For those who are not familiar with Nikkei, it is a fusion of Japanese and Peruvian cuisines that blends ingredients, techniques, and flavours from both cultures. Originating from the Japanese immigrant community in Peru, it features dishes like ceviche with soy sauce and sushi with tropical fruits, creating a vibrant, innovative culinary style. Nagami Nikkei is a small place, with only six tables, meaning that one of the owners Kasia is able to serve them all and even chat with the guests a little bit, while making cocktails and checking up on the kitchen as well.
The kitchen is run by Gabi and Miguel, who also periodically come out and explain their dishes. We started the night with Creamy Edamame, a steamed edamame dipped in creamy aji amarillo sauce. A quick Google search revealed that aji amarillo was a yellow capsicum pepper, native to Peru and other Latin American countries.
I loved this innovative take on a typically simple snack! Next up we had Ceviche Tradicional, diced sea bass dish seasoned with classic leche de tigre (white sauce generated when cooking Peruvian ceviche), onion, coriander and crispy sweet potato. It was another deliciously rich dish, different to any other ceviche I have tried before. This was followed by Tiradito Nikkei, thin cuts of salmon served with smoked leche de tigre and smoked aji amarillo.
I loved the food here, but also the fact that, from one dish to another, aji amarillo, leche de tigre, coriander etc. were repeatedly used to create a.
