Recently the _Living in Peru_ team visited the restaurant, Tzuru. Located across the street from the Ministerio de Interior, it is a recent addition to the Corpac restaurant scene in San Isidro. The restaurant interior has clean and modern lines and many touches of nature throughout such as bamboo and stones as well as the presence of thousands of origami cranes. Tzuru has a serene feeling to it. Little did we know what gastronomic adventure awaited us as we sat down.
The day of our visit we shared nine unique and exquisite preparations which maintained the integrity and commitment of Nikkei cuisine which uses ingredients, cooking styles and a cultural mixture of Peruvian cuisine with that of Japanese cuisine.
The first dish that appeared at our table was the Tzuru New Style and it made an impression on us. This was an impeccable tiradito dish beginning with the fresh, tender slices of tuna (lightly marinated in soy sauce, ginger, lime juice and garlic), Japanese cucumber (kiuri), hot sesame oil, aji amarillo, arugula and thin slices of Andean cheese accented with colorful edible flowers. We enjoyed the clean, fresh quality of this dish.
_Pejerrey de Pinta Crocante(Photo: Kat Goicochea/Living in Peru)_
The _pejerrey de pinta crocante_ was a unique menu item on the nigiri sushi section of the menu. A beautiful blue glistening glass platter arrived with crispy pejerrey (silversides) cooked three times, covered in an airy foam concoction of leche de tigre and accented with _chalaquita_ (a salsa of diced onions, aji, tomato, and herbs) and topped off with an airy foam concoction of leche de tigre. If you are a fan of pejerrey, this is an usual preparation of this fish.
We also sampled two other items from the nigiri section which were both exceptionally delicious. The umejiru nigiri (sushi rice topped off with duck breast, grated maca, drizzled with a sauce of miso and Japanese plum reduction) was tender and a good choice if you enjoy duck. The chasiu nigiri (sushi rice topped off with a rich portion of roasted pork belly, pickled turnip, crispy pork skin accented with a light sauce with a touch of cinnamon) was a hit as well. There are eight different options on the nigiris Tzuru section and all are S/. 22 for two pieces.
One of the appetizers listed on the Otsumami portion of the menu, named _el ceviche, el mar y las brasas_ was pleasing to the palate as well as being visually unique. This warm interpretation of ceviche combined seafood braised in soy sauce and karashi Japanese mustard, orange peel, leche de tigre foam, deep fried seaweed and so many other components which integrated elements of the sea with the Andean earth. This dish is an “experience”.
_Acevichado makis(Photo: Kat Goicochea/Living in Peru)_
We also sampled one of the more popular maki rolls served at Tzuru, their version of _acevichado_ maki. This is one of my favorite maki rolls found all over Lima. The roll of breaded shrimp, avocado, and slices of fresh tuna topped off with the creamy ceviche mayo sauce did not disappoint. I could eat these every day.
Everyone at our table fell in love with the nikuman min pao (Japanese pork buns) after the very first bites. These little “sandwiches” arrived in bamboo steam baskets. When we removed the lids from the baskets, we discovered beautiful pork belly (fried and glazed) nestled in between a “pan de leche” bun, which had been steamed and topped off with pickled turnip and other spices. These were not found on the printed menu when we were there, but were offered for S/. 12. I definitely will return for this!
One of my personal favorite dishes as well as a customer favorite, had to be the baraniku misoui, a rich portion of roasted Angus short ribs (_asado de tira_) in a miso glaze accompanied by an incredibly creamy smoked cauliflower purée accented with thin slices of crispy garlic along with a tabbouleh combination of black rice, quinua and ponzu sauce. The meat was roasted for 72 hours at a low temperature which resulted in one of the most tender and succulent portions of meat.
_Fuyu no uta, the perfect way to end the meal(Photo: Kat Goicochea/Living in Peru)_
The dessert that arrived at our table was a vision. The _fuyu no uta_ had the three of us taking photos immediately. It was the perfect dessert to eat after all of the dishes that preceded it. It was quite light, but full of interesting flavors. The creamy sesame seed pannacotta was served in a tilted glass along with an artistic display of strewn sugared basil and grapefruit leaves, crushed hazelnuts and green tea ice cream drizzled with a pineapple and ginger honey.
Tzuru has a full bar with a diverse selection of cocktails and beers. We sampled three of their signature cocktails: the Japanese Smoke (bourbon, vanilla, mint, soda and ginger). I was not a fan of the smokiness of this drink. The Kyuri Wine (vodka citron, mandarin, prosecco/cava, green tea and pomegranate juice) and Tzuru Punch (white wine, vodka, sake, soda and Japanese cucumber “kiuri”) were definitely lighter and more sedate.
I appreciated all the extra “touches” and details that went into every dish that was served at Tzuru. Every detail of each dish was impeccable and well thought out. I coveted all of the stunning, unique serving platters, dishes and stoneware that were utilized. Our gastronomic experience was memorable for both the palate and the eyes. I appreciated the thought, creativity and skill that went into all of the dishes. Some people may find the prices to be a bit on the high side, but I personally find them to be justifiable because of the high quality of ingredients and effort as well as technique that goes into all of the dishes. The menu is quite extensive as well. Tzuru is an ideal spot to perhaps enjoy a business lunch, romantic dinner for two or a special occasion.
_(Photo: Kat Goicochea/Living in Peru)_
The wait staff and maître d’ were very knowledgeable, helpful and exhibited a high level of professionalism. Kudos to Jorge Matzuda, Masa Hamada and the entire team involved with Tzuru. I am looking forward to returning one day soon.
Calle 21, #707
Urb. Corpac, San Isidro
Limited parking available
Lunch: 12:30 p.m.-3:30 p.m.
Evening: 7:00 p.m.-11:00 p.m.
Salads: S/. 24-37
Sashimi: S/. 4-8 per piece
Sashimi Moriawase: S/. 62 (12 pieces), S/. 74 (16 pieces)
Ceviches/Tiraditos: S/. 42-53
Nigiri Sushi: S/.10-20
Sushi Moriawase: S/. 68-81
Gunkan Sushi: S/. 14-20
Nigiris Tzuru: S/. 22 (2 pieces)
Temaki Sushi (Hand Rolls): S/. 17 (3 ingredients), S/. 21 (5 ingredients)
Makis Tzuru (Rolls): S/. 17-35
Appetizers: S/. 22-52
Main Dishes (Surf): S/. 49-63
Main Dishes (Turf): S/. 45-78
Deep Fried dishes (Agemono): S/. 26-39
Tempura: S/. 37-39
Stews (Nimonos): S/. 44-63
Rice dishes (Gohanonono): S/. 38-64
Noodles/Ramen: S/. 24-38
Grilled/Pan-Fried/Broiled dishes (Yakimono): S/. 36-72
Rices: S/. 30-33
Sides: S/. 6-13
Desserts: S/. 14-32
Now that you're here:
We're asking you, our reader, to make a contribution in support of our digital guide in order to keep informing, updating and inspiring people to visit Peru. Why now? In our near 20-year journey as the leading English-language source on travel in Peru, we've had our fair share of ups and downs-but nothing quite like the challenges brought forth in the first quarter of 2020.
By adapting to the changing face of the tourism and travel industry (on both local and international levels), we have no doubt we will come out stronger-especially with the support of our community. Because you will travel again, and we will be ready to show you the best of Peru.
Your financial support means we can keep sharing the best of Peru through high-quality stories, videos and insights provided by our dedicated team of contributors and editors based in Peru. And of course, We are here to answer your questions and help whenever you need us.
As well, it makes possible our commitment to support local and small businesses that make your visit an unforgettable one. Your support will help the people working in these industries get back on their feet once the world allows us to make our dream of enjoying everything Peru has to offer a reality again-from its mouthwatering gastronomy, thriving Amazon and archaeological wonders such as Machu Picchu.
Together, we will find a way through this. As a member of our community, your contribution, however big or small, is valuable.