CHUPE - SOUP SHRIMP RAMEN CHUPE Shrimp tempura, milk, spring onion, egg, noodles & coriander in shrimp sauce SOBA VEGETARIANO (V) Soba noodles, cabbage, spinach, miso, shitake mushrooms & spring onions SUDADO NIKKEI Peruvian fish fillets, tomato, mixed vegetables & white rice CEVICHE - CURED FISH PERUVIAN CEVICHE Red snapper white corn, red onion, corn chulpi, sweet potato, tiger milk & habanero CEVICHE NIKKEI Tuna, onion, cashew nuts, white and yellow corn, mixed greens in chive & tiger milk dressing CEVICHE INTI Red snapper, yellow chili, green lettuce in habanero & tiger milk CEVICHE MIXTO Shrimp, octopus, red snapper, red chili in tiger milk CEVICHE AL VEG (V) Mushroom, zucchini, sweet potato, white quinoa in a chilli tiger milk sauce CARIBBEAN MANGO CEVICHE (V) Mango, onion, eggplant & yellow chili in coconut milk dressing TIRADITO - PERUVIAN SASHIMI SALMON NIKKEI Salmon, mango, sesame seeds, coconut & yellow chilli dressing TUNA TATAKI NIKKEI Tuna, avocado, habanero chilli & ponzu pisco dressing INTI TIRADITO Salmon, octopus, red snapper, red chilli, quinoa & corn PUKA TIRADITO NIKKEI (V) Watermelon, baby spinach, tofu, quinoa & mint in a ponzu sauce VEG TIRADITO (V) Eggplant, zucchini, cherry tomatoes in a barbeque chimichurri sauce MOCK SALMON TIRADITO (V) Papaya, baby spinach & rocket TEMPURA & SPRING ROLLS SEAFOOD TEMPURA Crab, ger prawns, white fish & octopus served with acevichada tartare & tensuyo sauce VEGETABLE TEMPURA (V) Zucchini, eggplant, onion, bell peppers, sweet potato served with tensuyo & acevichada GARDEN SPRING ROLL (V) Onions, carrots, mushrooms & peppers in a crispy roll 700 LOMO SALTADO SPRING ROLL Onions, aji Amarillo, tomato & aji pollero sauce Chicken 800 Beef 800 THE ROBATA/YAKITORI Marinated skewers fired on a charcoal grill From The Sea Red snapper x4 - 1250 Octopus x4 - 2100 Squid x4 - 1250 Prawn bacon x4 - 1500 Mixed plaer x8 - 3100 From The Land Beef tenderloin x4 - 1250 Chicken x4 - 1150 Pork sausage x4 - 1000 Spicy lamb sausage x4 -1100 Mixed Plaer x8 - 2600 From The Farm(v) Tofu & broccoli x4 - 800 Mushroom & zucchini x4 - 800 Potato & carrot x4 - 700 Mixed plaer x12 - 1600 YAKIMESHI Ginger & soya sr fry with Rice Seafood Veg (V) CHAUFA NIKKEI Garlic sr fry with Japanese rice Chicken Veg (V) SWEET YAKISOBA Japanese sr-fry with noodles Pork Veg (V) SALTADO CRIOLLO Sr fry with garlic & soya & noodles Chicken Veg (V) LOMO SALTADO Marinated mixed vegetables & beef tenderloin with steamed rice 1400 1600 1300 1600 1200 1250 1300 1600 1200 950 1650 1250 1700 1050 1000 950 1450 1050 (Request for no egg) (Request for no egg) (Request for no egg) ACOMPANANTES CHICKEN SALTADO With udon huancaina 1400 1800 1100 1400 1400 1750 1500 1400 1200 MASHED POTATO - 400 RUSTIC FRIES - 400 SAUTEED MIXED VEGETABLES - 450 STEAMED RICE - 400 CHAUFA COUSCOUS - 650 (Request for no egg) CHAUFA QUINOA - 900 (Request for no egg) CHAUFA RICE - 550 (Request for no egg) For any or all allergens and dietary requirements please ask your server for assistance while placing orders For any or all allergens and dietary requirements please ask your server for assistance while placing orders For any or all allergens and dietary requirements please ask your server for assistance while placing orders MAINS FROM THE WOK (Request for no egg) SIDES Tofu (V) Tofu (V) 1100 1400 Tofu (V) 1200 Tofu (V) 1500
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CHUPE - SOUP TEMPURA & SPRING ROLLS MAINS FROM THE WOK€¦ · Peruvian gastronomy. Discover our four cooking sections: Sushi Bar, The Robata, The Wok and Tempura. Each of our dishes
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C H U P E - S O U P
SHRIMP RAMEN CHUPE Shrimp tempura, milk, spring onion, egg, noodles & coriander in shrimp sauce
RISING INTI ROLL (V) Carrot con�t, avocado, asparagus, cream cheese, amaranth, tru�e oil & passion fruit sauce
THE INTI EXPERIENCE CENTERS AROUND THE FINEST NIKKEI CUISINE. THE RESTAURANT CELEBRATES THE MARRIAGE OF JAPANESE AND PERUVIAN FARE IN UNIQUE CONTEMPORARY URBAN ENVIRONMENTS IN THE HEART OF NAIROBI.
‘’A DUAL EXPERIENCE WITH A SINGULAR VISION’’
The food in Peru is as varied as the country’s terrain, a combination of mountains, rainforests and coasts. This biodiversity coupled with in�uences from European colonizers enslaved Africans and Asian migrants, means that Peruvian food encompasses of a range of �avors. But for the past few years, it seems one cuisine from this con�uence of groups has grabbed headlines in the world more than any other: Nikkei, the Peruvian style of cooking often billed as Japanese-Peruvian “fusion.”
Nikkei the food started with the Japanese who moved to Peru around 1889 to work in the sugar cane �elds. Lacking many of their traditional ingredients, they began using Japanese cooking techniques with ingredients they could �nd locally.
“Nikkei” is the word for the descendants of Japanese immigrants living around the world
Nikkei food is Peruvian ingredients — tropical �sh, quinoa, aji amarillo peppers — molded by Japanese techniques. Multiple chefs cite the modern preparation for ceviche as particularly indicative of the Nikkei style. Before Japanese in�uence in Peru chefs would marinate �sh (traditionally, corvina) for hours, often overnight. It was Japanese immigrants who taught Peruvians to treat raw �sh more simply and merely “cook it with lemon” seconds before plating. Tiradito, raw �sh cut in the manner of sashimi but dressed with a spicy sauce is another staple of Nikkei menus after ceviches.
INTI is the reflection of the Japanese influence on Peruvian gastronomy.
Discover our four cooking sections: Sushi Bar, The Robata, The Wok and Tempura. Each of our dishes has been designed to be shared at the centre of the table.
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N I K K E I S U S H IINTI- ACCORDING TO INCA MYTHOLOGY INTI WAS THE SUN GOD
For any or all allergens and dietary requirements please ask your server for assistance while placing
orders
WHITE FISH White �sh, crispy quinoa, crispy sweet potato