During Lent, Nuu Nikkei blends religious tradition and fine dining with seafood dishes crafted by chef Carlos Alata.
As Lent begins, Curitiba sees a rise in demand for fish-based dishes — a custom deeply rooted in Christian reflection and the practice of avoiding red meat. According to Scanntech, fish consumption increases sharply during this time, with the Brazilian Fish Farming Association (Peixe BR) estimating up to 30% growth in sales around Holy Week.
Among the city’s standout restaurants is Nuu Nikkei, which blends Japanese and Peruvian cuisines. Chef Carlos Alata highlights freshness, precision, and ingredient respect. “We work with technique, freshness, and respect for the ingredient. It’s a light, sophisticated cuisine full of personality,” he notes.
Lent flavors at Nuu Nikkei
The menu features creations such as Tiradito Ponja (thin-sliced white fish with citrus and smoky notes), Ceviche Classic (fish in tiger’s milk with sweet potato and Peruvian corn), Sakana Nuu (creamy rice with Peruvian sauce and tuna, salmon, or white fish), Grilled Scallops with miso reduction, and the Omakase Nuu Style tasting sequence.
“Nikkei cuisine perfectly captures this moment: it’s fresh, balanced, and highlights the natural flavor of fish,” says chef Carlos Alata.
According to Alata, this movement is not just seasonal. It mirrors a growing preference for lighter, creative meals where seafood takes center stage, uniting cultural tradition and modern taste.
Service
Address: Rua Fernando Simas, 333 – Bigorrilho, Curitiba (PR)
Hours: Dinner Tuesday to Sunday, from 6 p.m.; Lunch Saturday and Sunday, from 12 p.m. to 3 p.m.
Instagram: @nuunikkei
Photo: Divulgação
