Mikhuna Japanese-Peruvian Cuisine

Crisp empanaditas filled with velvety aji de gallina, served with a subtly spicy rocoto aioli.

Golden yuca duquesa-style bites, delicately crisp on the outside and soft within, served with a silky huancaina sauce for a refined Peruvian touch.

Crisp plantain tostones topped with a lush acevichado-style crab mix, served with a side of acevichada leche de tigre.

Sliced Avocado filled with shrimp ceviche-style mix, dressed in a creamy rocoto leche de tigre

Marble potatoes layered with huancaina sauce, topped with quail egg, botija olive, queso fresco, Belgian endive and finished with micro cilantro.

Crispy rock shrimp glazed in our sweet-spicy Peruvian aji trio sauce, finished with scallions and toasted sesame seeds.

Delicate pork and shrimp gyozas served with a bright, citrus-forward ponzu sauce.

Josper-grilled salmon glazed with anticuchera sauce, served with tricolor potatoes, choclo, chimichurri, pea shoots, red pepper julienne and rocoto carretillero.

Grilled beef heart skewers with potatoes, Peruvian corn, chimichurri, and rocoto

A fresh spring mix layered with creamy avocado, heirloom tomatoes, watermelon radish, and red onion julienne, all dressed in a bright aji amarillo vinaigrette.

Peruvian solterito-style salad of quinoa, choclo, queso fresco, faba beans cherry tomatoes, and botija olives, with solterito vinaigrette.

Ramen chupe with prawn shrimp in a seafood broth enriched with huacatay, evaporated milk, queso fresco, choclo, faba beans, egg, and noodles, served with toasted bread.

Fresh fish and white shrimp marinated in our rocoto leche de tigre, finished with red onion, habanero, choclo, cancha, sweet potato purée, mini peppers, micro cilantro, and crispy calamari chicharrón.

Fresh tuna cubes tossed in our Nikkei leche de Tigre with ginger, mini cucumber, pearl onion, sesame mix, scallions, avocado and micro cilantro.

Roasted mushrooms and palmetto in our vegetarian leche de tigre, finished with avocado, pearl onion, mini peppers, red pepper curls, red and green oils, ash onion, micro cilantro and lime zest.

Sliced octopus dressed in a botija olive acevichado sauce, with red onion, cilantro, habanero, avocado, chimichurri, mini peppers, red and green oils, and micro cilantro.

WOK-stir fried tenderloin with cherry tomatoes, red onion, aji amarillo, cilantro, lomo sauce, served with tricolor potatoes and white rice with choclo.

Josper-grilled ribeye served with tacu tacu, topped with a loco sautéed mix of red onion, tomato, and aji amarillo and finished with sweet plantain and a fried egg.

Josper-grilled ribeye served with fettuccine in pesto sauce, parmesan cooked potato with huancaína, chimichurri, and red pepper julienne.

A classic Peruvian criollo stew of shredded chicken in a creamy ají amarillo sauce with parmesan, pecans, and botija olives, served with cooked potato, egg, and arroz con choclo.

Cocolón-style rice prepared with calamari, clams, shrimp, and a rich mother seafood base, finished with peas, red pepper, avocado and cilantro.

Josper Peruvian-style pollo a la brasa served with fries, aji de huacatai, and vinagreta pollera.

Josper-roasted cauliflower served with a rococo-tomato tatemada, chimichurri, praline, ash powder, red pepper julienne, and finished with micro cilantro.

Panko shrimp and avocado rolled in shari and nori, topped with sliced tuna, acevichado sauce, eel sauce, toagarashi, sesame mix, and chives.

Hamachi roll with shari and nori, filled with cucumber, red onion, and mango, topped with rococo sauce, crispy onion, microgreens, and crispy quinoa.

Crab mix, avocado and chalaquita brought together with Nikkei sauce, topped with micro greens, green onion and crispy quinoa.

Caramel flan, passionfruit fluff, mango jellies, fresh berries

Melon baked cheesecake, cheese mousse, melon cake crumb

Pandan dulce de leche, Lucuma cremeux, Peruvian chocolate dip