Churrasco Steak & Nikkei Cuisine

Churrasco Steak & Nikkei Cuisine

In 1889, nearly 7000 Japanese miners and railway workers, attracted by the promise of jobs, travelled to Peru. Upon arrival, they began cooking Japanese food with the Peruvian ingredients available to them, creating dishes that combined the simplicity and precision of Japanese cooking techniques with the Andean tubers, chillies and fresh seafood of Peru, NIKKEI cuisine was born. Before the Japanese began cooking with the rich seafood of the Peruvian coast, scallops, eel, mussels and tuna were considered largely undesirable foods. The rise of Nikkei not only created a new kind of gastronomy, but also helped make seafood a Peruvian staple. Since its inception, NIKKEI has been a dialogue between Peruvian and Japanese cultures. Peru now has the second largest Japanese-origin population in South America. One notable purveyor of Nikkei cuisine is Nobu Matsuhisa, who has used elements of this fusion in his various Nobu restaurants around the world since the late 1980s. Argentinian Steaks and Butter Aged US Dry Age Beef: Our Argentinian steaks come from young bulls from the Pampas Valley which are fed exclusively on its herbs and grasses. The long journey from the Pampas to your table guarantees an even more delicious taste of the meat. We are the first restaurant in the city of Zurich to mature our US Dry Aged Beef, which we mature ourselves in-house from hormone-free bred cattle whenever possible. Churrasco Steak & Nikkei Cuisine, stands for a fusion of the best quality meat and the culinary art of the Nikkei.