Few restaurants have an impeccable reputation, not only for their gastronomy but also for their hospitality and atmosphere. From the moment of its conception in the city of Lima, Osaka created a complete training structure in all areas that today have made the brand an international symbol of excellence. This model is replicated in its branches in Buenos Aires and Miami, and now also in José Ignacio, where the proximity to the sea enhances the use of quality raw materials.
The setting harmonizes with the environment, using materials such as wood, stone, textiles and metal on its two levels: an access floor where the drinks bar works, and where there are also outdoor waiting areas, a private space for events and three tatami-cabins to share and live a different experience. On the upper floor there is an interior room with an open sushi bar, and surrounded by an impressive gallery with a privileged view.
The menu is faithful to its Nikkei style (Peruvian-Japanese fusion) in which sophisticated working techniques are applied. There are two varieties of ceviche made with the catch of the day, among them the Kiiro, with charcoal-grilled white fish, avocado, corn and yellow chili sauce; and three varieties of tiraditos, including Rocoto Usuzukuri with catch of the day, crispy octopus, smoked rocoto emulsion and grilled avocado. The Nikkei Bar has a wide variety of usuzukuris (sashimi cut into thin sheets), nigiris and rolls, always with their distinctive and original flavor combinations. There are also cuisine dishes and desserts like their classic Suspiro Nikkei, with matcha tea meringue.
The drinks menu is inspired by the sea, with light and refreshing cocktails such as the Wakama Negroni, macerated in fruits with seawater, and the Tokyo Clericó, with sake, flower cordial, fruit, Sauvignon blanc and soda. The wine list is luxurious, with Argentine, Uruguayan and French labels.
Yes, it is expensive, but excellence has its price and Osaka is a guarantee of money well spent.
