2 Units of phyllo pastry turnovers filled with sautéed shrimp, cream cheese, and peanuts with spicy passion fruit honey.

2 Units of classic Peruvian lomo saltado turnovers with ceviche sauce.

Crispy shari rice, salmon, tuna or shiromi tartar, yellow chili, avocado, and limeño furikake.

Pink salmon tartare or tuna tartare with yellow chili sauce, black quinoa, kiwi, and sesame crisp.

Thin slices of salmon marinated in lime, passion fruit honey, and crispy phyllo pastry.

Thin slices of pink salmon, tuna or shiromi marinated in citrus and oriental sauce with peanut furikake, wonton crisps, and grilled avocado.

Thin slices of octopus with olive ceviche sauce, lime juice, coral tuile, avocado, and green onion.

Shiromi with ponzu sauce.

Shiromi marinated in tiger's milk, chili, and cilantro.

Pink salmon, tuna or shiromi with a sesame-based citrus sauce, served with grilled avocado and sesame crisp.

Shiromi, octopus, and scallops in creamy wasabi tiger's milk, cilantro, and house furikake.

Pink salmon in tiger's milk with yellow chili, red onion, and cilantro, served with sweet potato and cancha corn.

Tuna tartar and avocado. Topped with tuna, shiso leaf, and Nikkei sauce.

Crispy shrimp and avocado. Topped with catch of the day, ceviche sauce, and cancha corn.

Shrimp tempura, salmon tartar, and cream cheese. Topped with avocado and taré sauce.

Salmon and cream cheese. Topped with mango, phyllo pastry threads, and passion fruit sauce.

Furai shrimp and cream cheese. Topped with salmon, lime, and taré sauce.

Crispy shrimp and avocado. Topped with scallops gratin with Parmesan cheese and batayaki.

Salmon, avocado and cream cheese covered with salmon and teriyaki sauce.

Salmon, cream cheese and avocado, breaded with panko and taré sauce.

Shrimps, ebitartar, and avocado. Topped with crispy quinoa and batayaki.

Crispy shrimps and avocado, covered with salmon, truffle oil and lime.

Salmon and avocado roll.

Salmon tartar and avocado. Covered with spicy mayo and ikura.

Shiitake mushrooms, tempura scallions, and avocado. Topped with tomato, peanuts, and truffle oil.

Salmon belly or scallops, truffle oil, lime, and lemon zest.

Pink salmon anticucho-style, ceviche sauce, and green onions.

Scallops, yellow chili, gratinated Parmesan cheese, and furikake.

Shiromi with furikake and sesame oil.

Octopus with black olive sauce and olive oil.

Grilled avocado with citrus zest, yellow chili, peanuts, and Nikkei sauce.

Salmon belly, foie gras, and eel sauce.

Scallops, flambeed truffle oil, lime zest, sea salt, and truffle zest

Shiromi and ginger pickle.

Shrimps, anticuchera sauce, and gratinated parmesan cheese.

Tuna, foie gras, and sea salt flakes.

Tuna, acevichada sauce, crispy quinoa, truffle zest, and chives.

Seafood sautéed with Peruvian curry sauce served with white rice.

Quinoa risotto with yellow chili sauce, Parmesan cheese, and grilled shrimp. Vegetarian option with shiitake mushrooms.

Fried rice with seasonal vegetables, available with beef, chicken, salmon, or shrimp.

Wok-seared beef with red onion, tomato, and cilantro, served with crispy potatoes and rice.

Grilled octopus with anticucho sauce, potatoes and avocado.