The London Foodie, Luiz Hara in action |
what is Nikkei food?
Nikkei food can be found in many parts of the world, which is basically Japanese immigrants cooking their recipes using local available ingredients. Peru is one of these places, it has been influenced by numerous cultures, and this remains true to its cuisine as well. Of these cultures, the Japanese have impacted Peruvian food quite a bit, leading to what is now called Nikkei.
Peruvian Nikkei cuisine, which is the unique combination of Peruvian and Japanese food, has taken the gastronomic capitals of Europe by storm recently. The innovative tastes offered by this cuisine have impressed not only Peruvians, but people from all over the world.
Peru has one of the largest Japanese population in South America, Brazil still holds first post. In the 19th century, Peru began welcoming Japanese immigrants into their country. Since then, the population has only grown and it has influenced multiple facets of the country’s culture. Nikkei food can be considered one of the most important impacts the immigrants have made, as proven by the numerous Japanese-Peruvian restaurants found in the country today, as well as the rest of the world.
Fresh fish is highly valued in both cultures, and Peru’s booming fishing industry only encourages this. Peruvians display this popularity of seafood by featuring ceviche in most menus, while Japanese immigrants are able to access their ever-famous sushi.
Traditional Peruvian flavours and cooking methods met with Japanese cuisine to become a harmonious mixture called Nikkei, similarly to Chifa, which was inspired by Chinese immigrants in the same country. The cuisine is defined by the use of fresh fish, tiny and potent limes, over 3,500 varieties of potatoes, colourful corn, yucca and hundreds of varieties of aji peppers (chillies). These make up spicy and highly flavourful dishes that both cultures, as well as global foodies, can appreciate.
Luiz has put together a fantastic menu with some flavoursome dishes at his ever so beautiful location house. The dishes are inspired from his travels in Japan, Peru and Brazil using British, Brazilian and Peruvian ingredients.
Seating at the chef’s table at the London Foodie Nikkei Supperclub
Salmon Tiradito, this Peruvian dish is originally raw fish, similar to sashimi, crudo, cut like carpaccio, in a spicy sauce. Luiz version is so original and delicious: sashimi of salmon, passion fruit tiger’s milk with a Peruvian aji amarillo background, topped with crispy kabocha (squash) spiralised and fried and dusted with Piment d’Espelette (type of chilli (chilli pepper) – amazingly fresh and light starter.
‘Deconstructing sushi’ – Luiz creative version of sushi, grilled scallops on sushi rice, wasabi flavoured tobiko eggs (flying fish roe), nori (seaweed) topped with spicy creamy sauce and blow torched for good measure – I had this dish before at Luiz’s house and I could eat it everyday.
‘nasu dengaku’ – grilled aubergine topped with miso, mirin and sugar dressing, topped with grilled mozzarella cheese. I had this dish before, yes you guessed (at Luiz) and love the addition of the melted cheese
‘nimono’ – daikon fondant (daikon is a crunchy vegetable from the radish family) with soboro chicken (seasoned, ground chicken) and blow-torched foie gras. I think Luiz like blow torching and so do I! I don’t have enough words to describe this dish. Lots of contrast in flavours and textures, sweet, fat,rich, extremely pleasurable and well balanced. You have to go and taste it for yourself!
‘tempura’ – deep fried courgette, prawns, oyster mushrooms and peppers with a dipping sauce. Nice crisp batter! |
After a much needed pause of 30 minutes, we ate the main dish. The Brazilian picanha was delightful, tender, juicy and perfectly seasoned.
Yakiniku’ (grilled bite-sized meat) Brazilian beef picanha in rock salt, crispy onions, soy sauce and lime dressing with ‘ninniku chahan’ (garlic fried rice) . ‘Yakiniku’ – Brazilian beef picanha in rock salt, crispy onions, soy sauce and lime dressing with ‘ninniku chahan’ a Japanese stir fried garlic rice, Japanese mushrooms and truffle ponzu butter baked in foil. This dish took me back to Brazil, where we eat meat and rice almost everyday, not as sophisticated as Luiz version! I love this dish.
The grand finale: Tart Tartin with star anise, rosemary and almonds served with vanilla Crème fraîche and sweet Muscat wine. A bit of French to finish the evening, after all Luiz is Le Cordon Bleu alumni.
This is possibly the best Supperclub in London.
Good value (£45/person) due to the high cost of the good quality ingredients on the menu.
Luiz and his crew made our experience faultless. Highly recommended. BYO.
More info: www.thelondonfoodie.co.uk
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Looks like an amazing place to eat! I feel hungry now after seeing all your photos!
L x
Hi Lou, It's even better if you go and experience this fab supperclub in person! x
I have to say the food looks incredible, and the value is brilliant for £45.
#UKBloggers
My gosh I want to eat everything in your pictures. Seems like an amazing experience.
I don't even know where to start with this food, everything looks amazing especially the grilled Aubergine of which I am a huge fan x
Rosana, your post on Nikkei cooking and my food is detailed and well informed, thank you so much for the wonderful blog post! I love your photography too. I am so happy, thank you! Luiz x
looks fabulous as always… no ritual burning of the menu I trust? 😉
Hi Luiz, pleasure and thanks for having us! R
Andrew, no burning menus or trousers on this one! R x
Possibly the best? Definitely the best!! 🙂 This was such a fab evening – loved each and every one of those dishes (and of course the Graham Beck! Thanks for bringing back great memories – need to write up my post soon 🙂