Curitiba’s Nuu Nikkei innovates with Tiradito Ponja, grilled scallops and Omakase, enhancing Japanese-Peruvian fusion led by chef Carlos Alata.
Authorial Evolution in Nikkei Cuisine
A benchmark for nikkei in Paraná’s capital, Nuu Nikkei expands its menu with dishes blending Japanese precision and Peruvian intensity. Chef Carlos Alata leads these updates, honoring ingredients.
The standout Tiradito Ponja features ten slices of daily white fish in a lightly smoked citrus sauce. It balances acidity, texture and delicacy hallmark of nikkei fusion.
Dishes Capturing Umami Depth
“Umami do Mar a la Parrilla” highlights Peruvian scallops grilled with beer and miso reduction. This pairing delivers contemporary flavor layers.
For a full experience, the limited “Omakase Nuu Style” tasting menu includes crispy rice with steak tartar, scallop carpaccio in ají amarillo, ponja tiradito, shrimp-tuna uramaki and daily chirashi.
“Each dish stems from cultural connection and ingredient respect.”
Chef Carlos Alata stresses the welcoming sophistication that surprises while staying true to nikkei roots.
Details
Nuu Nikkei
Address: Rua Fernando Simas, 333 – Bigorrilho, Curitiba
Hours: Dinner Tue-Sun from 6pm; Lunch Sat-Sun, 12pm-3pm
Instagram: @nuunikkei
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