Nikkei, being a term not wildly known outside foodie circles, perhaps takes a little unpicking. It is where Japanese cuisine meets Peruvian – think salmon tataki, but with aji amarillo tiger’s milk, or maybe a plate of ornate, yellowtail kingfish maki rolls dotted with yuzu truffle soy and romano pepper. It’s raw fish meets heat and spice, with simple, clean Japanese plates sent slightly haywire by Peruvian influences such as sweet potato, chancha corn or vinegary anticucho sauce. Delicious, right?
