Aromas from Pacific Ocean

Wafting from Westlands, Nairobi, Nikkei Experience is a unique culinary taste, where Peruvian ingredients are prepared using Japanese skills By Nailantei Norari @PeopleDailyKe There are some beautiful spaces in Nairobi that you see online and just have to visit physically. Inti Restaurant is one appealing space with high ceilings and brownish red leaves décor, , with beautiful bamboo sticks framing a sushi bar. It has Japanese gold trinkets, which serve as centerpieces on the dining tables. The restaurant, which opened five months ago, recently held a tasting event for the media, which saw a few of us visit to taste some of their fares. We were instructed to arrive early as they close between 3pm and 5:30pm to ensure that their staff is well rested and hence ready to give their best service. “Nikkei Experience is a unique culinary exposure, where Peruvian ingredients are prepared using Japanese culinary skills,” says Inti Restaurant Head Chef, Kinyo Rodas. The experience started when the Japanese migrated from Japan to Peru to work on sugarcane plantations. The new arrivals started making Japanese meals using readily available local ingredients. Skewered fish For starters we had Peruvian ceviche (a traditional dish widely eaten in Peru) and maki rolls served on a crescent platter. The maki is a shushi roll that does not have the seaweed as a cover as is normally the case. The seaweed is encased inside the rice, with some delicious avocado and onions. I found the ceviche an interesting dish. It had crunchy corn chulpi, red snapper, sweet potatoes, which have layers of orange and cinnamon taste all doused in tiger milk sauce. The chef urged us to sample each component of the dish separately and then to taste them altogether. Doubtless, the milk was the star of the dish as it married all the components together. For our main meal, we got sakayanaki and arroz con marisco. They have vegetarian food options but most foodies are avid meat eaters, so no one tried their vegan menu. Arroz con marisco is made with Japanese rice, shrimp, squid and octopus. The rice was soft and covered in a rich sauce. The prawns were fresh and soft while the squid added a nice meaty crunch to the dish. Sakayanaki was my favourite dish as it is skewered fish presented on a base made from quinoa, chimichurri sauce and butter. I found it different yet wholesome and tasty. Then came my favourite part of every meal; dessert. The chef was excited and rightfully so as he wowed us with their special dessert Inka Gold. It is an indulgent chocolate dessert made with 24 carat gold and different chocolates. I have always wanted to taste gold. At Sh1,900, I think I might just take up this affluent habit. Peruvian whisky Trés leches a’la pisco dessert followed. It is made with pisco, a Peruvian whisky and topped off with a tangerine sorbet. The soft layers of cake and the tangy sorbet are a sweet dessert that hits just the right spot. To crown our night, we ordered pisco-based cocktails. I tried out the traditional pisco sour, with pisco sour infusions for a night cap. All in all, affordable prices, a nice ambience and personalised services.

Aromas from Pacific Ocean

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