The downstairs bar area is chic with electric graphics to keep you interested whilst ordering pre-drinks. The upstairs has a more refined atmosphere but still exudes cool and sophistication.
Nikkei tasting menu II
- Taco selection (tuna spicy miso, snow crab yuzu, miso vegetables);
- Scallop tiradito (scallop sashimi, coriander, jalapeno, black salt, lemon & lime juice);
- Seafood ceviche (prawn, scallop, seabass, sweet potato, peruvian corn, coriander, chive oil, citrus sauce);
- Ebi harumaki ponzu salsa (prawn spring roll, shiitake, yuzu, shiso, ponzu salsa);
- Bacalao negro aji miso (black cod, yellow chilli miso);
- Chuleta de cordero ahumada (lamb chops, quinoa, coriander, peruvian chilli miso);
- Maki rolls (lomo saltado);
- Sushi (tuna, salmon, yellowtail);
- Salted caramel chocolate fondant (with orange compote, vanilla ice cream).
Of all the dishes, the most memorable for me was the spring roll. It sounds unbelievable considering I never order them and find them quite ordinary but it was universally agreed that these were the best we've eaten. And we have some aunties who make excellent spring rolls.