Chef Carlos Alata innovates at Nuu Nikkei with Ponja Tiradito, grilled scallops and Nuu Style Omakase blending Japanese precision and Peruvian intensity.
Nuu Nikkei, Curitiba nikkei benchmark, expands menu. Novelties stress ingredient precision. In addition, they balance acidity and umami authorship.
Creations deepen sensory journeys. Fresh fish and hybrid techniques define offer. Thus, they refresh house experience.
Ponja Tiradito and scallops
“Ponja Tiradito” features ten white fish slices. Smoked citrus sauce highlights freshness. Nikkei fusion shines in harmony.
“Umami do Mar a la Parrilla” grills Peruvian scallops in shell. Beer-miso reduction deepens flavor. As such, it modernizes umami.
Nuu Style Omakase
Limited tasting menu offers crispy rice tartar, ají amarillo scallop carpaccio and uramaki. Daily chirashi caps varied path.
Carlos Alata notes cultural evolution. Dishes honor origins while innovating. Yet, they deliver welcoming sophistication.
“Each dish stems from cultural connection and absolute ingredient respect.”
Details
Nuu Nikkei
Rua Fernando Simas, 333 – Bigorrilho, Curitiba
Dinner: Tue-Sun from 6pm
Lunch: Sat-Sun 12pm-3pm
Bookings: @nuunikkei on Instagram