PERUVIAN CEVICHE $25
SHRIMP LIME (3 PCS) $15
PARMESAN SCALLOPS (4 PCS) $18
smoked aji amarillo leche de tigre, chalaquita, sweet potato crisp
leche tigre mayo, aji amarillo sauce, chives, cilantro oil, cancha dust
soy sauce, sesame oil, aji amarillo sauce, lime, crunchy salmon skin
fried shrimp, avocado, striped bass top, cebiche mayo, chives, japanese chili powder
fried shrimp, avocado, chutoro top, seared with japanese garlic, ponzu, yuzu
fried shrimp, cream cheese, avocado, eel sauce, sesame seeds
chalaquita, ume paste, sweet potato crisp, oyster sauce, lime
chives, aji limo, sesame oil, lime, soy sauce, arare
Hokkaido scallops, cilantro oil, chalaquita, sweet potato crisp, smoke aji amarillo leche de tigre
Meet Our Team
Chef Diego
Chef Richard
Akashiro sushi stands as a testament to the harmonious marriage of Japanese precision and Peruvian vibrancy, a radiant phoenix born out of two distinct cultural fires. This artful gastronomic fusion reflects a historical intertwining of two nations, showcasing a culinary landscape that is as diverse as it is enchanting. The cuisine is a breathtaking synthesis, a culinary conversation between two cultures, brimming with subtlety and nuance. It is an embodiment of a journey, a narrative told through vibrant colors and flavors that resonate in every bite. Like the cherry blossoms blooming on a Peruvian mountainside, nikkei cuisine is the expression of unexpected beauty and tradition, a testament to innovation rooted in a deep respect for age-old techniques.