Shizen Restaurante Nikkei
Restaurant · Lima ·
Nikkei fusion with Peruvian roots, fresh sashimi, innovative cebiche
Nikkei fusion with Peruvian roots, fresh sashimi, innovative cebiche
"Nikkei restaurants in Peru reflect the histories of the families or individuals who created them. In this case, Shizen Barra Nikkei blends Japanese heritage with northern Peruvian roots, specifically those of Piura. This spot is a contemporary, cozy space where sashimi comes from the day’s catch, tiraditos arrive crowned with scallops and rocoto, and hearty nikumono norteño—slow-cooked veal with a Nikkei-style northern dressing—sits alongside loche purée and rice with peas. If you want substance, roll with the criollo tantanmen made with chicken broth, a bold criollo sofrito, short ribs, and a subtle kick of spice. The perfect finisher is the chumbeques, reimagined as an algarrobo parfait with algarrobina caramel sauce and achiote cookies." - paola miglio
"Nikkei restaurants in Peru reflect the histories of the families or individuals who created them. In this case, Shizen Barra Nikkei blends Japanese heritage with northern Peruvian roots, specifically those of Piura. This spot is a contemporary, cozy space where sashimi comes from the day’s catch, tiraditos arrive crowned with scallops and rocoto, and hearty nikumono norteño—slow-cooked veal with a Nikkei-style northern dressing—sits alongside loche purée and rice with peas. If you want substance, roll with the criollo tantanmen made with chicken broth, a bold criollo sofrito, short ribs, and a subtle kick of spice. The perfect finisher is the chumbeques, reimagined as an algarrobo parfait with algarrobina caramel sauce and achiote cookies. RESERVE A TABLE" - Paola Miglio
"Part of the new wave of nikkei restaurants in San Isidro, this sleek spot stirs thumb-size tongues of uni and distinctly Peruvian aji amarillo chiles into chirashi bowls." - Megan Spurrell
"This restaurant, which honors Nikkei food, was born in 2018 under the command of three young chefs, Mayra Flores, Coco Tomita, and Renato Kanashiro. The trio don’t shy away from innovation, especially with their daring chirashi cebiche, which breaks any established code to either dish. The chefs top a base of sushi rice with sashimi, a mix of octopus, tuna, salmon, and market fish, then layer on chalaca (a Peruvian blend of onion, cilantro, and chile), smoked yellow chile leche de tigre, and sweet potato tempura. It’s a flavor bomb." - Liliana López Sorzano
Vijay R.
Kolby G.
Cuong T.
Ran D.
Rhonda F
Silvia Li S.
Jue F. O.
Irving C.
