The typical gastronomic proposal stands out Japaneseconceived with techniques and flavors nikkei (Peruvian Japanese fusion) and presentations that stand out for their unmissable combinations. rolls These are some of the most requested dishes on the menu, with innovative options such as Acebichado, with shrimp tartar in acebichada sauce, cream cheese, avocado and sweet potato; Chilli Crunch, with catch of the day in chilli crunch sauce, green onions in tempura, avocado and cream cheese; trout and cream cheese with avocado in passion fruit sauce; Crocante, with furai-style breaded shrimp, cream cheese and avocado with sweet panca chili sauce; and the version veggiewith mushroom tartar in gochujang sauce, green onion tempura, avocado and cream cheese. All their rolls are served in a presentation of 10 pieces.
Kuro Neko
A attractive and a novel Nikkei proposal landed in the city: Kuro Nekothe first bar “nori taco” that arrives in Buenos Aires, from the hand of the Peruvian chef Raul Zorrilla. This is a bar specializing in crispy tacos made with tempura nori seaweed, filled with sushi rice and Peruvian-Japanese fusion ingredients. The establishment is located in Paraguay 831, Retiro.
They also look novel handrolls and nigiri. The taco is recommended Trout (trout, mango, spicy mayo and homehouse Andean furikake and pickled ginger), the Sato (scallops, Japanese butter, avocado and chili garlic) and the Tuna (tuna tartare, cucumber, sriracha, honey and Andean furikake). Among the handrollsdon’t miss the Wong (prawns, spicy mango, kabayaki sauce and ginger) and the Nigiri Patagonian trout with truffle oil. The space invites you to eat different bites on the go and pair them with original cocktails and lemonades.
Shimada
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Shimada
At the omakase bar Shimadathe sushiman Takeshi Shimada has created an exceptional piece of sushi: the Smoked Panopea Nigiri which, with just four ingredients, achieves a harmony of flavors and textures. Regarding the location, this omakase bar is a well-kept secret, hidden on the terrace of the renowned Haiki restaurant in Belgrano. The address is Franklin D. Roosevelt 1806, Belgrano.
The panopea is blanched and smoked at a low temperature to enhance its flavour, then the nigiri is assembled with shari rice and brushed with soy sauce. In this way, the smoked panopea fuses with the rice and wasabi. The result is a minimalist presentation and an intense flavour. Along with the kissa-style bar Mixtape, Shimada is a destination safety pin for lovers of authentic sushi. To top it off, both at the bar and in the omakase, you can try one of the cocktails by renowned bartender Pablo Pignatta, such as the Apple Martini (vodka, granny apple cordial, Smith and elderberry).
Uni Omakase
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Uni Omakase
In the exclusive Uni Omakasethe chef Damian Shiizu presents the Nigiri Uzura, a piece that combines marinated trout roe, sushi rice, nori seaweed, quail egg yolks and wasabi. With selected ingredients and a precise technique, an authentic Japanese cuisine is recreated. The restaurant is located in the Palermo on the street Guatemala 5820.
The marination of the roe is key, with a mixture of soy sauce, mirin and sake that enhances its flavor. The assembly of nigiri gunkan It is a delicate process, with nori seaweed cut into strips and sushi rice molded into balls. The upper cavity is filled with marinated roe and quail egg yolk, finishing with a touch of wasabi and soy sauce.
Located in the heart of Palermo HollywoodUni Omakase is a oasis gastronomic that transports you to Tokyo. Recently recognized with a mention in the Michelin Guide 2024is a must-see destination for lovers of authentic sushi. The entire experience is paired with exclusive types of sake, such as Yuzushu (Japanese lemon-based liqueur, yuzu, with aromatic properties and an alcohol content of 10.5%); or the Juanmai Taru Sake (a dry sake with an alcohol content of 15% that was aged in cedar barrels, which gives it aromatic notes).
Neko Restaurant
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Neko
Striking sushi pieces combined with flavors typical of the Peruvian-Japanese fusion, updated sauces and original toppings, is part of the proposal of Neko Restauranta space for modern Nikkei cuisine in Belgrano. Its versatile menu includes well-made signature dishes and fresh pieces such as handrolls, rolls, sashimi and nigiris, the stars of the house. The restaurant is located in La Pampa 1391, Belgrano.
The new one is recommended nigiri ponzutrout with truffle ponzu (robust umami flavor) and Katsuobushi (slices of dried and smoked bonito) or Wagyu beef brushed with a homemade oil, based on ginger, candied garlic and curry, and blowtorched, with chalaca and potato threads. rollsthe Satoshi stuffed with white fish, avocado, spicy mayo, terinikkei (a home-made sauce based on teriyaki and sesame) and furikake seasoning is suggested, while among the handrolls the Truffledwith scallops, truffle oil, lime and salt. They also offer varieties veggie and to drink, there is exotic cocktails tropical, citrus and subtly spicy flavours, as well as young wines. The modern establishment features a bar, from where you can see the itamae working its magic.
Zulu
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Zulu
At the restaurant and wine bar Zululocated in the elegant Recova de Posadas, you can taste an original piece of sushi: Tataki sirloin nigiritopped with acevichada sauce, avocado mousse and furikake. The African industrial setting, with exposed brick, iron and metal, added to the large wine cellar and side bar, invite you to explore the culinary offerings of this place. The restaurant is located in Inns 1029, Retiro.
The tenderloin is carefully prepared by grating half a clove of garlic and patting it, then adding fresh thyme and placing it in a hot pan to brown. It is then cooked over low heat until juicy. This piece is ideal to combine with other sashimi or nigiri rolls from the extensive menu. Zulu dazzles with its exotic proposal sushi and local cuisine, in a modern and sophisticated atmosphere. The selection of exclusive wines and the cocktails of Italian classics and signature drinks, complement the gastronomic experience; one of them is the Hugo cocktail (elderflower cordial, mint, lime, Cinzano Pro Spritz and soda).
The Fishmonger
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The Fishmonger
At the restaurant The Fishmongerthe Peruvian chef Charlie Diaz attracts with the freshness of its products and original preparations. Its menu offers classic sushi pieces as well as Nikkei fusion. The restaurant is located in Crisologo Larralde 1716, Nunez.
Among the highlights are the truffled nigiria delicate pink salmon belly, sealed with truffle oil, sea salt and a touch of lime zest. Another surprising piece is the roll Fishing Grillbased on catch of the day, avocado, chives and almond and crispy garlic chimichurri. Parma is another original option, filled with crispy prawns, avocado and topped with sole gratinated with parmesan cheese, a unique combination of texture and flavour. To pair, there is an interesting selection of wines and a letter from cocktails A Latin-inspired signature dish, without a doubt the ideal accompaniment to every bite.
UDDO
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UDDO
It is an Asian restaurant specializing in sushi fusion and Japanese cuisine, whose menu includes a variety of classic and original pieces prepared in front of the diner. This is the case of Ikasoa nigiri with squid as the protagonist, which is combined with buttermiso and citrus zest, a contribution of subtlety to the bite. The address is Migueletes 688, Palermo.
Another highlight of UDDO is the Unaguiprepared with eel, a product that has a unique impact on the mouth. It is served cooked to perfection, with a sweet and sour sauce. Inside the rolls, Sakelon It is an outstanding piece that features white fish and avocado. Wrapped in a scallop tartar, it is finished with truffled Nikkei sauce and katsuobushi.
SushiClub
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SushiClub
SushiClub is an international chain of Japanese cuisine, synonymous with quality and creativity. The menu includes rolls with salmon (raw, smoked and grilled), seasonal white fish, prawns, octopus and some exotic ingredients. It has even launched vegetarian and vegan lines that continue to develop. One of its notable branches is located in Alicia Moreau de Justo 286, Puerto Madero.
Among the most original rolls, there is the Crispy White Nigirimade with sole or pollock, avocado cream and mango chutney, on rice; and the spicy Merken roll, with smoked salmon, avocado, salmon tataki with merken and spicy sauce. Another recently added option is the Notchicken Roll (rolls made with Not chicken sticks and mango, covered with avocado and Thai peanut paste sauce, flambéed with hot and sour sauce), part of the innovative vegan line together with NotCo.
Source: Ambito
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