The who: A collaboration between real estate developer Morris J. Kaplan and Peruvian chef Fernando Chang (Harbor Grill) this sushi den focuses on kosher Peruvian and Japanese.
The space: A mod white dining room with white leather wall panels, cushy banquette seating and trendy pendant lighting. Special attention has been given to acoustic design, with sound-absorbing materials featured in the banquette seating and ceiling and “acoustic diffusers” to minimize intrusive noise levels.
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The dishes: Peruvian small plates and sushi staples. Prices skew upscale with starters $8-$21 and mains $22-$38. Since the restaurant is kosher and dairy, no meat or shellfish is served.
Faux scallops tempura battered in a sweet and spicy sauce are on the “hot tapas” list, in addition to tuna lettuce wraps with tempura battered corvina in an aji amarillo aioli. Peruvian classics include a ceviche sampler, papas a la huancaina and salmon anticucho skewers. A sushi pizza uses fried rice “dough” as a base for thinly sliced tuna topped with guacamole while Nikkei tacos are filled with hamachi ceviche. Sushi rolls include the El Miamito— with salmon, tuna, mango, avocado, guava sauce and coconut flakes and the Surfside made with hamachi, avocado, apple slaw microgreens and truffle. There are also six sushi rolls made with cooked fish for those not into the raw version. Sushirritos are burrito-like rolls wrapping fillings like spicy tuna and avocado in a flour tortilla. The salmon saltado is a pescatarian version of the usually steak-laden Peruvian dish while the Youki risotto combines pan-seared branzino, chardonnay and a nikkei sofrito.
Desserts include a blueberry cheesecake and molten chocolate cake.
Bottom line: With an eclectic menu and sleek decor this sushi emporium is not just for the city’s kosher-observant movers and groovers.