Discovering Nikkei cuisine: 6 fusion restaurants to try

Lhe city where you eat the best in the world is Florence, the second Rome, the third Lima; This is what emerges from a worldwide analysis of TasteAtlas which analyzed its database, combining the results with restaurant ratings and reviews on Google and all platforms, including Trip Advisor.

Now, if the “ranking” of the two Italian cities can be understood, it is a little more difficult for the common citizen to place Lima in third place, above all considering that, for example, Paris and Milan are, respectively, in the eighth and tenth place.

Actually, those who know Lima and Peru are not surprised, since Nikkei cuisine has dominated here for many decades now, a fusion between Japanese and Peruvian cuisine. The origin dates back to the late nineteenth century, when the first Japanese, after centuries of closure of their country, began to arrive in Latin America, encountering the tradition of countries such as Peru, but also Chile and Brazil.

The result: dishes in which the delicate oriental flavors are enriched by the intense and spicy ones of South America; and here, then, appear, alongside the typical Japanese raw fish, ingredients such as hot peppers from South America, tropical fruit, corn, potatoes and limes.

In Italy, Nikkei cuisine made its appearance about ten years ago. Restaurants such as the Fusion Bar & Restaurant in Florence, Daniel Canzian in Milan, Coropuna in Rome, but the best known and most successful “ambassador” is Pacifico with restaurants in Milan, Rome and Porto Cervo.

Italians seem to like it for various reasons: meanwhile the unpredictable combinations and the fusion of even very different dishes that give life to new harmonies of taste and then the “healthy” aspect of this cuisine and last but not least the aesthetic side.

Among the most famous and appreciated dishes are: the Ceviche, marinated raw fish; Tiradito, raw fish cut very thin and seasoned with salt, pepper, lemon and fruit; ei Maki, rice rolls wrapped in seaweed with a filling of various ingredients; and then the Causa and the Anticuchos and cuts of fish and meat a la parilla.

A few addresses to enjoy Nikkei cuisine in Italy

Azotea – Turin
via Maria Vittoria, 49/B.
tel. 328 6342213.
azoteatorino.com
A few steps from Victoria square, a warm and welcoming cocktail bar and restaurant with a chef from Cuzco: Alexander Robles.

Pacific – Milan
via della Moscova, 29.
tel. 02 87244737.
wearepacifico.it
Zona San Marco, in the heart of the city, one of the best Nikkei in Italy. Elegant environment and fashionable public. And there’s also a beautiful outdoor space.

The Lodge Club – Florence
viale Giuseppe Poggi, 1.
tel. 055 284874
thelodgeclub.com
On a truly unique terrace overlooking Florence, an eclectic cuisine with contamination from all over the world, from Peru to Japan.

Temakinho – Bologna
via Farini, 13/a.
tel. 051 4684602.
temakinho. com
In the ancient premises of Palazzo Zambeccari, high quality Nikkei Brazilian cuisine.

Pacific – Rome
Lungotevere Arnaldo da Brescia, 2.
tel. 06 3207042
wearepacifico.it
It is in a late 19th century villa, a few steps from Piazza del Popolo. You dine in the beautiful Art Nouveau halls or in the garden by the pool.

Urubamba – Naples
Chiaia Riviera, 205.
tel.: 349 8139574.
urubamba.it
On the Chiaia Riviera, in the heart of the Neapolitan nightlife, the first Nikkei restaurant in southern Italy. Elegant and contemporary in style, it has a high standard kitchen.

Three recipes of Nikkei dishes provided by Pacifico

PURE CEVICHE:
Put the r in a bowlprevious raw icciola cut into cubes of about 1.5 cm with salt and fresh pepper and finely chopped onion.
Add the leche de tigre from the fridge (fish and vegetable broth) and mix everything over a container with ice.
Add the choclo (boiled sweet corn), the cancha (fried corn) and a few dots of camote (sweet potato) puree. Serve on a cold plate.

BLOODY MARY TRAINER:
Clean the raw prawns from the carapace and place them on a plate.
Add the Bloody Mary leche de tigre (classic leche de tigre with tomato juice, tabasco sauce, Worchestershire sauce, salt and pepper).
Add the fresh celery seasoned and cut with the potato peeler.

KILLER PIN:
Clean the squids under cold water for 2 minutes. Dry with absorbent paper and spread them out.
In a pan heat EVO oil, add the snow peas cut into julienne strips, add the whole squid, deglaze with soy sauce, Sriracha (hot sauce), yuzu or lemon juice and continue stirring until the sauce thickens to your liking. Serve hot.

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