The atmosphere is one of the strong points of the place. The entrance is not conventional, since it is a kind of PH which is entered by ringing the bell. Towards the bottom is daughter of tiger, which has a closed, modern room, which has a bar to eat there, facing the sushiman, in an oriental experience. Then there is an exceptional courtyard, which is accessed by a Japanese-style wooden bridge. Underneath runs the water that falls from a waterfall in the wall. In addition to a bar with high benches to go for cocktails (the pisco sour stands out) especially in summer, the wooden tables, the plants and the dim lighting give the outdoor space a unique appeal (ideal for times of pandemic) .
The menu is extensive and there are options to go through the gastronomic experience: delve into the typical Peruvian dishes, fully embrace sushi or zigzag between both proposals, as the young men of the place recommend.
Ariel Almeyda, partner of Hija de Tigra, told Ámbito: “At Hija de Tigra we seek to merge the essence of Japanese cuisine with Peruvian cuisine, which is known as Nikkei cuisine. To prepare our dishes, Japanese techniques for cutting and preparing food are combined with products and seasonings typical of Peru”.
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The fish tiraditos and some specials such as the gratin scallops or anticucheras brochettes stand out between the entrances. Even if the big star to boot is the classic peruvian white fish ceviche at the right point of maceration. The fresh sole is marinated with salt, pepper, garlic, cilantro, garlic, hot pepper and lime juice and is served with red onion in feathers, drops of blended hot pepper, sweet potato glazed in orange juice and toasted cancha corn. a delight There is also a choice of veggie and salmon ceviche.
“We have a variety of ceviches and tiraditos, an extensive sushi menu with new flavors and typical desserts, such as Suspiro Lima. In addition to a bar in the outdoor patio with the best drinks in a space to enjoy outdoors,” he added. Almeida.
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As for the main ones, if in the adventure you choose to follow Peruvian cuisine, classics such as lomo saltado, chaufa rice with prawns, chicken chili or mixed pork rinds.
If you prefer to make the leap to sushi, Daughter of Tigra seeks to leave her mark on each piece, with the innovation that is expressed in each piece.
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In combinations of 15 to 21 pieces, the signature special has among its highlights the Tempura Dragon Roll (stuffed with prawns, cream cheese and mango, wrapped in smoked salmon and covered with teriyaki-style sauce and sweet potato threads), the Maki Tigra (with grilled salmon, carrot vinaigrette, chives, white fish topping, anticuchera sauce and inka chimichurri) or the Smoked Hello (smoked salmon and avocado with crab tartare topping and flambé cheese). Of course, the classics are not lacking.
Among the desserts, the suspiro a la limeña and the tres leches cake stand out in the Peruvian experience.
Source From: Ambito
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