The innovative experience combines select Angus and Hereford cuts with Japanese techniques to create a unique menu.
Yes, as you read: this year he landed in the Buenos Aires neighborhood Nakuri Urinaki, a place that It combines select cuts of the highest quality Angus and Hereford breed with Japanese techniques in a seven-course omakese menu.
Ignacio Bravo and Uriel Hendler are two experienced chefs and friends. The former specializes in grilled meats and is the owner of Casa Pasto, a barbecue catering establishment, while Uriel is a sushi expert and owner of Kanu Sushi and Let it V. In an act of total daring, and having traveled together to Japan To internalize and perfect techniques and flavors, they decided to combine their knowledge and inaugurated Nakuri Urinaki, an experience in which they fuse Nikkei techniques with carefully selected grass-fed meats. The space consists of a cozy room with capacity for 25 guests, an imposing bar and tables and chairs made of delicate Guayubira wood.
It’s not every day that you eat sushi with meat, so here the invitation is to trust the chef’s judgment and surrender to the omakese service (a Japanese expression that means “I leave it in your hands”) through a seven-step menu that changes sporadically. . Currently, the journey begins with a Patty of homemade fried dough, filled with a braised bondiola with squid and a huacatay sauce, followed by black pudding croquettes with yellow chili cream. In the following steps, they offer a chorizo steak tataki with aioli, merken and furikakefollowed by a pork breast handroll with cucumber and cilantro kimchi. They then serve a avocado and chive roll topped with pork matambrito tartar, scallops and flambéed parmesan cheese. It is followed by a nigiri trio of entrails, gizzards and beef eye ribs and, then, gizzard and quail egg gunkan. The seventh and last step, dessert, consists of a tres leches cake. The entire experience costs $40,000 per person — it includes a soft drink and a cocktail — and is available on exclusive days: Thursdays and Fridays at 8 or 10 p.m.
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To pair with this unique menu, Nakuri Urinaki offers a signature cocktail menu designed by bartender Ailén Álvarez. In addition to some classic cocktails (such as Negroni, Old Fashioned, Manhattan, Pisco Sour, Penicillin, Americano and Tom Collins), it highlights preparations such as Tintorela Sour (red wine, white rum, plum, vanilla, lemon and simple syrup), El Viejo (bourbon, golden rum, cinnamon, vanilla and walnut perfume) or Eva (tequila, apple juice, cinnamon, honey, ginger and soda), among others.
Nakuri Urinaki is the ideal place to shake off the daily tedium; come home and revel in having tried something for the first time.
Address: Nicaragua 4557, Palermo.
Instagram: @nakuri_urinaki
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Source: Ambito
