Fresh salmon with confit cherry tomatoes, tiger’s milk (leche de tigre) and hints of olive oil

White fish with wasabi tiger’s milk (leche de tigre), accompanied with crispy seafood

White fish with leche de tigre,  yellow pepper or jalapeño and topped with canchita.

Recipe based on the classic Peruvian ceviche, with seasonal vegetables

Salmon usuzukuri, citrus oyster emulsion, ginger syrup, coconut milk and crispy coconut flakes

Octopus usuzukuri, citrus oyster emulsion, ginger syrup, coconut milk and crispy coconut flakes

Seared octopus’ slices with nikkei chimi, kimchi and furikake

Grilled Atlantic prawns, with smoked chilli sauce, hot tiger’s milk (leche de tigre) and potato chips

White fish usuzukuri, with purple corn reduction, with sweet potato tempura noisette, scallops marinated in tiger’s milk (leche de tigre) and chilli sauce

White fish usuzukuri, citrus oyster emulsion, ginger syrup, coconut milk and crispy coconut flakes

White fish matured in kombu, chilli, chalaquita and furikake emulsion

Salmon with barley honey brush, Chivas Mizunara spray and crispy quinoa pop

Seared kobe with black truffle butter and ikura

Wagyu, anticuchero style dressing, grilled corn, chilli chalaquita and smashed potatoes

Seared shrimps with nikkei bbq and calaquita with avocado

Crispy prawns with passion fruit sauce and a hint of sriracha

Seared octopus with chimi nippon

Shari bite with seasonal vegetables and mushrooms

Crispy prawns and avocado, covered with white fish, seared with miso batayaki, furikake and negui

Pink salmon, cream cheese and avocado, covered with sesame, toasted tea and sriracha emulsion. Served on tare sauce.

Grilled prawns and avocado, with crispy fish, covered on curry sauce au gratin

Seared white fish, cream cheese, seasonal fruit; covered with white fish seared with tare, and topped with chilli jam sauce

Salmon tartar, avocado, covered with white fish, topped with salad sauce and white sesame seeds

Green tataki and crispy prawns, covered with salmon and finished with lime sauce and coca leaves

Maki with avocado, shitake mushrooms and tempura glazed sweet potato, cream cheese, served with passion fruit sauce

Fresh prawns, cream cheese and avocado. Wrapped in crispy nori seaweed and topped with salmon tartare and tare sauce

Warm crispy salmon, avocado and cheese, covered with panko and coconut, with sour sauce

Orange and miso marinated white fish, with chuño foam and avocado butter

Marinated tofu, finished with panko; with curried carrot cream and grilled pak choi, with shitake tare sauce

Grilled sirloin steak with huacatay sauce, mashed beans and pickled onions and chili peppers.

Cream cheese with a slight vanilla flavor, a mix of fresh seasonal fruits, lime macaron and  candied sunflower seeds.

Chocolate biscuit croquant with creamy cheese centre and red fruit sauce

Dark chocolate ingot served with a coffee ganache, citrus streusel and passion fruit ice cream