FAQ

An izakaya is a Japanese-style drinking house with serious food. It is not just a “Japanese restaurant.” In Japan, people go to an izakaya to drink beer, sake, highballs, shochu, eat salty and shareable food, and stay for hours. You do not rush. You sit, order a drink, order a few plates, talk, drink again, order more food. It’s social and adult.

Alcohol is central to izakaya culture. The food is designed to pair with alcohol: crispy fried dishes (like karaage, Japanese fried chicken), spicy and citrusy bites (like ceviche and tiradito in Nikkei-style izakaya), salty grilled skewers, rich late-night comfort bowls. The idea is: the food keeps you drinking, and the drink keeps you eating.

Because of this, an izakaya is closer to “a bar that serves food” than “a restaurant that also has alcohol.” That means it’s generally not a kids’ environment. Children can eat some dishes (rice, grilled items, fried chicken), but the vibe, especially later in the night, is adult and alcohol-focused. It’s not a family chain. It’s not a kid’s activity space.

There is no single “correct” izakaya menu in Japan. Some izakaya focus on yakitori (grilled chicken skewers). Others specialise in sashimi and super fresh fish. Others are deep-fried bar snacks. Others feel like a grandmother’s kitchen, doing braises, simmered dishes and miso soup. Some are influenced by Chinese or Korean dishes. Some are modern and serve whatever the chef is into including Pasta dishes. So “izakaya food” can be mixed cuisine. It does not always mean sushi or karaage and it does not even have to be 100% traditional Japanese dishes.

Outside Japan, “izakaya” is often glossed as “Japanese tapas bar.” The drink-and-share vibe fits, but the mode differs. An izakaya is a relaxed, adult, alcohol-led Japanese pub where you linger and keep reordering.
Rhythm: Tapas = bar-hopping (el tapeo). Izakaya = stay put, reorder rounds, finish with a shime (noodles/rice).
Tempo: Guests linger; chefs/servers pace dishes in steady waves—unhurried, “stay awhile.”

Our Izakaya in Matosinhos, Porto, Portugal follows this spirit. We serve: Japanese dishes (karaage, gyoza, grilled fish, miso-based plates, rice, pickles), Peruvian dishes (ceviche, leche de tigre, causa, Peruvian chili sauces), and Nikkei dishes (Peruvian-Japanese plates like tiradito: sashimi-style cuts dressed with citrus, chili and coentros). This mix still fits the izakaya idea: food that exists to be shared with drinks, in a space where you’re meant to stay.

We cook in three lanes: Japanese, Peruvian, and Nikkei (Peruvian-Japanese). We are not “random fusion.”

Japanese: karaage (Japanese fried chicken), gyoza, grilled fish, miso-based dishes, pickles, rice, salty plates that go perfectly with beer and sake.

Peruvian: ceviche, leche de tigre, causa, Peruvian chili sauces (ají limo, ají amarillo, rocoto), bright citrus and seafood flavor that tastes like Peru.

Nikkei: Nikkei is a real cuisine created in Peru by Japanese immigrants and their descendants. It combines Japanese knife work and respect for raw fish with Peruvian ingredients (lime, ají limo, cilantro/coentros, red onion, sweet potato, corn). Tiradito — thin raw fish slices like sashimi, sauced like ceviche — is a classic Nikkei dish.

So no, we’re not just putting mango and mayonnaise on “sushi” and calling it creative. We are serving established Japanese, Peruvian and Nikkei plates that actually exist in those food cultures.

“Authentic” here means we respect how these dishes are actually made in Japan and Peru (and by Nikkei chefs in Peru), not just what became popular in European tourist versions.

Peruvian authenticity: real Peruvian ceviche is not sweet and not covered in fruit salsa. It’s fresh fish, lime, salt, red onion, cilantro/coentros, and Peruvian chili (especially ají limo). It should be bright, salty, acidic and spicy. Not sugary.

Japanese authenticity (izakaya style): izakaya food is bar food for adults: karaage, gyoza, grilled fish, pickles, miso-based plates, rice. It’s meant to match alcohol — beer, sake, highballs — not to be expensive fine dining or “all-you-can-eat sushi.”

Nikkei authenticity: Nikkei is a Peruvian-Japanese cuisine with history, especially in Lima. It’s not “random fusion.” It’s knife discipline from Japan + Peruvian citrus, chili and herbs.

We are in Matosinhos, Porto, Portugal, so obviously we are not pretending to be in Lima or Tokyo. But we don’t invent “tourist ceviche” and call it Peru, and we don’t invent “sweet sushi with mango and mayo” and call it Japan.

No. A lot of Japanese izakaya-style dishes (karaage, gyoza, miso-based dishes, rice, grilled fish) are not chili-hot at all.

But: traditional Peruvian ceviche and leche de tigre are spicy in Peru. Not “mild.” We mean real chili heat, often comparable to Thai-style spice. You feel it immediately on your lips and tongue. This spiciness comes from Peruvian chilies, especially ají limo, sometimes rocoto, sometimes supported by ají amarillo.

The heat in ceviche is not decoration. It’s part of the flavor profile. Without it, ceviche tastes flat and sour instead of bright and alive.

So: not everything is spicy. But the things that are supposed to be spicy (true Peruvian ceviche, leche de tigre) will not be toned down to “tourist mild” unless you explicitly ask.

The classic chili pepper in Peruvian ceviche is ají limo.

Ají limo: This is a Peruvian chili used especially on the coast. It’s very aromatic, floral, and citrusy, with sharp, immediate heat. It’s usually minced fresh right into ceviche and leche de tigre. When you taste ceviche in Lima and it “bites,” that’s often ají limo.

Ají amarillo: A deep yellow/orange chili with a fruity, almost tropical flavor (people compare it to mango or passion fruit). Medium-hot. It gives body, color and flavor depth to Peruvian sauces, causas, and sometimes the base of certain ceviche marinades and tiraditos.

Rocoto: A round, thick red Peruvian chili. Very hot, with a fresh, slightly sweet taste. It’s used in ceviche for extra punch, in salsa de rocoto (table sauce), and in rocoto relleno (stuffed rocoto), a famous dish from Arequipa.

Quick summary: ají limo = main ceviche chili; ají amarillo = body and color; rocoto = extra force. If you had “ceviche” that was sweet and had zero burn, that was not Peruvian ceviche.

Because traditional Peruvian ceviche should not be sweet.

Real ceviche from Peru is made with: fresh fish, lime (not lemon), salt, red onion, cilantro/coentros, and Peruvian chili (ají limo, sometimes rocoto, sometimes supported by ají amarillo). That’s it. It’s bright, salty, acidic, spicy, and direct.

It is NOT supposed to include mango syrup, sweet mayonnaise, pineapple dressing or “tropical sauces.” That “fruit salad with fish” style is a European / tourist invention, not the coastal Peruvian standard.

Also: Peruvian ceviche is usually marinated briefly in Peru today. You don’t leave it soaking for hours. Timing keeps the texture perfect. Though it was done in past, long time ago, it’s not how Ceviche is served in Lima, Peru today. Ceviche differs a bit from region to region in Peru as well, we tend to focus on delivering Ceviche from Lima just like if you would go into a random Cerveceria in the Peruvian capital and order a “cebiche clásico” there wouldn’t be any difference between our Ceviche and theirs! (And yes, you can spell Ceviche with a b as well, “Cebiche” though Ceviche is now more common, especially outside of Peru.)

We serve high-quality raw fish and some rice preparations, but we are not an “all-you-can-eat sushi restaurant” and not a “mayonnaise roll factory.”

In Japan, “sushi” means seasoned rice with a topping (often fish). “Sashimi” means sliced raw fish without rice. “Tiradito” (from Nikkei cuisine in Peru) looks like sashimi — thin slices of fish — but is dressed in citrus, chili and herbs like ceviche.

We serve sashimi-style fish, tiradito (Nikkei style), ceviche (Peruvian style), and sometimes rice-based dishes done with Japanese respect for the ingredient.

We do NOT cover everything in cream cheese, mango, sweet sauce and crispy onions and call it “Japanese.” Expect clean cuts, proper handling, correct temperature, real citrus and chili.

Sometimes, yes — on purpose.

Raw (or nearly raw / acid-cured) seafood appears in: Japanese sashimi-style plates, Nikkei tiradito, and Peruvian ceviche (ceviche is technically “cooked” by acid, not heat, so many guests still consider it raw).

If you don’t eat raw fish, you can still eat here without a problem. We offer cooked izakaya-style dishes like karaage (Japanese fried chicken), gyoza, rice dishes, grilled fish, stews and warm sides.

Leche de tigre (“tiger’s milk”) is the Peruvian ceviche marinade. It’s made from fresh lime juice, salt, the natural juices of very fresh fish, cilantro/coentros, red onion, and fresh Peruvian chili (traditionally ají limo, sometimes rocoto, sometimes ají amarillo).

This is what actually “cooks” the fish in ceviche without using heat. It is salty, acidic, spicy and incredibly flavorful. In Peru, people drink it almost like a shot. It’s considered reviving — especially the morning after drinking.

Warning: real leche de tigre can be spicy.

Nikkei is Peruvian-Japanese cuisine. It developed in Peru through Japanese immigration and is now internationally respected.

Key points of Nikkei cuisine: Japanese knife discipline and raw fish handling, Peruvian flavor logic (lime, ají limo, cilantro/coentros, red onion, sweet potato, corn), clean presentation, bright and spicy taste.

A classic Nikkei dish is tiradito: thinly sliced raw fish (like sashimi) served in a citrus and chili sauce (like ceviche). That’s Peru and Japan on the same plate.

Nikkei is not “random fusion” and not “sushi with fruit.” It’s a defined cuisine with history.

Yes. You can easily have a full meal without touching raw fish or ceviche.

Izakaya-style comfort dishes include karaage (Japanese fried chicken), gyoza (dumplings), grilled seafood and meat, cooked rice dishes, simmered / braised plates, warm vegetables, pickles and causa (a Peruvian potato dish that can be served without raw fish).

Just tell us “no raw fish,” and we’ll point you to the right plates.

Sometimes we can reduce the chili, but we won’t destroy the identity of the dish.

For example: ceviche and leche de tigre are built on lime, salt, onion, cilantro/coentros and ají limo (and sometimes rocoto). If we remove chili completely, it stops tasting like Peruvian ceviche and becomes “fish in lime juice.”

We can reduce heat and put spicy sauces (like salsa de rocoto) on the side, but we prefer to guide you toward dishes that fit your preference instead of serving a broken version of a classic.

Also, lots of Japanese izakaya dishes are naturally not spicy at all. We’ll steer you there if you prefer mild food.

No. We’re not an all-you-can-eat sushi restaurant. We’re an izakaya.

Proper fish, handled correctly, at the right temperature and cut with technique, is not something you pile into a giant bottomless platter for €10. That model usually means shortcuts and waste.

Our rhythm is: order a couple of plates, have a drink, talk, order another thing, repeat. That’s how izakaya culture works.

Some dishes travel well (karaage, gyoza, rice bowls, certain grilled items). Some do not.

Ceviche, tiradito and anything that relies on precise timing and cold handling do not like delivery. Lime continues to “cook” the fish, so after 30+ minutes it’s no longer the same dish. The texture is gone.

So for some menu items, yes. For others, we’ll say “dine-in only” because we’d rather protect quality than send you a dead ceviche.

Yes. That is literally how an izakaya works.

You don’t have to order a “starter, main, dessert.” You can sit, have a beer, sake, highball or pisco cocktail, and order a few plates to share. Then maybe order one more. Stay. Talk.

Izakaya culture is alcohol-first, food-also, in a relaxed way. It’s not “eat fast and leave.” It’s “settle in.”

We are happy to feed respectful kids earlier in the evening — fried chicken (karaage), rice, mild gyoza, grilled items without chili, sauce on the side.

But we are honest: an izakaya is fundamentally an alcohol-led space (beer, sake, highballs, pisco cocktails). It’s closer to “a bar with excellent food” than a family restaurant. Later at night the energy is adult and social, not child-focused.

So yes, kids can eat the food, but no, we are not a kids’ entertainment environment.

We recommend booking, especially in the evening and on weekends. The space is intentionally not huge — true izakaya style is more intimate than a big dining hall.

If we have bar or counter seats free, we may be able to take walk-ins. For groups, please book.

We do have vegetarian-friendly plates, but we prefer to be transparent.

Japanese izakaya cooking includes vegetable sides, pickles, tofu-style dishes, rice, grilled vegetables. Peruvian cooking includes causa (seasoned potato), some sauces with ají amarillo, and vegetable-based plates.

However, Peru and Japan are both very seafood-based. Some sauces may use fish stock, dashi, bonito, etc. Please tell us clearly if you are vegetarian or vegan so we can guide you to dishes that truly match what you eat, instead of guessing.

Often yes, but we need to talk first.

Soy sauce (shoyu) often contains wheat. Some fried items use wheat flour or panko. Some sauces are thickened with ingredients that contain gluten.

If you tell us you’re gluten-free (especially for medical reasons), we’ll point you toward naturally safe plates and tell you what we can adapt.

We will do our best, but you must tell us immediately.

Peruvian ceviche and Japanese izakaya both use shellfish (prawns, squid, octopus, etc.). There is always a risk of cross-contact in a kitchen that handles seafood constantly.

We’ll be honest about what is safe, what is risky, and what is not possible. Your safety comes first.

Because we are serving Peruvian ceviche, not “fruit salad with fish.”

Real Peruvian ceviche is focused, fresh, spicy and time-sensitive. It is cut to order, dressed with lime, salt, onion, cilantro/coentros and Peruvian chili (especially ají limo), and it’s meant to be eaten immediately.

The “giant sweet ceviche bowl with mango, avocado, mayonnaise and nacho chips” is not Peruvian ceviche. It’s a European / tourist remix. We’re not doing that.

No. We do not cover fish in cream cheese, syrupy sauce and crispy onions and call it “Japanese.”

Our approach to raw fish follows three real traditions: sashimi-style service (Japanese), tiradito (Nikkei: Peruvian-Japanese), ceviche (Peruvian).

Expect clean fish, citrus, chili, herbs, umami — not dessert sushi.

Yes. We can suggest mild plates like karaage (Japanese fried chicken), gyoza, rice, grilled items without chili, and sauces on the side.

We can also keep chili separate so you (or your kid) can try a dish without getting the full heat of ají limo, rocoto or salsa de rocoto.

But please remember: later in the evening, the atmosphere is adult and alcohol-focused. We’re closer to “bar with excellent food” than “family restaurant.”

No formal dress code. You don’t need a suit or heels. Just don’t be disrespectful.

We’re an izakaya in Matosinhos, Porto. It’s relaxed. It’s about good food, good seafood, good chili, good drinks.

Because Matosinhos lives on fresh fish.

Japanese cuisine is about respecting the fish. Peruvian cuisine is obsessed with fish, lime, chili and salt. Nikkei cuisine literally grew from Japanese technique applied to Peruvian seafood.

Doing this in Matosinhos, Porto, Portugal makes sense: we have access to local seafood, and the local culture already understands that fish should taste like the sea, not like sugar. We’re not copying Tokyo or Lima — we’re letting all three places (Japan, Peru, Portugal) talk to each other.

Please do. Ask us: “Is this raw?” “Is this very spicy or just a little spicy?” “Can you put the ají limo / rocoto on the side?” “What should I try if I’ve never had Peruvian food before?” “What’s your favourite tonight?”

We’ll always answer honestly. If you ask, “Be honest, will this wreck me?” we will tell you the truth about heat level.