LET IT V
Let it V is the project of brothers Gabriel and Uriel Hendler, who came together with the same idea: to offer a delicious and healthy menu at the same time. Today, they already have two branches, where they not only promote the strengthening of physical and mental health through food, but also reinforce the concept with a sustainable and socially responsible outlook. The decoration of the establishments has its own imprint: in Palermo, for example, the aqua green color predominates in its bar, it has elongated tiles and corduroy chairs. And in the second, located on Paseo Manduca inside Paseo La Plaza, the same style prevails as that of the rest of the gallery’s locations. Both serve vegan and gluten-free food, sophisticated preparations for breakfasts, lunches, snacks and dinners, but their great feature is that they offer high-quality plant-based sushi. Maxi Nader is the sushiman and creator of the eight pieces that are served here, both for consumption on the premises and for delivery and take away. Some of the options are the Lennon (with tempura vegetables, cashew cheese covered with marinated shitakes and fresh lime wedges) and the Maki Furai (with grilled portobellos, avocado, green and vegadelphia, breaded in panko and finished with teriyaki sauce ). Another very interesting alternative is the tasting of nigiris and gunkans, which includes two nigiris of grilled portobello, Japanese butter, huacatay salt and lime; two gunkans of oyster mushrooms, anticuchera sauce and lime; two nigiris with tataki corn and nikkei chimichurri and two nigiris with eggplant, tare sauce and white sesame.
SHIMADA
On the terrace of the historic Haiku restaurant in Belgrano, he inaugurated a Kissa-style bar called Mixtape and an exclusive omakase bar for eight people commanded by maestro Takeshi Shimada. At 9 p.m. punctually, they begin to serve their sixteen dishes: different pieces of nigiri and usuzukuri (made with sole, chernia, sea bream, mackerel, bonito or lemon fish), shellfish and bivalves, panopea, razor clams and oysters, vegetable and fishing, yakitoris and Wagyü al kamado, mini salads and small surprises typical of this modality. They work with four proteins that are rarely found in an omakase: pacú, Río Negro crab, panopea and razor clam. The idea of pacú (Argentine river fish), raised in the Chaco Rice Fields, is to make something silver with techniques from Japanese gastronomy, and they present it in two ways: pacú nigiri with Japanese ingredients, such as wasabi, ginger and green roasted on the kamado; and a crispy rice (fried rice croquette) with pacú previously roasted in the kamado, on a bamboo leaf. On the other hand, they use black river crab accompanied by a spicy aioli and present it in the form of Gunka with a cucumber katsura. As for the panopea (giant clam, known as Geoduck), they present it in the form of sashimi and nigiri using two different parts of the clam, gills and belly. And finally, the razor clam (Ensis ensis, or the sword clam) is a clam, a bivalve mollusk. They present it in the form of sashimi and nigiris, previously seasoned or marinated. Soon they will also be including sea urchin and salicornia oysters.
Address: Franklin D. Roosevelt 1806, Belgrano.
NEKO RESTAURANT
Nikkei cuisine has a new face at Neko Restaurant, a modern spot to try Peruvian-Japanese fusion recipes with a twist. They offer well-made signature dishes with a cosmopolitan nod, and an impeccable offering of Nikkei sushi that includes handrolls, rolls, sashimis and nigiris, to pair with striking cocktails that follow the same fusion line. Pieces with Patagonian trout, seafood (octopus, squid, scallops and prawns) and vegetarian varieties based on mushrooms, tofu and cashew cheese are showcased. We recommend starting the tour with the nigiris, the house specialty: the obligatory Wagy beef with chalaca and potato threads or the trout with terinikkei sauce (a reversal of teriyaki sauce) and sesame. For the rolls, we suggest the Satoshi (stuffed with white fish, prawns, avocado, spicy mayo, terinikkei sauce and Japanese furikake seasoning), the Avocado (stuffed with trout, prawns, Philadelphia cheese, with avocado topping, chilli jam sauce sweet rocoto and toasted coconut) and the Trufado handroll (trout, truffle oil, lime and flaked salt), among others. The suggestion is to leave the decision in the hands of the itamae, who will be in charge of bringing together the best of the house in presentations of 10, 12, 16 and 32 pieces. As a plus, Neko offers exclusive experiences at friendly prices, such as the Handroll Party Fridays (handroll-free omakase, first come, first served, from 12 p.m. until supplies last).
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Address: La Pampa 1391, Belgrano.
THE FISH SHOP
Located in the Núñez neighborhood, La Pescadería Cocina de Mar offers the freshest flavors of the ocean. Led by its owner and Peruvian chef, Charly Díaz, this restaurant also has a rotisserie sector and the sale of fresh fish and seafood. Always respecting the season to guarantee the freshness of its products, the menu features classic sushi pieces and Nikkei fusion, such as the Pesca Brasa roll (catch of the day, avocado, chives, fish topping with almond chimichurri and crispy garlic) , the 2 Mares (catch of the day tartare, pink salmon topping, Nikkei sauce and chives) and the Acevichado (crispy prawn, avocado, fish topping, acevichada sauce), among others. They also have veggie versions, such as the Veggie Yellow (cheese, green tempura, mango topping, passion fruit sauce and sriracha), the Seta (grilled portobellos, pickled cucumber, phila cheese and almonds, avocado topping, miso sauce and pineapple) and the Spring (shari, sautéed vegetables, avocado, pickled cucumber, ponzu sauce). It should be noted that from Monday to Saturday from 8 p.m. to midnight they have the option of an open menu, which allows you to taste their proposal unlimitedly for a fixed amount.
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Address: Crisolucion Larralde 1716, Núñez.
SUSHICLUB
SushiClub is the premium brand of Asian-leaning cuisine and fusion sushi. Their dishes and rolls combine techniques and products from Japanese cuisine with flavors and cuisines from other latitudes (Vietnamese, Thai, Peruvian, Mexican). The menu includes pieces of sushi and dishes with raw salmon, white fish—grouper, haddock or sole—, shellfish and other exotic ingredients. In this experience in which the enjoyment of the senses is the protagonist, it is recommended to start with the Causitas Mar Adentro (glazed octopus on mashed potatoes with yellow chili with tiger’s milk sauce, lime, cilantro and avocado cream) and the Toshi Shrimps Rolls (stuffed with toshi cheese and prawns). Among the main ones, the combinations are unmissable, as they allow you to experience different flavors. Among them, the Combinado SushiClub includes the most classic pieces (some even references in other chains), such as the Buenos Aires roll, Placer Real, Philadelphia rolls and salmon nigiris. Some newer ones, like the Tulum, suggest sweet and sour flavors, with pieces that include salmon, tamago, crispy red sweet potato, anticucho sauce, mango, Thai sauce based on peanut paste, chipotle and huancaína, among others. The sweet part is also designed for complete enjoyment, with options such as the Chocolate Tasting to share(four shots with delicious flavor combinations that have chocolate as the protagonist). To accompany this wide range of flavors, its cocktail menu is made up of classic and signature options based on top brand drinks, as well as non-alcoholic drinks.
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Address: Alicia Moreau de Justo 286. Other addresses: https://www.sushiclub.com.ar/
NAKURI URINAKI
In the Palermo neighborhood, chefs and friends Nacho Bravo and Uriel Hendler (specialized in grilled meats and sushi, respectively), started an original project that merges their knowledge: Nakuri Urinaki, a place that prepares sushi with meat. In a space that consists of a cozy room with capacity for 25 guests, an imposing bar and tables and chairs made of delicate Guayubira wood, they offer a seven-course omakese menu where they combine select cuts of the highest quality Angus and Hereford breed with Japanese techniques. The menu changes sporadically, and currently starts with a homemade fried dough empanada, filled with braised bondiola with squid and a huacatay sauce, followed by blood sausage croquettes with yellow chili cream. In the next steps, they offer a chorizo steak tataki with aioli, merken and furikake, followed by a pork breast handroll with cucumber and cilantro kimchi. Next, they serve an avocado and chive roll topped with pork matambrito tartar, scallops and flambéed parmesan cheese. This is followed by a trio of nigiris of beef entrail, gizzard and rib eye, and then gizzard gunkan and quail egg. The seventh and last step, dessert, consists of a tres leches cake. The entire experience costs $40,000 per person (includes a soft drink and a cocktail) and is available exclusively on Thursdays and Fridays at 8 or 10 p.m. As a pairing, they offer some classic cocktails (such as Negroni, Old Fashioned, Manhattan, Pisco Sour, Penicillin, Americano and Tom Collins) and also 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.
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Address: Nicaragua 4557, Palermo.
Source: Ambito
