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25 Cards in this Set
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- 3rd side (hint)
Paiche |
Paiche fish native to the Amazon that is a firm-fleshed white fish with the delicate flavor of comparable to Chilean sea bass. This dish is complemented with flash bok choy, oyster mushrooms with a sweet and pepper soy sake sauce |
Ingredients high chair, baby bok choy, oyster mushroom, garlic panko, sweet soy sake, salt and pepper Allergens for soy, garlic, gluten |
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Hotate |
For seared creamy scallops served in the Shell topped with a peppery cilantro and a touch of Peruvian Pisco. Creamy, sweet, salty |
Ingredients scallop, garlic, salt and pepper, his scope, heavy cream, Worcestershire sauce, radish, Fresno pepper, micro cilantro Allergens: shellfish, Dairy, garlic. |
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Jalea trio |
A perfect tree of lately tempura batter calamari. paiche(Amazonian prehistoric fish). We showcase the trio with a criolla sauce, aji Amarillo, pisco tarar, Spicy, salty, crispy |
Ingredients calamari, paiche, octopus, tempura batter, flour, IA Ponca, condensed milk, Dijon mustard, Red Onion, cilantro, salt and pepper Allergens are dairy, gluten |
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Quinoa salad |
Red and white quinoa enhance with a delicate Touch Of Terror drop Tomatoes, queso fresco, and does cinnamon with Peruvian Touch of Sweet Choclo. Earthy, sweet, salty |
Ingredients: Red quinoa, white quinoa, tear drop tomato, queso fresco, choclo, cinnamon, red onion, lime, salt, Allergy:dairy |
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Wakame salad |
Sakura's take on a traditional wakame salad featuring red and green Osaka, cucumber and creamy avocado. The dish finish is off of the touch of rice vinegar, garlic and a delicious will crunch of sesame seeds. Fresh, Citrus, Salty |
Ingredients: Red Osaka, green hosaka, cucumber, avocado, and Yuzu, Yuzu kosho, White's oil, sesame oil, Ginger, rice vinegar, garlic, olive oil, sesame seeds, salt, microgreens, Allergy: soy, Sesame, garlic, |
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Quinnoto |
Creamy red and yellow quinoa with fresh queso fresco, Savoy choclo cream. With your choice of protein fish, shrimp, chicken |
Ingredients are tiger prawn, red quinoa, white quinoa, garlic, queso fresco, aji amarillo, Red Onion, heavy cream, I hear panca, red wine vinegar, canola oil, oregano, miso butter, soda cracker, evaporated milk, salt Allergy: garlic, Dairy, shellfish |
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Yasai salad |
Traditional Japanese house salad featuring mixed greens with sliced avocado, pickled red onion, and cherry tomatoes. The salad is then drizzled with a ginger carrot dressing and give it a crunchy element with sliced red radish. |
Ingredients are mesclun, pickled radish, pickled onion, tear drop tomato, carrot, ginger, rice vinegar, lime juice, sesame oil, honey, Yuzu Allergy:sesame |
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Sakana whole fish |
Local sustainable fish light dusted with flour and flash-fried accompanied with salsa criolla. One side with Ahi aioli and huancaina sauce. chared lemon. Crispy, fresh |
Ingredients: Yellowtail snapper, red onion, cilantro, lime juice, Fresno, micro cilantro, tempura batter Allergy:gluten |
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Ceviche Clasico |
Traditional style Ceviche marinated in lime juice in leche de Tigre with Crispy onions. Sweet potato mousse with Peruvian corn and Concha. crunchy, pop, fresh, spicy. |
Ingredients are choclo, cinnamon, Concho, Red Onion, cilantro, lime juice, sweet potato, sugar, heavy cream, 3 say, leek, white onion, garlic, celery Allergens: garlic |
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Shishito peppers |
Flash-fried then grilled shishito peppers cost in a ginger lemongrass dressing topped with sesame seeds and Fresno pepper. Spicy |
Ingredients shishito Peppers, sesame seeds, Fresno, Ginger lemongrass sauce Allergens are sesame |
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Veggie tempura |
Fresh seasonal vegetables slow cooked in a vegetable stock then dipped into tempura batter and flash-fried. One side with ponzu and pisco wasabi tartar. Light and crispy. |
Ingredients are shiitake mushroom, carrot, Japanese eggplant, zucchini, tempura flour, salt, ponzu, tartar sauce Allergy: gluten |
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Sakura ceviche |
Savory salmon Ceviche Nikkei Style marinated salmon and a passion fruit aji amarillo reduction topped with crispy red and white quinoa mixed tomato avocado. Green tosaka on side. |
Ingredients: Salmon, teardrop tomato, I hear Mario common passion for common sugar, ponzu, green dosakah, crunchy quinoa, avocado, sesame seed. Allergy:sesame |
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Brussel sprouts lucuma |
Flash fried brussel sprouts tossed and white and regular balsamic vinegar reduction topped with Bonito Flakes and toasted almonds. (Earthy, nutty, Smokey, savoury, vinegar) |
Ingredients brussel sprouts, almonds, white balsamic reduction, balsamic reduction, Bonito flakes, Allergens are nuts |
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Forbidden Rice Seafood |
Fresh seafood marinated in homemade eye Ponca sauce sauteed with salsa Madre marisco served Peruvian black wild rice (spicy and savory) |
Ingredients are paiche, octopus, calamari, jasmine rice, Squid Ink, badia Olive puree, salt, Seafood stock, sweet peas, carrots, zucchini, heavy cream, Aji panca, Dijon mustard Allergens are shellfish, Dairy, garlic |
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Lomo saltado |
Peruvian style Wok sauteed beef,onions and cherry tomatoes. Served over wild Peruvian potatoes with purple crisps. |
Ingredients: Skirt steak, purple Peruvian potato crisps and onions and tomatoes, salt. Allergy: |
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Yuquitas |
Creamy yuca Mash filled with queso fresco then lightly panko-crusted and flash-fried. Complimented with a traditional Savory huancaina sauce. |
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Pulp Robata |
Tender Robata Grill octopus Anticucho brushed with salsa antikuchera served over a bed of Choclo (butter and caramelized) and Peruvian wild potatoes(flash-fried with Aji panca) |
Ingredients are octopus, rosemary, garlic, extra-virgin olive oil, choclo, potatoes, chives Allergens are garlic,onion |
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Asparagus |
Perfectly grilled Peruvian asparagus brushed with truffled miso butter and prepared over robata coal. |
Ingredients are asparagus, rosemary, garlic, extra-virgin olive oil, soy, sesame oil, soy Allergens are garlic |
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Parihuela |
Parihuela AKA soup of the gods, is it traditional Hardy Seafood based soup featuring shrimp, octopus, calamari and a flash fried soft-shell crab. |
Ingredients are calamari soft shell crab, octopus, tempura batter Allergens are shellfish, Dairy, gluten |
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Steak Anticucho |
Tenderized cuts of beef marinated and salsa Anticuchera grilled on the Robata served over choclo and Peruvian wild potatoes.(flash-fried with Aji panca) |
Ingredients are filet tip, Peruvian potato, choclo, butter, salt, ahi Panca, cumin, black pepper, paprika, oregano, red wine vinegar, garlic, parsley, cilantro Allergens are cilantro and garlic |
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Mushroom Tobanyaki |
Assortment of wild mushrooms sauteed with butter sake and Pisco then cooked toban Yaki Style (cooked in a ceramic Bowl) this dish is finished off with black truffle flakes. ***Up charge for extra truffles shaved on top*** |
Ingredients are oyster mushroom, shiitake mushroom, Brown Beach, oyster sauce, sake, mushroom stock, butter, pisco, chives Allergens are mushrooms and soy, gluten |
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Niwatori a la brassa |
Niwatori a la brassa is marinated overnight in an oriental Pollo a La Brasa sauce and slowly cooked over charcoal while being brushed with anticuchero sauce. This dish is accompanied by fried yukitas buttons and our home made aji amarillo sauce. |
Ingredients are whole chicken, I he Ponca, cumin, black pepper, paprika, oregano, red wine vinegar, garlic, flour, chives Allergens are gluten, and garlic |
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Papitas with ocopa |
Peruvian potato, quail eggs, botija olives, salsa copa. Garnished with black mint |
Quail egg, potato, botija olives, aji Amarillo, queso Blanco, animal crackers, evaporated milk, whole milk, peanut, huacatay. Allergy:dairy,nuts, gluten |
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Lamb chops |
How to perfectly grilled lamb chops prepared over the Robata while being brushed with Aji panca style sauce. We fan the lamb chops over Peruvian purple potato mash and garnished with micro cilantro and Fresno chili strings. We complete the dish with a light drizzle of beef demi-glace. |
Ingredients are lamb chops, rosemary, thyme, garlic, extra-virgin olive oil, salt and pepper, Fresno, veal bones, carrot, celery, red wine, tomato paste, bay leaf, chicken bones, purple potato, butter, ahi Amarillo, cumin, canola oil, orange juice. Allergens are garlic |
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Soft shell crab tempura |
Soft shell crab with sake soy sauce, aji Amarillo foam, shishito peppers. Side of huancaina sauce. |
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