GLoSSARY & ALlergies

Ceviche-inspired flavors — bright, citrus-forward, vibrant.

Peruvian chile pepper; the soul of Peruvian cuisine.

Peru’s iconic yellow chile pepper; fruity, floral heat.

The lean cut of tuna — pure, clean, and deeply oceanic.

Peruvian scallop, Parmesan-style — savory, indulgent, unforgettable.

Peruvian skewer-style seasoning of ají panca, garlic, onion, cumin, and soy.

Andean flavors rooted in the culinary traditions of Arequipa, Peru.

A rich, butter-based sauce, gently torched to finish.

A bright relish of red onion, cilantro, lime, and ají.

Flavors inspired by the Peruvian Amazon — earthy, herbal, bold.

Ancient purple corn elixir infused with cinnamon, pineapple, apple, and lime.

Flavors inspired by Chifa — the iconic fusion of Peruvian and Chinese cuisine.

A delicate fish broth; also a refreshing cocktail of pisco, ginger ale, lime, and bitters.

Medium-fatty tuna — balanced richness.

Fish rested in a temperature- and humidity-controlled environment to firm texture and intensify flavor. A signature technique by Chef Carlos, honoring the integrity of each species we source.

Andean black mint; aromatic and slightly sweet.

Classic Peruvian mother sauce of ají amarillo, queso fresco, garlic, and onion.

Peru’s golden soda — nostalgically sweet, reminiscent of cotton candy.

“Tiger’s milk” — the essential citrus-based foundation of Peruvian cebiche.

An assortment of sashimi cuts, curated by the chef.

Fresh green onion.

The cultural and culinary bridge between Peru and Japan — heritage, technique, identity.

Sauce made from Peruvian botija olives.

Foundational aromatic base of garlic, ginger, scallion, and cilantro — central to Chifa and Nikkei cooking.

Red Peruvian fruity & spicy pepper.

Delicately sliced fish dressed in leche de tigre — sashimi meets cebiche.

Fatty tuna — luxurious, rich, deeply marbled.

Freshwater eel, torched to order.

Paper-thin sashimi, artfully arranged and delicately sauced.

Highly marbled chuck roll cut, known as Denver steak — tender and flavorful.