Pisco Peruvian Nikkei Menu in New York

Fluffy Japanese bao filled with savory stir-fried beef, topped with crispy shoestring potato fries

Golden pork and shrimp dumplings served with a Peruvian soy reduction, ají limo ponzu, and pickled daikon slaw.

Scallops topped with a zesty mix of tomato, onion, corn, and cilantro—served with toasted corn kernels. 6 pieces

Grilled skewers of miso-marinated beef heart or chicken, served with rocoto miso sauce, potato, and choclo corn

Edamame sautéed in garlic-chili sauce, soy, and topped with savory bonito flakes.

Slow-braised short ribs glazed with a smoky-sweet chicha morada, soy, and ají panca reduction

Grilled shrimp in a rich, creamy tomato sauce with a Peruvian kick.

Crispy potato cubes topped with mashed avocado and fried shrimp, finished with rocoto aioli.

A Nikkei-style take on causa with tuna tartare, whipped potato, avocado, Asian aioli, and a crispy wonton

Delicate octopus slices marinated in citrus and lemon oil—clean, bright, and bold

Classic white miso broth with tofu, seaweed, and scallion. Light and comforting.

Crisp greens served with your choice of ginger or house-made dressing.

Julienned crabstick tossed with cucumber, carrot, tobiko, and crunchy tempura flakes.

A bold fusion of Peruvian comfort and Japanese soul—skirt steak, ají, onions, and potatoes in a miso-ají broth with ramen noodles and a crispy fried egg.

Rich Peruvian shrimp chowder with huacatay, fresh vegetables, cheese, and cream. Hearty and full of flavor.

Traditional Peruvian style stir fry using strips of beef sirloin, red peppers, onions, and tomatoes in soy sauce. Served with over french fries.

fettucine pasta mixed with tallarines verde sauce & Papa a la huancaina sauce. Served together, topped with either grilled chicken or steak.

3 large lambchops, topped with the traditional Peruvian style stir fry of red peppers, onions, and tomatoes om soy sauce. Served with white rice.

Oxtail, slow cooked in a cilantro sauce, topped with salsa criolla. Served with Japanese white rice

Vegetable fried rice. Mixed with eggs, bean sprouts, broccoli, and mushrooms.

Miso Marinated Black Sea Bass with a lucuma-ginger glaze, served with choclo rice and sauteed bok choy

Grilled salmon, over mashed yucca, topped with a Huacatay sauce.

A Peruvian-style seafood paella. Made with a medley of seafood, cooked with rice in a criolla broth of shrimp, squid, mussels, and clams.

A Peruvian-style seafood paella. Made with a medley of seafood, cooked with rice in a criolla broth of shrimp, squid, mussels, and clams.

Tuna, salmon, yellowtail, shrimp tempura, eel, avocado, tobiko, spicy mayo. A vibrant fusion roll layered with tuna, salmon, yellowtail, eel, and shrimp tempura—tied together with creamy avocado, spicy mayo, and a touch of tobiko for a perfect crunch. A true dream on every plate.

California roll, topped with seared salmon, drizzled with papa a la huancaina sauce and crispy potato. A Peruvian twist on the beloved California roll. Crab, avocado, and cucumber wrapped in seasoned sushi rice and nori, then topped with a seared layer of fresh salmon and a generous drizzle of papa a la huancaína sauce. Finished with crispy potato threads and a hint of ají amarillo for a rich, spicy-smooth bite.

Salmon sushi balls filled with avocado, tuna, and fish eggs. Five delicate salmon sushi balls, each hiding a flavorful core of fresh tuna, creamy avocado, and bursting fish roe. An elegant bite-sized twist on Nikkei tradition.

White fish, red onion, ají limo, tuna, spicy aioli, and crispy quinoa. Ceviche meets sushi in this bold Nikkei creation. Fresh white fish, red onion, ají limo, and citrusy leche de tigre wrapped maki-style, then topped with tuna and a spicy aioli and crispy quinoa.

Tuna Tataki. Seared tuna sliced thin, topped with sesame seeds, micro greens, and a citrus-soy sauce. Seared tuna tataki sliced paper-thin and layered with toasted sesame, micro greens, and a bright citrus-soy drizzle. A beautiful maze of flavor and finesse.

An elegant tasting curated by our chef, featuring the finest seasonal selections.

Gratin, Roasted Garlic Rocoto, Pisco, Parmesan Cheese

Salmon Belly, Lemon Zest, Truffle Oil, Crispy Quinoa

Tuna, Aji Amarillo Cream, Chalaquita, Crispy Peruvian Corn

torched tenderloin, chimichurri, lime

torched scallop, truffle butter, lime

“Tiger’s Milk” made with tender diced fish, marinated in lime juice, red onions, Peruvian Corn, and cancha. Topped with a shrimp

A mixture of cubed tuna, salmon, and yellowtail marinated in lime juice, red onions. Topped with Peruvian corn, cancha, sweet potato.

Cubed octopus, shrimp, and chancha negra marinated in a spicy-Asian blend, topped with corn, tobiko, and a fried sweet potato garnish.

Sliced Salmon, marinated in a delicious fusion on lime, passionfruit, and jalapeno. Topped with thinly sliced red onions and chancha.

Diced corvina marinated in a miso-yuzu-lime blend. Topped with edamame, green onions, and a fried yuca chip.

fried pork belly, marinated in lime juice, with red onions, cilantro. Topped with avocado and plantain chips.

Aji Amarillo cream, Huacatay Oil

seasonal vegetables in a soy and oystere sauce

Fluffy Japanese bao filled with savory stir-fried beef, topped with crispy shoestring potato fries

Golden pork and shrimp dumplings served with a Peruvian soy reduction, ají limo ponzu, and pickled daikon slaw.

Scallops topped with a zesty mix of tomato, onion, corn, and cilantro—served with toasted corn kernels. 6 pieces

Grilled skewers of miso-marinated beef heart or chicken, served with rocoto miso sauce, potato, and choclo corn

Edamame sautéed in garlic-chili sauce, soy, and topped with savory bonito flakes.

Slow-braised short ribs glazed with a smoky-sweet chicha morada, soy, and ají panca reduction

Grilled shrimp in a rich, creamy tomato sauce with a Peruvian kick.

Crispy potato cubes topped with mashed avocado and fried shrimp, finished with rocoto aioli.

A Nikkei-style take on causa with tuna tartare, whipped potato, avocado, Asian aioli, and a crispy wonton

Delicate octopus slices marinated in citrus and lemon oil—clean, bright, and bold

Classic white miso broth with tofu, seaweed, and scallion. Light and comforting.

Crisp greens served with your choice of ginger or house-made dressing.

Julienned crabstick tossed with cucumber, carrot, tobiko, and crunchy tempura flakes.

A bold fusion of Peruvian comfort and Japanese soul—skirt steak, ají, onions, and potatoes in a miso-ají broth with ramen noodles and a crispy fried egg.

Rich Peruvian shrimp chowder with huacatay, fresh vegetables, cheese, and cream. Hearty and full of flavor.

Traditional Peruvian style stir fry using strips of beef sirloin, red peppers, onions, and tomatoes in soy sauce. Served with over french fries.

fettucine pasta mixed with tallarines verde sauce & Papa a la huancaina sauce. Served together, topped with either grilled chicken or steak.

3 large lambchops, topped with the traditional Peruvian style stir fry of red peppers, onions, and tomatoes om soy sauce. Served with white rice.

Oxtail, slow cooked in a cilantro sauce, topped with salsa criolla. Served with Japanese white rice

Vegetable fried rice. Mixed with eggs, bean sprouts, broccoli, and mushrooms.

Miso Marinated Black Sea Bass with a lucuma-ginger glaze, served with choclo rice and sauteed bok choy

Grilled salmon, over mashed yucca, topped with a Huacatay sauce.

A Peruvian-style seafood paella. Made with a medley of seafood, cooked with rice in a criolla broth of shrimp, squid, mussels, and clams.

A Peruvian-style seafood paella. Made with a medley of seafood, cooked with rice in a criolla broth of shrimp, squid, mussels, and clams.

Tuna, salmon, yellowtail, shrimp tempura, eel, avocado, tobiko, spicy mayo. A vibrant fusion roll layered with tuna, salmon, yellowtail, eel, and shrimp tempura—tied together with creamy avocado, spicy mayo, and a touch of tobiko for a perfect crunch. A true dream on every plate.

California roll, topped with seared salmon, drizzled with papa a la huancaina sauce and crispy potato. A Peruvian twist on the beloved California roll. Crab, avocado, and cucumber wrapped in seasoned sushi rice and nori, then topped with a seared layer of fresh salmon and a generous drizzle of papa a la huancaína sauce. Finished with crispy potato threads and a hint of ají amarillo for a rich, spicy-smooth bite.

Salmon sushi balls filled with avocado, tuna, and fish eggs. Five delicate salmon sushi balls, each hiding a flavorful core of fresh tuna, creamy avocado, and bursting fish roe. An elegant bite-sized twist on Nikkei tradition.

White fish, red onion, ají limo, tuna, spicy aioli, and crispy quinoa. Ceviche meets sushi in this bold Nikkei creation. Fresh white fish, red onion, ají limo, and citrusy leche de tigre wrapped maki-style, then topped with tuna and a spicy aioli and crispy quinoa.

Tuna Tataki. Seared tuna sliced thin, topped with sesame seeds, micro greens, and a citrus-soy sauce. Seared tuna tataki sliced paper-thin and layered with toasted sesame, micro greens, and a bright citrus-soy drizzle. A beautiful maze of flavor and finesse.

An elegant tasting curated by our chef, featuring the finest seasonal selections.

Gratin, Roasted Garlic Rocoto, Pisco, Parmesan Cheese

Salmon Belly, Lemon Zest, Truffle Oil, Crispy Quinoa

Tuna, Aji Amarillo Cream, Chalaquita, Crispy Peruvian Corn

torched tenderloin, chimichurri, lime

torched scallop, truffle butter, lime

“Tiger’s Milk” made with tender diced fish, marinated in lime juice, red onions, Peruvian Corn, and cancha. Topped with a shrimp

A mixture of cubed tuna, salmon, and yellowtail marinated in lime juice, red onions. Topped with Peruvian corn, cancha, sweet potato.

Cubed octopus, shrimp, and chancha negra marinated in a spicy-Asian blend, topped with corn, tobiko, and a fried sweet potato garnish.

Sliced Salmon, marinated in a delicious fusion on lime, passionfruit, and jalapeno. Topped with thinly sliced red onions and chancha.

Diced corvina marinated in a miso-yuzu-lime blend. Topped with edamame, green onions, and a fried yuca chip.

fried pork belly, marinated in lime juice, with red onions, cilantro. Topped with avocado and plantain chips.

Aji Amarillo cream, Huacatay Oil

seasonal vegetables in a soy and oystere sauce