La Jarana

Cocktail Bar Lulu Is Diving Into the World of Japanese-Peruvian Nikkei Cuisine | Eater Portland

"Built around Nikkei cuisine — a fusion of Peruvian ingredients and Japanese technique — Jarana PDX is the kitchen concept at Lulu helmed by Gary Marmanillo (of Casa Zoraya) and Ryley Eckersley (of Quaintrelle). The team aims for a convivial, neighborhood 'jarana' vibe and will begin with a set of standing dishes while sourcing locally and changing seasonally; highlights discussed include oysters with passionfruit and shoyu, rockfish ceviche with fried calamari and Peruvian cancha, and a tiradito made with hamachi, leche de tigre, and trout roe. Other dishes will include pulpo al olivo (octopus in olive sauce with bacon), empanadas using Marmanillo’s mother’s recipe (opening with a chicken and bay shrimp option plus a vegetable empanada), vegan choices such as a tiradito of sous-vide king oyster mushrooms, and plenty of gluten-free options, with pisco sours and other cocktails designed to pair with the food." - Alex Frane