July 2019 Issue #31 July 2019 Issue #31 4Guys | Page 155

Another highlight comes from a different kind of bar: the Nikkei one. Nikkei is the name
for Peruvian-Japanese cuisine, which fuses Latin American ingredients and dishes
with Japanese techniques and tastes.
Oysters ($6/$23) arrive topped with delicate ponzu pearls, sprigs of dill and slivers of
Thai chillis. The pearls almost look like caviar, and provide nice salty pops of citrusy
savouriness that add a complementary hint of Asian flavour to the oysters, as does the
spice.
Also from the Nikkei bar is the colourful Hamachi en Salsa de Naranja ($24), pieces of
sliced yellowtail in a citrusy sauce made with orange juice and coriander seed oil.
This dish hits every note: from fresh and spicy to savoury and sweet, it turns out to be
my dining companion’s fave of the night.
155