Philosophy
At Nanika, we don’t do fusion for its own sake, no pun intended! Our menu is defined by Japanese craft—sushi, sashimi, clear broths, and tempura—done right, no showboating.
Much of the rest is Peru—ceviche that snaps, causa that comforts, ají that wakes you up. When the two meet, it’s through well-tested Peru-born recipes that earned their place.
You’ll also spot an occasional seasonal detour, but the compass stays true. Fresh fish. Bright citrus. Sharp knives. Pull up a chair, sip on a cup of sake (or pisco) and dig in!
Cuisine
Clean lines, bright citrus, peak-season fish. Expect crisp knife work and clear broths from the Japanese side; vibrant ceviche, comforting causa, and ají warmth from the Peruvian side. A few Nikkei favorites appear when they truly belong—well-tested and balanced. The board changes with the season.
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