| rev:text
| - Last night, my family and I came here for a family style, Peruvian-Japanese inspired meal. Upon entering the dining area, the staff yelled something in Japanese. The restaurant interior was modern looking, the walls were wavy and the pillow like lights resembled jellyfish. Everyone was given stones to rest their chopsticks on. They only have drink menus with mixed cocktails, Japanese wines, Japanese beers, and Japanese tea. Your job is to tell your waiter/server what you like and what your limitations/restrictions are (e.g., allergies, preferences, budget limit, etc). The waiter/server will talk to the chef to customize dishes.
For sweet and fruity cocktails, I'd recommend the Mango and Passion Cocktail. I could barely taste or feel the alcohol in this drink.
The dishes we received,
1. Six pieces of yellowtail sashimi topped with a jalapeño in ponzu sauce laid out like flower petals and the bud made out of a pile of parsley topped with a carrot shaving.
2. Six pieces of snapper sashimi topped with dry miso rub, garlic chips, and chives, in lemon juice-extra virgin olive oil, also laid out like flower petals and the bud is a grape tomato.
3. A bowl of Mixed Seafood Cerviche. It consisted of pieces of octopus, calamari, salmon, mackerel, shrimp, crab, and lobster mixed with cucumber, red onion, yellow and red tomato, and jalapeños, which gave the dish a hint of spice. It was garnished with two long chives.
4. A Miso Alaskan Black Cod was cooked to perfection - crispy, tender, and sweet miso marinate. It was served on a large piece of banana leaf with a drop of ponzu sauce at four corners of the dish. It was garnished with a two tone pickled ginger root (only the white part was edible), which served as a good palette cleanser.
5. Slices of tender, medium to medium rare Beef Tenderloin marinated in balsamic teriyaki vinaigrette and topped with micro greens and wasabi salsa. The wasabi salsa gave flavor and heat to the dish. There was a dash of seven spices for those who love it extra spicy.
6. A Tower of Chilean Sea Bass Tempura Cubes, garnished with diced onions and jalapeño shavings in sweet Japanese rice vinegar. What an interesting combination. The tempura was crispy and the dish had a hint of jalapeño.
7. Five pan-seared and marinated in line-cilantro Langoustines over a bed of lettuce, zucchini, roasted white pearl onion, baby bok choy, caramelized onions, and mushrooms on a sizzling dish and garnished with Jalapeños and Japanese Chile Threads. It was my least favorite dish as it was drenched in oil and too spicy for me.
We finished our meal with something cool.
7. A bowl of shaved ice and a few mini scoops of vanilla ice cream, drizzled with condensed milk, raspberry purée, and passion fruit purée, and topped with mochi, shredded coconut, fresh berries and grapes. Although it was the most popular dessert here, I felt it wasn't that special but it helped us cool off from the last dish.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)