Celebration of food!
One of the things I like most about the blog is that it takes me to know new, different and even tasty places. In others, it makes me live beautiful reunions. This post has something of both. After many years, a great friend of the youth (ok, we are not so old) returned to Lima, our city, to open his own restaurant. Saying that emotion overwhelms you, not only to know your true talent, but to know that your friends return and bet on the country, is rewarding.
Masaki Uyema, that’s the name our dear chef friend, cooking since adolescence, and always did it for pleasure. Over the years, he realized that he wanted to discover new flavors, and also under the tradition of his Japanese roots, experimented with the flavors of Nikkei cuisine. To that, we must add that he spent several years residing in Central America, so that his food has even more mix, as you will see in the photos. In the end, all this is summed up in ENKAI, a word that means “celebration” and with which he baptized this one, his first restaurant (because I am sure he will have many more)
I could spend hours talking about the years I’ve known Masa (as I say), telling about their cooking processes and much more … but I’ll let the images speak for themselves. Finally, this is the example that work done with passion is an effort of every day and with delicious results.
THE SALMON NIKKEI CEBICHE IS A DIFFERENT EXPERIENCE
THE MAKIS HAVE NEW FLAVORS, AND DETAILS LIKE THESE EDIBLE FLOWERS
AN EXPERIENCE OF FLAVORS WHERE YOU HAVE VARIETY LIKE CEBICHES FROM THE “TRADITIONAL” MIXED (BUT WITH YOUR NIKKEI TOUCH) TO THE MOST LATINO COCO CEBICHE
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