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Traditional Japanese Nikkei Cuisine

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TRADITIONAL JAPANESE SASHIMI MAKIS NIGIRI CHIRASHI SUSHI* 4 CUTS 5 OR 10 PIECES 2 PIECES Variety of sashimi cuts 795 Uni 250 Maguro 150 / 300 Uni 180 on sushi rice, tobiko, Salmon 250 Salmon 150 / 300 Salmon 180 tamago, Served with Miso Soup Maguro 250 Tamago 120 / 240 Maguro 180 Snapper 250 Salmon Skin 120 / 240 Prawn 180 CHIRASHI BARA Mackerel 250 Unagi 180 Variety of chopped 595 Tamago 150 Salmon Skin 120 Sashimi cuts on sushi Prawn 250 Snapper 120 rice with tobiko, Tamago and Tsuma to taste Mackerel 120 Served with Miso Soup NIKKEI CUISINE SMALL PLATES CAUSA APPETIZERS 3 PERUVIAN SOFT MASHED KAKIAGE TEMPURA (4pcs) 220 FLAMED EDAMAME 220 Squash, Carrots, Onion Charred Edamame with sea POTATO BITES TOPPED WITH and Sweet Potato coated salt sautéed with clarified YOUR CHOICE OF: with Tempura Batter, butter and sake Tempura Sauce EBI 180 PARMESAN SCALLOPS (2pcs) 280 Guacamole, prawns, rocoto CAULIFLOWER HUMMUS 280 Scallops, Japanese Butter, mayo, togarashi Cauliflower hummus, olive oil, Parmesan cheese, salmon skin, togarashi, wasabi Onion Leeks TAKO 180 Guacamole, octopus confit, AGEDASHI TOFU 180 MAGURO UNI (2pcs) 220 panka-miso sauce, chives Deep-fried soft tofu, Uni on Tuna, Shiso, & Seaweed tempura sauce, radish, ginger, quinoa, scallions AVOCADO-MAGURO 295 FISH Tuna, avocado, cherry Guacamole, white fish 180 FRESH OYSTERS (4pcs) 420 tomato, peanuts, lettuce, marinated in soy sauce, Fresh Oysters with Japanese poke sauce cilantro emulsion, leeks Butter, Parmesan, tobiko and Onion Leeks *Upon availability TAKO WITH POTATO STRIPS* 380 SALMON 180 Grilled octopus, egg, Guacamole, salmon tartar, SPICY FRIED CASHEWS* 180 potato strips, miso mayo, chalaquita, sesame oil, Fried Cashew with miso katsuobushi, togarashi togarashi powder, chili and lime coated with caramelized sugar PAPAS ALA HUANCAÍNA 180 CAUSA LIMEÑA 195 Slow cooked sweet potato Purple yam, Crab meat, TRUFFLED EDAMAME 250 and potato in duck fat and huancaina, cilantro emulsion, Boiled Edamame with Truffle Oil olive oil, huancaina sauce salmon skin tempura SUSHI ROLLS NIKKEI STYLE SMOKED SALMON ROLL 5PCS 175 / 10PCS 350 YAKITORI Smoked salmon, cream cheese, katsuobushi, tobiko 2 STICKS TATAKI ROLL 5PCS 175 / 10PCS 350 GYU ANTICUCHO 595 Crab meat, Japanese mayo, cucumber, avocado, white fish, yuzu Grilled wagyu skirt, anticucho mayo aioli, fried leeks sauce, togarashi, leeks SPICY TUNA ROLL 5PCS 175 / 10PCS 350 POLLO ANTICUCHO 220 Tuna, wasabi, soy sauce, smoked chili mayo, leeks, sesame seeds, Free range chicken cuts, tempura flakes anticucho sauce, togarashi, and leeks TUNA MANGO ROLL 5PCS 180 / 10PCS 355 Tuna, Ripe Mango, Sesame Seeds, Onion Leeks MISO SALMON ROLL 5PCS 180 / 10PCS 355 NIGIRI SUSHI 2 PIECES Miso, Salmon, Sesame Seeds, Mayo, Togarashi, Cucumber NIGIRI SET (6PCS) 420 CAUSA ROLL 5PCS 180 / 10PCS 355 Combination of 2 pieces each Causa, Salmon Skin, Cucumber, Teriyaki Sauce, Mackerel, chalaquita nigiri sushi, salmon Chalaquita, Cilantro Emulsion nigiri and maguro nigiri SOFT SHELL CRAB ROLL 5PCS 225 / 10PCS 450 GYU NIGIRI 220 Soft shell crab tempura, cucumber, mango, sesame seeds, yuzu Wagyu skirt, quail egg, mayo aioli ponzu sauce UNAGI ASPARAGUS ROLL* 5PCS 225 / 10PCS 450 HUEVO 220 Unagi, asparagus, sesame seeds teriyaki sauce, tobiko mayo Tuna, quail egg, togarashi, ponzu sauce PANKO 5PCS 250 / 10PCS 495 Salmon, Kampyo, Truffled cream cheese, Cucumber, Onion leeks, SALMON HUEVO 180 Salad sauce Seared salmon, quail egg, leeks CEVICHE ROLL 5PCS 250 / 10PCS 495 White fish, cucumber, onion leeks, cilantro, ceviche sauce, CHALAQUITA 180 fresh chili (spicy) White fish, chalaquita FUTOMAKI 6PCS 250 / 12PCS 495 ABURI SALMON 180 6 or 12 pieces. Kampyo, tamago, asparagus, cucumber Seared Salmon with Tuna, Onion Leeks and Ponzu Sauce LIMA ROLL 5PCS 295 White fish, salmon, tuna, avocado, cucumber, tobiko, yuzu mayo aioli – NAMA DISH NIKKEI CUISINE TIRADITO NAMA BOWLS_ 6 CUTS OF SERVED WITH MISO SOUP THINLY SLICED SASHIMI TUNA TARTARE DONBURI 350 MISO COD DONBURI 380 Tuna tartare, sesame seeds, Miso cod, cilantro salad, PERUANITO 195 fried onion, leeks, poached poached egg, okra White fish, rocoto sauce, egg, nori tempura, sushi rice lime juice, cilantro emulsion, BUTA BOWL 395 red chili, glazed sweet SALMON BELLY BOWL 395 Pork belly charsiu, nori Salmon belly tempura, tempura, fried onion, nuts, potatoes Tokyo slaw, egg, fried onion, egg ponzu sauce NIKKEI 195 CURRY DONBURI 450 Choice of white fish, salmon, BLACKENED SALMON BOWL 550 Miso Curry (prawns, Salmon, togarashi, tokyo tenderloin, vegetables, octopus, or tuna, Nikkei slaw, peanuts, tamago, nori curry paste, scrambled egg, sauce, red chili, cilantro tempura Japanese rice) SALMON GINGER 195 POLLO SALTADO DONBURI 320 UNAGI DON* 580 Salmon, lime juice, Shoga Free range chicken teriyaki, Unagi Kabayaki, sesame mixed sautéed vegetables, seeds, nori tempura, fried sauce, negi egg, nuts, fried onion onion, onsen egg CHALACA 195 SEARED SKIRT STEAK BOWL 695 ADD: HOUSE-MADE 80 White fish, onion, cilantro, Wagyu skirt, nori tempura, fried ICE CREAM SCOOP onion, chalaca, egg, leeks (Vanilla, Sesame, Wasabi, chili, green apple, corn Ginger) AHI KATSU WITH TEMPURA 420 Tuna katsu, prawn tempura, ADD: ORGANIC ICED TEA 100 fried onion, tamago, Nikkei CEVICHES sauce, sesame seeds, RAW FISH OR SEAFOOD takuan MARINATED IN LECHE DE TIGRE CLASSIC 320 NIKKEI MAINS White fish, red onions, SABA SHIOYAKI 580 rocoto, cilantro, canchita, Grilled mackerel, spicy ponzu sauce, cilantro salad glazed sweet potatoes SALMON TERIYAKI 495 SMOKED CHILI* 395 Grilled salmon with homemade teriyaki sauce White fish, octopus and KAKIAGE BAO 220 prawns, smoked rocoto Steamed bao, mixed vegetable tempura, tamago, fried onion, sauce, cucumber, cilantro, leeks, togarashi, cilantro miso aioli crispy quinoa CHIFA BAO 280 Steamed bao, pork charsiu, red onion, cilantro, fried onion, GREEN CEVICHE* 375 cilantro miso aioli White fish, octopus and IBERICO PORK RIBS 420 prawns, wasabi cream, red From charcoal oven Iberico pork ribs marinated in miso paste, onions, red chili, cilantro, hoisin and oyster sauce, chili corn, okra canchita, sweet potato strings FIDEO SALTADO 595 Peruvian “chow-mien”, buta no kakuni, shrimp, snapper, squid, CEVICHE MIXTO 395 vegetables, egg yolk White fish, prawns, squid, LOMO SALTADO 480 leche de tigre, onion, Peruvian sautéed tenderloin and vegetables, french fries, cilantro, chili, lettuce, poached egg cancha, glazed sweet NIKKEI KARAAGE 350 potato Free range chicken, crispy flour, chalaquita, yuzu mayo aioli, chili miso dressing CRAB CEVICHE 350 Crab meat, dalandan leche CHICKEN TERIYAKI 395 From our charcoal oven, Free Range Chicken Teriyaki, sweet de tigre, onion, cilantro, potato strings chili, cherry tomato, lettuce, peanuts, cancha, WAGYU STRIPLOIN STEAK* 895 potato chips 200grams US Wagyu Striploin, Miso Eggplant Puree, Chalaca HAPPY HOUR EXTRAS 20% discount on KEEP IT COMING GOHAN 80 CHAHAN 180 selected food and beverage items from 3pm-6pm daily. DESSERTS All Items with (*) are excluded in this promotion ARROZ CON LECHE 160 Rice, Egg, Dark Chocolate Ganache HOUSE-MADE ICE CREAM COMBINATION 350 Our signature ice cream on steamed bun French toast nikkei_nama_bar HOUSE-MADE ICE CREAM SCOOP Ginger 110 Wasabi 110 Sesame 110 Nikkei Nama Bar Matcha* 180 TRES LECHES 295 Sponge cake soaked in custard cream PICARONES 380 Squash and sweet potato cinnamon fried dough, maple syrup, – NAMA DISH ice cream BEVERAGES COFFEE ICED TEAS USING JAPANESE PASSION BERRY BLACK 125 COFFEE METHODS Consists of North Indian black teas garnished with Egyptian SYPHON 16OZ 180 / 20OZ 250 calendula petals, cornflowers ORGANIC NIKKEI GREEN 125 DRIP POUR OVER 12OZ 165 This tropical green iced tea is delightfully balanced with the rich taste of Japanese tea, Every sip takes you away to an CHOOSE YOUR BLEND exotic place Guatemala Cerro De Oro Brazil Guariroba Peaberry PASSION FRUIT TISANE 125 NIKKEI Blend Black Onyx A fruity blend of Elderberries, Cranberries, Hibiscus, Rooibos, Decaf Rosehips BERGAMOT BLACK ICED TEA 125 18-HR COLD 16OZ 150 This tea is blend of Darjeeling, Assam, and China tea that is PROCESS garnished with Italian Bergamot ICED COFFEE LOOSE LEAF SERVED IN TEA PRESS SPECIALTY DRINKS 16OZ JAPAN SENCHA TEA 145 STRAWBERRY BASIL 160 Green tea grown in the Shizuoka prefecture of Japan. This LEMONADE tea is sweet and displays seaweed notes that is a hallmark of Fresh squeezed lemonade Japanese Green Teas. Very high on anti-oxidants mixed with strawberry sauce, ROOIBOS BOURBON 145 with a splash of soda and Blended red rooibos w/ caramel and Madagascan vanilla to basil chiffon create this delicious caffeine free beverage w/ aroma of fresh dates MR OZAKI 160 Fresh squeezed lemonade JAPAN COCONUT GINGER GREEN 145 layered with our organic Japan Sencha is blended with ginger and coconut to create passion berry black iced tea this decadent sweet nutty cup EVE’S ROSE PETALS HERBAL TEA 145 NIKKEI MOJITO 160 A fruity medley of apples, apricot, peach, black currants, Muddled fresh mint, organic pear, rose petals, hibiscus, and rose hips. Caffeine free green iced tea, lime juice and soda ORGANIC LAVENDER EARL GREY 145 *no alcohol unless requested A blend of French Lavender flowers, Organic Assam tea that is garnished with Italian Bergamot OKINAWA LADY 140 PASSION FRUIT TISANE 145 Passion Fruit Herbal tea with A fruity blend of Elderberries, Cranberries, Hibiscus, Rooibos, layers of lime juice, syrup Rosehips LEMON CHAMOMILE 145 Egyptian chamomile flowers, African Hibiscus, citrus peels and natural flavors nikkei_nama_bar Nikkei Nama Bar OTHER ITEMS EVIAN MINERAL WATER* 110 SANTA VITTORIA SPARKLING (500ML)* 125 FENTIMAN’S GINGER ALE* 125 COKE REGULAR, COKE LIGHT, COKE ZERO, SPRITE 80 – NAMA DISH JAPERITIF SPIRITS CRAFT BEER RETIRED YAKUZA 395 VODKA DRAFT BEER - SAPPORO 180 Angostura Bitters, Sweet TITO’S HANDMADE 210 Vermouth, Suntory Whiskey BELUGA NOBLE RUSSIAN* 380 SAPPORO 220 VODKA ASAHI 200 STOLICHNAYA 170 CRAFT COCKTAILS HEINEKEN 200 MACHU PICCHU 250 GIN PERONI 200 HENDRICKS 300 Gin, orange juice, thyme PILSNER URQUELL 220 syrup, soda water BOMBAY SAPPHIRE 160 ST GEORGE BOTANIVORE* 380 CORONA 180 SLEEPLESS IN SHINJUKU 295 ROKU GIN 350 Coffee Infused Whiskey, Cointreau, Angostura Bitters BRANDY GONE GEISHA 295 HENNESSY 200 WHISKY Gin, Sake, St.
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    Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗？ Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet.
  • Cozinha Internacional

    Cozinha Internacional

    COZINHA INTERNACIONAL Prof. Bruno Andreassi de Faro 2019 Copyright © UNIASSELVI 2019 Elaboração: Prof. Bruno Andreassi de Faro Revisão, Diagramação e Produção: Centro Universitário Leonardo da Vinci – UNIASSELVI Ficha catalográfica elaborada na fonte pela Biblioteca Dante Alighieri UNIASSELVI – Indaial. F237c Faro, Bruno Andreassi de Cozinha internacional. / Bruno Andreassi de Faro. – Indaial: UNIASSELVI, 2019. 255 p.; il. ISBN 978-85-515-0257-0 1.Culinária internacional – Brasil. II. Centro Universitário Leonardo Da Vinci. CDD 641.59 Impresso por: APRESENTAÇÃO O profissional que almeja possuir conhecimento amplo e estar capacitado para atender a diferentes tipologias de eventos no mundo gastronômico necessita estudar e praticar cozinhas de outros países. Com isso, é possível conhecer diferentes olhares muitas vezes sobre os mesmos ingredientes. Cada cultura gastronômica deriva de uma combinação única de geografia, história, povos com os quais se fazia comércio ou mesmo que conquistaram o local e com os ingredientes naturalmente disponíveis na região. Esse estudo por vezes auxilia ao cozinheiro compreender que o planeta todo se une pelos detalhes gastronômicos compartilhados. Muitos podem pensar, por exemplo, que na Ásia se come pimenta há milênios, contudo somente depois de os portugueses e espanhóis virem às Américas que as pimentas foram levadas e comercializadas por lá. Atualmente é impensável degustar pratos da Tailândia, Vietnã, China ou Índia sem sentir o sabor das pimentas. Da mesma forma, a batata, que é tão importante na Europa, é nativa da América do Sul, principalmente da região do Peru. Os nativos peruanos executavam receitas das mais distintas com os milhares de espécies de batata disponíveis, contudo ao chegarem à Europa, passaram a ser preparadas com o olhar europeu e combinadas com ingredientes do velho continente.
  • Peru Travel Info

    Peru Travel Info

    Peru Tips & Information Compiled by Alberto and Delphine As of December 18, 2015 Note: these are my own notes for ourselves and our friends who traveled with us. It is not a public recommendations, so feel free to use as a reference, but your experience may differ from ours. To Do BEFORE Traveling: • Make a copy of the main page of your passport and keep the copy separate from your passport, just in case. It is not a bad idea to keep a copy of the photo in your smart phone or tablet, in case you need to request a duplicate. • Call your cell company and look into international plans. Every plan is different: o We normally get an international plan for emergency purposes (you can still make calls without the plan, but the international plan lowers your international call costs). o Most definitely get an international text plan. Texting is a very effective and cheap way to communicate. The international text plan will save you money. o Disable call and data roaming…you could end up with a large phone bill if you don’t. Only turn on call roaming when making international calls. Consult with your cell service about this. • International cellular plans can be expensive to use locally. If you need to make local calls for taxis, etc., consider getting a burner (i.e., “pre-pago”) phone. See information for local telephone below. • Call your credit card company and let them know where you are traveling and the dates you are traveling. If you don’t do this they may cancel your card when they see international transactions.