It?

A rotating ceviche built around the day’s selected seafood and Chef Ta’s current preparation. The menu intentionally changes this dish based on the ingredients available that day.

NOHRI 2026 Menu.pdf

Chef’s Inspiration

A changing expression of one of Peru’s most iconic preparations, giving Chef Ta the freedom to work with seasonality, seafood quality, and the Japanese techniques that define NŌHRI’s approach to Nikkei cuisine.

Key Ingredients

• Daily selection of seafood

• Accompaniments vary by preparation

Flavor Profile

Changes Daily • Bright • Fresh • Acidic • Chef-Driven

Why It’s Special

Ceviche is fundamentally about freshness and balance. Keeping the preparation fluid allows the kitchen to showcase different seafood, chiles, citrus, and seasonal ingredients rather than limiting the dish to one fixed expression.

Did You Know?

Ceviche is one of Peru’s defining dishes, traditionally centered around fresh seafood and an acidic marinade. At NŌHRI, the rotating format gives the kitchen an opportunity to interpret that tradition through a Nikkei lens.

Allergens

Please Ask Your Server: Allergens vary with the daily preparation.

Raw/Undercooked

What Is It?

A delicate Japanese steamed egg custard with foie gras nikiri and Atlantic red crab, creating a silky, savory dish with layers of richness and umami.

Chef’s Inspiration

A luxurious interpretation of traditional Japanese chawanmushi. The delicate steamed custard provides the foundation, while foie gras nikiri and Atlantic red crab add richness and depth.

Key Ingredients

• Japanese steamed egg

• Foie gras nikiri

• Atlantic red crab

Flavor Profile

Silky • Savory • Rich • Delicate • Umami

Why It’s Special

Chawanmushi is all about restraint and texture. The egg is gently steamed until exceptionally soft and custard-like, allowing the richness of foie gras and the sweetness of Atlantic red crab to become the focus of each bite.

Did You Know?

Unlike a sweet Western custard, chawanmushi is a traditional Japanese savory egg custard. Its name literally refers to something “steamed in a tea bowl,” describing the vessel and technique traditionally used to prepare it.

Allergens

Contains: Dairy • Egg • Fish • Soy

What Is It?

A savory miso soup featuring torch-seared halibut cheek, mayu, and scallion, combining a delicate Japanese broth with rich fish and aromatic depth.

Chef’s Inspiration

A Nikkei interpretation that brings Japanese miso together with the idea of chilcano, a traditional Peruvian fish-based broth. Torch-seared halibut cheek adds richness, while mayu introduces a deeper roasted character.

Key Ingredients

• Miso

• Halibut cheek

• Mayu

• Scallion

Flavor Profile

Savory • Umami • Roasted • Rich • Aromatic

Why It’s Special

Halibut cheek is a particularly tender and flavorful part of the fish. Torch-searing develops additional aroma and richness, while mayu adds roasted depth against the savory broth.

Did You Know?

Mayu is a Japanese black garlic oil traditionally associated with ramen. Garlic is slowly cooked until deeply caramelized, producing an intensely aromatic oil with smoky, roasted character.

Allergens

Contains: Fish

MAÍZ PERUANO

What Is It?

A vibrant Peruvian-inspired dish featuring purple corn, cucumber, hominy vinaigrette, and huancaína foam, balancing freshness, acidity, and creaminess.

Chef’s Inspiration

A celebration of maíz and its deep connection to Peruvian cuisine. The dish explores different expressions of corn while bringing together fresh produce, acidity, and the richness of huancaína.

Key Ingredients

• Purple corn

• Cucumber

• Hominy vinaigrette

• Huancaína foam

Flavor Profile

Bright • Fresh • Tangy • Creamy • Savory

Why It’s Special

Corn is at the center of the dish rather than simply an accompaniment. Purple corn provides its distinctive character, cucumber adds freshness, hominy vinaigrette brings acidity and texture, and the huancaína foam finishes everything with a creamy, savory contrast.

Did You Know?

Purple corn, or maíz morado, is a distinctive variety of corn associated with the Andes and widely used in Peruvian cuisine.

Allergens

Contains: Allium • Dairy

What Is It?

A bold tuna handroll with red curry, pepper relish, and corn nut, bringing together rich raw tuna, aromatic spice, and a crisp finish.

Chef’s Inspiration

A Nikkei interpretation of spicy tuna that moves beyond traditional heat. Red curry provides aromatic depth, while pepper relish and corn nut introduce brighter Peruvian flavors and texture.

Key Ingredients

• Tuna

• Red curry

• Pepper relish

• Corn nut

• Nori

Flavor Profile

Spicy • Savory • Rich • Aromatic • Crunchy

Why It’s Special

Instead of relying on a single source of heat, this handroll builds layers of flavor and texture. Rich tuna is balanced by aromatic curry and pepper relish, while corn nut adds a distinctly Peruvian crunch.

Did You Know?

Corn nuts are closely associated with cancha, a traditional Peruvian snack made from toasted large-kernel corn. Its signature crunch makes corn an important textural element as well as a flavor in Peruvian cuisine.

Allergens

Contains: Allium • Egg • Fish • Gluten • Nightshade • Soy

Raw/Undercooked

What Is It?

A bright salmon handroll layered with yuzu, ají amarillo, ikura, and quinoa—combining Japanese citrus and seafood with distinctly Peruvian flavor and texture.

Chef’s Inspiration

A Nikkei expression built around contrast: rich salmon balanced by aromatic yuzu and the distinctive fruitiness and gentle heat of ají amarillo, finished with ikura and quinoa for texture.

Key Ingredients

• Salmon

• Yuzu

• Ají amarillo

• Ikura

• Quinoa

• Nori

Flavor Profile

Bright • Citrusy • Savory • Rich • Mild Heat

Why It’s Special

Yuzu and ají amarillo bridge the Japanese and Peruvian sides of the dish. The richness of salmon and ikura is lifted by citrus and chile, while quinoa adds a subtle textural contrast.

Did You Know?

Ají amarillo is one of the foundational chiles of Peruvian cooking. Despite its name—amarillo means “yellow”—the mature pepper is typically orange and is prized for its fruity flavor as much as its heat.

Allergens

Contains: Allium • Fish • Gluten • Nightshade • Soy

Raw/Undercooked

What Is It?

A deeply savory mushroom handroll with oyster sauce, brown butter, and truffle, combining earthy flavors with richness and umami.

Chef’s Inspiration

An umami-driven preparation that treats mushroom with the same depth and richness as the menu’s seafood and meat offerings. Brown butter and truffle amplify its earthy character, while oyster sauce adds another layer of savory complexity.

Key Ingredients

• Mushroom

• Oyster sauce

• Brown butter

• Truffle

• Nori

Flavor Profile

Earthy • Buttery • Savory • Umami • Rich

Why It’s Special

This handroll builds flavor through layers of umami. Mushroom provides the earthy foundation, brown butter adds nuttiness and richness, and truffle intensifies the aromatic qualities of the dish.

Did You Know?

Umami is one of the five basic tastes and is especially prominent in ingredients such as mushrooms, seaweed, fermented foods, and aged products. Combining multiple umami-rich ingredients can create a deeper, more lingering savory flavor.

Allergens

Contains: Allium • Dairy • Gluten • Soy • Shellfish

What Is It?

A Hokkaido scallop handroll with foie gras, kizami, and lime, pairing the natural sweetness of scallop with rich foie gras and bright citrus.

Chef’s Inspiration

A luxurious expression built around contrast. Delicate Hokkaido scallop meets the richness of foie gras, while kizami and fresh lime bring acidity and brightness to balance the dish.

Key Ingredients

• Hokkaido scallop

• Foie gras

• Kizami

• Lime

• Nori

Flavor Profile

Sweet • Rich • Buttery • Citrusy • Umami

Why It’s Special

Hokkaido scallops are prized for their naturally sweet flavor and tender texture. Pairing scallop with foie gras creates an especially rich bite, while lime and kizami cut through that richness and keep the handroll balanced.

Did You Know?

Hokkaido, Japan’s northernmost main island, is renowned for its cold-water seafood. Scallops from the region are especially valued for their sweetness, clean flavor, and delicate texture.

Allergens

Contains: Allium • Dairy • Gluten • Soy • Shellfish

Raw/Undercooked

KOJI CRAB

What Is It?

A rich crab handroll with koji kosho aioli, shallot, and cured egg yolk, combining delicate shellfish with fermentation, gentle heat, and deep savory flavor.

Chef’s Inspiration

A Japanese-forward expression of crab built around umami and fermentation. Koji kosho brings complexity and subtle heat, while cured egg yolk adds richness to complement the natural sweetness of the crab.

Key Ingredients

• Crab

• Koji kosho aioli

• Shallot

• Cured egg yolk

• Nori

Flavor Profile

Rich • Savory • Umami • Creamy • Mild Heat

Why It’s Special

The natural sweetness of crab is paired with the fermented depth of koji kosho and the richness of cured yolk. Shallot provides a sharp, aromatic counterpoint, creating a handroll that is both delicate and intensely savory.

Did You Know?

Koji is fundamental to Japanese fermentation and is used in the production of ingredients such as miso, soy sauce, and sake. Its ability to develop deep savory flavors makes it an important building block of Japanese cuisine.

Allergens

Contains: Allium • Egg • Gluten • Nightshade • Soy • Sesame • Shellfish

What Is It?

A lightly torched hamachi handroll with acevichado and blood orange salsa, combining the richness of yellowtail with citrus, creaminess, and bright acidity.

Chef’s Inspiration

A Nikkei approach to hamachi that brings Japanese seafood technique together with the bold, citrus-driven flavors associated with Peruvian cuisine. Light torching adds richness while preserving the character of the fish.

Key Ingredients

• Hamachi

• Acevichado

• Blood orange salsa

• Nori

Flavor Profile

Rich • Citrusy • Creamy • Savory • Bright

Why It’s Special

The light sear changes the surface of the hamachi without overwhelming its delicate texture. Acevichado brings richness and acidity, while blood orange adds a fresh citrus note that cuts through the natural fattiness of the fish.

Did You Know?

Aburi is a Japanese preparation meaning “flame-seared.” The technique lightly torches the surface of an ingredient, creating additional aroma and richness while leaving the interior largely untouched.

Allergens

Contains: Allium • Coconut • Egg • Fish • Gluten • Soy

Raw/Undercooked

What Is It?

In-house smoked charred eel handroll with miso verde and daikon marinada, combining rich unagi with savory miso, fresh aromatics, and acidity.

Chef’s Inspiration

A Nikkei interpretation that brings Japanese unagi together with the Peruvian tradition of a la brasa—cooking over intense heat to develop char and deeper flavor.

Key Ingredients

• Charred eel

• Miso verde

• Daikon marinada

• Nori

Flavor Profile

Smoky • Savory • Umami • Tangy • Rich

Why It’s Special

The richness of eel works naturally with char, creating a deeper roasted character. Miso verde adds savory complexity, while marinated daikon provides brightness and acidity to balance the richness of the unagi.

Did You Know?

A la brasa translates to “over the coals” or “grilled over embers” and is strongly associated with char-driven cooking in Peru. Here, that idea is applied to unagi, a classic ingredient in Japanese cuisine.

Allergens

Contains: Allium • Gluten • Nightshade • SoyUNAGI A LA BRASA

What Is It?

A charred eel handroll with miso verde and daikon marinada, combining rich unagi with savory miso, fresh aromatics, and acidity.

NOHRI 2026 Menu.pdf

Chef’s Inspiration

A Nikkei interpretation that brings Japanese unagi together with the Peruvian tradition of a la brasa—cooking over intense heat to develop char and deeper flavor.

Key Ingredients

• Charred eel

• Miso verde

• Daikon marinada

• Nori

Flavor Profile

Smoky • Savory • Umami • Tangy • Rich

Why It’s Special

The richness of eel works naturally with char, creating a deeper roasted character. Miso verde adds savory complexity, while marinated daikon provides brightness and acidity to balance the richness of the unagi.

Did You Know?

A la brasa translates to “over the coals” or “grilled over embers” and is strongly associated with char-driven cooking in Peru. Here, that idea is applied to unagi, a classic ingredient in Japanese cuisine.

Allergens

Contains: Allium • Gluten • Nightshade • Soy

BEEF TARTARE*

What Is It?

A Wagyu beef tartare with chili jus, egg yolk, and coffee soy, combining rich raw beef with savory depth, gentle heat, and roasted complexity.

Chef’s Inspiration

A bold interpretation of beef tartare that layers Wagyu with flavors that complement its richness. Chili jus brings heat and depth, while egg yolk adds richness and coffee soy introduces a dark, savory note.

Key Ingredients

• Wagyu beef

• Chili jus

• Egg yolk

• Coffee soy

Flavor Profile

Rich • Savory • Umami • Roasted • Mild Heat

Why It’s Special

The richness of Wagyu and egg yolk creates a luxurious foundation, while chili jus adds warmth and contrast. Coffee soy brings an unexpected roasted bitterness and savory depth that helps balance the richness of the dish.

Did You Know?

Tartare is traditionally served raw, making the quality and handling of the primary ingredient especially important. Here, the classic preparation becomes a platform for Japanese and Peruvian-influenced flavors.

Allergens

Contains: Allium • Egg • Gluten • Nightshade • Soy

Raw/Undercooked

What Is It?

A rich toro handroll with wasabi ponzu and negi, pairing prized fatty tuna with bright citrus, gentle heat, and fresh aromatics.

Chef’s Inspiration

A refined, Japanese-forward preparation designed to let the quality and richness of the toro remain the focus. Wasabi ponzu provides acidity and subtle heat, while negi adds freshness and aromatic contrast.

Key Ingredients

• Toro

• Wasabi ponzu

• Negi

• Nori

Flavor Profile

Rich • Buttery • Savory • Citrusy • Fresh

Why It’s Special

Toro is prized for its high fat content and exceptionally soft, almost buttery texture. The acidity of ponzu cuts through that richness, wasabi adds a clean heat, and negi brings freshness without overpowering the tuna.

Did You Know?

Toro refers to the prized fatty portion of tuna. Its higher fat content creates the rich texture and deep flavor that distinguish it from leaner cuts of the fish.

Allergens

Contains: Allium • Gluten • Soy

Raw/Undercooked

What Is It?

A luxurious handroll featuring A5 Wagyu zabuton with anticucho and crispy potato, bringing Japanese beef together with one of Peru’s most recognizable preparations.

Chef’s Inspiration

A distinctly Nikkei combination of Japanese luxury and Peruvian tradition. Highly marbled A5 Wagyu is paired with anticucho flavors, while crispy potato adds a familiar Peruvian element and textural contrast.

Key Ingredients

• A5 Wagyu zabuton

• Anticucho

• Crispy potato

• Nori

Flavor Profile

Rich • Beefy • Savory • Smoky • Crispy

Why It’s Special

Zabuton is prized for its exceptional marbling, tenderness, and richness. Anticucho brings a bold Peruvian character to the Wagyu, while crispy potato provides contrast to the soft, buttery texture of the beef.

Did You Know?

Zabuton means “cushion” in Japanese, a reference to the cut’s shape. It comes from the chuck area and is particularly prized when highly marbled. Anticuchos, meanwhile, are an iconic part of Peruvian cooking, traditionally prepared as seasoned, grilled skewers.

Allergens

Contains: Fish • Gluten • Soy

Raw/Undercooked

What Is It?

A rich foie gras pavé served with mandarinquat chutney and Andean papas, balancing luxurious richness with bright fruit and potato.

Chef’s Inspiration

A composed plate built around contrast. The richness of foie gras is balanced by the sweet-tart character of mandarinquat chutney, while Andean papas bring a distinctly Peruvian element to the dish.

Key Ingredients

• Foie gras

• Mandarinquat chutney

• Andean papas

Flavor Profile

Rich • Buttery • Sweet-Tart • Savory • Bright

Why It’s Special

Foie gras is intensely rich and silky, so balance is essential. The chutney brings fruit-forward acidity that cuts through the richness, while Andean potatoes provide an earthy counterpoint and connect the dish back to Peru.

Did You Know?

Peru is one of the ancestral homes of the potato. The Andes are home to thousands of native potato varieties, with an extraordinary range of colors, shapes, textures, and flavors.

Allergens

Contains: Gluten • Soy

What Is It?

A crispy shrimp handroll with acevichado and mango salsa, combining crunchy shellfish with creamy richness and bright tropical fruit.

Chef’s Inspiration

A bright Nikkei combination built around contrast. Crispy shrimp provides richness and texture, while acevichado brings a ceviche-inspired character and mango salsa adds freshness and sweetness.

Key Ingredients

• Crispy shrimp

• Acevichado

• Mango salsa

• Nori

Flavor Profile

Crispy • Creamy • Sweet • Tangy • Bright

Why It’s Special

The shrimp provides a hot, crispy foundation against the creamy acevichado, while mango salsa cuts through the richness with fruit-forward freshness. The result is an approachable handroll with multiple layers of texture and flavor.

Did You Know?

Acevichado takes its name from ceviche and is commonly used to describe preparations inspired by ceviche’s bright, acidic flavors—an especially natural connection between Japanese and Peruvian culinary traditions.

Allergens

Contains: Coconut • Egg • Fish • Gluten • Soy • Shellfish

What Is It?

A plant-forward handroll featuring avocado, ají verde, and nori salt, combining creamy richness with bright Peruvian chile and savory Japanese flavor.

Chef’s Inspiration

A simple, ingredient-driven expression that gives avocado the starring role. Ají verde brings the Peruvian influence, while nori salt introduces a distinctly Japanese layer of umami.

Key Ingredients

• Avocado

• Ají verde

• Nori salt

• Nori

Flavor Profile

Creamy • Fresh • Savory • Bright • Mild Heat

Why It’s Special

Avocado provides a naturally rich, buttery texture without relying on seafood or meat. The freshness and gentle heat of ají verde cut through that richness, while nori salt adds salinity and umami.

Did You Know?

Chifero references chifa, the culinary tradition created through the blending of Chinese and Peruvian food cultures. The name reflects Peru’s broader history of immigrant cuisines becoming part of the country’s culinary identity.

Allergens

Contains: Gluten • Soy

What Is It?

A luxurious sea urchin handroll with nori and wasabi, designed to keep the uni itself at the center of the experience.

Chef’s Inspiration

A minimalist Japanese preparation built around the quality and distinctive character of sea urchin. Wasabi provides a clean accent, while nori adds salinity and umami without overpowering the uni.

Key Ingredients

• Sea urchin

• Wasabi

• Nori

Flavor Profile

Creamy • Briny • Rich • Delicate • Umami

Why It’s Special

Uni has a uniquely soft, almost custard-like texture with a complex combination of sweetness, salinity, and oceanic flavor. Keeping the preparation simple allows those qualities to remain the focus, with wasabi providing just enough sharpness for balance.

Did You Know?

Uni is the edible roe—or more precisely, the reproductive organ—of the sea urchin. In Japanese cuisine, it is prized for its delicate texture and naturally sweet, briny flavor.

Allergens

Contains: Fish • Gluten • Soy • Shellfish

Raw/Undercookedcription

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.