Posts Tagged ‘Pakta’
Machu Picchu flight at Pakta
Pakta serves Nikkei cuisine, which is a combination of Peruvian and Japanese dishes, flavors, and techniques. While we are unfamiliar with Peruvian food and somewhat familiar with Japanese food, even we could see that the meal was technically superbly executed. The meal was complex enough that it will repay multiple visits. We had indicated gluten sensitivity which resulted is several substitutions for us.
 Whisky sour, cocktail recommendation of the day for their Nikkei Chilcano |
 Five different starter courses, eaten in the clockwise direction starting from the leftmost dish… |
 Scallop with chalaca sauce, a refreshing Peruvian sauce with lime juice, tomatoes and peppers |
 Soy milk yuba with salmon roe and avocado |
 Olluco with huancaina sauce, a spicy Peruvian cream and cheese sauce |
 Sweet corn cream with caviar |
 Eggplant with kimizu sauce, a Japanese egg yolk and vinegar sauce |
 Fried tofu with carrots and fish broth. You have to eat this tofu to believe that tofu can melt in your mouth! |
 Mackerel sashimi with … |
 …seaweed salad. There were these tiny green peppercorn like seaweeds that would have need a macro lens to capture |
 Fried chicken causa served with ocopa sauce, a huacatay, pepper and cheese sauce |
 Octopus causa served with olive spheres, served with a delightful roasted/puffed quinoa |
 Sea Bass Ceviche with kumquats and fresh onions in “leche de tigre”, a citrus-y milk that was stunning combination of flavors |
 Tuna with shichimi togarashi served with crispy nori chip |
 Nigiris – tuna with wasabi, squid with hucatay salt/leaf, mahi-mahi with umeboshi sauce, a pickled plum sauce |
 Tofu with mushrooms (substituted a soba dish for us) |
 Langoustine nigiri with grilled head … |
 …with soy foam |
 Grilled suckling pig sashimi … |
 … the sashimi substituted gyoza for us |
 Prawn with pine smoke … |
 … served with prawn salt |
 Fried rockfish in tamarillo, “escabeche” sauce, a fruit with taste of passion fruit and tomato in a freshly pickled sauce |
 Iberian pork ribs “Juane”, a traditional leaf wrapped rice preparation with bits of Iberian pig |
 Tenderloin with potato puffs, baby corn and quail eggs |
 Playful marshmallow with a Japanese citrus called Shikwasa |
 Multiple desserts, eaten in a clockwise manner starting with the iced mango rose, followed by chocolate coated physalis that substituted sweet potato picarones/doughnuts, and … |
 … banana bombon with umeshu gel, a Japanese liqueur |
 Meringues … |
 …served with “dulce de leche” ice cream and a dash a pisco |
 Figs and ginger soup with almond tofu |
 White chocolate and tea wafer with yuzu gummy |
Locomotoring 