The Buenos Aires Nikkei scene has an innovative twist with the nori taco, the proposal that is conquering the most adventurous palates and putting Kuro Neko on the radar, the first bar specialized in these hyper-crispy pieces, made with tempurized seaweed.
Kuro Neko recently opened in downtown Buenos Aires with a project that is quickly gaining the attention offoodies: nori tacos, which, as their name indicates, are taquitos made with nori tempura seaweed and a filling of nikkei flavors, a creation that unites Japanese and Mexican cuisine with the vibrant essence of Peruvian cuisine.
The chef-owner is Raúl Zorrilla Portaa recognized exponent of Peruvian and Nikkei cuisine in Buenos Aires, with more than 13 years of experience. He went through restaurants such as Olaya, Sipan and La Mar, and also had experiences in Uruguay, Paraguay and the United States. In 2022 he opened Kamay Lounge, his first-born offering Creole and Nikkei cuisine; The same year, the Tori Chipchi chicken shop followed, and has just launched Kuro Neko with an unexplored product in the city. The creation of nori tacos corresponds to Rodrigo Ferrer, itamae from Osaka, who popularized it some time ago in Peru, and today Zorrilla puts his stamp and flavors on it in what is known as the first nori taco bar in the city.
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Kuro Neko’s nori tacos stand out for their combination of fresh and tasty ingredients. The base is tempura-fried nori seaweed—a very thin and absolutely crunch—which is filled with sushi rice, premium proteins (such as catch of the day, tuna, scallops and prawns) and seasoned with a selection of sauces and toppings inspired by Nikkei cuisine, but with an authentic touch. As for cooking, the store invented a utensil that maintains the U-shape of the taco, without falling apart during frying and assembly. Each piece is prepared fresh, ensuring that the notes of the ingredients and textures remain intact.
In addition to nori tacos, the menu includes eye-catching handrolls, nigiris and sashimiwhich follow the same philosophy of Nikkei cuisine. However, tacos appear as the most disruptive proposal. You can try six varieties, such as the sublime nori taco Sato (scallops, Japanese butter, avocado and chilli garlic); the Chalaco, inspired by Peruvian ceviche (white fish, aceviched sweet potato, avocado, cilantro and lemon zest) and the Nikkei option, which scores like the workhorse (trout tartare, dill, togarashi and furikake).
There are other recipes such as chirashi (rice-based bowl, assembled at the itamae’s choice), sashimi (raw fish and seafood cut finely), reversed baos, ramen and more dishes will soon be added, all with a focus on fusion and respect for the purity of each ingredient. At lunch they offer an executive menu at an unbeatable price, and there are also combos to take advantage of at any time of the day.
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The cocktails are another of the strong pointssince it enhances and accompanies the menu options. There are signature sake-based drinks that invite you to explore versatile flavors, such as the recommended Orenji cocktails (sake, Bourbon whiskey, lemon and orange juice, grapefruit and citrus foam); Kokonattsu (sake, rum, coconut milk, huacatay syrup and egg white) and 1899 (sake, pico, gin, house sorrel wine, liquid honey and red fruits). The menu is completed with original lemonades that have the Zorrilla seal, such as, for example, the Citric option (apple, rosemary syrup, peach jelly, soda and lime peel).
The experience is lived around a bar reserved for 16 diners. The decoration of the place is a mix of minimalism and modernism, where the high chairs with a gold structure and black upholstery stand out, the white walls and the detail of the Japanese umbrellas on the ceiling, which give a touch chic. Everything comes together to create a sober and relaxed atmosphere, ideal for concentrating on what is essential: the food. Soon, they will expand the capacity with tables in the living room and on the sidewalk.
This spot is a must-see destination for those who appreciate the fusion of flavors and techniques of Nikkei gastronomy, but from a creative perspective.
Address: Paraguay 831, Microcentro.
Source: Ambito
I am Pierce Boyd, a driven and ambitious professional working in the news industry. I have been writing for 24 Hours Worlds for over five years, specializing in sports section coverage. During my tenure at the publication, I have built an impressive portfolio of articles that has earned me a reputation as an experienced journalist and content creator.
