One of my best meals ever. If you’re on Tenerife, definitely go check this out. Nikkei cuisine – peruvian japanese – combined with canarian ingredients, like prawns, goat, potato, tuna and ice plant.
The value was so good, too – 115€ for an armada of great dishes.
My favorite dishes were the toro, the smoked eel with iceplant and the goat gyoza (no order), no dish was bad but my least favorite were the sea urchin and the ramen.
I went to Maido last year – probably the best nikkei restaurant on the planet – and Maido was probably a bit better, more action and better ingredients, but this is a worthy second, and much cheaper too.
They close off the savory dishes with three salty and hard-hitting creations which were fantastic but maybe a bit too similar, even though the sauces are in theory different (fish broth vs miso broth vs demi glace)
I forgot to take pictures of two courses, both were amazing too:
Atlantic squid, toasted onion dashi and miso butter foam
And
Lime sorbet, lucuma foam, yoghurt cream and huacatay
The wine pairing is good but not fantastic or all that surprising.
fondonorte on
This genuinely looks fantastic. I am jealous over here. I’d love to try that eel dish…
We differ in lime leaf – I love that flavor and find it so unique and essential in Thai curries although I realize it is different from what you’ve described.
Thanks for sharing.
Nulleparttousjours on
Looks great, nice presentation and plating and super appetising! I’m jealous!
3 Comments
One of my best meals ever. If you’re on Tenerife, definitely go check this out. Nikkei cuisine – peruvian japanese – combined with canarian ingredients, like prawns, goat, potato, tuna and ice plant.
The value was so good, too – 115€ for an armada of great dishes.
My favorite dishes were the toro, the smoked eel with iceplant and the goat gyoza (no order), no dish was bad but my least favorite were the sea urchin and the ramen.
I went to Maido last year – probably the best nikkei restaurant on the planet – and Maido was probably a bit better, more action and better ingredients, but this is a worthy second, and much cheaper too.
They close off the savory dishes with three salty and hard-hitting creations which were fantastic but maybe a bit too similar, even though the sauces are in theory different (fish broth vs miso broth vs demi glace)
I forgot to take pictures of two courses, both were amazing too:
Atlantic squid, toasted onion dashi and miso butter foam
And
Lime sorbet, lucuma foam, yoghurt cream and huacatay
The wine pairing is good but not fantastic or all that surprising.
This genuinely looks fantastic. I am jealous over here. I’d love to try that eel dish…
We differ in lime leaf – I love that flavor and find it so unique and essential in Thai curries although I realize it is different from what you’ve described.
Thanks for sharing.
Looks great, nice presentation and plating and super appetising! I’m jealous!