How Japanese precision met Peruvian fire — and how NAZCAA takes Nikkei cuisine further with ceviches, robata dishes and Burj Khalifa views.
The two countries separated by oceans created what is considered today to be one of the most intriguing trends in the world of contemporary cuisine. Welcome to Nikkei cuisine in two words, and also to our restaurant Nazcaa.
Now we will provide you with a brief history of Nikkei cuisine. At the end of the 19th century, Japanese people started to settle down in Peru. They introduced their knife technique, their obsession with precision, and their appreciation of the freshness of the ingredients. However, what they lacked was the produce of their native land. The combination of Japanese cooking techniques with such Peruvian products as aji amarillo, lime, and corn led to the creation of a new culinary language. This language is Nikkei.
Nikkei cuisine became very popular all around the world over the last several decades. Today you can try it in Lima, New York, London, and even on a roof terrace in Downtown Dubai in the shadow of the Burj Khalifa tower. This once practical solution to the problem of a lacking pantry has become today one of the most respected culinary cuisines of modern fine dining.
So What Exactly Is Japanese Peruvian Fusion Cuisine?
At the heart of Peruvian Japanese Fusion cuisine lies balance. Japanese cuisine prides itself on subtlety, precise cutting, and umami. Peruvian cuisine is more daring and vibrant, and incorporates citrus and chilli. When the two meet and work together harmoniously, then something truly extraordinary comes out.
Imagine fresh sashimi-grade fish marinated in zesty Leche De Tigre. Imagine your ceviche being presented just like any piece of nigiri sushi would be.
Imagine the robust Robata Grill running parallel to the efficient Tiradito Bar. That is Peruvian Japanese Fusion and the base of all Nazcaa Cuisine.
Where We Take It Further
This culinary concept we have named Beyond Nikkei – not because it is a slogan but rather because we made a promise to ourselves to take the cultural fusion to a new level. Nikkei cuisine already unites two distinct cooking traditions brilliantly but we wanted to add more innovation to this blend by applying contemporary cooking techniques to local seasonal ingredients and adding some theatrical elements to the food experience.
Let’s begin with our Cold, Raw and Ceviches section. It starts with Nikkei Oysters served with refreshing leche de tigre, coriander granita, and Ossetra caviar. Our Lima Ceviche is based on cured Chilean sea bass, choclo, and crunchy cancha corn, thus paying respect to the origins of our restaurant. And for those seeking some additional spice in the dish, we are offering the Salmon Uzukuri, served in delicate yuzu soya and jalapeño relish.
Our Royal Guard Ceviche combines hamachi with avocado and charred choclo in an ají amarillo emulsion. Our Coconut Ceviche is a vegetarian alternative.
Then there’s the Robata grill, where the Wagyu Tataki comes finished with gomae dressing, caviar, and black truffle. Pair that with the Lobster Gyoza or Ebi Tempura, and you’ll see how naturally Japanese technique and Peruvian flavour sit side by side on one plate.
More Than a Meal
Food is just one element of making Nazcaa an experience. Our restaurant occupies the 12th floor of Address Dubai Mall with an indoor dining area and roof terrace offering unobstructed views of the Burj Khalifa.
While the colors are changing and the lights turn on in the city, the atmosphere changes as well, transitioning from a comfortable golden hour environment into a more glamorous one when the sun goes down. Guests usually say that the view is worth the effort itself, and there’s nothing we can say about it.
The bar of our restaurant is another important feature of this experience. The cocktail list is based on the same Nikkei principle of our menu: the purity of Japanese cuisine mixed with flavours of Peru.
Whether you’re marking an anniversary, hosting a client dinner, or simply craving something different on a Thursday night, Nazcaa is built for moments that deserve a little elevation. We’re not trying to reinvent Nikkei cuisine from scratch. We’re honouring where it came from and asking what it could become next.
A Cuisine Worth Discovering
Japanese Peruvian fusion cuisine has always been an experiment, where two cultures, separated by thousands of miles from each other, meet in the kitchen through necessity. We have applied the same principle of experimentation at Nazcaa, adding a roof, a skyline and an ever-changing menu to it.
If you have not experienced Japanese Peruvian cuisine, we suggest Nazcaa be your starting point. If you have already tasted it, you will be surprised by our version of this cuisine, called Beyond Nikkei.