5 Dishes is a That’s Shanghai series where we introduce an eatery through five of its standout plates.
Starting tomorrow, a week-long Nikkei Festival kicks off at High Yaki The Sea, Justin Xu’s seafood-centric Japanese joint.
A fusion cuisine that combines Japanese and Peruvian elements, Nikkei takes its name from the word used to describe the Japanese diaspora.
After Brazil, Peru has the second-largest ethnic Japanese population in South America. And where cultures come together, interesting things invariably happen in the kitchen.
Chef Carlos Sotomayor. Image by Artem MLTK.
In preparation for the festival, High Yaki The Sea’s Peruvian Executive Chef, Carlos Sotomayor, has been scouring Asia for ingredients, managing to get his hands on rainforest chilies, tree tomatoes, Peruvian blueberries, chili paste, corn, and more to ensure as authentic an experience as possible.
We reached out to Chef Carlos for a sneak preview at what guests can expect.
Sashimi Roll
Image by Artem MLTK
This Nikkei-style Sashimi Roll (RMB118) sees sliced, marinated fish—seasonal snapper, mackerel and tuna with wasabi—and tsukemono pickled cucumber in yuzu vinegar rolled with sushi rice, then topped with briny ikura—salmon roe.
Image by Artem MLTK
The rolls are served on a Nikkei dressing based on scallop, ginger, red chili, lime juice, avocado cream and coriander seedlings, creating a light, citrusy sauce spiked with spice.
It’s an opening bite that brings Japan, Peru, and the ocean that divides them together on one plate.
Tiradito
Image by Artem MLTK
An iconic Nikkei dish, Tiradito (RMB118) is the Peruvian take on sashimi. The word tirar in Spanish means ‘to throw,’ referring here to the technique of laying pieces of fish and seafood on the plate.
“Japanese immigrants to Peru brought their technique, which influenced the way we do our ceviche and cold preparation in traditional restaurants,” explains Chef Carlos. “While Japanese sashimi is served with soy and wasabi, tiradito is normally paired with a sauce.”
Image by Artem MLTK
At High Yaki The Sea, raw, sliced tuna akami and scallop, ikura, and torched avocado are accompanied by a passionfruit and ají amarillo sauce—a yellow chili widely used in Peruvian cuisine, known for its mild and slightly sweet flavor.
Anticucho Octopus
Image by Artem MLTK
“Anticuchos are the traditional beef heart skewers that, back in the day, were commonly found on popular street food carts in Peru,” explains Chef Carlos.
Charcoal-grilled, moist and tender, the beef hearts are marinated in a sauce based on aji panca—a tangy Peruvian chili pepper with a complex, almost berry-like taste with a hint of smoke—as well as beer, spices and vinegar.
We can understand the appeal from the description alone.
Image by Artem MLTK
In this Anticucho Octopus (RMB76) iteration, the intensity of the traditional sauce is tempered with miso, soy sauce and mirin—a sweet and umami-rich rice wine—so as not to overpower the octopus.
“To preserve the essence of the original dish,” Chef Carlos says, they are served with Peruvian giant corn, cooked in butter and finished with some aonori seaweed powder.
‘Umami crumbs’—a mix of crispy garlic and breadcrumbs seasoned with a blend of kombu, shitake, dried sardines and spices—add extra texture.
Think izakaya-style seafood skewers, but with a Nikkei twist.
Nikkei Pork Belly
Image by Artem MLTK
It is no surprise that a Japanese-influenced cuisine would feature a version of braised pork belly. Taking inspiration from iconic bao buns, the Nikkei Pork Belly (RMB88) is braised in sweet potato sochu, soy, ginger and brown sugar.
The braising liquid is then mixed with aji panca and miso, and used to glaze the belly as it goes on the barbecue to get that extra char.
Image by Artem MLTK
The pork is served on a bed of pea shoots, while pickled daikon and a green miso salsa verde cut the intensity of the char and balance the fattiness of the pork belly.
A Lo Macho
Image by Artem MLTK
Pescado a lo macho is a beloved dish from the coastal areas of Peru, featuring a lightly fried fillet of white-fleshed fish in a thick and spicy seafood stew.
True to its name, which means ‘macho-style,’ High Yaki The Sea’s A Lo Macho (RMB168) is not for the faint of heart.
Barramundi is seared until the skin is crispy, while the seafood is stir-fried with seafood reduction, chili, and wakame.
Image by Artem MLTK
Then comes the kicker: a kombu dashi on steroids is poured over the dish tableside, amped up with aji amarillo, aji panca and Thai yellow chili paste (used to replicate the flavor of a Peruvian dry yellow chili called mirasol).
“In most dishes we serve the chili on the side,” says Chef Carlos. “Here, the heat is non-negotiable!”
Drinks
Ume Highbal. Image by That’s.
Staying true to the essence of izakaya drinking culture, High Yaki The Sea’s beverage menu features seasonal sake, yuzu sours, highballs, plenty of white wines from different regions and some lighter red wines to complement the seafood-heavy menu.
“Join the chef for a sake or his favorite whisky to make your experience a full omakase!” encourages Chef Carlos.
Nikkei Festival
High Yaki The Sea presents a week-long exclusive Nikkei menu, inviting you to explore the vibrant fusion of Peruvian and Japanese flavors.
Four Hands Night
There will also be a special four-hands dinner with guest chef Hugo Rodriguez on Thursday, March 27.
This is your chance to hang out at the counter with two of Shanghai’s top Peruvian chefs.
Nikkei Festival: Tue-Mon Mar 25-31
Four-Hands Dinner: Thu Mar 27, from 5.30pm
High Yaki The Sea, #113, Bldg 5, 8 Hengshan Lu, by Wulumuqi Lu 衡山路8号锦和越界5号楼113单元, 近乌鲁木齐路
