Mikaza Sushi Nikkei

Wild-caught red snapper, coconut milk, mango, crispy coconut chips, sriracha, and flying fish eggs.

Peruvian special fare made on the grill and served in tiger's milk with coriander, pico de gallo criollyta, and togarashi.

Served with shitake mushrooms, snap peas, fried yuca, and garlic rice.

Lightly battered tiger shrimp glazed with passion fruit sauce, accompanied with almond bits, and crispy sweet potato chips.

Steamed and sautéed in a spicy garlic sauce.

A selection of three kausitas. Yellow potato mousse topped with salmon tartar, fish karage, and blue crab.

With a side of Peruvian ponzu.

Your choice of spicy tuna, spicy salmon, or white fish. Comes with avocado, crispy won ton, quail egg, and yuyo tempura.

With spicy garlic sauce.

Fried cassava with ocopa sauce on the side.

Steamed and sautéed in a spicy and garlic sauce.

Serrano pepper, wasabi mousse, and spicy eel sauce.

Shrimp, fish, and veggies.

With a side of Peruvian ponzu.

Chefs choice.

Fried seafood medley accompanied by pickled red onion salsa.

Serrano pepper, wasabi mousse, and spicy eel sauce.

With yellow chili sauce.

With cilantro sauce.

With red pepper aioli sauce.

Portobello, red onion, zucchini, red pepper, and green onion.

With acevichado aioli.

Lettuce, cherry tomatoes, onion, carrot, mushrooms cucumber spinach, and green olive sauce.

Asparagus, quinoa, radish, heart of palm, carrot, corn, and avocado vinaigrette.

Lettuce, cherry, carrot, radish, avocado, wakame, edamame, and mildly spicy salsa.

Fresh white fish, smoked rocoto-based ceviche accompanied with Conchita, corn, and glazed sweet potato and topped with crispy calamari.

Tuna, crispy quinoa, kiuri, avocado, crispy sweet potato, and furikake mikaza served with nikkei sauce.

Fish of the day, wasabi tiger milk, furikake mikaza with wasabi sauce.

Fresh fish ceviche with yellow chili sauce and tiger's milk with glazed sweet potato and Peruvian corn nuts.

Black snapper, octopus, and shrimp. Served with spicy rocoto leche de tigre our spiciest ceviche but with lots of flavor.

Fresh white fish and tiger milk accompanied by Peruvian Conchita and corn the classic ceviche experience.

Slices of white fish in citrus nikkei, shiso leaf powder, with sliced avocado.

Slices of halibut in aji Amarillo tiger's milk, with red flying fish eggs on top, and crispy quinoa.

Slices of octopus with black olive aioli and avocado.

Slices of yellowtail in rocoto tiger's milk, with black flying fish eggs on top, and crispy quinoa.

Traditional slices of yellowtail, yuzu ponzu, serrano peppers, sweet garlic, and miro cilantro.

Halibut, leche de tigre, seaweed tempura, olive oil, and Chinese oranges.

Slices of salmon in a passion fry sauce with crispy sweet potato.

Slices of seared albacore, yuzu ponzu, crispy onion on top, and truffle oil.

Glazed sweet potato, cucumber topped with avocado, and house pesto.

Snow crab, cucumber, and avocado inside, topped with seared salmon, lemon juice, lemon zest, tare spicy ponzu, salmon eggs, and Aji Amarillo sauce.

White fish tempura, glazed sweet potato, and topped with pickled onions.

Shrimp tempura, cucumber, and avocado inside, topped with seared wagyu, anticuchera sauce, wakati aioli, and micro cilantro.

Spicy scallop, cucumber, and avocado inside, topped with toro, moles caviar rocoto spicy mayonnaise, and tuyo tempura.

Yellowtail gobo inside, topped with halibut, shiso leaf, red yuzu wasabi salt, and citrus yuzu sauce.

Tuna, salmon, shiso topped with seared salmon, truffle butter, cilantro aioli, sesame seeds, spicy ponzu, and micro cilantro.

Spicy tuna with avocado, topped with guacamole, and shiso powder.

Spicy blue crab, cream cheese, topped with seared tuna, and avocado.

Shrimp tempura and avocado inside, topped with fresh spicy tuna, tare sauce, bell pepper drops, and chives.

Spicy blue crab and salmon tempura inside, topped with seared albacore, butter garlic, and eel sauce accompanied with salsa maracuya on the round, drops of truffle glaze, and crispy onion.

Spicy tuna and cucumber inside, topped with yellowtail, and mango salsa.

Topped with bell pepper aioli, chalaquita sauce, wasabi tobiko, togadashi, and spicy ponzu.

Seared toro with truffle butter, smoked caviar, and sea salt.

Black olive, olive oil, and micro cilantro with crispy quinoa.

Topped with acevichada sauce, serrano pepper, red tobiko, and micro cilantro.

Topped with aji aioli, and salsa chalaquita in cogadashi.

Lightly seared with tare sauce, lime zest, and a thin slice of lime.

Pesto de la casa and jalapeno masago.

Seared jumbo scallops with truffle butter and topped with black tobiko.

Seared yellowtail belly, with anticuchera sauce, topped with escabeche, and a drop of huacatay.

Shrimp, chicken, zucchini, ginger harusami noodles, and carrots.

Bok choy, sesame oil, green onions, and quail egg.

Cilantro, rice, shrimp, calamari, and scallops, topped with salsa Criolla. Serves 2 people.

Flamed fillet mignon, shrimp, red onions, cherry tomatoes, steak fries, and garlic white rice.

Grapefruit sauce, thai rice, accompanied by crunchy sweet potato, and caramelized onion.

Flamed fillet mignon, red onions, cherry tomatoes, steak fries, and garlic white rice.

Octopus in anticuchera sauce and yellow chili sauce, accompanied by Andean pee wee potatoes, and olive sauce.

Fried rice, sauteed vegetables, soy sauce, and oyster sauce.

Fried rice, sauteed vegetables, soy sauce, and oyster sauce.

Zucchini, bell peppers, snow peas, and shitake mushrooms. Fried rice, sauteed vegetables, soy sauce, and oyster sauce.

Fried rice, sauteed vegetables, soy sauce, and oyster sauce.

Fried rice, sauteed vegetables, soy sauce, and oyster sauce.

Homemade light cheesecake top with passion fruit glaze with a side of strawberries.

Chocolate soufflé with vanilla artisan ice cream.