Savor Nikkei cuisine at Yazu in Lower Parel to discover the flavors of Japanese and Peruvian fusion

Yazu, a pan-Asian Supper Club in Lower Parel, is having a special festival starting on March 18 that will allow customers to experience the unusual fusion of flavors of Peruvian and Japanese culture. If you like trying out new foods, this is not to be missed. Nikkei cuisine, a combination of Peruvian foods produced using Japanese methods, is introduced throughout the festival and is likely to thrill both culinary enthusiasts and novices.

Chef Vadim remarks, “We are very excited to bring the Nikkei food festival to Yazu,” in reference to the event. To create a special eating experience, we’ve carefully selected ingredients from Peru and paired them with Japanese culinary skills. Our menu offers a wide range of foods that are prepared with love and passion to bring unique flavors to your plate and leave you feeling spoiled for choice. There are alternatives for both vegetarians and non-vegetarians.

Japanese immigrants brought Japanese cooking methods and spices to Peruvian dishes, blending them seamlessly with the country’s diverse heritage and cuisine to create a cuisine that honored their culture and heritage while they were away from home. This led to the development of Nikkei cuisine, which was first created by Japanese immigrants who settled in Peru and other parts of the world. Through the fusion of robust and spicy Peruvian ingredients with delicate Japanese flavors, Nikkei cuisine delivers a distinctive dining experience that honors the rich cultural histories of both nations. Every meal, from savory tiraditos to exquisite ceviches, is expertly prepared to entice your senses and leave you wanting more.

Given that Nikkei cuisine is relatively new to the area and is gradually becoming more well-known, Yazu is attempting to take patrons on a gastronomic journey and pamper their palates.

A variety of Peruvian vegetarian and non-vegetarian foods prepared using Japanese ingredients, methods, and perspectives are available on the menu. The beloved, traditional Nikkei De Pescado Ceviche, which is made with yellow tail fish cured with a coconut base, Yuzu citrus & grenadine flavors with red Thai chili, garlic, sea grapes, coriander, and ginger juice, seems only fitting since ceviche is the highlight of Peruvian cuisine and the country’s national dish. Tiradito, a raw fish dish shaped like Japanese sashimi and packed with flavor, is another favorite of Peruvian cooking. Try the Pear & Beetroot Tiradito, which is made with pickled beetroot and pear, avocado, yuzu, bubu arare, sea grapes, aji Amarillo sauce, and yuzu citrus.

If you enjoy seafood and freshly grilled meals, then furikake prawns is the dish for you. Carefully prepared with Tiger Prawns grilled on Teppan, mixed with Hibachi Boursin Cheese and served on a bed of furikake, your heart will be satisfied. Don’t forget to try the fire-side tasty grills or “robatayaki.”