Ikura

The interior was designed around the Japanese philosophy of wabi-sabi, the aesthetic of imperfection and impermanence. No symmetry, no loud colors: textured stone, wood with history, Japanese plaster and glass come together into a coherent environment where the eye lands on ceremonial hand-washing bowls, seasonal ikebana and weathered surfaces. At the center of the room, an open kitchen with a robata grill sets both the visual and culinary rhythm of the evening. Panoramic windows look out onto Trubnaya Square, and that view becomes another important element of the atmosphere.

Our guide's team finds the stylish, unusual design, with its many original touches, makes the space genuinely memorable.

The Nikkei concept traces back to the early last century, when a wave of Japanese emigration to the Americas brought settlers to Peru with familiar recipes and cooking techniques but an entirely new set of local ingredients. That's how a cuisine took shape in which the Japanese understanding of umami and precision with raw ingredients merged with Peruvian flavors and produce. The izakaya format — Japanese spots where people linger after work over sake and small bites, turning the evening into an unhurried ritual of conversation — becomes the frame for this whole experience here.

The menu was put together by chef Denis Lim, with Vladimir Mukhin serving as brand chef of the project, overseeing the entire kitchen line of the White Rabbit Family alliance. The menu gathers snacks, a raw bar, sashimi, tartares, tiradito and tataki, ceviche, salads, and finger-food dishes: gourmet tacos, gyoza, tuna tostada. Separate sections are devoted to tempura, soups, a wagyu selection, robata, kushiyaki, sushi and rolls. Desserts close out the menu.

Among the dishes that draw special attention are Nikkei sushi built around Peruvian sauces, including with octopus, salmon and tuna back; the "Silk Shogun" roll with eel, foie gras and tamago omelet; a salad with beef tataki, persimmon and kale, where the sauce becomes a full-fledged part of the dish; kushiyaki with shrimp and tomato salsa; and broccoli with sesame tabajan. The dessert section deserves its own mention: the hojicha tiramisu and mochi donuts with boiled condensed milk leave a strong impression.

Our undercover guests rated it 8 out of 10 for dinner, for ingredient quality, a thoughtful concept and warm, attentive service. Guests are greeted by the whole team, who happily walk them through the logic of the menu.

The bar menu is built on cocktails with Asian notes, Japanese alcoholic and non-alcoholic drinks, and a wide sake selection, true to the izakaya format itself, where drink and food exist on equal footing.